China Condiment 2004 Issue 2 Production technology of bean curd(No.12)

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Condiment
1000-9973
2004 Issue 2

..............page:47-48

The fermented blood clam of Quanzhou
chen cang lin

..............page:46,48

Application of Nipagin complex esters in the production of soy sauce
li yong fei ; xu min yan ; shen liang ; qi yan ; sun ying peng ; lv ji zuo ; mao zhong gui

..............page:43-45

..............page:40-42,45

Study on the mensuration of tetramethylpyrazine in zhenjiang vinegar and its generant mechanism
he zuo zuo ; ao zong hua ; wu zuo ; li guo quan ; tao wen yi

..............page:36-39

Study on the mensuration of the gingerol
huang xue song

..............page:31-35

..............page:26-30

..............page:24-25

The processing technique of Japan white soy sauce
chen cai ying ; zhang zuo

..............page:22-23,25

Processing technology of sauce made from marine shellfish
li zhi jun ; he hong jun ; ma jing jun ; zhang yong qin

..............page:18-21

..............page:16-17,21

Screening of fibrinolytic enzyme-producing strain DC-S6 from Chinese Dochi
qi hai ping ; qian he ; wang zuo ; xu shi ying

..............page:12-15

..............page:7-11

..............page:3-6