1000-9973
2007 Issue 12
jiang jun fu
wang xian li
wang xian li
..............page:73
"da jin di yi du " bei ji " zhong hua long " jie mu ce ji
liu yong xiang
liu yong xiang
..............page:72
shu cai tang fen de yan zhi
qiu bao wen ; miao chen yi
qiu bao wen ; miao chen yi
..............page:69-71
diao wei pin zai chuan cai zhong de ying yong
wang chun hua
wang chun hua
..............page:67-69
Determination the content of sesame oil by Second-derivative Ultraviolet Spectrometry
DU Hong-xia;ZHAO Hua
DU Hong-xia;ZHAO Hua
..............page:65-66
Antioxidative activity of mulberry vinegar extracts
JIN Jie;XIE Cheng-jun;ZHANG Feng
JIN Jie;XIE Cheng-jun;ZHANG Feng
..............page:63-64,71
Identification of chicken derived material in chicken essence seasoning
ZHANG Shu-ya;LI Yan;PAN Liang-wen
ZHANG Shu-ya;LI Yan;PAN Liang-wen
..............page:60-62
Surfactant's application in process optimizing of extraction of yellow pigment of corn
PANG Zhen-ling;LI Hai-jian;ZHANG Qian-yi
PANG Zhen-ling;LI Hai-jian;ZHANG Qian-yi
..............page:57-59
Research about production of fermented lactic acid bacteria beverage mixed with blueberry
XUE Xiao-li
XUE Xiao-li
..............page:53-56
Optimized the process of hydrolyzed soybean protein with less MCP
YANG Feng;REN Xian'e;HUANG Yong-chun
YANG Feng;REN Xian'e;HUANG Yong-chun
..............page:51-53
..............page:47-50
Using leftover bits and pieces of tofu in the production of brewing sauce
lin huan zhi ; zhong sheng chuan
lin huan zhi ; zhong sheng chuan
..............page:44-46
The bacteriostatic mechanism of Syzygium aromaticum (L.) and its applications in food fresh keeping
GAO Xiang
GAO Xiang
..............page:21-23
On eight major technological process peculiaritiesin brewage of traditional Zhenjiang Vinegar
SHEN Zhi-yuan
SHEN Zhi-yuan
..............page:18-20,27
Study on the synthesis of dodecyl nipogin ester with solid superacid SO42-/TiO2-attapulgite as catalyst
QIAN Yun-hua;JIN Ye-ling;CHEN Jing;HU Tao;TAN Li-qiang
QIAN Yun-hua;JIN Ye-ling;CHEN Jing;HU Tao;TAN Li-qiang
..............page:41-43
Study on bacteriostasis of common plant food raw material on escherichia coli
LIU Yi;YUAN Yue-hua
LIU Yi;YUAN Yue-hua
..............page:37-40
Study on making complex finished koji with rice bran and fermentation residue to brew soysauce
ZHUANG Gui
ZHUANG Gui
..............page:33-36
A simple method for acetic acid bactria long-term preservation
WANG Rui-guo;WANG Li-li;CHEN Xue-wu
WANG Rui-guo;WANG Li-li;CHEN Xue-wu
..............page:32-33
Application of enzymatic HAP to improvement of fish sauce processing
JIANG Hang;WANG Xi-chang
JIANG Hang;WANG Xi-chang
..............page:28-31
Building of the Security System in the producing of the food vinegar and Sauce
ZHU Dan-dan;LIU Yong-xiang
ZHU Dan-dan;LIU Yong-xiang
..............page:24-27