1000-9973
2005 Issue 3
..............page:22,32
..............page:56
Probe into the Measuring Methods of A flatoxin B1 in Soy Sauce
SUN Yan;ZHANG Hong-yu
SUN Yan;ZHANG Hong-yu
..............page:54-55,49
New synthesis technology of caramel pigment of high color ratio
WANG Shu-qing;GAO Chong;ZHU Shi-sheng
WANG Shu-qing;GAO Chong;ZHU Shi-sheng
..............page:50-53
Analysis of moderate dark reddish brown
gao shi chang ; wang bao yin ; wu jia ru
gao shi chang ; wang bao yin ; wu jia ru
..............page:47-49
New development on study of chicken flavor composition
jiang xin ye ; song huan lu
jiang xin ye ; song huan lu
..............page:40-46
Study on technology of preparing meat flavor by Maillard reaction using the hydrolysate of tilapia
TU Xiaoke;ZHU Zhi-Wei;Zeng Qing-xiao;MUO Xiao-zhi
TU Xiaoke;ZHU Zhi-Wei;Zeng Qing-xiao;MUO Xiao-zhi
..............page:35-39
The technology of yellow wine yeast
Zhang Xuesong
Zhang Xuesong
..............page:33-34
The technology of pickles in shanghai
Li Jinhong
Li Jinhong
..............page:30-32
Study on influence of factors on nitrite content in cabbage pickle
zheng lin ; wang xiang ming ; zhang juan
zheng lin ; wang xiang ming ; zhang juan
..............page:26-29
..............page:23-25,14
Biochemical changes in trash fish hydrolysate
ZHAO Mou-ming;Cui Chun;LIN Wei-feng;LIANG Ying
ZHAO Mou-ming;Cui Chun;LIN Wei-feng;LIANG Ying
..............page:19-22
UV mutagenesis of aspergillus oryzae Shanghai brewing 3.042 and the screening of a high proteinase-producing strains
CHEN Ya-guang;GAO Chao-hui;CHEN Yong;WANG Lu;WANG Yan-zhen;LU Jia-hui;TENG Li-rong;MENG Qing-fan
CHEN Ya-guang;GAO Chao-hui;CHEN Yong;WANG Lu;WANG Yan-zhen;LU Jia-hui;TENG Li-rong;MENG Qing-fan
..............page:15-18
..............page:9-14
Mixed ferment and pure-blood ferment
Zhao Dean
Zhao Dean
..............page:3-8