China Condiment 2008 Issue 2 ka zuo ya zhou te you de diao wei pin

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China Condiment
1000-9973
2008 Issue 2

ka zuo ya zhou te you de diao wei pin

..............page:37

The new origin of 3-MCPD in dark soy sauce
WU Zhi;YANG Fang;DENG Tao;WANG Dong

..............page:88-89

Development of perilla health soy sauce
SUN Lei

..............page:84-87

The different germ grows to the influence of the soybean paste quality
ZHANG Yan-ru;XIAO Xiao;WU Rui-hua;SHA Hui-qin

..............page:81-83

Study on new production technology of tomato powders
GUO Yu-bao;JI Chang-lu;QIU Ai-yong;QIN Quan-feng

..............page:77-80

Synthesis of perfume Cyclohexanone 2-Mercaptan Ethanol Ketal
YAN Qun-fang;LIU Chang-chun

..............page:74-76,83

Studies on the Antioxidant and Antibacterial Activities of Curcuma longa L.extracts
QI Li-li;WANG Jin-bo

..............page:72-73,83

The research situation of edible natural yellow pigments
YANG Meng;WU Zhen-qiang

..............page:67-71

Study on Elimination Effect of Garlic Extracts to Nitrite In Preserved Vegetable
ZHU Feng-mei;DU Bin;ZHAO Xiao-hui;REN Xue-jun;LIU Chang-jiang

..............page:63-66

Evaluation of texture characteristics on vegetable and fruit mixed jam gy method of texture analyzer
zhang yan ; wu yu ming ; zou yu xiao ; shi ying

..............page:61-62

Microorganism growing method for detecting biotin content
WANG Li-li;YI Hong;WANG Rui-guo;SHA Hui-qin

..............page:58-60

Comparison of the volatile substance from Jinhua ham and Parma ham by SPME and SDE methods
DANG Ya-li;WANG Zhang;XU Shi-ying

..............page:51-57

Study on Gas Chromatography-Mass Spectrometry Analysis of star aniseoil by supercritical CO2 fluid Extraction from Illicium verum Hook.f.
MIU Jian-hua;GUO Yong;CHEN Qian-ping;QIN Liu-yan

..............page:45-50

Study on the nutritional goose liver catsup's manufacture
ZHANG Miao-miao;CEN Ning;YIN Bo-xing;CHEN Xi;LI Wen-yan;ZHOU Zhi-hui

..............page:41-44

Studies on extraction and properties of neutral protease produced by soy zymogen aspergillus oryae
TANG Ming-qiang;ZHENG Ting;ZENG Xiao-fang;ZHU Xiao-qing

..............page:38-40,50

Optimum condition of β-1,3-glucanase production on solid-statefermentation from trichoderma TP-24 by response surface methodology
YI Hua-xi;XIONG Shan-bai;ZHANG Lan-wei

..............page:34-37

Study on the synthesis of 2,2-bibenzyl-4,6-bi(p-) dimethylaminophenyl-1,3,5-trithiane and odour
FENG Fu;HU Wei-bing;LIU Hong-xia;YU Ai-nong;TU Cheng-bo;WU Qing-ju

..............page:30-33,57

Efficacy components of raspberry leaves and foreground of its development and utilizing
ZHANG Qi;LIU Xue;MENG Xian-Jun;ZHOU Yan;WANG Xi-yao

..............page:26-29,44

Soy sauce nutritional physiological reactive material progress of the study
FENG Li-juan;DING Li-qun

..............page:22-25

shu dian wang zu shuo dou zuo ( xia )
zhao de an

..............page:18-21