1000-9973
2000 Issue 10
Processing technology of new yeast for brewing rice wine or fermenting glutinous rice
li jin sheng ; shen yue ying
li jin sheng ; shen yue ying
..............page:21-22
Preventing brown change when sweet brown sauce is processen,stored and sold
yang xi miao ; zhang xian jin
yang xi miao ; zhang xian jin
..............page:19-20
Research and produce the papaya vinegar
xia xing zhou ; huang xiao cao ; li xian sheng ; xu shao lian
xia xing zhou ; huang xiao cao ; li xian sheng ; xu shao lian
..............page:16-18
..............page:32，20
..............page:29-31，24
The component of aroma in spice and its application at food
yang rong hua ; zhang guo nong
yang rong hua ; zhang guo nong
..............page:26-28
Application of pimiento catsup to instant noodle
ni qiao er ; li jian hua
ni qiao er ; li jian hua
..............page:25
..............page:23-24
The experiment of improving yield of the sun vinegar under the
economical scale
feng xue yu ; zhang chao ; liu jun
feng xue yu ; zhang chao ; liu jun
..............page:13-15
Whether the natural brewing sauce contain 3-MCPD(Ⅱ)
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:9-12
..............page:5-8
The development prospect of brew sauce in china
shen long qing
shen long qing
..............page:3-4，18