China Condiment 2006 Issue 2 Constructing tastifiers enterprises safety management

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China Condiment
1000-9973
2006 Issue 2

Constructing tastifiers enterprises safety management
TIAN Yu-lai;YU Cui-hua;WQNG Xiao-yan;LI Xian-zhi

..............page:54-56

Determination of carboxylic acids in grape vinegars by H PLC and GC methods
ZHANG Ying;ZHANG Jian

..............page:49-53

Determination of para red in condiments by HPLC
PENG Jing-long

..............page:46-48

Manufacture and application of nanometer grade microorganism cell crushing machine
YAO Hong-wen;GUO Su-ge

..............page:40-45

Research on acid-proof double strength caramel using molasses
QIN Zu-zeng;LIU Zi-li;LIAO Yan-hua

..............page:37-39

Study on fermented beef condiment
YANG Feng;REN Xian-e;ZHANG Shui-hua

..............page:34-36

The craft study of vinegar by bran koji mathod
Zhang Guochun

..............page:32-33,48

Study on the technology of the Korean sauce made of fermented flour
Zhang Yan

..............page:28-31

Improvement of the fermentation of low-salt and solid state
cao jing hua ; jiang fan ; sun guo guang ; li rui jie ; liu ying chao

..............page:24-27

Breeding of Mucor racemosus by ultraviolet radiation
LIU Yun-xiu;LV Kai-bin

..............page:20-23,45

The manufacture and nutritional analysis of the functional natural sauce from the decoction of Mytilus edulis
LI Ping-ping;DING Xiao-lin

..............page:17-19

Research and application of natural bitterness Inhibitors
WANG Wei-jiang;ZHENG Jian-xian

..............page:13-16,53

Function and harm of microorganism in producing soy sauce and vinegar
zuo jie ; ma hui xiang

..............page:9-12

Application of natural polysaccharide on materials used as enzyme immobilization carriers
CHEN Wei;LUO Zhi-gang;LI Zhong-yan;XIONG San-yu

..............page:4-8