China Condiment 2006 Issue 8 Implementation and application of ERP in enterprises

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China Condiment
1000-9973
2006 Issue 8

Implementation and application of ERP in enterprises
MAI Ying-wen;GUO Wei-hua

..............page:54-57

Determination of trace Pb in sufu by GFAAS using standard addition method and ascorbic acid as matrix modifier
WANG Lian-zhu;LIU Yi-na;ZHENG Jun-chao;YOU Jun;LIANG Ming

..............page:50-53

Determination method for 3-chloro- 1,2- propandiol in soy sauce by GC with SPE
ZHONG Fo-sheng;HE Jing-tang

..............page:48-49,53

The selection of the packaging and filling machinery in the flowing flavouring
Liang Bin

..............page:45-47

Study on the antimicrobial effects of four antioxidants
DU Lin;HUANG Xiao-dan;ZHAO Wen-hong;WU Yan-yan

..............page:41-44

The technique and elements of making soup
qiu bao wen ; miao chen yi

..............page:36-40

Study on the preparation of Zanthorylum bungeanum spicy taste sauce
ZHANG Zhong-yi;CHAO Wen;ZHANG Xia

..............page:33-35

The production technique of microzyme in the soy sauce
zhang zuo ; chen cai zuo

..............page:31-32

The applicable techniques of improving the flavor of low-salt solid-state fermentation sauce
li da jin ; wang ru zhen

..............page:25-30

Study on the processing technology of microwave puffing papaya blending flake
LUO Shu-can;HUANG Wei;LI Yuan-zhi;ZHAO Ling-hua;LIANG Rong-chao

..............page:19-24

The manufacture and nutritional analysis of the Termitomyces albuminosus jam
HU Shang-qin;WEI-Wei

..............page:16-18,24

Study on Xinhui orange vinegar
BAI Wei-dong;ZHAO Wen-hong;CHEN Ying-yin;FENG Min-yi

..............page:12-15

Study on the purifying technology of zanthoxylum bungeagum maxim oil with extract return method
ZHAO Quan;DONG Ji-sheng

..............page:8-11

New situation new ponder new localization under the new expense situation, how enhances the soy sauce the quality
BIAN Can-hui

..............page:4-7