China Condiment 2004 Issue 6 The influence of Cl- and 5'-nucleotide on determination of glutamate by polarimetry

Home | Survey | Payment| Talks & Presentations | Job Opportunities

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 6

The influence of Cl- and 5'-nucleotide on determination of glutamate by polarimetry
lu yi min ; liang shi qiang

..............page:46-48

Determination of volatile flavor compounds in mustard oil, wasabi, and‘Chongcai' leaf mustard by SPME/GC/MS
xiao hua zhi ; niu li ying ; liao xiao jun ; hu xiao song

..............page:42-45,17

Examination methods of food safety in our country
shan cong

..............page:39-41,20

Studies on the post-treatment of caramel pigment produced by extrusion
gu zheng biao ; chen hong xing

..............page:35-38

Analysis on the application of densifier in soy sauce food
wang xin mei ; wang zuo wen

..............page:33-34

Methods on improving the quality of vinegar by liquid fermentation
fan guang zuo

..............page:29-32

Technology and formula of sauce flavor sweet-and-sour garlic
dai gui zhi

..............page:24-28

Technology research of mung bean sauce
guo cheng yu ; liu ying

..............page:21-23

Analysis of the components of chive essential oil
gao xin lei ; wu li

..............page:18-20

Mutagenized with UV-LiCl to screen carboxypeptidase high yield strain
wu hong yan ; zheng xi qun ; yao zuo

..............page:15-17

Experimental research in extraction of ginger by supercritical carbon dioxide
sun ling xue ; zhang kun

..............page:11-14

Optimization of the preparation of Aspergillus-type douchi qu using central composite design
zhang jian hua ; li li te ; ding chang he

..............page:7-10

Studies on the nutritional properties of Acetobacter and the factors promoting acid production
wang li li ; yi hong ; sha hui qin ; zhang dong xue ; wang xin yi

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