1000-9973
2002 Issue 9
No. 9 lesson of soy production technology
lu zhao yuan
lu zhao yuan
..............page:44-47
Error sources and error analysis of neutralization titration in condiment
feng zhi chuan ; liu yan hong
feng zhi chuan ; liu yan hong
..............page:42-43
..............page:40-41
Quality control of the burning beef paste seasoner
qiu bao wen ; miao chen yi
qiu bao wen ; miao chen yi
..............page:38-39
Study on the best match effect of salty and tasty
mao yu yang ; chen min
mao yu yang ; chen min
..............page:35-37,30
..............page:31-34
..............page:29-30
The analysis and prevention of barrel-swelling problem in barrel packed soy sauce
yi hong ; wang li li ; zhu wen zhong ; liu hui yong ; wang rui guo ; sha hui qin
yi hong ; wang li li ; zhu wen zhong ; liu hui yong ; wang rui guo ; sha hui qin
..............page:26-28
Study of the Selection and Mutant on Glutamic Acid D110 Strain by Ion Implantation
shen tong ; chen hong zheng ; peng yong yu ; liu yong ; li ju mei ; zeng xian xian
shen tong ; chen hong zheng ; peng yong yu ; liu yong ; li ju mei ; zeng xian xian
..............page:24-25
Raising the producing efficiency of soy by enhancing brewing activity
zhang he ying ; wu jin xia
zhang he ying ; wu jin xia
..............page:22-23,47
Physicochemical characteristic of amino acid in soy
li jing li ; wen yi biao ; chen qi yao
li jing li ; wen yi biao ; chen qi yao
..............page:19-21
The Development of Mechanism Anticancer of Garlic
li gan hong ; ding xiao zuo
li gan hong ; ding xiao zuo
..............page:14-18
The establishment of HACCP system on Fermented Vinegar
shen zhi yuan
shen zhi yuan
..............page:10-13
..............page:3-9，18