China Condiment 2000 Issue 1 Improve ferment technology and perfect inspection system to high quality of sauce produce

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China Condiment
1000-9973
2000 Issue 1

Improve ferment technology and perfect inspection system to high quality of sauce produce
Wu Longguan

..............page:31-32,11

Determination of Ca,Fe and Zn in vinegar and sauce
Li Zhixiang;Wei Peihai

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

New method of disk revolve used on aspergillales's system
Yin Liangxing

..............page:26-27

Relation ship of dietetics and traditional chinese medical science
Qing Liutin;Li Yunjie

..............page:24-25,11

Production technology of Guizhou savory catsup
Wang Zhihui

..............page:23

Elementary introduction of improve sauce's good tasty by 5'-ribonucleotide
Chen Junxiang

..............page:22

Measure of improve the total nitrogen utilization ratio of sauce
Ban Junyan;Zhang Yanru

..............page:20-21

Analysis what have effect on quality of aspergillales
Hu Youjun

..............page:18-20

Inquire into solid-liquid-drench-extract technology
Li Haikun

..............page:16-17

Experiment on Laba-Bean's produce industrialization
Jiang Liwen;Shen Yi;Li Guohua

..............page:14-15

Research and produce Garlic Oil Microcapsule
Chen Xiong;Ma Li;Qiao Xin

..............page:12-13

Research of chicken bones's extraction technology
lin jin zuo ; zhou yong qiang ; wang yi fan ; liu zhan peng

..............page:8-11

Spice oleoresin in application to food industry
Fan Yaming

..............page:7-8

The application of a fiber-fix-cell reaction generator to food industry
Ren Minqiang

..............page:6

The application of high-voltage electrostatic field to brewing industry
Jiang Yaoting;Luo Jiazhong;Zhou Jianquan

..............page:3-5