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China Condiment
1000-9973
2003 Issue 12
zhong guo diao wei pin 2003 nian zong mu lu
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page:48-50
Production technology of bean curd
wang rui zhi
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page:45-48
Designment of production building of Yangzhou bottled pickles
tang xian xiang
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page:43-44
Production of Milk Flavor by Lipase Hydrolysis
wu yan wen ; ou yang jie ; zhang jin feng ; dong guo qing
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page:39-42
Use double bacterial strains to make leaven in the production of soy sauce
li qin ; du feng gang
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page:36-38
Study on the second fermentation of bag vinegar
ren wei
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page:35-35,38
Experiment on increasing the flavor of brewing soy sauce
zhu shi qi
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page:32-34
The study of garlic mayonnaise stability and rheology
xu zhi xiang ; qiao xu guang
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page:27-31
The second is oelectric point crystallization of mother solution of glutamic acid
zhou tao ; chen jian xin ; duan zuo ying ; mao zhong gui
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page:24-26,31
Development of pumpkin soy sauce
qi feng yuan
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page:22-23
Development situation of fish flavor
ren xian e ; zhang shui hua
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page:17-21
Application of yeast extract in oyster sauce's process
ren yan yan ; zhang shui hua ; li pei ; li ku ; ma li ; zhang jian
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page:13-16
Progress in vinegar function study
xu qing ping ; ao zong hua ; tao wen yi
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page:11-12,42
Supercritical carbon dioxide extraction technique in deep processing of garlic
yu de shun
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page:7-10
High and new technology application in the seasoning
zuo jin shui
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page:3-6