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China Condiment
1000-9973
2006 Issue 7
The application Of HACCP in the production of hot-pot flavoring food
CAO Fei;REN Jun
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page:54-57
Determination of iodine in iodinated sauce by different analysis ways
LI Yong-mei;LI Ren-yu;YANG Xu-jie;LU Lu-de;WANG Xin
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page:49-53
Study on flavor compounds of mashed chicken-bone
YANG ming-duo;Long Zhi-fang;HUO de-xing
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page:45-48
Prodution technology and experiment of Yangzhou tender cucumber
Tang Xian-xiang
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page:40-44
Several measures about how to improve the quality of the liquid fermented vinegar
wang li jiang ; wang li mei ; cheng zhe
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page:38-39
The applicable techniques of improving the flavor of :low-salt solid- state fermentation sauce
LI Da-jin;WANG Ru-zhen
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page:35-37
Studies on dynamic phase equilibriums of Isothiocyanates adsorbed in macroporous resin
ZHANG Qing-feng;JIANG Zi-tao;LI Rong
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page:29-34,57
Biology characteristics of nonascus and culture technology of esterifying enzymes and quality identification
SHI An-hui;YANG Jun-fang;XU Hai-yan;LV Ming-xia;ZHANG Zhi-yan;CHENG Xiu-fang
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page:25-28
Study on the screening of uperior acetobacte from Hexi savory vinegar
HUANG Qun;MA Cheng-jin;YU Ji;OUYANG Hui;ZHANG Yong-kang;GAO Yao-fu
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page:19-24
Genome shuffling : multiparental protoplase eletrofusion of several homologous aspergillus sojae sp.
li li feng ; pan li ; peng zuo ; ye yan rui
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page:14-18
Review on the difference between HVP and EVP
CUI Chun;ZHAO Mou-ming;ZENG Xiao-fang;REN Jiao-yan
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page:9-13
Research advance on the method of separation and detection for soybean isoflavone
GAO Rong-hai;LI Chang-biao;MENG Xian-wen;LIU Chang-jiang;ZHANG Chun-hong;WANG Chuan-jie
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page:4-8,18