China Condiment 2007 Issue 10 ha er bin san wu wei ye ji tuan dong shi chang wang jun pei tong lao hong jun nan jing jun qu yuan si ling yuan xiang shou zhi shang jiang hui kong jiang bing bu dui

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China Condiment
1000-9973
2007 Issue 10

ha er bin san wu wei ye ji tuan dong shi chang wang jun pei tong lao hong jun nan jing jun qu yuan si ling yuan xiang shou zhi shang jiang hui kong jiang bing bu dui

..............page:76-77

fu he diao wei pin yan fa si lu de lai yuan
si bo

..............page:75

Potassium hexacyanoferrate-Zine acetate is used in preservative of sauce by HPLC
CHEN Jun;ZHOU Lu-ming

..............page:72-74

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

The preserving period affection of the package and pasteurization on the crash low-salt pickle
DAI Gui-zhi

..............page:59-62

The applicable techniques of improving the Final -product-rate of Sol id-state fermentation vinegar
LI Da-jin;WANG Ru-zhen

..............page:53-58,74

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

Study on the optimal technical extraction of total Alkaloid from Sophora alopecuroides L.
YANG Hai-tao;LI Zhi-zhou

..............page:41-43

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