1000-9973
2006 Issue 9
..............page:30-31,36
..............page:53-55
Sudan I and the development of its determination in food
XU Zhi-xiang;WANG Shuo;FANG Guo-zhen
XU Zhi-xiang;WANG Shuo;FANG Guo-zhen
..............page:49-52,55
Characteristic and apply of microcrystalline cellulose
ZHANG Cai-li;ZHANG Xin
ZHANG Cai-li;ZHANG Xin
..............page:46-48
..............page:42-45
Research on low salty pickled-vegetables brittleness maintains
ZHANG Zhi-qiang
ZHANG Zhi-qiang
..............page:40-41,55
The brewing technology of Lizao vinegar
Li Hong-lei;Wan Ya-ling
Li Hong-lei;Wan Ya-ling
..............page:37-39
The technological development of Mushroom health soy sauce
LI Sheng-min;WANG Guang-yao
LI Sheng-min;WANG Guang-yao
..............page:34-36
..............page:32-33,48
Study on the healthy compound seasoning sauce of mashed chicken-bone and coprinus comatus
YANG Ming-duo;LONG Zhi-fang;HUO De-xing;ZHAO Yan
YANG Ming-duo;LONG Zhi-fang;HUO De-xing;ZHAO Yan
..............page:26-29,36
Changes of free amino acid and volatile flavor compound in the process of aging of broadbean sauce
XU Lin-na;WANG Zhang;XU Shi-ying
XU Lin-na;WANG Zhang;XU Shi-ying
..............page:21-25
The diversity of microorganisms in Aspergillus-type Douchiqu
ZHANG Jian-hua;LI Hui;LI Li-te
ZHANG Jian-hua;LI Hui;LI Li-te
..............page:15-20
Spice's production methods and application in foods
ZHAI Jian-hua;WANG Bei;LIU Xiang-xin
ZHAI Jian-hua;WANG Bei;LIU Xiang-xin
..............page:9-14,25
Principle and application on food safety risk analysis
wu pei ; xu xi lin ; cai chun
wu pei ; xu xi lin ; cai chun
..............page:4-8