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China Condiment
1000-9973
2007 Issue 4
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
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