1006-8481
2009 Issue 5
Development on the health-care yoghurt rich in selenium
huang gao ming ; huang xiu jin
huang gao ming ; huang xiu jin
..............page:15-18
Study on the fermenting technology of black soybean natto
yang hua song ; zhang xiao dong ; ruan mei jie ; hu yong jin
yang hua song ; zhang xiao dong ; ruan mei jie ; hu yong jin
..............page:19-22
..............page:23-26
..............page:27-29
Process analysis of yellow rice wine fermentation and its key points control
zhao mei ; leng yun wei ; li peng
zhao mei ; leng yun wei ; li peng
..............page:30-34
Development of fermentation soybean milk with ganoderma lucidum
li na ; gao yong qiang ; liu jin ying
li na ; gao yong qiang ; liu jin ying
..............page:35-38
..............page:39-43
..............page:14
..............page:26,43
..............page:44
Research progress on the biological features of microorganism lipase and its purification
lan li xin ; xiao huai qiu
lan li xin ; xiao huai qiu
..............page:1-5
The relation between ISO 9000 series standard and the quality management of food enterprise
yang hui
yang hui
..............page:6-9
Study on the biochemical elements change during the fermentation process of traditional rice-adding wine
mao qing zhong ; shi cai qin
mao qing zhong ; shi cai qin
..............page:10-14