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China Condiment
1000-9973
2001 Issue 11
zhuan li shu ze
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page:20
jiang zuo cai wei sheng biao zhun
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page:40
zhong guo niang zao xue hui zai jing chang wu li shi hui ji yao
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page:39
Elementary analysis of the brand culture marketing
wang peng ; cao jing dian
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page:35-38
The simple testing method of the quality of soy sauce
liu yan ; liu shi min ; sun jian hua ; bai feng zuo ; gao shi chang
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page:32-34
Production technology of high quality compounded seasoning
wang jiang ping
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page:29-31
The application of fixed yeast in vinegar production
ma dong mei ; yang yong
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page:27-28
Fine production and management of seed leaven
yang ai hua ; dong guang wen
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page:24-26
Determination of Metastable Region of Glutamic Acid Crystallization in Ethanol - Water Solvent
gao wen hong ; yu shu juan ; li guo ji ; gao da wei
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page:21-23
Application of Naringinase in Processing The Fruit Vinegar of Orange
he jin zhe ; wang zuo ; mao jun
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page:18-20
The research of proteinase produced by aspergillus jinye
zhang shu juan ; tian li qiang ; wang zuo ; wang mei fang ; li li jun
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page:15-17
Comparison test of intace zymolysis- lixiviate and shift zymolysis- lixiviate in soy - making
shen zu yao ; zhu shi qi ; jiang guan chang ; wang you li ; li chun jie ; lv guo jun ; wang yan li
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page:9-14
Classification and physiologic character of Lactobacillus and application in production
shi an hui ; zhou bo
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page:3-8