1000-9973
2006 Issue 6
Determination of 4-Methylimdiazole in caramel pingments by high performance liquid chromatography
CHEN Hong-xing;DAI Jun;CHEN Shang-wei;GU Zheng-biao
CHEN Hong-xing;DAI Jun;CHEN Shang-wei;GU Zheng-biao
..............page:53-56
Determination of sorbic acid in oyster sauce by capillary gas chromatography
LIANG Shi-qiang;LU Yi-min
LIANG Shi-qiang;LU Yi-min
..............page:51-52
Study on the extraciton technology and stability of purple sweet potato pigment
DU Lian-qi;LI Run-feng;CHENG Hao;WANG Yan-fang
DU Lian-qi;LI Run-feng;CHENG Hao;WANG Yan-fang
..............page:46-50
Application of Sodium Nipagin in the production of soy sauce
JIANG Yu-jian;CHEN Min;ZHAO Xian;ZHAO Wen-li;LONG Liu-lin;ZHOU Zhe-yong
JIANG Yu-jian;CHEN Min;ZHAO Xian;ZHAO Wen-li;LONG Liu-lin;ZHOU Zhe-yong
..............page:42-45
Analysis of volatile compounds of the beef flavoring by maillard reaction
GU Xiao-hong;MENG Shao-feng;TANG Jian;LIU Yang-min
GU Xiao-hong;MENG Shao-feng;TANG Jian;LIU Yang-min
..............page:37-41
..............page:33-36
..............page:32-33
The studies on dealing with transnormal conetent of ammonium salt in brewed sauce
XIN Ruo-zhu;XIAO Jin-yan;GUO He-yu
XIN Ruo-zhu;XIAO Jin-yan;GUO He-yu
..............page:28-31
Studies on compound coagulant of tofu
WANG Rong-rong;WANG Jia-dong;LIU En-qi
WANG Rong-rong;WANG Jia-dong;LIU En-qi
..............page:25-27
Immobilization cell brew the carrot fruit vngegar
Zhang Weiguo
Zhang Weiguo
..............page:22-24
A study on the physical and chemical index of Hengshun aromatic vinegar
YU Ming-chun;AO Zong-hua;TAO Wen-yi;WU Yu;LI Guo-quan;YE You-wei
YU Ming-chun;AO Zong-hua;TAO Wen-yi;WU Yu;LI Guo-quan;YE You-wei
..............page:18-21
The allicin sterilization and its maintains freshness the applied research progress in food anticorrosion
SU Feng-xian;ZHANG Bao-shan
SU Feng-xian;ZHANG Bao-shan
..............page:13-17
The functionality of fruit vinegar
WANG Tong-yang
WANG Tong-yang
..............page:10-12
The main ingredients changing analysis of the solid fermentation fermented bean curd in the late fall of the fermentation process
zhong zhi chao ; gan ping
zhong zhi chao ; gan ping
..............page:4-9