1000-9973
2002 Issue 3
No.3 lesson of soy sauce technology
lu zhao yuan
lu zhao yuan
..............page:45-47
Observing,thinking and looking forward to the present developing situation of our green food market
chen ying zuo
chen ying zuo
..............page:42-44
Using nitramine as basal body promoter and adopting graphite oven a tomic absoption spectrometry to determine directly the lead in edible salt
zhang xiao yan ; wang li xia ; wang yue
zhang xiao yan ; wang li xia ; wang yue
..............page:41，47
Study of low-cost meat flavour sauce
cao yan ping
cao yan ping
..............page:38-40
Processing technology of flavour ginger
tan shi sheng
tan shi sheng
..............page:36-37
Production technology of persimmon vinegar
yang wen bin ; zuo xiao ling
yang wen bin ; zuo xiao ling
..............page:34-35
The preservative effect of the citral on peanut butter
yu bo liang ; zhou jian ; luo hui bo
yu bo liang ; zhou jian ; luo hui bo
..............page:30-33
..............page:26-29，33
Study on the application of pure strain inoculation fermenting technology in the process of pickling vegetable
shen guo hua ; lu ying ; he ding xi ; wang jian ning
shen guo hua ; lu ying ; he ding xi ; wang jian ning
..............page:22-25，35
..............page:16-21
..............page:13-15，21
Application of special enzyme preparation in the production of soy sauce
cai kun hua ; rong wen wen ; jiang yong jie ; chen yong lin
cai kun hua ; rong wen wen ; jiang yong jie ; chen yong lin
..............page:10-12，37
A study on theory and practice of production of yeast extract
li xiang ; fu zeng xiang ; li yun tao
li xiang ; fu zeng xiang ; li yun tao
..............page:6-9
CO2 supercritical abstraction of spice
liu shu cheng ; li yuan rui ; yang bai chong ; wang li hua
liu shu cheng ; li yuan rui ; yang bai chong ; wang li hua
..............page:3-5，9