China Condiment 2010 Issue 7 Research of apple and carrot compound jam

Research of apple and carrot compound jam
fu hong jun ; peng xiang lian

..............page:60-62,65

Study on antimicrobial activities and antioxidation of cinnamon extracts
yan han bin ; lin zuo zuo ; ding li xing ; zhou zhao geng

..............page:41-44

Study on xanthopicrite of bacteriostasic activity by different extracting agent
zhang xue song ; zhu zuo

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

Recent development of nanoencapsulation of food functional components
zhang hong kang

..............page:32-34

Optimization of high-yielding medium for Candida utilis 1807
chen he ; yu jian jun ; shu guo wei ; li shi yu ; zeng jie

..............page:52-54

Research on antioxidant activity of zanthoxylum oil
xu kun ; meng xiao ; sun jun xiu ; he si jia

..............page:48-51,59

Application in the sensory assess of condiment with fuzzy mathematics general judgement
li su yun ; zong wei ; zhang pei qi ; chen jing

..............page:27-29

Application of HACCP in processing of seasoning wine
tao de cai

..............page:117-119

cetv-1 bo chu lao tang chuan qi

..............page:后插2-后插3

The research of submerged fermentation process of red raspberry vinegar
wang li jiang ; jiang shi juan

..............page:73-76

Determination of microelements and nutrition ingredients of fish gravy
huang jun sheng

..............page:96-97

Quality control and method of condiment microbiological analysis
zhou jing

..............page:90-92

Aroma formation mechanism of Chinese Cooking
zhu wen zheng ; zhou xiao yan

..............page:107-110

Optimization of lactic acid bacteria combination of heat-resistant protective agent
cheng yan zuo ; tan shu ming

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

The development and future of saltwater products
lin chun bo ; wang li

..............page:30-31,34

Study on extraction and stability of Monascus pigments
zuo hao ; jiang dong hua ; ye yan ; zhou qin ; wang chang chun

..............page:86-89

Study on chemical components and antioxidation of oil of Illicium Verum Hook. f.
yang xiao yong ; huang chu sheng ; liu hong xing

..............page:38-40,44

Development of the compound-type fermented silver carp sausage
wang yan

..............page:63-65

The production process of dry pickles
li jin hong

..............page:66-68,76

Extraction optimization of zanthoxylum oil by ethanol and the comparation of components between the water and ethanol extraction
hu yin chuan ; li ming yuan

..............page:93-95,116

Study on the application of natural chicken powder in chick essence
liao guo hong ; deng tao

..............page:79-80,85

diao wei ming ren / zhong yang dian shi tai zai xian shen qi lao tang

..............page:后插1

Multi- microbial strain brewing soy sauce

..............page:24-26,29

Determination of trace elements(Cu,Mn,Zn,Cd)in ginger by methods of microwave sample digestion and flame atomic absorption
gao shu yun

..............page:102-106

Studies on the process of quick-frozen Chuan Hong chicken breast strips
liu zuo ; zhang gen sheng ; liu guang ; sun jing

..............page:81-83,92

Separation and identification of lactic acid bacteria isolated from Sufu
wang fu jie ; lu zuo ; qu yan ; zhang jian ; huang chi du

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

Research on the lees in vinegar brewing
gao xiao juan ; wang jun gao ; wang xin ; li xuan

..............page:45-47

Study on processing technology of Ciba pericarpium zanthoxyli paste
xiao zuo ; xiong min ; tang ying ming ; gu xue quan

..............page:69-72

Study of characters and flavor functions of spice seasonings frequently used in Chinese food
li qing xiu ; he feng ; wang hai dong ; fang xing tang

..............page:111-113

xue xi shi pin an quan fa , ti gao dui zheng he xiu ding diao wei pin xing ye biao zhun gong zuo de ren shi ye tan sb10337 pei zhi shi cu biao zhun shi fou ying " zan ting zhi xing "
lu zhao yuan ; lv shu kun ; tang juan juan

..............page:114-116

Study on deep-fried flavor capsicum powder production technology
dou hai gang ; cao de yu

..............page:77-78

The critical control point of mould starter produce
li yan hui ; shi er geng

..............page:84-85

cfe shi dian : diao wei pin ji xie she bei xiang zi dong hua fa zhan

..............page:后插4