1000-9973
2004 Issue 3
View on the trade criterion of chicken essence
cai yan fen
cai yan fen
..............page:47-47
Production technology of bean curd
wang rui zhi
wang rui zhi
..............page:41-46
Sense judgement of soy sauce
liu rui qin
liu rui qin
..............page:39-40
Design of production building of Yangzhou bottled pickles
tang xian xiang
tang xian xiang
..............page:33-38
..............page:31-32
Some experience in preparing Laochou soy sauce
zhang yu bin
zhang yu bin
..............page:29-30
..............page:26-28
Application of compound antiseptic in the restraining of soy sauce mould
liu shi min ; zhang li hua
liu shi min ; zhang li hua
..............page:24-25
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce
chen min ; jiang yu jian
chen min ; jiang yu jian
..............page:20-23
Comparison test of multiple strain culture soy sauce's watery fermentation
sun yan ; yue wei ; yu chun jiao
sun yan ; yue wei ; yu chun jiao
..............page:17-19
The component change during Aspergillus-type-douchi preparation
zhang jian hua ; li li te
zhang jian hua ; li li te
..............page:12-16
Condiment and healthy
xu zhi xiang ; gao hui ju
xu zhi xiang ; gao hui ju
..............page:9-11
Application of original pure chicken powder in chicken essence
zeng tian ru ; chen qiu xia ; yuan guan yu
zeng tian ru ; chen qiu xia ; yuan guan yu
..............page:5-8
Pickles and lactobacillus
li jin hong
li jin hong
..............page:3-4,28