Jiangsu Condiment and Subsidiary Food 2006 Issue 5 Discussion on the improvement of yeast-producing equipment in soy sauce production

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Jiangsu Condiment and Subsidiary Food
1006-8481
2006 Issue 5

Discussion on the improvement of yeast-producing equipment in soy sauce production
XUE Wan-li;ZHANG Cheng-long

..............page:22-27

Present quality of sesame oil and ration detecting methods
SUN Wei;TANG Su-fang

..............page:28-30

Developing tendency of compound condiment
SI Bo

..............page:31,33

Producing method of fish gravy
LIU Guo-xin

..............page:32-33

The progress and application of edible fungus' flavor research
WEN Quan;WANG Xi-chang

..............page:34-36

Study on the producing technique of salad
WANG Min

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

The determining factors of sterilization temperature in Shaoxing yellow rice wine
MAO Qing-zhong;XU Da-xin

..............page:18-21

Discussion on the producing technique of compound milk beverage with carrot and orange
LI Feng-lin;GUO Xin-fang;QI Ying;ZHANG Li-li

..............page:14-17

The establishment of mathematical model of Lactobacillus Acidophilus cell's growth
LIANG Xin-hong;SUN Jun-liang;ZHAO Rui-xiang;GUO An-que;LIU Yong-qiang

..............page:11-13,21

Contents determination of Vitamin C, Nitrate, Nitrite in varied Zingiber officinale
LI Shu-hua;CHEN Feng-zheng;QIAO Xiao-li

..............page:8-10

Discussion on the managing mode of condiment group corporation over holding companies
WEI Chen-yun

..............page:5-7

Membrane separation technology and its applications in food industry
LU Zheng-qing

..............page:1-4