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China Condiment
1000-9973
2006 Issue 10
Resources and application of natural pigments
DENG Xiang-yuan;WANG Shu-jun;LI Fu-chao;QIN Song
..............page:49-53
The preparation of a meat-savor process flavoring from hydrolyze protein
LI Hong-liang;MA Ya-ge
..............page:45-48
Technology of soy sauce brewing by raw material
Zhang Guochun
..............page:43-44,56
Choice of koji making equipment of soy sauce production
Deng Bincai
..............page:41-42,56
Analysis and study of ropiness of fermatation in the thin fermented material of sauce
BAI Fang-qing;MA XIN-cun;ZHAO Shuang-mei
..............page:37-40
Research on the process technique of Mango fruit vinegar
WANG Shi-kuan;GUO Chun-xiao
..............page:31-34
Study on esterifying catalysis property of Monascus from Daqu of Shanxi Super-mature-vinegar
ZHOU Yong-bin;HAO Lin;ZHANG Ya-li;GUO Hong-zhen
..............page:27-30
Acetylcholinesterase inhibitory activities of Sufu, a Chinese fermented soybean food
QUAN Ming-hai;LI Li-te;CHENG Yong-qiang;DENG Cheng-ping
..............page:22-26
Sterilization of soy sauce
zhang hui rong ; liu rui qin
..............page:18-21
Soy sauce residue——a kind of industrial garbage being worth studying
YAN Jie;SONG Guang-quan
..............page:14-17,30
Advances about The Studies of 5'-Phosphodiesterase
YANG Cui-zhu;LI Yang;MU De-hua
..............page:9-13,26