1000-9973
2008 Issue 12
Analysis of microbiological compositions of naturally fermented soybean paste
LI Zhi-ming;GUO Jie;CUI Xi-yong;HE Guo-liang
LI Zhi-ming;GUO Jie;CUI Xi-yong;HE Guo-liang
..............page:75-76,87
Analysis of uncertainty in determination of sorbic acid and benzoic in condiments by HPLC
CHEN Jun;PAN Zhi-ming
CHEN Jun;PAN Zhi-ming
..............page:77-79
Study on the best extraction condition and its stability of pigment from eggplant peel
DONG Li-hua;YAN Chao
DONG Li-hua;YAN Chao
..............page:80-83
The application of microbial fermentation in beef flavoring production
LI Song-yao;HAO Xue-cai;XING Hai-peng;DENG Li;LIU Na
LI Song-yao;HAO Xue-cai;XING Hai-peng;DENG Li;LIU Na
..............page:84-87
..............page:88-91
Study on brewage of soy sauce with yellow mealworm
LI Xi-bo;LI Ai-jiang
LI Xi-bo;LI Ai-jiang
..............page:72-74
Study on the flavoring formula of convenient food made from Monopterus albus' spines
GAO Xiang;XU Yun-jian;WANG Bin
GAO Xiang;XU Yun-jian;WANG Bin
..............page:68-71
Preparation for healthy beverage of fruit vinegar from discorea bamtas and carrot
ZHANG Shui-xiang;LENG Gui-hua
ZHANG Shui-xiang;LENG Gui-hua
..............page:65-67,71
Improving on technique of traditional Shanxi aged vinegar
WEI Jia-qian;WANG Zhi-ye;ZHAO Xiao-feng;JI Bin;SUN Zhi-min
WEI Jia-qian;WANG Zhi-ye;ZHAO Xiao-feng;JI Bin;SUN Zhi-min
..............page:62-64
Research and development of health care vinegar of Phellinus igniarius
GAO Xing-en;SHI Jing-lue
GAO Xing-en;SHI Jing-lue
..............page:59-61,83
The technique of the bean curd residue manufacture soy sauce
LIU Hui-juan;SHI Xiao-peng
LIU Hui-juan;SHI Xiao-peng
..............page:57-58
Fat oxidation in production chicken flavor applied research
BAI Wei-dong;QIAN Min;CAI Pei-dian;LI Jin-liang
BAI Wei-dong;QIAN Min;CAI Pei-dian;LI Jin-liang
..............page:53-56
The influnce of different concentrations of liquor fermented cabbage to the content of nitrite
Wang Jing
Wang Jing
..............page:49-52
Study on the properties of fibrinolysis enzyme of conventional bacteria-type douchi from China
ZHANG Bing-wen;PANG Qing-fang;SUN Chao
ZHANG Bing-wen;PANG Qing-fang;SUN Chao
..............page:45-49
Effect of different extraction technology on antibacterial activity of volatile oils from cinnamomum wilsonii gamble leaves
LI Jiao-juan;HUANG Ke-ying;LU Li-li;GONG Jian-liang;CHEN Cong-jin
LI Jiao-juan;HUANG Ke-ying;LU Li-li;GONG Jian-liang;CHEN Cong-jin
..............page:40-44
Study on the high-salt liquid state technology of soy sauce with scallop skirt
KONG Fan-dong;ZHANG Xu;ZU Guo-ren;SUN Hao;LI Jin-jing
KONG Fan-dong;ZHANG Xu;ZU Guo-ren;SUN Hao;LI Jin-jing
..............page:36-39
Researching development on seasoning powder from vegetable
ZHANG Yan;XU Yu-juan;SHI Ying
ZHANG Yan;XU Yu-juan;SHI Ying
..............page:33-35
Research of star anise oleoresin microcapsules stability
LU Xue-hua;WANG Qin;JIANG Lin;WEN Qi-biao;BAI Wei-dong
LU Xue-hua;WANG Qin;JIANG Lin;WEN Qi-biao;BAI Wei-dong
..............page:30-32
A contrast research on bacteriostatic effect of aqueous extracts from Allium sativum L. and Zingiber officinale
LI Jing;WU Wei-dong
LI Jing;WU Wei-dong
..............page:27-29,39
Pepper properties and utilization research
AN Qing;TAN Shu-ming;TAN Yi
AN Qing;TAN Shu-ming;TAN Yi
..............page:20-26