China Condiment 2001 Issue 6 Several patent

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China Condiment
1000-9973
2001 Issue 6

Several patent

..............page:27

Standard of fermented vinegar

..............page:35

Humanware of analyst during the production of food
zhang hong

..............page:33-34

Discuss of the structural feature and flavor generation mechanism of delicate flavonring
zhang kai cheng

..............page:28-32

System info of ten water three salt during brew bean sauce
chen cang lin

..............page:26

Value of proteinase activity during soy-making
sun qing ; xia rong

..............page:24-25,32

Research into the pickling methods for peppers canned in bags
fan li sheng ; fan xing sheng

..............page:21-23

Research and production of Hizikia condiment
hu jia peng

..............page:19-20

Using cold pressing bean cake to make fermeated bean curd
ma yong

..............page:17-18

Development and research of aloe health care vinegar
liu feng zhu ; zuo ke yu ; niu xiao ming

..............page:15-16

Hazard analysis and critical control point (HACCP) system and the application of HACCP system which was used in solid state fermentation vinegar
yang gui ling ; cui ya jun ; cheng xun

..............page:12-14

Discuss the means and path that improve the soy flavor
zuo jie

..............page:9-11

Studies on the observation of metosis in Mucorsp-9105
wang lei ; zhang zhi guang

..............page:7-8,23

Formation and function on isoflavones in soybean fermentative food
wu ding ; jiang han hu

..............page:3-6