0254-5071
2004 Issue 4
..............page:42-43
..............page:40-41,44
..............page:38-39
Research on Fermentation Technology of Kiwi Vinegar
he xiao xian
he xiao xian
..............page:36-37
Detection of Anaerobe in Beer
zhang bo ; wang jun hou ; bian jie
zhang bo ; wang jun hou ; bian jie
..............page:32-35
Effect of Sterilization Equipments on Soy Sauce Quality
liu rui qin ; chen cai ying
liu rui qin ; chen cai ying
..............page:30-31
Application of Koji Making with Double-strains in Soy Sauce Production
li qin ; du feng gang
li qin ; du feng gang
..............page:28-29
Technology of the Peanut with the Vinegar Egg
qi feng yuan
qi feng yuan
..............page:27-27,31
..............page:23-26
Research on Technology of Light-flavor Type Liquor
rao jia jia ; chen bing can ; luo feng ; xu de fu
rao jia jia ; chen bing can ; luo feng ; xu de fu
..............page:21-22,26
Application of Nipagin Complex Ester in the Production of Pickle
li yong fei ; shen liang ; qi yan ; lv ji zuo ; mao zhong gui
li yong fei ; shen liang ; qi yan ; lv ji zuo ; mao zhong gui
..............page:19-20
Study on Solid State Fermentation of Protease from Mucor M4
chen tao ; liu yun ; li li ; yang xiao quan
chen tao ; liu yun ; li li ; yang xiao quan
..............page:16-18
Study on Solid-State Medium for Streptococcus thermophilus
zhou jian zhong ; dong ming sheng ; jiang han hu
zhou jian zhong ; dong ming sheng ; jiang han hu
..............page:13-15
Application of Microwave Technology in Controlling Spoilage of Soy Sauce
bai feng zuo ; zhang li hua ; zhao da jun
bai feng zuo ; zhang li hua ; zhao da jun
..............page:11-12
..............page:6-10,18
Current Situation and Development of Different Kinds of Seasonings and Complex Seasonings
lan hua shuo ; li bi fei
lan hua shuo ; li bi fei
..............page:3-5
..............page:1-2,5