1000-9973
2004 Issue 12
..............page:48-50
..............page:36,44
Storage knowledge of brewing condiment
xu kai sheng
xu kai sheng
..............page:45-47
..............page:41-44
The application of modern Gas Chromatography and Mass Sepectrometry in the analysis of chlorprpanol in condiment
wang shun min ; dong wen bin ; zhao xu bo ; yu qin
wang shun min ; dong wen bin ; zhao xu bo ; yu qin
..............page:37-40
Salt-resistance and examination method of caramel
xie chang xing
xie chang xing
..............page:34-36
The chemical structure and function of common flavour
liu ai yue ; sheng cheng le ; li cun fu
liu ai yue ; sheng cheng le ; li cun fu
..............page:30-33,19
Quality of water used for brewing and condimenl flavour
cao bao zhong ; ma chao hui
cao bao zhong ; ma chao hui
..............page:27-29
New technology of sweet miso production
li hong mei
li hong mei
..............page:25-26
..............page:22-24,5
The soy sauce is researched into process of making flexure
zhang yu bin ; yang li
zhang yu bin ; yang li
..............page:20-21
Optimization of extraction process of hedychium coronarium essential oil by orthogonal design
chen zhi hui
chen zhi hui
..............page:17-19
Application of complex mutation on high yield strain selecting for mucor racemosus
shao wei ; tang ming ; li ling ; xiong ze
shao wei ; tang ming ; li ling ; xiong ze
..............page:13-16
Evaluation of taste compounds in water-soluble extract of sufu
zuo ; sun jun she ; lu zuo ; hu jin rong ; yi shuang shuang ; yuan de yun
zuo ; sun jun she ; lu zuo ; hu jin rong ; yi shuang shuang ; yuan de yun
..............page:10-12,21
Research progress on the component of nutrimental and functional in Nattokinase and Lobster sauce
song yong sheng ; zhang bing wen
song yong sheng ; zhang bing wen
..............page:6-9,26
..............page:3-5