1000-9973
2005 Issue 2
..............page:56
Storage knowledge of brewing condiment
xu kai sheng
xu kai sheng
..............page:54-55,32
The determination of the I+G in granulated chicken
guan you gen ; zhou zuo ; gu xiu ying
guan you gen ; zhou zuo ; gu xiu ying
..............page:52-53
Titrimetric method for quantitative determination of the isothiocyanates with diethy amine
zhang qing feng ; jiang zi tao ; dong feng guang ; li rong
zhang qing feng ; jiang zi tao ; dong feng guang ; li rong
..............page:48-51
Production technology of making soy sauce koji by thick layer veatilation method
li wen de ; li pan zuo
li wen de ; li pan zuo
..............page:43-47
Research of joining monascus products in long diluted state fermentation and drawing soy sauce's production
du feng gang
du feng gang
..............page:41-42,39
..............page:40,37
..............page:38-39
The production technology of Yangzhou Shixiangcai
chen zhong ming ; zhu jian zhong ; hu guo jian
chen zhong ming ; zhu jian zhong ; hu guo jian
..............page:35-37
The comparison of productive technique of sesame oil
li xiu liang
li xiu liang
..............page:33-34,23
The development of flavors sowthistle
zhu jiang
zhu jiang
..............page:30-32
The factors influencing the quality of soy stain and method of contolling
zhang li hua ; he yu tang ; zhao da jun ; long shu xin
zhang li hua ; he yu tang ; zhao da jun ; long shu xin
..............page:27-29
..............page:24-26,10
Study of extraction and microencapsulation of garlic allicin
zhang guo dong ; ma li ; liu xue xing ; liu hong wei
zhang guo dong ; ma li ; liu xue xing ; liu hong wei
..............page:21-23
Study on extraction technology of Jinhua ham sauce
yang yan jun ; chen you liang
yang yan jun ; chen you liang
..............page:18-20
The history, present status, development trend of the production technology of Chinese vinegar
zhao liang qi ; li li
zhao liang qi ; li li
..............page:15-17
Relation between Lactic acid bacteria the flavor of fermented vegetable
yan ping mei ; xue wen tong
yan ping mei ; xue wen tong
..............page:11-14
Development of compound condiment
deng cheng ping ; quan ming hai ; zhang hui
deng cheng ping ; quan ming hai ; zhang hui
..............page:7-10
Analysis on establishment and application of HACCP system influencing in soy enterprise
xiao xiao ; feng li geng ; jin zhi gang ; yang li ping
xiao xiao ; feng li geng ; jin zhi gang ; yang li ping
..............page:3-6