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Jiangsu Condiment and Subsidiary Food
1006-8481
2008 Issue 5
Information Square
..............page:4,6,12,43,45
Development on the glutinous rice wine with golden silk jujube
WANG Jian-guo
..............page:40-42
Study on the functional glutinous rice wine with ginkgo
SHAO Huan-xia;WU Ti-jiang
..............page:36-39
The influencing factors of solid state fermentation and its controlling strategies
DAI Chao;LENG Yun-wei
..............page:34-35
Texture analysis of garlic and ginger condiments
ZHANG Yan;WU Yu-ming;ZOU Yu-xiao;HOU Fang-li
..............page:32-33
Development of health care draught beer with mung bean
HUANG He-sheng;TAN Pei-yi
..............page:28-31
Isolation and screening of lipopeptide biosurfactant producing bacterium and its identification
XIAO Huai-qiu;LI Yu-zhen;LAN Li-xin;LUO Yue-zhong;DAI Li-na
..............page:25-27,39
Research development on the isolation and purification of natural flavonoid
LI Feng-lin;LI Qin-wang;GAO Da-wei;FENG Cai-ning;SHAO Jun-jie
..............page:20-24,35
Present situation of tannins' analysis and research
WANG Shu-yuan;YU Ling-yun;ZHU Yun
..............page:16-19,31
Study on the anti-browning methods of freshly-cut potato
XIE Yan-li;LI Fu-li
..............page:13-15
Analysis of the main microorganisms in the naturally fermented honey Kwass
WU Yun;GU Li-nazi;WANG Xin-mei;WANG Zhi-yong;YANG Jing
..............page:7-12
Several noticing aspects about the research and development of condiment
FU Hai-bo
..............page:5-6
The prospect of soy sauce production by enzymic method
ZHU Shi-qi
..............page:1-4
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