China Condiment 2007 Issue 4 zhong guo diao wei pin xing ye de " lan hai zhan lue " bei jing bai nian zhi ye ying xiao ce hua ji gou dong shi chang huang tai yuan zai san wu wei ye ji tuan zhong qing zhao shang hui shang de jiang yan ( jie xuan )

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China Condiment
1000-9973
2007 Issue 4

zhong guo diao wei pin xing ye de " lan hai zhan lue " bei jing bai nian zhi ye ying xiao ce hua ji gou dong shi chang huang tai yuan zai san wu wei ye ji tuan zhong qing zhao shang hui shang de jiang yan ( jie xuan )
huang tai yuan

..............page:74-75

Determination of nitrite in chili sauce by specrophotometry based on the coimled reaction of diazotization
Ling Yuzhao

..............page:72-73

Application of allicin in Chinese cooking
Chen Yongqing

..............page:69-71

Study on enzyme aided extraction method of lycopene
SHEN Lianqing;XU Mingfeng;WANG Xiangyang

..............page:65-68

Technology research of lactic fermentation chili powder
zhu dan dan ; yang wei wei

..............page:62-64

Discussion the mechanism of back mixing of vinegar
SHI Longjun

..............page:59-61

yong zu he shi su niang ta shuang mei fa he gu ding hua zai ti sheng chan shi cu de ji shu
liu wei

..............page:56-58

Study on beer yeast extracts of production technique
MO Chongwen;WEI Anchi

..............page:52-56

Study on antimierobial insecticidal activity of essential oil from star anise and meat fresh-keeping
chen qi ; zhang gen sheng ; xing zuo zuo ; yue xiao xia

..............page:49-51,61

Antioxidation of several antioxidants in the beef paste flavour
ZHOU Xiaohong;LU Jing;SUN Zhijie;TIAN Chonghua;TAO Qing

..............page:44-48

Study on the synthesis of 3,3,6,6-tetrabenzyl-1,2,4, 5-tetrathiane and odour
FENG Fu;LIU Hongxia;HU Weibing

..............page:41-44

Study on fermentation technogogy of Guanxi shaddock vinegar
JIN Gui-min;ZHU Qiao-wei

..............page:37-40

Research status on meat starter culture
LIU Shuli;WANG Chunyan;WANG Hua;MENG Lingjun

..............page:31-37

Producing organic(ecological) vinegar is one of effective ways to meet positive list system for vinegar enterprises
liu ming zuo ; chen jun ; shen zhi yuan ; li guo quan

..............page:26-30

Ingredients and flavor analysis of yellow wine lees and study of its feasibility of making condiments
ZHENG Guofeng;QIAN He

..............page:20-25