1000-9973
2003 Issue 1
..............page:36
Production technology of fermented bean curd
wang rui zhi
wang rui zhi
..............page:45-48
Strengthen the power of management in the laboratory and raise the accuracy of examination
cao jing hua
cao jing hua
..............page:44-44,39
Research on the determination of amino acid
li jing li ; wen yi biao
li jing li ; wen yi biao
..............page:40-43,48
The Studying on Improving the Determination Rate of Protein with Kjeldah
lu xiao bin ; li jing long ; dong bei lei ; ma mei fan
lu xiao bin ; li jing long ; dong bei lei ; ma mei fan
..............page:37-39
The Taste Recognition and Its Application
du feng ; lei ming
du feng ; lei ming
..............page:32-36
Applying of O-carboxymethy 1-chitosan in preventing soybean paste from second fermenting
zhang li hua
zhang li hua
..............page:30-31
Research of relation between color ratio and red index of caramel color and pH
qin zu zeng ; long ming gui
qin zu zeng ; long ming gui
..............page:27-29
Pickle technology of Yangzhou radish
tang xian xiang
tang xian xiang
..............page:22-26
Preparation of 3.324 seed leaven of sweet patato aspergillus
yang ai hua ; shen yan ; li bao hua ; liu ji sheng
yang ai hua ; shen yan ; li bao hua ; liu ji sheng
..............page:19-21
Discuss culture technique of soy leaven
wu rui hua ; zhao qing
wu rui hua ; zhao qing
..............page:17-18
Study of Protection of Phosphate Group of Nucleotide
jin long fei
jin long fei
..............page:15-16
Research on the shortening the fermentation period of bean curd
liu hui yong ; yang li ping ; liu rui qin ; zheng li hong ; li yan hui
liu hui yong ; yang li ping ; liu rui qin ; zheng li hong ; li yan hui
..............page:13-14
Elementary introduction the developing direction of instant noodle condiment
zheng hai yan ; he xin yi ; lin li zhong
zheng hai yan ; he xin yi ; lin li zhong
..............page:9-12,21
..............page:3-8,18