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Jiangsu Condiment and Subsidiary Food
1006-8481
2005 Issue 1
National improved nutritional product--soy sauce with iron fortification
huo jun sheng
..............
page:1-2,15
Bioengineering technology can improve the vinegar's quality (The last part)
huang zhong hua
..............
page:3-5
Develop the association by separating it from the government
li chun ; xu kai
..............
page:6-10
The application of enzyme preparation in soy sauce production
li da jin ; wang ru zhen
..............
page:11-15
Formation of Pigment by Fermentation of Immobilized Monascus Purpureus in Three-phase Airlift Reactor
wang ke ming
..............
page:16-18
Natural Seasoning-yeast extract's application and its developing prospect
wang zhong li
..............
page:19-21
Study on the test of the tunica-conjunctiva saccharomycete in the soy sauce
wu jin ying
..............
page:22-23,30
Application of compound induction mutation in the choice of the high productive mucor protease strain
shao wei ; tang ming ; li ling ; xiong ze
..............
page:24-27
The quality control of pickled vegetable and its influencing factors
zhao xi ru ; zheng qi liang
..............
page:28-30
The technology and features of special millet wine
wang jian guo ; wang zuo
..............
page:31-33
Study on the functional monascus. SP. vinegar
li guo quan ; xu kang ping ; wang wen yu
..............
page:34-36
The application of Maillard condiment
zhang zuo
..............
page:37-38,42
A delicious condiment-oyster oil
jia yin
..............
page:43-44
Information Square
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page:45-45
Study on the productive alcoholic ferment
hu xue zhi ; ling chen ; wei cheng zhe ; li ping zuo ; dan ren li
..............
page:39-42