1000-9973
2002 Issue 2
..............page:12
..............page:47，5
No.2 lesson of soy sauce technology
lu zhao yuan
lu zhao yuan
..............page:45-46，42
Concerning and shouting loudly about the present situation of food addition agent—acetic acid
wang zhi qiang ; wang jing sheng
wang zhi qiang ; wang jing sheng
..............page:43-44
Determination of AFTBi in dry hot pepper
peng jian
peng jian
..............page:40-42
Flavor regulation essence of reaction type
ning fa zi ; ge rong hua ; xiao ping ; chen jun xu ; hou ya long
ning fa zi ; ge rong hua ; xiao ping ; chen jun xu ; hou ya long
..............page:36-39
Application of microwave to prevent the finished soy bean paste refermenting
zou lian hua ; lin yu hong
zou lian hua ; lin yu hong
..............page:34-35
The formation and control on colour and lustre of multi-enzyme sweet watery sauce
zuo jian wen ; wan zhao long ; li jin hong
zuo jian wen ; wan zhao long ; li jin hong
..............page:31-33
About the stability of edible vinegar property
xia heng lian
xia heng lian
..............page:28-30
Application of oyster powder in the production of oyster sauce
jin qing huan ; wu xing lin
jin qing huan ; wu xing lin
..............page:27，35
Study on coloring property and hue of caramel pigment
chen san bao ; li gu
chen san bao ; li gu
..............page:24-26
Research of nutrient healthy sauce strengthened Fe
fang zuo zuo ; li bo bin ; wang zuo ; zhang zuo ; shen zi lin
fang zuo zuo ; li bo bin ; wang zuo ; zhang zuo ; shen zi lin
..............page:21-23
The study of seagull organic soy sauce
li da jin ; yang guo wei ; huang gong qing ; gu qun ; wang ru zhen ; jiang feng ; li jiu ru
li da jin ; yang guo wei ; huang gong qing ; gu qun ; wang ru zhen ; jiang feng ; li jiu ru
..............page:13-20，23
Study on color development and separation of amino acid
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:6-12
..............page:3-5