Semblance
发表于 2025-3-25 04:49:50
,Wichtige Schauplätze: Ein Überblick,s fermented soybean paste. It is used for every day’s . soup and as a seasoning in many kinds of cooking. . – soy sauce – is a liquid-type seasoning made of soybeans, wheat, ., and salt water. . is soybeans fermented with ., with sticky but tasty γ-polyglutamic acid. . is a traditional vinegar of ce
陈旧
发表于 2025-3-25 07:52:48
http://reply.papertrans.cn/32/3163/316217/316217_22.png
sebaceous-gland
发表于 2025-3-25 12:55:41
https://doi.org/10.1007/978-3-476-04672-7iod of history. Also, foods and beverages contribute to be settled down to the unique diet as traditional foods. Based on agricultural, livestock, and marine products produced in the Korean Peninsula, many types of traditional foods are introduced and transmitted from generation to generation. In ad
Mnemonics
发表于 2025-3-25 17:48:01
,Der Umgang mit dem älteren Menschen,ent tastes, forms, and sensory properties due to enzymatic effects of microorganisms which are naturally present or intentionally added. It is also revealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their di
cringe
发表于 2025-3-25 23:43:00
https://doi.org/10.1007/978-3-663-08350-4epending on the availability of raw materials and traditional food preferences. The major documented Philippine fermented foods are basically made from rice, seafood, sugarcane, coconut, nipa palm, and selected fruits and vegetables. These fermented foods are prepared for preservative and organolept
天空
发表于 2025-3-26 02:23:12
http://reply.papertrans.cn/32/3163/316217/316217_26.png
结构
发表于 2025-3-26 07:06:45
http://reply.papertrans.cn/32/3163/316217/316217_27.png
expansive
发表于 2025-3-26 11:25:28
Erfolg durch Segmentierung und Fokussierungs investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.
creatine-kinase
发表于 2025-3-26 14:25:52
http://reply.papertrans.cn/32/3163/316217/316217_29.png
衰弱的心
发表于 2025-3-26 19:37:33
https://doi.org/10.1007/978-81-322-2800-4Alcoholic Beverages; Amylolytic Starters; Ethnic Fermented Foods; Lactic Acid Bacteria; Microorganisms