1000-9973
2003 Issue 2
Production technology of fermented bean curd
wang rui zhi
wang rui zhi
..............page:43-47
Fujian koji condiment
chen cang lin
chen cang lin
..............page:42-42,33
The principle and structure of the new type continuous mildew on lobster sauce washing machine
tang wei qiang ; li guo ji ; shen jian
tang wei qiang ; li guo ji ; shen jian
..............page:40-41,35
Extraction and preparation of 5'-phosphdiesterase in malt root
duan zuo ying ; liu jun chang ; yu rui zuo ; mao zhong gui
duan zuo ying ; liu jun chang ; yu rui zuo ; mao zhong gui
..............page:36-39
Convenient packaged sichuan charfing dish condiment
hou dong jun ; zhang jian ; xiao zhi
hou dong jun ; zhang jian ; xiao zhi
..............page:34-35
Production of olive vegetable
huang ru qiang ; zeng qing xiao ; zuo han ming
huang ru qiang ; zeng qing xiao ; zuo han ming
..............page:32-33
Study on producing enzymatic vegetable protein by solid state fermentation combined with papain enzymolysis
cui guang rong ; lan de an ; wu xin liang
cui guang rong ; lan de an ; wu xin liang
..............page:27-31
Making of lactic acid garlic
zhao hui ; li xiu liang ; wu guo feng ; li sheng xian ; jia shu biao
zhao hui ; li xiu liang ; wu guo feng ; li sheng xian ; jia shu biao
..............page:25-26
The studies of lotus root vinegar
shi an hui ; zhou bo ; wang chuan hu
shi an hui ; zhou bo ; wang chuan hu
..............page:22-24,47
Enzymatic hydrolysis of corn protein and being preliminary applied in soy producing
lu xiao bin ; wang cheng zhong ; yu gong ming
lu xiao bin ; wang cheng zhong ; yu gong ming
..............page:19-21,18
Discussion on the preparation of caramel pigment by extrusion
chen hong xing ; gu zheng biao
chen hong xing ; gu zheng biao
..............page:15-18
Natto--a promising Food
qi hai ping ; qian he
qi hai ping ; qian he
..............page:11-14
A summary on the study of soybean peptides
pan jin quan ; liu yun
pan jin quan ; liu yun
..............page:6-10
..............page:3-5,18