1000-9973
2001 Issue 9
..............page:39
..............page:37-38,36
Study on prepare the multiple functional condiment
liu zhao ming ; huang cui ji ; jiang shi yun
liu zhao ming ; huang cui ji ; jiang shi yun
..............page:33-36
Production technology of chicken gourmet powder
hu guo chang ; liao guo hong
hu guo chang ; liao guo hong
..............page:31-32,26
Production technology of export Zisu
xu qiu fang ; zhang hai qiang
xu qiu fang ; zhang hai qiang
..............page:29-30
Some kinds of chili condiment from Guizhou
zhou wen mei
zhou wen mei
..............page:27-28
Production technology of Liangzhou vinegar
chen qing an ; di dan yun
chen qing an ; di dan yun
..............page:25-26
Analysis of volatile compounds of essential oil in thyme
yang rong hua
yang rong hua
..............page:22-24
Prawn head was produced prawn flavour juice by hydrolysis with neutral proteinase
liang yu qiang ; sun jun hua
liang yu qiang ; sun jun hua
..............page:20-21,36
The functional properties of isolate soybean protein useing acetic anhydride
yao yu jing ; yang xiao quan
yao yu jing ; yang xiao quan
..............page:16-19
Study on the utilization ratio of fat in the soy sauce materials
li hong liang ; huang jun zuo ; ding yong ; tian san de ; zhang zhi wei
li hong liang ; huang jun zuo ; ding yong ; tian san de ; zhang zhi wei
..............page:13-15,19
Development of nutritional flavouring agent cod protein
chen zhi bin ; zhang xiu ling ; li tie jing
chen zhi bin ; zhang xiu ling ; li tie jing
..............page:9-12
..............page:7-8,12
The application research of HACCP system in soy sauce making
cheng qing ling
cheng qing ling
..............page:3-6