1000-9973
2005 Issue 12
..............page:59-61
..............page:58-58,22
Study on the hydrolyzing technology of shrimp offal by proteinase
SUI Wei;ZHANG Lian-fu
SUI Wei;ZHANG Lian-fu
..............page:54-57,53
Study on pork flavor preparation by oxidized lard combining with Maillard thermal reaction
XIE Jian-chun;SUN Bao-guo;MA Hong-liang;LIN Qing-bin
XIE Jian-chun;SUN Bao-guo;MA Hong-liang;LIN Qing-bin
..............page:49-53
The application of visual colorimetry to chromacontrol of soy sauce
LAN Wei;HE Xiao;HIE Kai-xin
LAN Wei;HE Xiao;HIE Kai-xin
..............page:47-48,38
The processing technique of savoury beef paste
JIANG Zhu-mao;CHEN Ying-xiang;ZHAO Yu-jiang
JIANG Zhu-mao;CHEN Ying-xiang;ZHAO Yu-jiang
..............page:43-46
Study of the progress condition of tempeh
gao yu rong ; sun ying
gao yu rong ; sun ying
..............page:39-42,34
Problems must be paid attention to on bacteria cultivation of medium and small soy sauce enterprises
LIU Jing-quan
LIU Jing-quan
..............page:35-38
..............page:30-34
Comparision on antimicrobial activity of red rice for pigment and red rice for cholesterol- lowering
REN Xian-e;ZHANG Shui-hua;WANG Qi-jun
REN Xian-e;ZHANG Shui-hua;WANG Qi-jun
..............page:27-29
Study on the synthesis of 2-methyl-1,3-dithiocycloheptane and odour
HU Wei-bing;LIU Hong-xia;YU Ai-nong;XIANG Bi-kun
HU Wei-bing;LIU Hong-xia;YU Ai-nong;XIANG Bi-kun
..............page:23-26
Spray drying in decompression and freeze for making microcapsule of cyminum essential oil
li xin ming ; li xiao lan ; zhou ai guo
li xin ming ; li xiao lan ; zhou ai guo
..............page:17-22
Standard of Zhejiang rosy vinegar
zhou li nan ; jiang yu jian
zhou li nan ; jiang yu jian
..............page:14-16
Function compounds in fermented beancurd
cheng li juan ; zhao shu xin
cheng li juan ; zhao shu xin
..............page:10-13
Water-solubility substance microencapsulation and application
ZHANG Yao;LI Bao-guo;LIU Rong;ZHOU Wei-wei
ZHANG Yao;LI Bao-guo;LIU Rong;ZHOU Wei-wei
..............page:4-9,13