1000-9973
2007 Issue 1
..............page:71-71
Feeling in 《Chinese Condiment Culture》
Shi Changbo
Shi Changbo
..............page:70-70
Determination of volatile flavour componets in Illicium verum Hook. f. by Head Space Phase Microextraction coupled to Gas Chromatography-Mass Spectrometry
liu yuan ; zhou guang hong ; wang xi chang ; liu yang zuo ; wang li ping
liu yuan ; zhou guang hong ; wang xi chang ; liu yang zuo ; wang li ping
..............page:67-69
Preparation for fermented meaty flavor
WEI XIN;XU Zhong-wei;NING Zheng-xiang
WEI XIN;XU Zhong-wei;NING Zheng-xiang
..............page:62-66
The study of new kind of sweetener sucralose
kang wen tong ; yang jian min ; chen zuo ; li xiao yun
kang wen tong ; yang jian min ; chen zuo ; li xiao yun
..............page:58-61
Study on shortening the cycle of fermentation of Zhejiang rose vinegar
yu zuo ; jiang yu jian ; li jian rong ; liang xin le
yu zuo ; jiang yu jian ; li jian rong ; liang xin le
..............page:55-57,61
Apply multi-strains co-fermentation technology to improve the quality of ermented soybean paste product
yao ji cheng ; guo yun zhi ; qu guang wei ; li yao
yao ji cheng ; guo yun zhi ; qu guang wei ; li yao
..............page:52-54
Condiment taste of the same raw material quality control of food hygiene
JIANG Yun-sheng;DONG Jie;WANG Xiao-jing;PAN Ming
JIANG Yun-sheng;DONG Jie;WANG Xiao-jing;PAN Ming
..............page:48-51
Effect of the production of bran vinegar using daqu distiller's grain as partly substitute for rice bran
lu bu shi ; li xin she
lu bu shi ; li xin she
..............page:45-47
The organic acid produce in the process of glutamic acid fermentation in differently dissolves oxygen Level
XU Kai;WANG Ying;CUI Yu-bo;YU Zhi-min;ZHAO Chang-xin
XU Kai;WANG Ying;CUI Yu-bo;YU Zhi-min;ZHAO Chang-xin
..............page:41-44
Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein
HUA Jing;SUN Ying;ZHANG Xiao-ming
HUA Jing;SUN Ying;ZHANG Xiao-ming
..............page:35-40
..............page:31-34
The flavour compounds of meat products and it's examination
MO Shu-ping;LIN Jia-hui;BAI Jian-ling;ZHENG Wan-ling
MO Shu-ping;LIN Jia-hui;BAI Jian-ling;ZHENG Wan-ling
..............page:25-30,47
Study development on the stuffs of savory-flavor
zhou yan zhi ; zhou rui bao
zhou yan zhi ; zhou rui bao
..............page:20-24
..............page:16-19