1000-9973
2003 Issue 12
..............page:48-50
Production technology of bean curd
wang rui zhi
wang rui zhi
..............page:45-48
Designment of production building of Yangzhou bottled pickles
tang xian xiang
tang xian xiang
..............page:43-44
Production of Milk Flavor by Lipase Hydrolysis
wu yan wen ; ou yang jie ; zhang jin feng ; dong guo qing
wu yan wen ; ou yang jie ; zhang jin feng ; dong guo qing
..............page:39-42
Use double bacterial strains to make leaven in the production of soy sauce
li qin ; du feng gang
li qin ; du feng gang
..............page:36-38
..............page:35-35,38
..............page:32-34
The study of garlic mayonnaise stability and rheology
xu zhi xiang ; qiao xu guang
xu zhi xiang ; qiao xu guang
..............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
zhou tao ; chen jian xin ; duan zuo ying ; mao zhong gui
..............page:24-26,31
Development of pumpkin soy sauce
qi feng yuan
qi feng yuan
..............page:22-23
Development situation of fish flavor
ren xian e ; zhang shui hua
ren xian e ; zhang shui hua
..............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
ren yan yan ; zhang shui hua ; li pei ; li ku ; ma li ; zhang jian
..............page:13-16
Progress in vinegar function study
xu qing ping ; ao zong hua ; tao wen yi
xu qing ping ; ao zong hua ; tao wen yi
..............page:11-12,42
..............page:7-10
High and new technology application in the seasoning
zuo jin shui
zuo jin shui
..............page:3-6