1000-9973
2003 Issue 5
..............page:47
Production technology of bean curd(No.5)
wang rui zhi
wang rui zhi
..............page:44-47
..............page:41-43
Determining food flavouring materials by headspace Gas Chormatography(HSGC)
yi cui ping ; liu yu mei ; yao hui yuan
yi cui ping ; liu yu mei ; yao hui yuan
..............page:37-40
Application of sodium diacetate presevatives in the production of soy sauce
zhang jian hua ; lu zheng qing
zhang jian hua ; lu zheng qing
..............page:34-36
Application of salt condiment
zhang yun fu ; zhu hai tao
zhang yun fu ; zhu hai tao
..............page:31-33
Technology of mixed condiment used in numb and sore bean curd
zhu lin hai ; fu chun jiang ; hu li jun ; hu qi ming ; man di ; zhang jian gong
zhu lin hai ; fu chun jiang ; hu li jun ; hu qi ming ; man di ; zhang jian gong
..............page:29-30
The brewing wakame healty sauce by kelp method
zhang li hua
zhang li hua
..............page:27-28,47
Studying on crystal growth kinetics of MSG in the cycling-fluidized bed
wen liang cang ; chen jian xin ; duan zuo ying ; mao zhong gui
wen liang cang ; chen jian xin ; duan zuo ying ; mao zhong gui
..............page:21-26
Isolation and identification of Flora from the high-salt pickle
wang min ; zhang yao xiang ; xiao xiang
wang min ; zhang yao xiang ; xiao xiang
..............page:19-20,26
Effect of the complexes of rare earth elements on glutamic acid fermentation
zuo gui long ; duan zuo ying ; wang yan ; mao zhong gui
zuo gui long ; duan zuo ying ; wang yan ; mao zhong gui
..............page:16-18
Development of pure natural ant vinegar
guo cheng yu
guo cheng yu
..............page:14-15,43
The application of soybean protein peptides
zhang zhi ; sun ling xue
zhang zhi ; sun ling xue
..............page:11-13
..............page:8-10
The comparison of Natto,Tempeh and Douchi
li li te ; zhang jian hua ; li zai gui ; chen si ying san
li li te ; zhang jian hua ; li zai gui ; chen si ying san
..............page:3-7,10