1000-9973
2003 Issue 10
..............page:41-41
..............page:42-46
Sizing up of sense organ about fermented bean curd
shen zi lin ; weng ben de ; guan you gen
shen zi lin ; weng ben de ; guan you gen
..............page:39-41
The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste
gong han kun ; yao qing hai
gong han kun ; yao qing hai
..............page:9-12
A study on the management of alcohol fermentation process in the production of vinegar
lu zheng qing
lu zheng qing
..............page:6-8
Development and utilization of pricklyash seed
zhang zuo ; zuo jian quan ; chen zong dao
zhang zuo ; zuo jian quan ; chen zong dao
..............page:3-5
Automatic continuous themal exhaust sterilizer
zhao ling hua
zhao ling hua
..............page:37-38
The formation and control of soy sauce color
chen cai ying ; zhang zuo
chen cai ying ; zhang zuo
..............page:34-36,38
How to filter unblockedly in the soy sauce production by low-salt solid-fermentation soak method
li wen de
li wen de
..............page:31-33
The extraction of efficient components derived from curcuma and the preparation of oil-based curcumin
sun nai you ; zhang wei
sun nai you ; zhang wei
..............page:27-30
Study on the expanded black bean paste
jiang jie ; wu yun hong ; jiang ji feng ; zhang
jiang jie ; wu yun hong ; jiang ji feng ; zhang
..............page:24-26,33
Applying A fermentation agent to improve the flavor of vinegar and increase the productivity of vinegar
ma xue zeng
ma xue zeng
..............page:21-23,38
The application of on-line micro-biosensors analyzer system on glutamic acid fermentation
yang hai zuo ; lv xia fu ; wang long gang ; wang wu
yang hai zuo ; lv xia fu ; wang long gang ; wang wu
..............page:16-20
Study on the aroma compounds released from star anise fruits
li zu guang ; xu dan zuo ; xu zhen yuan
li zu guang ; xu dan zuo ; xu zhen yuan
..............page:13-15,20