1006-8481
2008 Issue 3
..............page:4,9,18,21,36,39,43-45
Development of the health-care yellow rice wine
WANG Jian-guo
WANG Jian-guo
..............page:40-43
Study on the freshly-cut celery
ZENG Jian-chao;XIA Tian-lan;WU Xi-qian;ZHANG Wei-jia
ZENG Jian-chao;XIA Tian-lan;WU Xi-qian;ZHANG Wei-jia
..............page:37-39
Study on the fermenting properties of yellow rice wine yeast
GAO Yong-qiang;BIAN Jia-na
GAO Yong-qiang;BIAN Jia-na
..............page:34-36
Four fermenting methods of soy sauce
ZHOU Yong-zhi
ZHOU Yong-zhi
..............page:30-33
Current applications of sterilization with microwave in food industry
LUO Lin;DING Qin-zhi;ZHANG Yong
LUO Lin;DING Qin-zhi;ZHANG Yong
..............page:22-29
Research on the dynamic changes of protein and reducing sugar in the process of rice fermentation with liquid-state
LI Yu-zhen;XIAO Huai-qiu;LAN Li-xin;LI Ji-rui
LI Yu-zhen;XIAO Huai-qiu;LAN Li-xin;LI Ji-rui
..............page:19-21
Research on the ultrasonic extraction of total flavones from sweet potato leaves
LI Feng-lin;LI Qin-wang;GAO Da-wei;FENG Cai-ning;SHAO Jun-jie
LI Feng-lin;LI Qin-wang;GAO Da-wei;FENG Cai-ning;SHAO Jun-jie
..............page:13-18
..............page:10-12,33
Thought & approach to resetting the corporate culture of small and medium-size enterprises after their restructuring
YANG Yong-zhong
YANG Yong-zhong
..............page:5-9
..............page:1-4