1000-9973
2003 Issue 9
..............page:37
..............page:48
Production technology of bean curd(No.8)
wang rui zhi
wang rui zhi
..............page:45-47
Quickly inspecting the total nitrogen and total acid in soy sauce by near- infrared analysis technology
chen bin ; yu li yan ; lu dao li ; wu zuo
chen bin ; yu li yan ; lu dao li ; wu zuo
..............page:40-44
How to improve red index of caramel
yang yong fa
yang yong fa
..............page:38-39,44
Basic mechanism and method of flavouring
liu wen jun
liu wen jun
..............page:35-37
Production technology of a sweet sauce made of fermented flour
li qin ; li bing jiang
li qin ; li bing jiang
..............page:33-34,44
How to produce eligibility fermentation soy sauce
zhang xue song
zhang xue song
..............page:30-32
..............page:28-29
Purification of soy isoflavones by centrifugal process
pan liao ming ; yao kai ; he qiang ; zeng fan jun ; lin long hui
pan liao ming ; yao kai ; he qiang ; zeng fan jun ; lin long hui
..............page:25-27,48
..............page:21-24
Study on the method of extracting natural preservative in aniseed and its bacteriostasis
wu zhou he ; xu yan ; wu chuan mao
wu zhou he ; xu yan ; wu chuan mao
..............page:18-20,47
Analysis of volatile compounds from goose broth by GC/MS
cheng jian ; zeng qing xiao ; ma pei ling
cheng jian ; zeng qing xiao ; ma pei ling
..............page:15-17
..............page:12-14
..............page:9-11,32
..............page:3-8