Jiangsu Condiment and Subsidiary Food 2008 Issue 1 Information Square

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Jiangsu Condiment and Subsidiary Food
1006-8481
2008 Issue 1

Information Square

..............page:21,7,12,16,28,32,35,45

The processing technology of fruit vinegar with persimmon pulp
LIU Yue-mei

..............page:42-44

Discussion on the technology of functional cooler yellow rice wine
WANG Jian-guo

..............page:39-41,44

The study on the technique of new style vinegar with Lentinus Edodes
XIAO Ling-ling;Wang Hua-li;YIN Zhao-ze;SHAO Wei;GONG Da-chun

..............page:36-38

The rapid determination of the content of benzoic acid and sorbic acid in condiments
TONG Chuan-li;YANG Fu-chun

..............page:33-35

The cultivation test of yellow wine yeast in Xiangxue wine
GAO Yong-qiang;BIAN Jia-na

..............page:29-32

The application of enzyme agent in food indusrty
ZHOU Yong-zhi

..............page:26-28

Study on the special cake aluminium-free composite leavening agent
YU Lei;LI Feng-lin

..............page:22-25

Discussion on the foamability and emulsibility of pea protein
HE Xi-qiang;XIAO Huai-qiu;WANG Hui-ping

..............page:17-21

The Research and Application of Chymase & the Development of Its Substitute
ZENG Jian-chao

..............page:13-16

Study on the essential oils extraction of Chinese red pepper with supercritical carbon dioxide extraction
FAN Zhen-jiang;ZONG Wei

..............page:10-12

Develop modern services and promote Hengshun industry tourism
YE You-wei

..............page:8-9

The Physiological function of Prebiotics and its production and application
HU Xue-zhi

..............page:1-7