1000-9973
2005 Issue 11
..............page:27
The application of HACCP in the production of pickle radish
WANG Chu-yan;KAN Jiang-quan;LIU-hui
WANG Chu-yan;KAN Jiang-quan;LIU-hui
..............page:53-56,46
The necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce,vinegar
yan yong ; li zai fu
yan yong ; li zai fu
..............page:47-52,46
Study of abstract caramel pigment from the molasses wastewater utilized by yeast
GONG Mei-zhen;YIN Shao-ping
GONG Mei-zhen;YIN Shao-ping
..............page:43-46
Study on extraction and characterization of red pigment from Loropetalum chinense var. rubrum
JIANG Yi-hua;JIANG Xin-long
JIANG Yi-hua;JIANG Xin-long
..............page:38-42,37
..............page:36-37
..............page:34-35
Development of kelp health protection sauce
SHI An-hui;SHAN Bao-long;XU Qi-min;JIA Peng-hui;YANG Jun-fang;CAO Bin
SHI An-hui;SHAN Bao-long;XU Qi-min;JIA Peng-hui;YANG Jun-fang;CAO Bin
..............page:31-33
..............page:28-30
The isolation and purification technology of the Douchi fibrinolytic enzyme (DCFE) from the Douchi
qi hai ping ; qian he ; wang zuo ; hu wen zhong ; fan sheng di
qi hai ping ; qian he ; wang zuo ; hu wen zhong ; fan sheng di
..............page:21-27
Analysis of the volatile oil of perilla furtescens drawing with two kinds of method by GC/MS
Ling Yuzhao
Ling Yuzhao
..............page:18-20,30
The technical research about Improving the cabbage lobster sauce quality and elongating the eating eate
DAI Gui-zhi
DAI Gui-zhi
..............page:14-17
Study on the mould changes in Mu-Zi soy sauce mash
jiang yu jian ; chen min ; feng xin quan ; xie han ; wang yong ji
jiang yu jian ; chen min ; feng xin quan ; xie han ; wang yong ji
..............page:9-13,8
Trends and product development of condiments
fan zhi hong ; zeng yue ; liu fang
fan zhi hong ; zeng yue ; liu fang
..............page:4-8