1000-9973
2002 Issue 5
No.5 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:46-47,18
..............page:43-45
Controls on quality of the condiment microbiological analysis
zhou jian xin ; ji mei hua ; huang yu mei
zhou jian xin ; ji mei hua ; huang yu mei
..............page:39-42
Discuss the standardization and canonization of Sichuan cuisine
su yang ; chen yun chuan
su yang ; chen yun chuan
..............page:34-38
Pursue of today's —— the sense of taste(二)
zhang yun fu
zhang yun fu
..............page:31-33
Preparation of seasame and pepper paste
lai ying zuo
lai ying zuo
..............page:29-30
Production technology of off-odors garlic granule
cao xin zhi ; huang wei
cao xin zhi ; huang wei
..............page:27-28,38
Preparation of chicken granule
lin jin zuo ; lai jian ping ; ye yin zhi
lin jin zuo ; lai jian ping ; ye yin zhi
..............page:25-26
Preparation of Luo-Han-Guo vinegar
zuo jian wen
zuo jian wen
..............page:22-24
Preparation of Hydrolyzed Vegetable Protein (HVP) by Trypsin and Its Application
wu yan wen ; ou yang jie ; zhang yan ; liu zi yu ; lv jing feng
wu yan wen ; ou yang jie ; zhang yan ; liu zi yu ; lv jing feng
..............page:19-21,45
Selection of the strains with high activity acid proteinase
yao kai ; lv yuan ping ; he qiang ; tan min
yao kai ; lv yuan ping ; he qiang ; tan min
..............page:16-18
The micro-ecological significance of the traditional greenstuff pickling process
shi an hui ; zhou bo
shi an hui ; zhou bo
..............page:11-15
Elementary introduction on nutritive value of fermented bean curd
zhang ling ; liu jing chun
zhang ling ; liu jing chun
..............page:9-10
The integrated analyse of chloropropanol in soy sauce
zhang si qun ; xu yi ; wang zhi yuan
zhang si qun ; xu yi ; wang zhi yuan
..............page:3-8