1006-8481
2002 Issue 6
..............page:33-35
..............page:29-32
Flavor of art and art of flavor
Tang Libiao
Tang Libiao
..............page:27-28
Production method of Japanese weilin and its new products
Ju Hongrong;Cong Dongjun;Zhang Jingtao;Gu Xiaohong
Ju Hongrong;Cong Dongjun;Zhang Jingtao;Gu Xiaohong
..............page:24-26
Development of carrot - peanut milk tea
Huang Yadong
Huang Yadong
..............page:22-23
Development of compound apricot - peach fruit vinegar beverage with low alcohol
Zhang Bin;Xiang Yanju;Wang Guifen;Reyimujiang
Zhang Bin;Xiang Yanju;Wang Guifen;Reyimujiang
..............page:18-21
..............page:16-17
Taiwan pungent sauce
Wang Jianguo
Wang Jianguo
..............page:15
Traditional technique of pickled vegetables
Chen Canglin
Chen Canglin
..............page:14,23
Study on brewing vinegar with sorgo stem
zhang xiao dong ; zhang ke xin ; su yin mei ; zhang chun sheng ; ren hai sheng
zhang xiao dong ; zhang ke xin ; su yin mei ; zhang chun sheng ; ren hai sheng
..............page:13,28
Discussion on the importance of starch material in the sauce production
Hu Genhe;Wang Zhongliang
Hu Genhe;Wang Zhongliang
..............page:10-12
Study on fermented technology of tomato vinegar
Song Zhaojun;Zhang Junhe;Li Chao;Lang Fubao
Song Zhaojun;Zhang Junhe;Li Chao;Lang Fubao
..............page:6-9
..............page:5,9
Discussion on how to implement GMP and HACCP in pickled vegetables factories
Shen Zilin;Guan Yougen;Weng Bende
Shen Zilin;Guan Yougen;Weng Bende
..............page:3-4
..............page:1-2,12