1000-9973
2005 Issue 8
..............page:56
The sauce produces the business enterprise at the GMP investigate should notice of a few problem
CHENG Qing-ling;SUN Zhen
CHENG Qing-ling;SUN Zhen
..............page:53-55,38
Research of determination of glutamic acid by colorimetry
WANG Ang;WANG Li-Li;YI Hong;ZHAO Zi-hua
WANG Ang;WANG Li-Li;YI Hong;ZHAO Zi-hua
..............page:50-52,35
Research on added-denseness techniques of processing meat flavors
li qiong ; zuo dan li ; xiao zuo bing ; ai ping
li qiong ; zuo dan li ; xiao zuo bing ; ai ping
..............page:46-49
The study for nitrite content in picled vegetable fermentation
YAN Ping-mei;XUE Wen-tong;ZHANG Hui;JIA Yin-lian
YAN Ping-mei;XUE Wen-tong;ZHANG Hui;JIA Yin-lian
..............page:42-45
..............page:9-12,27
..............page:4-8
Manufacture of vinegar with mushroom liquor
He Lianfang
He Lianfang
..............page:39-41,35
..............page:36-38
..............page:32-35
Study on steam distillation law draw of characteristic component--Kaempferia galanga L.oil
LING Yu-zhao
LING Yu-zhao
..............page:28-31
Study on fermentation of health vinegar beverage with functional rice by co-immobilized multi-microorganism
WANG Ke-ming
WANG Ke-ming
..............page:23-27
High salt liquid brewing technology of black bean soy sauce
liang yao shun ; lv dong jin ; zhu ming jun ; liang shi zhong
liang yao shun ; lv dong jin ; zhu ming jun ; liang shi zhong
..............page:20-22
Pimary study on the key manufacture technique of tea soysauce
MO Shu-ping;BAI Jian-ling;ZHENG Wan-ling
MO Shu-ping;BAI Jian-ling;ZHENG Wan-ling
..............page:17-19,8
Screening of fibrinolytic enzyme-producing strain from sour soybean
LU Yan-li;NING Xi-bin
LU Yan-li;NING Xi-bin
..............page:13-16,31