1000-9973
2002 Issue 6
..............page:47-48
..............page:46
No.6 lesson of soy sauce
lu zhao yuan
lu zhao yuan
..............page:44-45
..............page:42-43,46
Elementary introduction flavouring and increasing aroma of instant noodles
wang dong huo ; liao guo hong
wang dong huo ; liao guo hong
..............page:37-41
Relation of condiment and flavouring
zhang yun fu
zhang yun fu
..............page:35-36
Stimulate lively dormancy enzyme,control expanding bag of soybean miso
zhang shu you ; gao de rong
zhang shu you ; gao de rong
..............page:33-34
Examination report about vinegar's muddy and floating material
yang ai hua ; dong guang wen
yang ai hua ; dong guang wen
..............page:31-32
Examination and analysis report of caramel quality
shu geng xin
shu geng xin
..............page:28-30
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:24-27，36
Uses of Ceramic Membranes in Prevention of Repeating Sedimentation of Chinese-Style Vinegar
ou yang shen geng
ou yang shen geng
..............page:20-23
..............page:16-19
..............page:14-15，32
..............page:9-13
Study on the cholesterol-lowering constituents from monascus
hong zhi yong ; mao ning
hong zhi yong ; mao ning
..............page:6-8,13
Use of mix culture of microde in the production of ferment condiment
liu zhong min ; liu an bang ; wu qiang
liu zhong min ; liu an bang ; wu qiang
..............page:3-5