China Condiment 2007 Issue 3 Research on technique improvement of quality of flavor soy sauce

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Condiment
1000-9973
2007 Issue 3

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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

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Study on the fermented tomato vinegar
jie ; jiang cheng ying ; jiang ji feng ; zhao liang

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Studies of production with multi-strain fermention douchi
sun cheng xing ; mou guang qing ; sun yuan

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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

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Pickling radish by the starter of Lactobacillus spp
LU Li-xia;WANG Xiao-fei;XIONG Xiao-hui;XIONG Qiang

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