1006-8481
2002 Issue 5
..............page:30-31
..............page:29-29
History of the sauce
Luan Jinshui;Wu Haihua
Luan Jinshui;Wu Haihua
..............page:26-28
Kinds, ingredient and usage of Japanese weilin
Ju Hongrong;Zhang Jingtao;Gu Xiaohong;Cong Dongiun
Ju Hongrong;Zhang Jingtao;Gu Xiaohong;Cong Dongiun
..............page:22-25
..............page:20-21
..............page:18-19
Fermented technique of horsebean sauce
Chen Canglin
Chen Canglin
..............page:17,28
..............page:15-16
..............page:13-14
Production of chilli condiment
Shen Zuyao
Shen Zuyao
..............page:11-12,14
..............page:9-10
The sauce trade of our country needs the giant's emergence
Hu Guoping;Xie Han
Hu Guoping;Xie Han
..............page:7-8,19
..............page:4-6
Current situation and development of low-level salt solid fermented sauce production
Li Dajin;Wang Ruzhen
Li Dajin;Wang Ruzhen
..............page:1-3,6