0254-5071
2004 Issue 11
..............page:39-39
How to manage market satisfied by customer?
fan yun feng
fan yun feng
..............page:37-38
A short visit of Canadian seasonings market
lu zhao yuan
lu zhao yuan
..............page:34-36
Physiological active substance in soy sauce and their nutritional function
lv dong jin ; song xiao zuo ; liang yao shun
lv dong jin ; song xiao zuo ; liang yao shun
..............page:31-33
..............page:29-30
Trial Development of Red Koji Health Draft Beer
wang chuan rong ; zhang an ning
wang chuan rong ; zhang an ning
..............page:27-28
Mutation screeing of Aspergillus oryzae UE336-2
lin zu shen
lin zu shen
..............page:24-26
..............page:22-23
..............page:20-21
Study on sorghum liquor brewed by "fermentation with uncooked materials and two kinds of starters"
liu zhong yi ; yang ying shun ; lu qi bin ; zhang miao ling ; li zi long
liu zhong yi ; yang ying shun ; lu qi bin ; zhang miao ling ; li zi long
..............page:16-19
Application of liquid vinegar remnant in soy sauce production
leng yun wei ; wei jun lan
leng yun wei ; wei jun lan
..............page:14-15
Research and preliminary identification of microorganisms from the natural ferment "Tibet"
liu bian fang ; kong qing xue ; guo ai guang
liu bian fang ; kong qing xue ; guo ai guang
..............page:11-13,15
..............page:7-10
The isolation, screening, and domestication of Se-enriched lactic acid bacteria and study on the Se-enriching conditions
song zhao jun ; wang shu ning ; pan run shu ; li min ; tian hua
song zhao jun ; wang shu ning ; pan run shu ; li min ; tian hua
..............page:4-6
Main factors affecting pehtze production rate
wang rui zhi
wang rui zhi
..............page:1-3