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China Condiment
1000-9973
2006 Issue 10
Quality control of condiment microbiological analysis
LI Lei
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page:54-56
Resources and application of natural pigments
DENG Xiang-yuan;WANG Shu-jun;LI Fu-chao;QIN Song
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page:49-53
The preparation of a meat-savor process flavoring from hydrolyze protein
LI Hong-liang;MA Ya-ge
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page:45-48
Technology of soy sauce brewing by raw material
Zhang Guochun
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page:43-44,56
Choice of koji making equipment of soy sauce production
Deng Bincai
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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
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page:37-40
Contrast of two technology in the production of low-salt, solid-state soy sauce
liu wei ; lv xin yi
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page:34-36
Research on the process technique of Mango fruit vinegar
WANG Shi-kuan;GUO Chun-xiao
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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
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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
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page:22-26
Sterilization of soy sauce
zhang hui rong ; liu rui qin
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page:18-21
Soy sauce residue——a kind of industrial garbage being worth studying
YAN Jie;SONG Guang-quan
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page:14-17,30
Advances about The Studies of 5'-Phosphodiesterase
YANG Cui-zhu;LI Yang;MU De-hua
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page:9-13,26
Application of membrane separation technology in the traditional condiment prouduction
GU Xiang-yu;ZHANG Xiao-yun
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page:4-8