1000-9973
2004 Issue 7
..............page:30,38
The spectophotometritic assay for the determination of total thiosulfinates in garlic extract
li zuo ; xu shi ying
li zuo ; xu shi ying
..............page:43-48
Study on filtration sterilization of pale wheat soy sauce by frame filter
zhou ming yin ; zhang cheng long ; lang jie ming
zhou ming yin ; zhang cheng long ; lang jie ming
..............page:39-42,48
The effect of sufu on Chinese cuisine
he hong ; lu zuo
he hong ; lu zuo
..............page:36-38
..............page:33-35
The method of reducing the ammonium salt in soy sauce
rong zhi jian
rong zhi jian
..............page:31-32
The influence of add caramel pigment to soy sauce
zhang zuo ; chen cai ying
zhang zuo ; chen cai ying
..............page:29-30
Optimization of the preparation of Aspergilius-type douchi qu using central composite design
zhang jian hua ; li li te ; ding chang he
zhang jian hua ; li li te ; ding chang he
..............page:26-28
The manufacture of fermented soybean with sweet osmanthus
liu yun xiu ; zhou jian ; lv kai bin
liu yun xiu ; zhou jian ; lv kai bin
..............page:24-25
Study on DPPH radical scavenging capacity of Hengshun aromatic vinegar
xu qing ping ; ao zong hua ; tao wen yi
xu qing ping ; ao zong hua ; tao wen yi
..............page:19-23
Study on the preparation of yeast extract and its application to soy fermented mash
chen xue wu ; yao hong wen ; zhou xiao hui
chen xue wu ; yao hong wen ; zhou xiao hui
..............page:14-18
The tradditional brewing technics of the mature vinegar in Shanxi
yan jing zong ; yan dan
yan jing zong ; yan dan
..............page:10-13,32
The color, flavor and taste of soy sauce
lv dong jin ; liang yao shun ; song xiao zuo
lv dong jin ; liang yao shun ; song xiao zuo
..............page:7-9,18
The literary history of the sauce technology
hu jia peng
hu jia peng
..............page:3-6