1000-9973
2002 Issue 10
..............page:29
..............page:46
No.10 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:43-45
Quickly inspecting the main composition of vinegar by NIR
chen bin ; lu dao li ; wu zuo
chen bin ; lu dao li ; wu zuo
..............page:39-42
..............page:36-38,42
Flavour components and its origins in fermented sausage
liu zhan li ; luo xin
liu zhan li ; luo xin
..............page:32-35
..............page:30-31,45
How to produce fermentation vinegar in sauce and pickle shop
zhang xue song
zhang xue song
..............page:28-29
Use distiller's grains to produce vinegar
shen xiu rong
shen xiu rong
..............page:26-27
Producing high-quality flavor vinegar by the process of liquid-high-temperature saccharification and solidalcoholization,acetification
zhang xia ; zhang li
zhang xia ; zhang li
..............page:22-25
Middle experiment production of Tempeh
du feng gang
du feng gang
..............page:20-21
Development of Fe-fortified soy sauce
li wei ping ; zhao jing shi
li wei ping ; zhao jing shi
..............page:16-19
Study on antimicrobial effect of garlic oil
chen xiong ; qiao zuo ; lin xiang dong ; dong ping
chen xiong ; qiao zuo ; lin xiang dong ; dong ping
..............page:14-15,19
Influence to the quality of koji and end product of raw material match
zhang li hua ; long shu xin
zhang li hua ; long shu xin
..............page:11-13
Research on the antifatigue function of Hengshun vinegar capsule
lu pei ji ; zhou yong zhi
lu pei ji ; zhou yong zhi
..............page:8-10,13
The Extraction and Analysis of Spice Oleoresin
liu xiong ; zuo jian quan ; chen zong dao
liu xiong ; zuo jian quan ; chen zong dao
..............page:3-7