1000-9973
2002 Issue 12
..............page:45-47
No.12 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:40-44
..............page:38-39
Research on the amino acid determination
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:34-37
Everyday flavouring prescription in the kitchen
zhang yun fu
zhang yun fu
..............page:31-33
Pea seasame paste
chen cang lin
chen cang lin
..............page:30-30
Pickle technology of Yangzhou radish
tang xian xiang
tang xian xiang
..............page:28-29
About edible salt Ph and its influence to the soy sauce quality
jiang yi peng ; li ying ; feng can ; zhou zeng xin
jiang yi peng ; li ying ; feng can ; zhou zeng xin
..............page:25-27
..............page:23-24,27
Study of the α-Amylase Character produced by Asp.oryzae JinYe
lv jia zuo ; zhang da wei ; gou jin xia ; liao chang jun ; wang mei fang
lv jia zuo ; zhang da wei ; gou jin xia ; liao chang jun ; wang mei fang
..............page:20-22,14
A Study on the Microbe preventing Effect and Anticorrosive Freshening of Alliin
liu yun xiu ; liu da yu
liu yun xiu ; liu da yu
..............page:17-19
Variations and analysis of lactate content in quality quaranteed period of lactate Chinese sauerkraut
wu guo feng ; li sheng xian ; zhao hui ; ma chi ; jia shu biao
wu guo feng ; li sheng xian ; zhao hui ; ma chi ; jia shu biao
..............page:15-16
..............page:12-14
Natural seasoning-development and use of Tenebrio molitor L protein
feng yan bo ; zhao da jun
feng yan bo ; zhao da jun
..............page:9-11
Exploitation of a series of fallow food of Fern Vegetables
zhou wen mei ; wang wen ping
zhou wen mei ; wang wen ping
..............page:7-8,11
..............page:3-6