1000-9973
2001 Issue 4
..............page:38
..............page:16,38
..............page:36-37
..............page:34-36
The way to improve on the traditional liquid vinegar circulate wash zymolsis tower
Xie Kaixi;Lan Wei
Xie Kaixi;Lan Wei
..............page:32-33,9
Discuss of the flavor chemistry and flavor generation mechanism of pickle
SU Yang;Chen Yunchuan
SU Yang;Chen Yunchuan
..............page:28-31
Production technology of the Taiping fruit vinegar
zhang xiao dong ; zhang ke xin ; su yin mei ; zhang chun sheng
zhang xiao dong ; zhang ke xin ; su yin mei ; zhang chun sheng
..............page:27,25
Shangqiu pickles
Chen Zengsan
Chen Zengsan
..............page:26,6
Rsearch of haw thorn garlic sauce
Li Haibin
Li Haibin
..............page:23-25
Study on the optimum protecting green color conditions of peppers and the optimum formula of sour peppers
peng guang hua ; wang qing zhang ; qi xiang yang ; zhang wei tao
peng guang hua ; wang qing zhang ; qi xiang yang ; zhang wei tao
..............page:20-22
Studies on complex Ca,Fe,Zn,supplements of vinegar
Wu Zhenqi;Ling Xiuju;Pi Zhixiong
Wu Zhenqi;Ling Xiuju;Pi Zhixiong
..............page:17-19
The analysis of the chroma of soy sauce
Wang Zhilin
Wang Zhilin
..............page:14-16
Improving the quality of soy sauce mash to make high natural brew soy sauce
Shen Longqing;Wu Jie
Shen Longqing;Wu Jie
..............page:10-13
The similarities and differences of the new and theformer standards of soy sauce
Guan Yougen;Weng Bende
Guan Yougen;Weng Bende
..............page:7-9
Traditional soy and new ideas
qiu yong jun ; sun zhong zhan ; guo yan ling ; xue wan zhi
qiu yong jun ; sun zhong zhan ; guo yan ling ; xue wan zhi
..............page:3-6