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China Condiment
1000-9973
2013 Issue 3
Research Progress of Detection Methods of Sodium Nitrite in Food
XU Yu-lan;HE Chan;GU Jin-mei
..............page:1-4,13
The Research Progress of Detection Methods of Components in Soy Sauce
PAN Yi;GUO Ze;WANG Chun-long;YANG Shuang-chun
..............page:14-17
The Research Progress of Determination of Arsenic in Food by Atomic Fluorescence Spectrophotometry
YANG Shuang-chun;GUO Ze;ZHAO Qian-ru;PAN Yi
..............page:18-20,35
Discussion on Functions and Diversification of Products of Vinegar
ZHANG Guo-hong;TAN Lei-hua;ZHANG Li-xia;JIANG Yu-jian
..............page:21-24
A Preliminary Study on Fed-batch Culture of Bacillus natto
YANG Xu;GU Jun;ZHANG Xiao-yan
..............page:25-27,35
Study on Microwave Assisted Ionic Liquid Catalysis of Transesterification of Methyl and n-amyl of Cinnamate
li ; wang yi bo ; wu zhi yi ; feng hai tao ; wang xiao zhi ; zhang jing yin ; he cui ying ; zhao qi wen
..............page:28-30
Screening and Identification of Psychrotrophilic Catalase Strains and Its Enzymatic Characterization
AO Jie;CHI Nai-yu;DOU Shao-hua;ZHANG Qing-fang
..............page:31-35
Research on the Deacidification Process of Chicken Oil Separated from Water-boiled Salted Chicken Marinade
HUANG Kai-xin;CHEN Qing;SONG Xian-liang;YE Sheng-ying;WU Shao-lie
..............page:36-40
Application of Porous Starch in Micro-capsulated Powder about the Compound of Pepper Oil and Chili Oil
LI Su-yun;LI Xing-ke;GAO Rui-rui;ZHANG Hua;SHEN Xiang-kun
..............page:41-43,49
Determination of γ-aminobutyric Acid in Lactic Acid Bacteria Fermented Liquid by HPLC
XIAN Qian-long;HUANG Cui-ji;YANG Zhen-mei;LIU Zhao-ming
..............page:50-54,59
Research on Disinfection and Bacteriostatic Methods for the Tissue Culture of Zanthoxylum Bungeanum Explant
DENG Lu-sheng;JIANG Hong;ZHAO Zhi-feng;YAN Zhi-nong
..............page:55-59
Modification of Chili Dietary Fiber with Low-temperature Ultra-high Pressure Technology
HU Xiao-ping;YANG Ai-hua;WANG Cheng-zhong
..............page:60-63,68
Study on Production Process and Quality Changes of Natto-A Kind of Typical Food in Guizhou
AI Jing-wen;WANG Xiu-jun;ZHOU Yuan-jie;ZHU Long-hui
..............page:64-68
Study on Shaker Fermentation Conditions of Buckwheat Vinegar Acetic Acid
YANG Fu-lian;LIU Xu;WU Xuan
..............page:73-75
Research on Processing Technology of the Southern Catfish Leisure Flavor Dried Fish
PU Kai-yang;XU Jin;LI Ming-yuan
..............page:76-79
Study on Prophase Fermentation Processing Conditions of Sufu Fermented by Multiple Microorganisms under High Temperature
TENG Yu;ZHOU Hong-xiang;QIU Shu-yi;GUO Yan;HUAN Gui-lian
..............page:84-88,111
Study on Processing Technology of Instant Salted Soybean Curd Skin
ZHANG Chang-gui;WANG Dan;ZHANG Qin;ZHANG Geng
..............page:89-92
The Processing Characteristics and Research Progress of Salted Duck
ZHAN Jie;MEI Lin;WANG Zhi-geng
..............page:93-97
Application of Ranking Test Method in Sensory Evaluation of Vinegar
WEI Yong-yi;ZHANG Zhen
..............page:98-99
Determination of Seven Microelements in Frence Fragrant Shallot by Microwave Digestion-FAAS Method
JIANG Tian-zhi;LIU Shao-you;TANG Wen-hua
..............page:100-102
Determination of Lead in Food Additive-Magnesium Hydrogen Phosphate
JIANG Zhao-xing;LI Gang;WANG Zhi-liang;YANG Yan-hong
..............page:103-104,120
Purification Technique of Anthocyanins in Mahonia bealei Fruit
TANG Shun;YAN Xue-qin;JIANG Yi-hua
..............page:105-108
The Application of Disodium Succinate in Food
LI Yong-ge;LIU Li-xin
..............page:109-111
Inhibition Effect of Compound Bitterness Inhibitor on Acesulfame K
CUI Ming-ming;JI Guang-quan;ZHENG Jian-xian
..............page:112-115