1000-9973
2003 Issue 8
Production technology of bean curd(No.7)
wang rui zhi
wang rui zhi
..............page:45-47
Zi Zhong Dongjian and Nan Chong Dongcai
chen zeng san
chen zeng san
..............page:41-44
Determining zine in relish by derivative flame atomic absorption spectrometry
ren qing yu ; zhao jin pei ; zhang yan hua ; kang wei jun
ren qing yu ; zhao jin pei ; zhang yan hua ; kang wei jun
..............page:39-40
Bottled workshops'production technology of Yang Zhou cooked food
tang xian xiang
tang xian xiang
..............page:33-38
Operating managemeat of yeast - making of thick broad - bean sauce
sun wei ; sun yi long ; zhang li
sun wei ; sun yi long ; zhang li
..............page:31-32,38
Inquisition into the production of red vinegar
luo rui shan ; chen chun xiang
luo rui shan ; chen chun xiang
..............page:29-30
Study on the processing technique of pomelo vinegar
liu chang hai
liu chang hai
..............page:26-28
Study on the method of eliminating nitrite in pickled mustard
huang wei ; li yuan zhi ; zhao ling hua ; chen yu
huang wei ; li yuan zhi ; zhao ling hua ; chen yu
..............page:23-25
Making apple vinegar by surface fermentation method
du shuang kui ; li zhi xi ; yu xiu zhu
du shuang kui ; li zhi xi ; yu xiu zhu
..............page:20-22,30
Contamination of condiment and risk management in the world
fu wu sheng ; wu yong ning ; zhao yun feng
fu wu sheng ; wu yong ning ; zhao yun feng
..............page:14-19,28
Application of modern food manufacturing technologies in the deep-processing of ginger, garlic and onion
ge yi qiang ; ni yuan ying ; zhang zhen hua ; qiao xu guang ; huang xue feng
ge yi qiang ; ni yuan ying ; zhang zhen hua ; qiao xu guang ; huang xue feng
..............page:7-13
..............page:3-6,13