1000-9973
2002 Issue 8
Study on antioxidant activity of spice
yang rong hua ; tian di ying
yang rong hua ; tian di ying
..............page:7-10
..............page:13
No.8 lesson of soy sauce production technology
lu zhao yuan
lu zhao yuan
..............page:45-47
The packing and decorating of flavouring food
zhang xing xun
zhang xing xun
..............page:43-44
..............page:41-42
Specific utilization of spice in China and abroad
zhang yun fu
zhang yun fu
..............page:40-40,47
Researching report on meat-savor flavouring
yang wen xia ; zhou hong ; li ying biao ; jiang cai hong
yang wen xia ; zhou hong ; li ying biao ; jiang cai hong
..............page:37-39
..............page:35-36
Introduction and making of convenient soup powder
peng xiao hong
peng xiao hong
..............page:33-34
Making of some pickles in Taiwan
chen zeng san
chen zeng san
..............page:28-32
Technology of high output solid-state vinegar
song xian gang ; song ben bo
song xian gang ; song ben bo
..............page:25-27
Study about the measures of preventing sweet flour paste from expanding
yang li ping ; zhao qing
yang li ping ; zhao qing
..............page:22-24
Variance of main components in pickle juice during natural fermentation
ran yan hong ; huang xue song ; yu shu juan
ran yan hong ; huang xue song ; yu shu juan
..............page:17-21
The development and production of Hippophae rharmmoides vinegar
guo cheng yu ; wu yun hong ; zuo guang zhong
guo cheng yu ; wu yun hong ; zuo guang zhong
..............page:14-16
Approach on the fermentation process condition of soy sauce
zheng jian ming
zheng jian ming
..............page:11-13
The physical chemistry character of Amino acid in soy sauce
li jing li ; wen yi biao ; chen qi yao
li jing li ; wen yi biao ; chen qi yao
..............page:3-6,32