China Condiment 2009 Issue 8 jiang you chuan tong niang zao gong yi yu ti gao chan pin zhi liang de tan tao

jiang you chuan tong niang zao gong yi yu ti gao chan pin zhi liang de tan tao

..............page:22-24,28

Determination of amino acids and trace elements from cherries sauce
LING Yu-zhao;LIU Jing-liang

..............page:101-102

Study on the synthesis of a series of ethylmercaptal and odour
FENG Fu;WANG Hui;HU Wei-bing;YU Ai-nong

..............page:99-100

The measure of tannic in vinegar
WANG Yu-mei;LU Hong-mei;WANG Wei

..............page:107-108

Determination of content and oxidation resistance activity of isoflavone in fermented soybean
WU Qin-min

..............page:109-111,113

Determination of trace selenium in salt by resonance light scattering of Se(Ⅳ)-iodide-acridine orange system
LI Ren-yu;LI Yong-mei;ZHOU Jia-hong;LI Ting-you

..............page:103-106

HACCP in the low-salt soy sauce by solid-state fermentation application
YANG Jian-min

..............page:114-117

New thought for the production of vinegar and soybean sauce to increase the enterprise benefit
LI Yuan

..............page:112-113

Study on fermentation technology of acetic acid in chinese jujube vinegar production
FU Li;HU Li-hong;Gulinazi;MENG Yi-na;ZHOU Xiao-ming;XU Shi-qiang

..............page:72-75

The effect of spraying-extraction fermentation on soy sauce flavor
ZHANG Hai-zhen;JIANG Yu-jian;CHEN Min;HONG Wen-yan;ZHANG Jian-ping

..............page:91-94

Application research of HACCP in processing of sichuan pickles
ZHU Wen-you;ZHANG Chang-gui;ZHOU Shou-xu

..............page:95-98

Should pay attention to the issue of the production of soy sauce koji
LI Xing

..............page:85-86,90

Study on the brewing technology of cherry vinegar and drink
YAN Ming-kui;YANG Xiao-jiao;ZHAN Wei-wei;WANG Chuan-bao;LI Jing-long

..............page:87-90

The study on flavor brewage of oyster sauce
WANG Ying;LI Xiao;LU Jun;SUN Yuan-qin

..............page:76-80

Study on shrimp sauce
DU Yun-jian;ZHAO Yu-qiao;MA Chen-yan

..............page:81-84

xian zuo hou zuo fa jiao fa yu ji zhong chang yong fa jiao fa dui bi de po xi
gao shi chang ; li wen jun

..............page:25-28

The comparison between the aerated koji making system in pools and discaerated koji making system in soy sauce produce
AN Tian-xing;ZHANG Rong

..............page:29-32

Research development on the synthesis of paraben
LIU Yu-ting;CHEN Xu;YIN Da-wei;LV Bo

..............page:33-36,39

Research on CO2 supercritical fluid extraction of essential oil from Allium cepa L. Var. Agrogatum Don
LIU Zhen-yang;LIU Chao;ZHAO Hong-xia

..............page:43-45,51

Savenging effects of vinegar pickled garlic and pickle juice on superoxide anion and hydroxyl radical
LV Hui-hui;ZHANG Xiao-feng;HONG Yue-ling;ZHU Ming-jun;WANG Qi;HAN Ping

..............page:46-48,59

The security situation and development countermeasure of the food additive in China
MI Qiang;YU Ya-li;GAO Feng

..............page:37-39

Research progress in essential oil of natural food spice,Amomum tsao-ko
FENG Xue;JIANG Zi-tao;LI Rong

..............page:40-42

Study on the promotion and optimization of yeast extract to seed koji cultivation
YANG Lan;GAO Xian-li;CUI Chun;ZHAO Mou-ming

..............page:52-54,59

Excellent selections of soy sauce brew handicarft with solid state zymotechnics
WANG Li-mei;WANG Qun-fu

..............page:55-59

Optimal Seasoning Formulation of the Instant Meicai by the orthogonal test
HUANG Wei;ZHAO Ling-hua;LI Yuan-zhi;LUO Shu-can;XUE Zi-guang

..............page:49-51

Effect of lipids degradation on the flavor of Cantonese Sausages during processing
LIU Xiao-yan;BAI Wei-dong;ZHUANG Xiao-qi

..............page:60-63

Study on the influence of concentration of garlic on the quality of fermenting cabbage in the fermentation
GAO Xin;YAN Ping-mei;BAI Xiao-jun;LUO Zhou;LIU Jin;YUE Hong

..............page:64-67

The manufacturing process of pro-ecology traditional fermented food fish sauce-acid of Miao nationality
ZHANG Wen-hua;YUAN Wei;ZHANG Guo-hui;SHI Min

..............page:68-70,80

The cultivation of soy sauce koji
CHEN Chun-xiang

..............page:71,84