1000-9973
2004 Issue 1
..............page:32-33
Production technology of bean curd(No.11)
wang rui zhi
wang rui zhi
..............page:45-48
Determination of volatile components in fresh zingiber officinale roscoe by head space phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS)
liu yuan ; xu xing lian ; zhou guang hong
liu yuan ; xu xing lian ; zhou guang hong
..............page:42-44
Clarification of soy sauce by the inorganic ceramic membrane ultrafitration
wang yong ; tang shu ze ; zhang jing ; zhang zhi sen ; zhou chao zuo
wang yong ; tang shu ze ; zhang jing ; zhang zhi sen ; zhou chao zuo
..............page:38-41
Characteristics and application studies of the fresh and bright type caramel
li xiang ; yang jun sheng ; lv bo
li xiang ; yang jun sheng ; lv bo
..............page:34-37
..............page:30-31,33
Study on synthesis of meat flavor aroma of enaymatic hydrolysate of squid skin through maillard reaction
huang guang rong ; jiang jia xin ; ying yue yue
huang guang rong ; jiang jia xin ; ying yue yue
..............page:27-29,37
Thermal analysis of monosodium glutamate
nie guang hua
nie guang hua
..............page:24-26
Progress in vinegar function study
xu qing ping ; ao zong hua ; tao wen yi
xu qing ping ; ao zong hua ; tao wen yi
..............page:19-23
Inquire into the development direction of soy sauce which adapt to the situation of our country
wu xue ming
wu xue ming
..............page:15-18,37
..............page:12-14,23
Study on characteristic of black wheat and Its exploition and utilization
li wen de ; sun shan cheng ; ren gui xing
li wen de ; sun shan cheng ; ren gui xing
..............page:9-11,26
..............page:3-8