1000-9973
2006 Issue 1
..............page:插1-插16
..............page:封二
..............page:56
Research progress of nanometer food
he kuo ; zhang xiu zuo ; li yu feng
he kuo ; zhang xiu zuo ; li yu feng
..............page:91-94
..............page:85-90
Problems and countermeasures on fennel industry in china
HE Jin-ming;XIAO Yan-hui
HE Jin-ming;XIAO Yan-hui
..............page:82-84
The history of industry culture of bunge prickly ash
huang de min ; zhao guo hua ; chen zong dao ; zuo jian quan
huang de min ; zhao guo hua ; chen zong dao ; zuo jian quan
..............page:75-81
The characteristics and culinary application of the edible vegetal spices
MAO Yu-yang;GAO Lan-yang
MAO Yu-yang;GAO Lan-yang
..............page:70-74
The history,actuality and technics of Yangzhou pickles
Tang Xianxiang
Tang Xianxiang
..............page:64-69
..............page:57-63
Study on the Chinese preserved beancurd
Wang Ruizhi
Wang Ruizhi
..............page:43-56
The application of enzyme preparation in vinegar production
LI Da-jin;WANG Ru-zhen
LI Da-jin;WANG Ru-zhen
..............page:37-42
..............page:32-36
Discuss on the high salt liquid state fermentation of the soy sauce
lu zhao yuan ; wei ke qiang
lu zhao yuan ; wei ke qiang
..............page:28-31,42
New technology automatic liquid deep layer fermentation of rice vinegar
SHEN Zhi-yuan;YU Yong-jian;QIAN Xue-qing;ZHU Sheng-hu;ZHAO Shun-hua
SHEN Zhi-yuan;YU Yong-jian;QIAN Xue-qing;ZHU Sheng-hu;ZHAO Shun-hua
..............page:25-27
..............page:21-24
Compound seasoning development review and its future trend in China
YANG Ming-duo;LONG Zhi-fang
YANG Ming-duo;LONG Zhi-fang
..............page:16-20
The function, safe risk and countermeasure of condiment
CAO Yan-ping;YU Qun
CAO Yan-ping;YU Qun
..............page:10-15
..............page:4-9