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China Condiment
1000-9973
2007 Issue 10
Studies on the effective constituents of A momun fruit powder
LING Yu-zhao;ZENG Man-zhi
..............page:70-72
Syntheses and organoleptic evaluation of 2-substituted-1,3-dithiolanes flavoring compounds
ZHENG Fu-ping;SUN Bao-guo;LIU Yu-ping;XIE Jian-chun;LI Hai-jun
..............page:66-69
Function and technology of apple vinegar
Chen Chun-xiang
..............page:65,74
Foundation and evaluation of the product line of Zhejiang rose vinegar
ruan fu sheng ; zhang hai feng
..............page:62-64
Isolation of a productive strain from bacterial vegetable cheese
LIU Jing-quan;ZHENG Xi-qun;ZHANG Yan-chao;ZHAO Rui;LI Xiu-mei
..............page:49-52
Studies on clarification effects of charifier on carrot vinegar
guo cheng yu ; wu hong yan
..............page:47-49
New-type aromatic vinegar beverage
WU Bin;WANG Rong-rong;WANG Jia-dong;JIA Zhi-yong
..............page:44-47
Studies on the selection of main saccharifying Strainfrom Xiangxi natural savory vinegar and double-stain koji-making
HUANG Qun;MA Cheng-jin;YU Ji;TIAN Xiao-dong;GAO Yao-fu
..............page:37-40
Sensory and chemical studies of hydrolyzed Corbiculida protein produced by various processes
CUI Chun;ZHAO Mou-ming;ZENG Xiao-fang;REN Jiao-yan
..............page:34-36,43
Brief introduction on DHA/EPA and their application
ZHANG Dao-lei;CHEN Yao;ZHOU Guang-tian;LI Jing-long
..............page:30-33
Research progress on the operation model of vinegar production
ZHANG Li-qiang;WANG Hui;WANG Jun-gao
..............page:26-29
Quantitatively evaluation on mix quality of seasoning powder
Kong Ling-hui
..............page:22-25