1000-9973
2004 Issue 8
Important action of examinating precisly the content of amino acid nitrogen in original soy sauce
gao shi chang ; liu shi min
gao shi chang ; liu shi min
..............page:44-48,43
Reserch about the culture condition of and monascus pigment
shi he ; zhou yi
shi he ; zhou yi
..............page:40-43
fang bian hui mian diao wei liao de kai fa chu tan
zhao yu ; zhang chang fu
zhao yu ; zhang chang fu
..............page:37-39
Application of Maillard reaction in meat flavor industry
liu mei sen ; he wei ping
liu mei sen ; he wei ping
..............page:34-36,17
Studied on processing and effecting factors of producing pepper mixed edible oil
jiang li wen ; wang yan
jiang li wen ; wang yan
..............page:31-33
Application technology using DF living beings reaction to brew vinegar rapidly
xu chao hui ; wang ji zuo
xu chao hui ; wang ji zuo
..............page:27-30
Study on the characteristics of enzyme caused browning of salinized eggplant pickles
yu hua ; zhou hong bo ; he long hai ; yuan yong cheng ; zou shan zhi
yu hua ; zhou hong bo ; he long hai ; yuan yong cheng ; zou shan zhi
..............page:23-26,43
Thermoanalysis for dried ginger powder
nie guang hua
nie guang hua
..............page:21-22,7
Study on the method of extracting natural preservative in Agastache rugosa and its bacteriostasis
wu zhou he ; liu jian cheng ; wu xiao gang ; wu chuan mao
wu zhou he ; liu jian cheng ; wu xiao gang ; wu chuan mao
..............page:18-20,39
Research on the analysis technology of flavor and essence
wang qiu an ; luo jun xia
wang qiu an ; luo jun xia
..............page:13-17
..............page:8-12
Present situation and developing trend of chicken bouillon industry in China
zhou xue song ; zhao mou ming
zhou xue song ; zhao mou ming
..............page:3-7