1000-9973
2002 Issue 7
..............page:48,12
No.7 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:43-47
Survey the moisture of seasoning by microwave heating method
ma yong ; shao hong
ma yong ; shao hong
..............page:40-42
..............page:36-39,42
Discuss on the use Mailard reaction to make beef's flavour
ai ping ; zhang wei min
ai ping ; zhang wei min
..............page:32-35
..............page:31-31
Processing technology of minicoccus beancurd
song guo an
song guo an
..............page:28-30
Inquiring into the mould in oyster sauce
luo rui shan ; wu hui ling
luo rui shan ; wu hui ling
..............page:26-27
Screening the strain producing high acid and small-scale Frings acetic acid fermentation experiment
jie xin zuo
jie xin zuo
..............page:24-25,27
..............page:18-23,27
..............page:16-17
Research on the influence of low salt solid sauce's sterilization temperature to sauce flavour and quality
liu wen peng ; li yan
liu wen peng ; li yan
..............page:13-15,17
Compound fermentation accelerant's influence on the biological activity of Aspergillus oryzae Shanghai blewed 3.042
ye lei ; he li qian ; zhao he
ye lei ; he li qian ; zhao he
..............page:9-12
..............page:6-8
..............page:3-5,30