1000-9973
2004 Issue 4
..............page:48
Answer question about the production of bean curd
wang rui zhi
wang rui zhi
..............page:47-47,35
..............page:44-46
Design of production building of Yang zhou bottled pickles
tang xian xiang
tang xian xiang
..............page:41-43
The desalination of soy sauce by means of electrodialysis
liu xian jie ; chen fu ming
liu xian jie ; chen fu ming
..............page:17-21
Analysis the chemical component and alimentation value of monosodium glutamate
liu zhao jia ; zou xu hua
liu zhao jia ; zou xu hua
..............page:14-16,31
Garlic and health of the senior citizen
ren jian ; yang zhi hong ; yang xiao wen
ren jian ; yang zhi hong ; yang xiao wen
..............page:10-13
The modernization of chinese traditional condiment
li jian rong ; yao lei ; jiang yu jian ; xuan yi wei
li jian rong ; yao lei ; jiang yu jian ; xuan yi wei
..............page:3-9,13
Processing technology of delicious and piquant chafing dish seasoning
wan xin ; zhou qiong ying ; wang sai li
wan xin ; zhou qiong ying ; wang sai li
..............page:38-40,48
Production technology of a new-style chili paste
chen zhi qiang ; hong wen yan
chen zhi qiang ; hong wen yan
..............page:36-37
Production of several salted and dry pickles
lu yong fang
lu yong fang
..............page:34-35
The production technology of Luoyang Huaguoshan persimmon vinegar
wu jia xin ; kong zhi hui
wu jia xin ; kong zhi hui
..............page:32-33,37
Study on the deodorization of garlic juice
zhao lin ; zhang ping ; liu ning
zhao lin ; zhang ping ; liu ning
..............page:28-31
Removing of microbe and sediment of soy sauce by ultra filtration
liu da yu ; zhou jian
liu da yu ; zhou jian
..............page:25-27,35
Study on extracting flavor effective component of artemisiaargyi with solvent extraction and supercritical fluid extraction
chen cun she ; liu yu feng ; xu jian
chen cun she ; liu yu feng ; xu jian
..............page:22-24