1000-9973
2002 Issue 11
..............page:48
No.11 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:45-48
..............page:42-44
Food sense organ analysis
peng xiao hong
peng xiao hong
..............page:40-41
Everyday flavour sauce prescription in kitchen
zhang yun fu
zhang yun fu
..............page:37-39
Study on traditional chinese theroy of medical recipe in practice of modern flavoring technology
liu qing mei ; su chun ying
liu qing mei ; su chun ying
..............page:33-36
New method of bean sauce fast maturation
chen cang lin
chen cang lin
..............page:32-32
..............page:29-31,36
Some key factors of improving raw material starch utilization ratio in liquid-deep layer fermentation brewing vinegar
sha hui qin ; liu hui yong
sha hui qin ; liu hui yong
..............page:26-28
..............page:23-25
The crisp study of the young salting melon
lei hong ; gao zhong cheng ; qin zhi wei
lei hong ; gao zhong cheng ; qin zhi wei
..............page:19-22
Development of Wild Hovenia acerba Lindl. Vinegar
shao wei ; le chao yin ; tang ming ; xiong ze
shao wei ; le chao yin ; tang ming ; xiong ze
..............page:16-18
The Test on Shortening the Period of Ferment of Brewing Soy Sauce in The Way of Solid State and Less Salt
gao shi chang ; ma chun ying ; liu yan
gao shi chang ; ma chun ying ; liu yan
..............page:13-15,8
..............page:9-12
..............page:3-8