1000-9973
2006 Issue 4
The necessity of amending criterion of GB2711-2003
Dong Guoqiang
Dong Guoqiang
..............page:54-56
The sensory examination of soy sauce
Shen Longqing
Shen Longqing
..............page:49-53
Test for nitrite contents of pickled vegetables
wang jian ; xu li ping ; huang mei gui
wang jian ; xu li ping ; huang mei gui
..............page:44-48,43
Study on extraction and characterization of red pigment from colocasia esculenla schott
JIANG Xin-long;JIANG Yi-hua
JIANG Xin-long;JIANG Yi-hua
..............page:38-43
Study on the antioxidative stabilities of the extracts from soybean residue
HUANG Xiao-dong;LI Shao-zhong;GAO Xin-yi
HUANG Xiao-dong;LI Shao-zhong;GAO Xin-yi
..............page:36-37,18
Studies on stabilities of capsicum pigment and application in food
ZHANG Zhi-qiang;JIANG Ying;TIAN Li-ping
ZHANG Zhi-qiang;JIANG Ying;TIAN Li-ping
..............page:32-35,21
Preparing of compound condiment
Li Jinhong
Li Jinhong
..............page:28-31
The production technics of sweet and assorted pickles
Tian Zhongping
Tian Zhongping
..............page:25-27
..............page:22-24
Manufacture of pepper sauce
CHEN Wen-xue;QIU Hou-yuan;YANG Jin-song;ZHENG Long
CHEN Wen-xue;QIU Hou-yuan;YANG Jin-song;ZHENG Long
..............page:19-21
Studies of immobilized technology on saltresistant esterproduced saccharomycete cells
WANG Zhi-ye;ZHOU Jian-ping;YANG Hui
WANG Zhi-ye;ZHOU Jian-ping;YANG Hui
..............page:15-18
Study on creative way of research and exploitation in edible biologic medicines
ZHANG Bing-wen;HAO Zheng-hong;WANG Jian-jun;SONG Yong-sheng
ZHANG Bing-wen;HAO Zheng-hong;WANG Jian-jun;SONG Yong-sheng
..............page:9-14,8
Consideration on our country food security question from sudan event
XU Ying;GU Lan;NIE Gui-jun;ZHAO Xiao-wei
XU Ying;GU Lan;NIE Gui-jun;ZHAO Xiao-wei
..............page:4-8