Jiangsu Condiment and Subsidiary Food 2008 Issue 4 The present situations and its countermeasures of Chinese quick-frozen dumpling

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Jiangsu Condiment and Subsidiary Food
1006-8481
2008 Issue 4

The present situations and its countermeasures of Chinese quick-frozen dumpling
SUN Zhao-yuan

..............page:1-4,37

Develop by strengthening dominant industry and construct infrastructure by optimizing structure
YE You-wei

..............page:5-7

Progress on the content-detecting methods of natural flavoniods
LI Feng-lin;LI Qin-wang;GAO Da-wei;FENG Cai-ning;SHAO Jun-jie

..............page:8-13

Study on the beef hydrolysis with Protamex proteinase
WANG Yan

..............page:14-17

Study on the yeast wash separation in traditional Shaoxing yellow rice wine and its biological characteristics
MAO Qing-zhong

..............page:18-25

Progress of the determination of phosphorus in the environment and foods
YU Ling-yun;ZHAO Tian-tian;WANG Shu-yuan

..............page:26-31

Preparation of the growth yeast of yellow wine bran koji and the determination of its enzyme activity
BIAN Jia-na;GAO Yong-qiang

..............page:32-34

Information Square

..............page:17,13,31,34,43-45

Brief introduction of the new food additive——Calcium Diglutamate
WANG Wen-xin;YANG Liu;LI Ji;HAN Fu-jiao

..............page:42-43

The producing technology of five special sauces
NIU Guo-ping

..............page:38-41

Study on the fermentation of health-care yellow rice wine with King Solomonseal Rhizome
WANG Jian-guo

..............page:35-37