China Condiment 2006 Issue 3 Study on application of HACCP in fermentation sauce

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Condiment
1000-9973
2006 Issue 3

..............page:55-56,51

..............page:52-54

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..............page:48-49

Study on the optimal technical of extracting star anise oil resin
WANG Qin;JIANG Lin;HUANG Zheng-en;MO Li-hong;WEN Qi-biao

..............page:44-47,43

..............page:39-43

..............page:35-38

Analysis of the bean sauce mash
Gao Shichang

..............page:32-34

..............page:30-31

Technique of the thick vinegar fermentation
jing heng en ; jing tong

..............page:29,31

The extraction and determination of isoflavones from soy bean
zhang feng qing ; zhang hai yue

..............page:25-28

..............page:21-24

..............page:17-20,34

Studies on immobilization of glucoamylase
WANG Jia-dong;JIANG Zi-ming;CAO Bin;BI Tao-tao;HOU Hong-ping

..............page:14-16,24

Studies on the preparation of mucor proteinase by solid state fermentation
pan jin quan ; shen yue rong ; li li ; liu yun

..............page:9-13

Situation of research and exploitation in capsicum
LAI Xiao-ying;HE Zhi-fei;WU Li-hong

..............page:4-8,13