1000-9973
2007 Issue 9
Functional Low-alcohol health of the rice wine production process research
DU Kun;ZHAO Yan-wu
DU Kun;ZHAO Yan-wu
..............page:48-50
yi zhong xin xing diao wei shi pin jia gong she bei ( shang ) duo gong neng chao zhu guo
chen ying xiang ; jiang zhu mao ; wang li min
chen ying xiang ; jiang zhu mao ; wang li min
..............page:插1
..............page:72-73
shi nian yi " zuo "
mu pei long
mu pei long
..............page:70-71
zhong xiao xing diao wei pin qi ye ying xiao dui wu jian she
ma xin min ; ma xin cun
ma xin min ; ma xin cun
..............page:68-69
Hydrogen peroxide oxidization method for the determination of cinnamaldehyde in cassia by microextraction
JIANG Zi-tao;ZHAO Qian;LI Rong
JIANG Zi-tao;ZHAO Qian;LI Rong
..............page:65-67
Determination of volatile flavor componets in Allium tuberosum L.by head space phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS)
LIU Yuan;ZHOU Guang-hong;WANG Xi-chang;LIU Yang-min;WANG Li-ping
LIU Yuan;ZHOU Guang-hong;WANG Xi-chang;LIU Yang-min;WANG Li-ping
..............page:62-64
Process optimizing of the extraction of red pigment from Lobster Shell with ultrasound extraction
TIAN Long;PANG Zhen-ling;LI Hai-jian
TIAN Long;PANG Zhen-ling;LI Hai-jian
..............page:59-61,67
Current situations and future applications of China soy sauce
PENG Tao;YANG Xu-xin;CHEN Shao-hua
PENG Tao;YANG Xu-xin;CHEN Shao-hua
..............page:26-29
The preservation and recovery of mildew
BAI Fang-qing
BAI Fang-qing
..............page:23-25
Purification and research progress on the natural pigment
LI Chong-ying;WANG An;YANG Tao;BAI Ya-zhi;NIU Song-zhao;YU Zhao-qi
LI Chong-ying;WANG An;YANG Tao;BAI Ya-zhi;NIU Song-zhao;YU Zhao-qi
..............page:18-22,38
..............page:44-47
Research of the preservatve of the capsicum sauce
zhang xian jiu ; su de qiao ; chen lin ; chen guo an
zhang xian jiu ; su de qiao ; chen lin ; chen guo an
..............page:57-58
Study on healthy vinegar with waxy corn
FENG Ying-zhu;WANG Qin
FENG Ying-zhu;WANG Qin
..............page:54-56
Study on fermentation and pickling of Wenzhou Characteristic Vegetables
ZHOU Xu-feng;ZENG Wang-min;MA Jian-guo
ZHOU Xu-feng;ZENG Wang-min;MA Jian-guo
..............page:51-53,71
Enzyme catalyzed controllable degradation of Pregelatinized Dtarch
SONG Xu-lu;LI Zhi-dong;ZHANG Hong-lin;WANG Zhan-yong;JIANG Lin-shi
SONG Xu-lu;LI Zhi-dong;ZHANG Hong-lin;WANG Zhan-yong;JIANG Lin-shi
..............page:39-43,50
Evaluation of efficiency of three preservation methods for acetic acid bacteria
SHAO Jian-ning;GONG Wei-zhong;MA He-ping;PENG Zhang-pu
SHAO Jian-ning;GONG Wei-zhong;MA He-ping;PENG Zhang-pu
..............page:36-38
The development of edbie fungus in condiment
Zhang Jiechi
Zhang Jiechi
..............page:34-35,50
Complex seasoning paste formulation of product standards
HAO Xiang-tao
HAO Xiang-tao
..............page:30-33