1000-9973
2008 Issue 10
..............page:92-95
Research on the standardization of starching and salting techniques of Shelled fresh Shrimps
CHEN Yong-qing
CHEN Yong-qing
..............page:89-91
Study on the best match effect of tart flavor and sweet
ZHANG Shao-fei;MAO Yu-yang
ZHANG Shao-fei;MAO Yu-yang
..............page:85-88
The research of sample preparation methods about determination of lead amount in soy sauce
HAN Li-zhi
HAN Li-zhi
..............page:83-84,88
Contamination analysis and detection of coliform in exported seasoning powder
YOU Yong-lai;CHEN Xen;ZHANG Guang-xia
YOU Yong-lai;CHEN Xen;ZHANG Guang-xia
..............page:80-82
Analysis of physical and chemical indicators for sweet and sour garlic of Shaanxi
YUE Shu-ning;MA Qi;GUO Feng;ZHANG Qiang;REN Ping;LI Li-jun
YUE Shu-ning;MA Qi;GUO Feng;ZHANG Qiang;REN Ping;LI Li-jun
..............page:78-79
Study on stability of basella rubra L. Mature fruit red pigment
ZHANG Kong-hai;XIA Xin-kui
ZHANG Kong-hai;XIA Xin-kui
..............page:74-77
Research progress of Neosperidin dihydrochalcone
WEN Hui-liang;OUYANG Zhen-yu;HU Xiao-bo;LAI Bo-wen
WEN Hui-liang;OUYANG Zhen-yu;HU Xiao-bo;LAI Bo-wen
..............page:70-73
Research on extraction of red peppery pigment by SCF-CO2
WANG Xue-fei;ZHAO Jing;NA Zhi-guo
WANG Xue-fei;ZHAO Jing;NA Zhi-guo
..............page:66-69
Ketchup's processing craft
GU Cui-xia
GU Cui-xia
..............page:65-65,73
Study on the fouling resistance of Ceramic microfiltration membrane filtered by raw soy sauce
TAN Pei-yi;HUANG Xiu-jin
TAN Pei-yi;HUANG Xiu-jin
..............page:60-64
Production processing of cherry vinegar and cherry vinegar beverage
LIU Feng-zhu;NIU Xiao-ming;ZHANG Hui
LIU Feng-zhu;NIU Xiao-ming;ZHANG Hui
..............page:58-59
..............page:56-57
Studies on anti-oxidation activity of pepper extract
TONG Han-qing;WU Jing-xiong;LI Tian;XU Zhi-wen
TONG Han-qing;WU Jing-xiong;LI Tian;XU Zhi-wen
..............page:52-55
Antibacterial Study of chitosan
TENG Li-ju;ZHANG Zi-yong;TANG Shu-ze;WU Xi-yang
TENG Li-ju;ZHANG Zi-yong;TANG Shu-ze;WU Xi-yang
..............page:48-51,55
Preliminary analysis of α-amylase from Bacillus .subtilis HD132
LI Xiu-liang;ZHOU Dong-po
LI Xiu-liang;ZHOU Dong-po
..............page:45-47,55
Preparation of wheat cojic containing Monacolin K
XU Jian-sheng;LU Li-xia;XIONG Xiao-hui
XU Jian-sheng;LU Li-xia;XIONG Xiao-hui
..............page:42-44
Maillard reaction and its application in production of briny flavor
CHEN Hai-yan;JIANG Mei
CHEN Hai-yan;JIANG Mei
..............page:37-41
Research progress of piperine
LIU Hong;ZHAO Jian-ping;TAN Le-he
LIU Hong;ZHAO Jian-ping;TAN Le-he
..............page:33-36
..............page:30-32
Components analysis and differentiation of retail soy sauce products
LI Ying;LIU Min;CUI Chun;YANG Lan-ying;ZHAO Mou-ming
LI Ying;LIU Min;CUI Chun;YANG Lan-ying;ZHAO Mou-ming
..............page:24-29