1000-9973
2005 Issue 7
..............page:56
The analysis of consumer's behavior towards security of soy productions
WU Di;XIAO Xiao;LV Wei-min
WU Di;XIAO Xiao;LV Wei-min
..............page:53-56
Comparison of two pretreatment methods used in benzoic acid determination in soy by high performance liquid chromatography
SUN Yan;ZHANG Hong-yu
SUN Yan;ZHANG Hong-yu
..............page:50-52
To mensurate the iodine content inside of table salt accrding to micro-titration
LI Qiong-fang;ZHONG Zhi-hong
LI Qiong-fang;ZHONG Zhi-hong
..............page:48-49,52
..............page:42-47
Study on extraction and characterization of red pigment from zygocactus truncatus
jiang xin long ; jiang yi hua
jiang xin long ; jiang yi hua
..............page:38-41,37
Effect of different medium on pigment yield of monoscus
SHI He;LI Qing-shun
SHI He;LI Qing-shun
..............page:35-37
..............page:32-34
Research on processing technology of plum healthy vinegar
liu zhi mei ; wu rong shu ; ji zhi yong
liu zhi mei ; wu rong shu ; ji zhi yong
..............page:28-31
The technology of producing chili soy sauce with uncooked bean
wu hua chang ; deng jing
wu hua chang ; deng jing
..............page:26-27
..............page:20-25
The effects of salt concentration on the activity of neutral proteinase produced by different Aspergillus oryzae
dang min na ; fu liang ; ou shi yi
dang min na ; fu liang ; ou shi yi
..............page:18-19
Preliminary study on the mechanism of action of thiosulfinates during garlic greening
li lei ; zhao guang hua ; hu xiao song ; chen fang ; xiao li xia
li lei ; zhao guang hua ; hu xiao song ; chen fang ; xiao li xia
..............page:13-17,34
Yeast extract and Application in food and seasoning industry
LI Pei;WANG Chang-lu;LIU Zheng-fang;TANG Guan-qun;ZHANG Quan-hui
LI Pei;WANG Chang-lu;LIU Zheng-fang;TANG Guan-qun;ZHANG Quan-hui
..............page:10-12,31
..............page:4-9