1000-9973
2004 Issue 11
..............page:46-48
..............page:43-45
..............page:39-42,32
Study on the improvement of chicken flavor by light mailard reaction
cheng jian ; liu xiao yan ; wang qin
cheng jian ; liu xiao yan ; wang qin
..............page:35-38
..............page:33-34,32
..............page:30-32
Technology of Shaoxing muzi soy sauce
feng xin quan ; xie han ; hu xian ting ; fu guo er
feng xin quan ; xie han ; hu xian ting ; fu guo er
..............page:28-29,38
The initial purification condition of glutamate dehydrogenase from corynebacterium glutamicum S9114
wang yan ; yang ping ping ; song xiang ; duan zuo ying ; mao zhong gui
wang yan ; yang ping ping ; song xiang ; duan zuo ying ; mao zhong gui
..............page:24-27,23
Research and development healthy plum vinegar
zhou jian jian ; li hai lin
zhou jian jian ; li hai lin
..............page:20-23
Study on the extraction of curcuma longa oils with supercritical carbon dioxde and its mathematic model
hu xiao jun ; liu shu xing
hu xiao jun ; liu shu xing
..............page:16-19,48
Isolation and identification of lactic acid bacteria from pickling vegetable and trying for radish production
xiong xiao hui ; wang xiao fei ; lu li xia ; xiong qiang
xiong xiao hui ; wang xiao fei ; lu li xia ; xiong qiang
..............page:12-15
Study on the stability of mayonnaise
chen you liang ; yang yan jun
chen you liang ; yang yan jun
..............page:8-11
Discuss about modify starch application in spray drying food
long ming gui ; su chun fu ; yang jian ; chen yong mei
long ming gui ; su chun fu ; yang jian ; chen yong mei
..............page:3-7