1000-9973
2003 Issue 11
..............page:48
Production technology of bean curd(No.9)
wang rui zhi
wang rui zhi
..............page:45-47
Reinforcing the safety administration of soy sauce to ensure edible safety of consumers
yao ming lan ; zhou jian xin ; sun ming
yao ming lan ; zhou jian xin ; sun ming
..............page:41-44
The fast determination of diacetyl:the flavor component in pickle by SPME-GC
xiong xiao hui ; wu zuo ; xiong qiang ; gu zuo
xiong xiao hui ; wu zuo ; xiong qiang ; gu zuo
..............page:37-40
The research of the flavor formation of the Lion's head-a typical local dish in yangzhou
mao yu yang ; zhu xiao xi
mao yu yang ; zhu xiao xi
..............page:33-36,48
..............page:31-32,40
Experiment on producing yeast for preparing soy sauce fermentation from liquid yeast inoculating
wang wen yu ; wu zuo
wang wen yu ; wu zuo
..............page:28-30
Production technology of applying traditional technology to brew several kinds of salted pickles
lu yong fang
lu yong fang
..............page:26-27,30
..............page:23-25
The influence of garlic processing on its SOD activity
zhang xiao yan ; guo hai feng
zhang xiao yan ; guo hai feng
..............page:19-22
Study of enzymatic hydrolysis conditions in enzymatic extraction of capsaicin
zhao ning ; wang yan hui ; ma run yu
zhao ning ; wang yan hui ; ma run yu
..............page:15-18,22
Studies on the complex enzymatic hydrolysis of crab meat
zhang li yan ; zeng qing xiao ; long jia ; lin
zhang li yan ; zeng qing xiao ; long jia ; lin
..............page:11-14
Antimicrobial activity of Curry powder essential oil and their analysis by GC/MS
tan long fei ; zhong cai lian ; chen ying ji ; yang lian sheng ; yin liang
tan long fei ; zhong cai lian ; chen ying ji ; yang lian sheng ; yin liang
..............page:6-10
..............page:3-5,10