China Condiment 2009 Issue 11 zhong guo jiao mu chou ti wu (ye) fa zhan li cheng ji qu shi

zhong guo jiao mu chou ti wu (ye) fa zhan li cheng ji qu shi
mo xiang zuo

..............page:41-43

Application and research development of ginger
xiong hua

..............page:38-40,54

Advances on the research of onion food
guo yu hua ; li zuo jin ; yin shi qiang

..............page:35-37

Effect and countermeasure of heavy metal pollution on food safety
wang ming qiang

..............page:32-34,37

Research of typical food ingredients\' influence on flavor
ji guo qiang ; shao xiu zhi

..............page:28-31

The discussion on eating spices tradition in China
yan xiao qing

..............page:24-27,31

Shaanxi pickled vegetables current situation and development countermeasure study
li li jun ; lu mei huan ; guan an sheng ; xu hui

..............page:43-46

Optimization of extraction technique of purple corn cob pigments by response surface methodology
yang zhen dong

..............page:47-50,57

Application of enzyme technology to eliminate pellicle during the fermentation process by vinegar leaching
wang wei ; lu hong mei ; wang yu mei ; luo zuo

..............page:51-54

Optimization research on protoplast fusion conditions of aspergillus oryzae
li ming yuan ; li ming hua

..............page:55-57

Investigation of antioxidant activities and free radical scavenging of laurel essential oil
li rong ; jiang zi tao ; ma li

..............page:58-62,87

Studies on the double strains koji-making of Baojing soy sauce
che ke ; ma cheng jin ; huang qun ; huang wei ; wu biao

..............page:63-66

Studies on microwave technology in combination with supercritical CO2 extraction of pepper oil
tong han qing ; hai jin ping ; liang zhong cheng ; li bin

..............page:70-74

Research on iron removing technique during the crystallization process
liang li he

..............page:75-77

Application of nisin in fish research
jiao yun peng

..............page:67-69

Study on suppression method of white crystals for aspergillus-type soybean paste
xiao xiao ; zhang yan ru ; yang li ping

..............page:78-80

The study of the healthful vinegar by fermenting distiller\'s grain and dregs of Ganoderma Lucidum
liao xiang ping ; zuo bang min

..............page:81-83

Study on extraction and purification of gardenia yellow
lu wei ; qian zuo ; zhang wei ming ; zhao bo tao

..............page:84-87

Research advances of the stability of anthocyanins
li ying chang ; qi feng yuan ; fan yan

..............page:88-90,111

Synthetical determination of lead in high-salinity-matrix-food
deng ze ying ; li qiang ; li jing jing ; zhang peng ; zhang nan

..............page:91-93,104

Evaluation of the measurement uncertainty for the determination of phosphoric acid contents in food additive-phosphoric acid by gravimetric analysis
deng quan dao ; liu ling zhi ; li ai li ; zuo li xia ; lin guan chun ; xu guang

..............page:94-97

The Xinjiang ketchup physics and chemistry examination preliminary study
wu yun ; yang yan ling ; zuo huan ming ; li gu na zi

..............page:98-101

Study of matrix modifiers for determination of lead content in soy sauce in GFAAS
hu hai rong

..............page:112-114

Comparison of chemical constituents for volatile oil from fresh Kaempferia galanga L.by Soxhelt method and steam distillation
chen fu bei ; chen shao dong ; liu hong xing ; luo shao hua ; yan yi fang

..............page:105-107

Antioxidant activity and stability of spice extracts
zhang hui zuo ; kong bao hua ; sun xu

..............page:108-111

cong jiang you fa jiao ji li lun zheng jiang you fa jiao gong yi ying jin zao gai ge ( yi )
li jing li ; wen yi bin ; wen yi biao

..............page:112-115,118

The application of HACCP system in vinegar production
li xiu feng ; zuo jin ping

..............page:116-118

chuang xin ji shu qiang shi jing zheng chen guang tian ran se su ji tuan you xian gong si chuang xin la jiao jing ji shu xian cheng xiao

..............page:119