Continuous rapid Production of Soy Sauce by Coimmobilized Mixed Culture system of Zygosaccharomyces rouxii and Candida versatilis using Air Bubble Column Reactor
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류병호 (경성대학교 식품공학과) |
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Properties caramel colors prepared by wastmolasses
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Continuous fermantation using by immobilized cells of Zygosaccharomyces rouxii in and airlift reactor
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Yeast of Soy Sauce
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Fermantation of soy sauce with immobilized whole cells
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DOI |
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Continuous alcohol fermentation using immobiliaed growing yeast cells
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과학기술학회마을 |
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Continuous production of 4-etylguaiacol by immobilized cells of salt tolerance Candida versatillis in an air lift reactor
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DOI ScienceOn |
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Automatic recording apparatus for use in the chromatograpy of amino acids
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DOI |
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Isolation and characteristic properties of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 isolated from soy sauce mash
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Quantitative determination of acetic acid and ethyl alcoho in soy sauce with gas liquid chromatography
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10 |
Studies on soy sauce by bioreacter
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Studies on the flavorous substances in shoyu
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A modified process for soy sauce fermentation by immobilized yeasts
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DOI |
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Studies on soy sauce production by bioracttor
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19 Studies on the flavous substances in shoya
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A new process of soy sauce fementation by immobilized yeasts
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DOI |
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Diffusion characteristics of substrates in Ca-alginate beads
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DOI ScienceOn |
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Aroma of soy sauce
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DOI |
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Thermal koji hydrolysis for rapid fermentation of soy sauce
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과학기술학회마을 |
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Immobilized microbiol cells
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Soy sauce biochemistry
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DOI |
21 |
Studies on soy sauce production by bioreactor
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