1000-9973
2001 Issue 10
A new type of healthy beverage-fruit vinegar processing technique
li ju xiu ; shi jun ling
li ju xiu ; shi jun ling
..............page:3-6
Ceramic membrane fouling and control in filtration of glutamic ferment broth
xu zhao hui ; wang huan zhang ; li bi wen ; xing wei hong ; xu nan ping ; wang huai lin
xu zhao hui ; wang huan zhang ; li bi wen ; xing wei hong ; xu nan ping ; wang huai lin
..............page:7-10
The application experiments of new-type-compound-enzymes in the process of simplified solid-state vinegar fermentation
shi an hui ; han zuo hua ; zhang wen zuo ; xu en run ; xu chang xin ; zhou bo
shi an hui ; han zuo hua ; zhang wen zuo ; xu en run ; xu chang xin ; zhou bo
..............page:11-13
..............page:14-15
Curing of lactic acid cucumbers
li xiu liang ; zhao hui ; li sheng xian ; jia shu biao
li xiu liang ; zhao hui ; li sheng xian ; jia shu biao
..............page:16-17,19
Research of the pine mushroom fermented bean curd
tan shi sheng
tan shi sheng
..............page:18-19
Research on the method of making test tube strain
zhang guo chun
zhang guo chun
..............page:20-20
..............page:40
Operational key of sauce soaking technology
gong yin xing
gong yin xing
..............page:21-21
Production technology of watermelon pickled black bean
chen zhong xin
chen zhong xin
..............page:22-22
Techniques of Chinese toon condiments
chen yun zhong
chen yun zhong
..............page:23-24
..............page:25-29
Study on 30M3 standard form air blow fermentor for deep layer fermented vinegar
chen wei qing ; cheng chang ping
chen wei qing ; cheng chang ping
..............page:30-32
Making method of Fuzhou pickled Yuegua
chen zeng san
chen zeng san
..............page:33-34
..............page:35
..............page:35
..............page:36
..............page:37-38