China Condiment 2006 Issue 5 Organic solvent CCl4 extraction method mensuration trace copper of soy sauce

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China Condiment
1000-9973
2006 Issue 5

Organic solvent CCl4 extraction method mensuration trace copper of soy sauce
LING Yu-zhao;CHEN Zu-you

..............page:54-56,49

Examination method of condiment
li yue juan ; xu jing dong ; wu guo zuo

..............page:52-53

Adjustment of the temperature of the fermenting grains in heavy koji-making through layer ventilation byutilizing temperature controller
LIU Jing-quan;ZANG Wei;SUN Jian-qiu

..............page:50-51

Flavor prescription of fermented chilli
zhou xiao zuo ; xia yan bin ; zhu zuo

..............page:46-49

Prodution technology and experiment of Yangzhou tender cucumber
Tang Xian-xiang

..............page:43-45

Production and function application of red koji
Li Jin-hong

..............page:40-42

The research of craft improvement of Pixian bean sauce
Gao Ling

..............page:34-39

Vinegar development by acid Chinese date and Maifanshi
SHI An-hui;SHAN Bao-long;XU Qi-min;JIA Peng-hui;YANG Jun-fang;CAO Bin

..............page:29-33,42

The study and the development of the new type salt flavor matter
WANG Zhong-li;ZHAO Xiao-hong

..............page:9-11,8

Application of porous starch in sauce powder production
YAO Wei-rong;ZHU Ren-hong;ZHENG Shu-ming;QIAN He

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

Study on rapid determination of formaldehyde in fishery products
ZHANG Li-ping;CHEN Li-xia

..............page:27-28,16

The application of spanish mackerel hydrolysis in the preparation of crab flavors
ZU Dao-hai;SONG Huan-lu;LI Da-ming;HE Xiang

..............page:24-26,20

Rapid determination of sulfur dioxide content in sulfur-smoked foods by pararosaniline hydrocloride with non-mercury absorption treatment
LIU Hong-fang;XU Zhuo-wang

..............page:21-23

Synthesis and thermal analysis of a new flavor of 1,1,3,3- tetrabenzyl- 2,4,5 - trithiole
FENG Fu;LIU Hong-xia;HU Wei-bing

..............page:17-20

Discuss to application and fermentation technology of high acid fermented vinegar
LIU Jun;ZHU Wen-you;WANG Ya-li

..............page:12-16