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China Condiment
1000-9973
2007 Issue 3
Research on technique improvement of quality of flavor soy sauce
gu li zhong ; di zuo zuo
..............page:53-55
Technology research of high concentration of alcohol vinegar
sha hui qin ; sun ming ri
..............page:50-52
zhong guo qi ye xin ji lu tang jing yan fa ji shi
liu yong xiang
..............page:68-70
Tactic and orientation of salty essence and spice
Li Weihua
..............page:65-67
Determination of sorbic acid and benzoic acid in capsicum paste with fragrance by gas chromatography
ZHANG Hong;CHEN Zi-lei;WANG Wen-zheng;WANG Wen-bo;DING Rui-yan;LI Hui-dong
..............page:61-64
The mechanisms and application of Phytic Acid in the food preservation
zhao yu sheng ; yu ran
..............page:56-58
Study on the fermented tomato vinegar
jie ; jiang cheng ying ; jiang ji feng ; zhao liang
..............page:47-49
Studies of production with multi-strain fermention douchi
sun cheng xing ; mou guang qing ; sun yuan
..............page:43-46
Study on chemical component analyzed by GC-MS and antioxidation of star anise extracts
WANG Qin;JIANG Lin;WEN Qi-biao
..............page:38-42,49
Study on using cordyceps militaris culture medium to produce health soy sauce
YUE Chun;JI E-yu;HUANG Da-wei;ZHAI Liao-yuan;YANG Li-yang
..............page:34-37,46
Pickling radish by the starter of Lactobacillus spp
LU Li-xia;WANG Xiao-fei;XIONG Xiao-hui;XIONG Qiang
..............page:30-33
Application of HACCP system in production of the tomoto puree
guo hai ying ; xu xi lin
..............page:21-24
The development of preparation methods of pectin
TIAN Hui;MA Li
..............page:17-20,29