1000-9973
2008 Issue 11
..............page:89
Application of membrane technology in vinegar clarification and its problem and suggestion in China
JIAO Wei-zhou;LIU You-zhi;GAO Jing;WANG Su
JIAO Wei-zhou;LIU You-zhi;GAO Jing;WANG Su
..............page:87-89
zhong xiao diao wei pin qi ye de chu lu
chen xiao long
chen xiao long
..............page:84-86
..............page:80-83
Study on aromatic components of fennel seeds
LU Zhan-guo;ZHANG Huai-tao;LI Wei
LU Zhan-guo;ZHANG Huai-tao;LI Wei
..............page:76-79
Analysis of flavor components of Maillard reaction products using the acidolysis of collagen from the skin of GIFT Strain of Nile Tilapia
WANG Hao;JI Li-li;LI Rui-wei;WANG Hui;SONG Wen-dong;HUANG Xiang-hu
WANG Hao;JI Li-li;LI Rui-wei;WANG Hui;SONG Wen-dong;HUANG Xiang-hu
..............page:73-75
Study on the extraction and the stability of gourd pigment
LI Zhi-zhou;LIU Jun-hai
LI Zhi-zhou;LIU Jun-hai
..............page:67-72,79
Determination of lycopene in tomato and tomato products by high performance liquid chromatography
ZHAO Ping-juan;DENG Li-gang;LI Zeng-mei;ZHAO Shan-cang;MAO Jiang-sheng;GUO chang-ying
ZHAO Ping-juan;DENG Li-gang;LI Zeng-mei;ZHAO Shan-cang;MAO Jiang-sheng;GUO chang-ying
..............page:64-66
Application of electronic nose on identification of Jinhua ham essence
TIAN Huai-xiang;SUN Zong-yu
TIAN Huai-xiang;SUN Zong-yu
..............page:61-64
Study on the new process of mixed koji production to increase colority and aroma of soy sauce
GU Li-Zhong
GU Li-Zhong
..............page:58-60
A study on the brewing techniques of healthy angelica and astragalus vinegar
ZHANG Xiao-yan;YANG Xu-xing;PENG Tao
ZHANG Xiao-yan;YANG Xu-xing;PENG Tao
..............page:55-57
The study of the processing technology of low-salt picked tubers mustard sterilization
WU Dan;CHEN Jian-chu;JIANG Gao-qiang;LU Sheng-min;ZHU Ling-bin
WU Dan;CHEN Jian-chu;JIANG Gao-qiang;LU Sheng-min;ZHU Ling-bin
..............page:51-54
Recent advance in cellulase
YANG Sheng;HOU Hong-ping
YANG Sheng;HOU Hong-ping
..............page:27-30
The research for the mensuration of sapor effect of pungent spice in common use by spectrophotometry
LI Guang-hui;CHENG Tie-yuan
LI Guang-hui;CHENG Tie-yuan
..............page:24-26
Progress of research on utilization and extracting of zeaxanthin
QIU Tao-tao;HUANG Ming-fa;CHEN Yan-hong;WANG Hua
QIU Tao-tao;HUANG Ming-fa;CHEN Yan-hong;WANG Hua
..............page:18-23
Study on hydrolyzed technological free amino-acid and free fatty acid of coprinus comatus
YANG Ming-duo;LIU Hao-yu;LONG Zhi-fang;HUO De-xing;LUO Wen-shan
YANG Ming-duo;LIU Hao-yu;LONG Zhi-fang;HUO De-xing;LUO Wen-shan
..............page:47-50
Effect of microwave drying on the tristimulus values in capsicum
YANG Yong-juan;DING Zhu-hong
YANG Yong-juan;DING Zhu-hong
..............page:44-46,54
..............page:40-43
Study on the technique of vinegar brewing yeast starter enlarge culture
LI Ming-yuan;DENG Qin-mei;DU Xiao-qin
LI Ming-yuan;DENG Qin-mei;DU Xiao-qin
..............page:38-39
Study on the effects of natural preservatives on control of spoilage organisms in pickled radish
WANG Xiang-yang;GUAN Jia
WANG Xiang-yang;GUAN Jia
..............page:34-37
..............page:31-33