1000-9973
2002 Issue 4
The observation on intestinal pathogens living time in vinegar
zhang shu wei ; bai chuan ji ; kong de rong
zhang shu wei ; bai chuan ji ; kong de rong
..............page:37-38
..............page:46-47
No.4 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:43-45
Fast action -- The key of China and foreign countries famous enterprises success
and flourshing
zhang ying hong
zhang ying hong
..............page:39-42,38
Superficial view on the new standard and examination of sauce production
cui ya jun ; yang gui ling
cui ya jun ; yang gui ling
..............page:35-36,45
Preparation of Baiweixiang
qiu bao wen ; miao chen yi
qiu bao wen ; miao chen yi
..............page:33-34,45
Pursue of today's -- the sense of taste(一)
zhang yun fu
zhang yun fu
..............page:29-32
Production technology of Datoujie tsatsai
liu qing mei ; su chun ying
liu qing mei ; su chun ying
..............page:27-28
..............page:3-5
Production method's choice and improvement of Yangzhou pickles and thin sweet sauce
zhang guo cai ; wan zhao long
zhang guo cai ; wan zhao long
..............page:25-26,28
Three secrets of traditional black soya bean sauce brew
chen cang lin
chen cang lin
..............page:24-24,47
Study on making labadou in high tempenature season
jiang li wen ; shen zuo ; li guo hua ; zhou chuan yun
jiang li wen ; shen zuo ; li guo hua ; zhou chuan yun
..............page:21-23
Study on the process of using distiller's of rice to produce sauce
liao mei de ; liang shi zhong ; he fei ying
liao mei de ; liang shi zhong ; he fei ying
..............page:18-20
New technology of soybean milk fermentation without salt
zhao hui ; wu yong zhi ; wu guo feng ; jia shu biao
zhao hui ; wu yong zhi ; wu guo feng ; jia shu biao
..............page:16-17,20
Packing material influenced to color and luster of soysauce and solve measure
li da jin ; wang ru zhen ; jiang feng
li da jin ; wang ru zhen ; jiang feng
..............page:8-15
..............page:6-7,23