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China Condiment
1000-9973
2011 Issue 8
Research development on the reutilization of soy sauce residue
CHEN Min;WU Hao
..............page:19-23
hai nan huang deng long la jiao zhong la jiao jian de han liang ce ding
ji ming hui ; li guo wei ; guo fei yan ; yang shu yu ; li zuan dan
..............page:98-101
Harm and control of N-nitroso compounds in food
BAI Yong-wen;WANG Ming-qiang
..............page:9-11
Advance on the biosynthesis of natural benzoic acid
TANG Wen-qiang;LIU Chang-hai
..............page:12-15
Studies on immobilizing Monascus with corn cobs that producting ester enzyme
GUO Bao-yu;HAO Lin;ZHANG Ying;GUO Chang-yun;ZHANG Ya-li;XIONG Chang-wu
..............page:45-49
Fermentation processing technology of lobster flavoring
JIA Jian-bo
..............page:63-66
Study on Two-stage fermentation of yacon fruit vinegar
LUO Rong-hua;ZHANG Qian;HUANG Xiao-bin;HUANG Biao;LI Yuan-yuan;LI Ben-feng;TANG Xiang-hua
..............page:70-74
Optimization of pigment extracting conditions from red raspberry by response surface methodology
WANG Jin-ling;WANG Nan;HUO Ting-ting
..............page:106-110
Research progress on Ganoderma lucidum and application in condiment
JIANG Sen;LIU Han;TIAN Yu-han;HE Yun-ping;GANG Jie
..............page:4-8
Quality analysis and brewing technology of soy sauce by High-salt liquid-state fermentation
LIUDa-yu;DUAN Xian-yin;ZHOU Xiao-qing;YAN Fan
..............page:75-78
Study on the new technology of spicy and hot bean vermicelli
CHEN Yan;RAN Xu;LIU Xue-wen
..............page:82-83,90
Research progress on chemical composition of essential oil from Origanum vulgara L.
LI Jun-ke;JIANG Zi-tao;LI Rong
..............page:114-118
The development of fermentation processing of Calligonum vinegar
DU Hai-yan;WANG Li-jiang
..............page:91-94,101
Study on the absorption and purification of gardenia yellow pigment by macro-porous resin HPD-400
GAO Li;DENG Qing-yun;JIANG Yi-quan;LI Guo-yuan;YOU Jian
..............page:111-113,118
Research on the liquid fermentation of hemp seed meal by Bacillus subtilis
LIN Jin-ying;ZENG Qing-zhu;AN Qi
..............page:31-36
The study on the process and technics of blended hawthorn vinegar beverage
ZHANG Guang-jie;CHEN Rui-li;YANG Qian
..............page:67-69,81
Heat treatment on the preservation of fresh-cut chestnut
PAN Yan-li
..............page:87-90
Research on fermentation technology of pomegranate vinegar
ZHAO Wen-ya
..............page:79-81
The GC-MS contrast study of fatty acids in essential oil of Zanthoxylum bungeanum and Zanthoxylum schinifolium
CAO Rui;YANG Xiao;JIANG Zhen-ju;SHENG Jia-wu
..............page:102-105
A special marketing method in seasoning
YANG Zhi-gang
..............page:119-120
Development and application of liquid natural spices
MENG Qing-jun;LI Feng-fei
..............page:1-3
Determination of toxic and essential metal elemental contents in 10 different spices
GUO Song-nian;FENG Xin-yi;LIU Hui;XU Chi
..............page:95-97,105
Optimum conditions on extraction of flavoring agent of nucleoside from waste beer yeast
WEI Tao;HE Pei-xin;FENG Sheng-xue
..............page:42-44
Chinese traditional fermentation douchi salt content and impact of salt concentration on douchi qualities
HU Hui-ping;CHENG Yong-qiang;YUAN Na;LI Li-te
..............page:37-41