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China Condiment
1000-9973
2001 Issue 7
Hyatonie standard for soybean paste
..............page:39
Discussion on flavour chemistry in food
chen fang ; zuo jian quan ; kong mei
..............page:30-32
Production technology of Shanghai kohlrabi
chen zeng san
..............page:27-29
The deep production of broad bean sauce
xia rong ; chen wei
..............page:24-26
The cause of vinegar having obvious dregs in the summer
kong zhi hui
..............page:22-23
Manufacture of garlic sauce
liu rong ; li hai zuo
..............page:19-21
Studies on the processing of different kinds of grape vinegar
zhang xiu ling ; liu hui ; wu fei ; zhang tie hua
..............page:16-18
Study on regulating sauce's viscosity by xanthan gun
lv yan jie
..............page:13-15
Studies on the flavor substances of pickled Brassica juncea, Coss.
zhao da yun ; ding xiao lin
..............page:10-12
Development and application of yeast extracts to sauce
li pei ; tang guan qun ; zhu jian zhong ; lv yong ; liu zheng fang ; chen qi hua ; shang xian lin
..............page:5-6
King of condiment-functional nutrition condiment
jiang dian shui
..............page:3-4