Jiangsu Condiment and Subsidiary Food 2004 Issue 5 Development of Japanese new condiment sauce

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Jiangsu Condiment and Subsidiary Food
1006-8481
2004 Issue 5

Development of Japanese new condiment sauce
zhou xiu qin

..............page:29-29,31

A new trend in Chinese vinegar industry-Hengshun Vinegar Bar
li mei bing ; wang ji hua

..............page:30-31

Study and application in the koji-overturning machine of ZNF type
sun qi liang

..............page:32-32

Information Square

..............page:33-33

Development of health-care cactus yogurt
huang ya dong

..............page:25-28

Preparation of instant food with Osmunda japonica Thurb flavor
li zuo ; zhu zuo ling

..............page:23-24

The making methods of Sanfu shrimp sauce
li xue gui

..............page:21-22

Application of DF biological reaction devices in speeding up vinegar production
xu chao hui ; wang ji zuo

..............page:17-20

Analysis of the influence in the making rate of the liquid-and-solid vinegar production
li qin

..............page:15-16,20

Study on how to remove the suspended film, lump and sediment in vinegar
yan wen feng

..............page:11-14

Thermo analysis for dried ginger powder
nie guang hua

..............page:9-10,24

The application and market prospect of high concentration vinegar
wang lin ; hu ping ; yang li ping

..............page:5-8

Discuss on traditional vinegar producing technology
zhao de an

..............page:1-4,14