1006-8481
2009 Issue 2
Study on the compound condiments of Leng-chi rabbit series
Li Guang-Hui;Zhong Shi-Rong;Feng Zhi-Ping
Li Guang-Hui;Zhong Shi-Rong;Feng Zhi-Ping
..............page:9-11
..............page:5-8,44
..............page:11,28,30,45
..............page:31-32
Pickling technology of edible fungi
LI Xue-gui
LI Xue-gui
..............page:35-37
Research on the health care mini beer with pumpkin
Cui Jin-Mei;REN Yong-Xin
Cui Jin-Mei;REN Yong-Xin
..............page:25-28
The current production status of soy sauce and its countermeasures
Yao Yu-Jing;He Ye-Rong;Kang Bo
Yao Yu-Jing;He Ye-Rong;Kang Bo
..............page:1-4
The application of PLC in soy sauce squeezer
YAO Zhen-bo
YAO Zhen-bo
..............page:41-44
Study on the hydrolysis of shrimp powder with double enzyme
Wang Qiao-Lun;Wang Yan
Wang Qiao-Lun;Wang Yan
..............page:19-21,24
Test on the application of enzyme preparation in the elimination of secondary precipitation of soy sauce
Zhao Lian-Jun;Sun Ya-Wen
Zhao Lian-Jun;Sun Ya-Wen
..............page:29-30
Study on the biochemical composition change in the brewing process of Shaoxing lin-fan yellow rice wine yeast
MAO Qing-zhong
MAO Qing-zhong
..............page:12-15,18
..............page:33-34
Study on the brewing of yellow rice wine with ginseng,longan and jujube and its function
WEN Wen-qun;LIU Quan;MA Ming-shuo;WANG Shi-qiang
WEN Wen-qun;LIU Quan;MA Ming-shuo;WANG Shi-qiang
..............page:16-18
..............page:38-40
Processing technology of yellow capsicum sauce with euphansia
Wang Qiong-Yao;Ruan Zheng;Zhang Shao-Lan
Wang Qiong-Yao;Ruan Zheng;Zhang Shao-Lan
..............page:22-24