1000-9973
2001 Issue 2
..............page:33
Corporation aim manage
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:34-39
The comparison of two testing standards for total acidity and amino acid nitrogen of fermented soy sauce
ruan fu sheng ; chen xiao xia
ruan fu sheng ; chen xiao xia
..............page:32-33
..............page:27-31
Production technology of the Tongguan sauce bamboo shoot
chen zeng san
chen zeng san
..............page:26,39
Color and luster of the soy sauce
shu geng xin
shu geng xin
..............page:23-25
To prepare the Laochou-Sauce
zhang hong xing
zhang hong xing
..............page:20-22
Extraction of fiavour development nucleotide
qiao shi wei
qiao shi wei
..............page:18-19,31
Effect of high frequency electric field on the activity of Mucor protease
he xi ; li guo ji ; gao da wei ; yu shu juan
he xi ; li guo ji ; gao da wei ; yu shu juan
..............page:15-17
Research of microcosmic mechanism of the component change when high-voltage electrostatic field act on the raw soy sauce
jiang yao ting ; sun ying
jiang yao ting ; sun ying
..............page:13-14,17
Antioxidant in the season vegetable
zhang hai de ; zhang shui hua ; yang xiao quan ; li lin ; guo zuo yuan ; xiao kai jun
zhang hai de ; zhang shui hua ; yang xiao quan ; li lin ; guo zuo yuan ; xiao kai jun
..............page:9-12
High Ca、P soy
shen zu yao
shen zu yao
..............page:7-8
The development prospect of vinegar industry
cai mei zhu
cai mei zhu
..............page:3-6