China Condiment 2007 Issue 7 Study on technology of enzymatic hydrolysis of sillver carp proteins

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China Condiment
1000-9973
2007 Issue 7

Study on technology of enzymatic hydrolysis of sillver carp proteins
TAO Xing-wu

..............page:48-51

wen hua pai shi ji chu ke ji pai shi chi bang zhong guo shi pin gong ye xie hui fu hui chang zhang zhi xiang jiang jun de he ci

..............page:68-69

jin tian de rong yu ming tian de wei lai shi chang bo bo shi zai " quan guo shang ye ke ji jin bu yi deng jiang " xin wen fa bu hui shang de gan yan

..............page:68

Study of the volatile components of Opuntia Milpa Alta by headspace Solid-phase microextraction gas chromatography -mass spectrometry (GC-MS)
JI Hui;DING Xiao-lin

..............page:65-67

Primary analysis of main components and flavor elements of old brine for salted duck
ZHANG Li-yang;LU Li-xia;XIONG Qiang;WANG Jin

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

Study on optimization of nature carotenoids extraction from Rhodopseudomonas palustris
LI Fu-zhi;LIU Fei;ZHANG Feng-qin

..............page:20-23

Progress on natural chicken flavor
cai feng ying ; wang jin shui ; liu jin zuo ; shi jun

..............page:17-19,29

The Natto's sanitarian functions
SUN Jie;LIU Ning

..............page:14-16,67

Research on the fermentation technology of scallop sauce
ji zuo ; zhou kun

..............page:44-47

Development of kelp healthy jam
MENG Xiu-mei;WANG Xi-min;LIU Chang-heng;LIU Jian-min

..............page:36-38,51

Application research of HACCP system in apple vinegar
wu yun ; wei guo kun

..............page:39-43,51

Monascas and its application in condiment
Gao Qiang

..............page:60-61

Study on the method of extracting natural preservative in pepper and its bacteriostasis
XU Yan;LIU De-qing

..............page:57-60

Study on the technology of onion-garlic-ginger cream-like condiment
shen guo hua ; liu da qun ; he sheng mi ; xu ming fei

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

Preliminary study of the anti-Oxidation of pepper oil resin
ZHANG Bin;WANG Jia-liang

..............page:33-35

Antioxidant activity of Zhenjiang aromatic vinegar in linoleic acid model
XU Qing-ping;MENG Jun;TAO Wen-yi

..............page:30-32

The study of the enzymolysis characters of the protease obtaining from Aspergillus M3
DENG Jing;LIN Qin-lu;ZHOU Xiao-yuan;ZHAO De-jian

..............page:24-29