The strategy of development the new produce
Wei Fuzheng;Zhang Caixia

..............page:31-32

The analysis at the component of essence in the sauce
Dai Ying

..............page:30

Inquire into determine the ammonia nitrogen of sauce
Miao Jingzhi

..............page:27-29

Flavour improvement method after self-smoking of liquid state deep-layer vinegar
Qi RuiLong

..............page:26-27

The technology of make vinegar of utilization red leaven proceeding liquid deep-seated ferment
Ruan Fusheng

..............page:24-25

The relation between selection and material utilization ratio
Chen Junxiang

..............page:21-23

Production technology of the red preserved beancurd in Guizhou
Wang Zhihui

..............page:20-21

Lactobacillus survive and grow in the thin fermented material
Sun Zhiyuan;Liu Huanshu;Zhang Xiaobin

..............page:16-19

The study on improve alcoholic ratio of solid-state fermentation in half-underground pool summer
Liu Dehai;Yang Yuhua;Li Xinjie

..............page:14-15,19

Lacto bacteria in fruit and vegetable food processing
Ran Yanhong;Yang Chunzhe;Huang Xuesong

..............page:10-13

The mechanison and application of the gingery component of ginger
liu ke wu ; yang shou zhong ; zhao xin ping ; liu xiao zuo ; zhang hong yuan ; yu dong ; liu zuo

..............page:6-9

The way of improrment the utilization ratio of protein in sauce material
ma ai jin ; sun ji lu ; jia ying min ; zhao xue hui

..............page:3-5