1000-9973
2003 Issue 4
Extraction and separating technology of capsaicin
hu yi liang ; du xun ; liu hui
hu yi liang ; du xun ; liu hui
..............page:25-26,28
Fast determination of organic acid in the condiment by reversed-phase HPLC
xin mei hua ; li ming chun ; lan xin ren ; xu jin rui
xin mei hua ; li ming chun ; lan xin ren ; xu jin rui
..............page:36-39
Application of a new type of glutaminase in bean sauce brewing
kang wei min ; liu shao jun ; chang xue dong ; cai jin xing
kang wei min ; liu shao jun ; chang xue dong ; cai jin xing
..............page:33-35
Application of salted condiment
zhang yun fu ; zhu hai tao
zhang yun fu ; zhu hai tao
..............page:29-32
Technology of braising soy sauce
chen chun xiang
chen chun xiang
..............page:27-28
Factors affecting the flavor of hydrolyzed protein
cheng jian ; chen hai guang ; zeng qing xiao ; zuo yong yan
cheng jian ; chen hai guang ; zeng qing xiao ; zuo yong yan
..............page:20-24
Study on the extraction of garlic oil with supercritical carbon dioxide
ge bao sheng ; wang xiu dao
ge bao sheng ; wang xiu dao
..............page:17-19,24
Technology of making ganoderma lucidum apple vinegar by fluid fermentation
li shu guo ; chen hui ; du jin min ; tian li qin
li shu guo ; chen hui ; du jin min ; tian li qin
..............page:12-16
..............page:8-11
The development Tendency of Chinese Soy Sauce
li xiang ; lv jia li
li xiang ; lv jia li
..............page:3-7
..............page:32
Production technology of bean curd(No.4)
wang rui zhi
wang rui zhi
..............page:44-47
The on-the-spot check on how to meet the producing necessary conditions of the soy sauce and vinegar enterprises
zhou jian xin
zhou jian xin
..............page:40-43