1000-9973
2003 Issue 3
..............page:40-40
Production technology of fermented bean curd
wang rui zhi
wang rui zhi
..............page:44-48
How to implement HACCP system standard in the pickles produetion industries
guan you gen ; weng ben de ; shen zi lin
guan you gen ; weng ben de ; shen zi lin
..............page:41-43
Influencing Factors on the stability of the roselle red pigment
tang xiao zhen ; jiang hong bo ; sun shu jing ; li da peng ; shao yun long
tang xiao zhen ; jiang hong bo ; sun shu jing ; li da peng ; shao yun long
..............page:37-40
A new - type food preservative-Nipagin
chen guo an ; yang kai ; peng chang ya ; mao zhong gui
chen guo an ; yang kai ; peng chang ya ; mao zhong gui
..............page:31-36
Make up a prescription of daily flavour juice
zhang yun fu
zhang yun fu
..............page:28-30,12
Making of pickled cucumber
chen zeng san
chen zeng san
..............page:26-27
..............page:24-25
Study on the microwave's appliance for killing the bacteria of preserved szechuan pickle in the plastic bags
liu yan ; zhang li hua
liu yan ; zhang li hua
..............page:22-23,36
Apply 60 Co - γ bactericidal technology to produce a series of non - staple food without antiseptic agent
yao yuan ; guan yu zhong
yao yuan ; guan yu zhong
..............page:20-21
Study on the nutrient compound condiment
li jing hua
li jing hua
..............page:17-19
Select high quality acetobacteria to produce apple vinegar
chen wei ; chen yi lun ; ma ming ; shi an hui
chen wei ; chen yi lun ; ma ming ; shi an hui
..............page:13-16
Studies on very tasty soybean sauce made from yellow Wine via enzymatic hydrolysis
gu hai xian ; zhou jian ming
gu hai xian ; zhou jian ming
..............page:10-12
Inquire into the soy sauce strengthened by Fe
zheng jian yong
zheng jian yong
..............page:7-9
Development and prospect of Chinese condiment
wei xiang yun
wei xiang yun
..............page:3-6,9