1000-9973
2007 Issue 6
Stability of emulsion flavor and its evaluating methods
LIU Hua-jie;LIU Song
LIU Hua-jie;LIU Song
..............page:63-66
Research on vacuum freeze-dry technology of shallot
ZHANG Zhi-qiang;JIANG Ying;GUO Shan
ZHANG Zhi-qiang;JIANG Ying;GUO Shan
..............page:57-60
Technology and hazard analysis of Korean chili sauce
zhang ; wang rui
zhang ; wang rui
..............page:55-56
Improvement of quartz sand filtration process for vinegar treatment
SHEN Hong-yan;LIU You-zhi;GU Lei;FAN Guang-you;CUI Lei-jun
SHEN Hong-yan;LIU You-zhi;GU Lei;FAN Guang-you;CUI Lei-jun
..............page:51-54
Study on pickling technics and dynamic of nitrite in the pickled cabbage
SUN Zhi-dong;HU Xin-xing;LIANG Yue-rong;WU Hai-jun;YING Wei-miao
SUN Zhi-dong;HU Xin-xing;LIANG Yue-rong;WU Hai-jun;YING Wei-miao
..............page:47-50
..............page:43-46,54
Study on acetic acid fermentation of sorbaria kirilowii fruit vinegar
ZHOU Yang;GONG Jia-shun;CHEN Wei;DONG Wen-ming
ZHOU Yang;GONG Jia-shun;CHEN Wei;DONG Wen-ming
..............page:39-42
Study of using chicken framework protein enzymatic hydrolysis to prepare meat flavor essence response substance
xu de feng ; zhang wei ming ; sun xiao ming ; wu su ling
xu de feng ; zhang wei ming ; sun xiao ming ; wu su ling
..............page:36-38,42
..............page:74-75
Study on the fermentation technology of condiment enzyme-Nuclease P1
LIANG Jian-guang;HUANG Peng;XU Zheng-jun
LIANG Jian-guang;HUANG Peng;XU Zheng-jun
..............page:70-73
Study on the preparation of fish essence using the Maillard reaction
CHEN Yi-yong;DENG Ke-quan;ZHAO Li-ming;HAN Yao-ping;SHEN Zong-gen;YU Da
CHEN Yi-yong;DENG Ke-quan;ZHAO Li-ming;HAN Yao-ping;SHEN Zong-gen;YU Da
..............page:67-70
Study on the combination condiment for stewing fish by raw material of northeast Agastache rugosa
HUO Fang;SUN Jan-zhong;SHEN Jing;HU Yao-hui
HUO Fang;SUN Jan-zhong;SHEN Jing;HU Yao-hui
..............page:60-62
Study on the disciplinarian of smail radish of lanxi's quality change during the course of pickling
gao qiong ; li jie ; wang qing zhang ; ye yuan ping
gao qiong ; li jie ; wang qing zhang ; ye yuan ping
..............page:32-35
The influence of spices on the growth of yeasts in Sichuan pickle
ZHANG Peng;ZHANG Lan-wei;WU Hai-bo
ZHANG Peng;ZHANG Lan-wei;WU Hai-bo
..............page:28-31
Application of HACCP in processing Pixian spicy bean paste
SHI Lei;LI Cheng
SHI Lei;LI Cheng
..............page:25-27
The development of extraction and isolation about antioxidant activity for spices
LI Ting;HOU Xiao-dong;DOU Hai-gang;QIU Hou-yuan
LI Ting;HOU Xiao-dong;DOU Hai-gang;QIU Hou-yuan
..............page:20-24,27