1000-9973
2000 Issue 8
..............page:28-31
Discuss about develop the preserved beancurd of paste form
Lin Zhonghuang
Lin Zhonghuang
..............page:27,16
Separation and identification of Flavonoids in soy sauce
zhang hai de ; zhang shui hua ; xiao kai jun ; guo zuo yuan
zhang hai de ; zhang shui hua ; xiao kai jun ; guo zuo yuan
..............page:23-26
The development of the peppery compound flavoring
su yang ; chen yun chuan ; lv zuo guo ; zuo hong ; long qing rong
su yang ; chen yun chuan ; lv zuo guo ; zuo hong ; long qing rong
..............page:19-22,14
..............page:17-18
Compare of different colour fixative method of salinized celery
Zhao Yusheng;Zhao Yan;Wang Yunxia
Zhao Yusheng;Zhao Yan;Wang Yunxia
..............page:15-16
The pickled method of Shanghai potherb mustard
Chen Zengsan
Chen Zengsan
..............page:13-14
The research report on processing high quality caramel pigment with residual beet sugar(Ⅱ)
Li Xiang;Zheng Minsuo;Yang Junsheng
Li Xiang;Zheng Minsuo;Yang Junsheng
..............page:9-12
Extract the natural antiseptic material in capsicum
Wu Chuanmao;Wu Zhouhe;Wu Yesong
Wu Chuanmao;Wu Zhouhe;Wu Yesong
..............page:7-8,12
Summary of the Fe. Zn. Ca nutrition strengthen sauce produce
ZHANG Changhua
ZHANG Changhua
..............page:3-6