0254-5071
2002 Issue 2
Several Problems for Determining Protein by Kjeldahl
sheng cheng le
sheng cheng le
..............page:43-44
The Relationship and Application of the Color Ratio of the Caramel Pigment and Its Red Index
yang hong bing ; wang jin qing ; zhang xian jin ; huang hua ming
yang hong bing ; wang jin qing ; zhang xian jin ; huang hua ming
..............page:40-42
The Application of Cleansing and Sterilising in Beer poroducition
wang zi dong ; wang guang feng
wang zi dong ; wang guang feng
..............page:36-39
..............page:33-35
Research and Production of Duck Wheat Aromatic Vinegar
cao jun sheng
cao jun sheng
..............page:32-32,35
Summary of pickling cucumber methods
wang li ; wang bao ying
wang li ; wang bao ying
..............page:31-31,39
Brewing Process of Dried Yellow Natto (DouChi)
chen cang lin
chen cang lin
..............page:30-30,42
Enhancement of Soy Sauce Flavor by Improvement of Post- Ripening Process
li jin hong ; zuo jian wen
li jin hong ; zuo jian wen
..............page:28-29
Sensory Evaluation of Condiments
zhang xiu mei
zhang xiu mei
..............page:24-27,29
esearch and Development of the Vinegar Products with Oligosaccharide and Rose
chen hong bo ; wang li ; shen zi lin
chen hong bo ; wang li ; shen zi lin
..............page:22-23
Production and Certification of Seagull Organic Soy Sauce
li da jin ; wang ru zhen
li da jin ; wang ru zhen
..............page:14-21
Research on the Process and Fermentation Technology of Sufu in Temperature- Controlled
su chun ying ; liu qing mei
su chun ying ; liu qing mei
..............page:12-13
Study on Process of A Fully- Fermented Sufu (Fermented Soybean Curd)
shao wei ; liu shi ling ; xiao zuo ; li ai hua
shao wei ; liu shi ling ; xiao zuo ; li ai hua
..............page:10-11,21
Oligosaccharide and Rose Study on the Fermentation Promoter--Research report of the application of 1# compplex fermentation promoter in alcohol fermentation
ye lei ; he li qian ; wang bing ; gao tian zhou ; li li yun
ye lei ; he li qian ; wang bing ; gao tian zhou ; li li yun
..............page:6-9,23
The Comparison between Chinese Rice Wine and Japanese Sake and the Characterisation of A New Kind of Rice Wine.
wang fang an
wang fang an
..............page:3-5
Industrialization and Research of soy sauce Made By Black
yang ji hong ; wei xue hong ; zuo xi ning ; li wen de
yang ji hong ; wei xue hong ; zuo xi ning ; li wen de
..............page:1-2