1000-9973
2000 Issue 9
..............page:20-22
New technology of scale production of the bottled quick brewing zymolytic preserved beancurd
gao yong zhong
gao yong zhong
..............page:17-19
..............page:30-32
..............page:29,28
Inquire into the dosage of formaldehyde in determine amino acid nitrogen
feng zhi chuan ; liu yan hong
feng zhi chuan ; liu yan hong
..............page:27-28
..............page:25-26
The effect of flavoring in cooking
mao yu yang
mao yu yang
..............page:23-24
Study on the brewing of sauce with rice to replace flour
yao yue fei ; zhou sui yi ; lu hai bo ; xie xuan xian ; zeng yan ping ; wang pei qi
yao yue fei ; zhou sui yi ; lu hai bo ; xie xuan xian ; zeng yan ping ; wang pei qi
..............page:10-12,32
Development of the functional compound flavoring
ming jing xi
ming jing xi
..............page:7-9,32
Whether the natural brewing sauce contain 3-MCPD
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:3-6
Research on improving the stability of oyster sauce with denaturation starch
bai wei dong ; wang qin ; qiu hong sheng
bai wei dong ; wang qin ; qiu hong sheng
..............page:13-16