1000-9973
2008 Issue 4
..............page:91
..............page:90
HACCP management and quality control in yuba production
ZHAO Wenhong;ZENG Xiaofang;BAI Weidong;CHEN Haiguang
ZHAO Wenhong;ZENG Xiaofang;BAI Weidong;CHEN Haiguang
..............page:86-89
Study on extracting gingerol from ginger by Ethyl Alcohol
ZHU Yuan;ZHANG Xuesong
ZHU Yuan;ZHANG Xuesong
..............page:83-85
Research on the application technology of new fat flavor
OUYANG Jie;WEI Liqiang;WU Yanzhen;YUAN Dehai
OUYANG Jie;WEI Liqiang;WU Yanzhen;YUAN Dehai
..............page:80-82
Effect of different treatments on the content of Mn,Zn,Cu,Cd in garlic
GAO Shuyun;ZHANG Qiong
GAO Shuyun;ZHANG Qiong
..............page:77-79
Study on polarographic behavior of Ninhydrin and its application
XU Shaobing;LI Xiao
XU Shaobing;LI Xiao
..............page:73-76,82
Study on the method of determination acid value of hot pot oil
QIU Huidong;LUO Guobing
QIU Huidong;LUO Guobing
..............page:71-72,82
gao yan xi tai fa jiao jiang you sheng chan gong yi ji wei hai fen xi
zhang zuo ; fan zhi jun
zhang zuo ; fan zhi jun
..............page:67-70
bai tang se sheng chan " cao gu lao chou " de gong yi yan jiu
xu fu you ; zhu yuan yang ; lin shao sen ; liang shi yong
xu fu you ; zhu yuan yang ; lin shao sen ; liang shi yong
..............page:65-67
The operation technics of Micrococcus Luteus QU1.602 sufu
LIU Jingquan;SUN Jianqiu;ZANG Wei;WANG Xiaoyan;PANGzheng;YU Tianyan
LIU Jingquan;SUN Jianqiu;ZANG Wei;WANG Xiaoyan;PANGzheng;YU Tianyan
..............page:62-64
Study on brewing technology of korla pear vinegar
WU Yun;YANG Haiyan;HUANG Wenshu;WANG Xingle;LI Jinyu
WU Yun;YANG Haiyan;HUANG Wenshu;WANG Xingle;LI Jinyu
..............page:58-61
..............page:55-57
The new technology of pour ferment soy sauce
SHI Yongxin
SHI Yongxin
..............page:53-54
..............page:51-52,57
On identification and application of five strains from fermentation meat products
DONG Juanjuan;WANG Zhigeng;WU Feng
DONG Juanjuan;WANG Zhigeng;WU Feng
..............page:47-50
Preparation of laver sauce by hydrolyzing low-valued laver with complex enzyme
DUAN Shan;ZHU Peimin;GUI Dandan
DUAN Shan;ZHU Peimin;GUI Dandan
..............page:43-46
Study on dynamic change of nitrite quantity in pickle
ZHANG Zhiguo;WANG Guangyin;SUN Jianquan
ZHANG Zhiguo;WANG Guangyin;SUN Jianquan
..............page:40-42
Research situation of three kinds polyketides in red rice
SUN Xiaoyan;WANG Qijun;ZHANG Shuihua;ZHANG Dongliang;WANG Qianzeng;KANG Jian
SUN Xiaoyan;WANG Qijun;ZHANG Shuihua;ZHANG Dongliang;WANG Qianzeng;KANG Jian
..............page:36-39
Fermented sweetening extract application in brewing vinegar production
YAO Jicheng;XU Shujie;XU Qiang
YAO Jicheng;XU Shujie;XU Qiang
..............page:33-35
Study and application of Aspergillus oryzae in different domains
LIU Liping;LIU Lihua
LIU Liping;LIU Lihua
..............page:28-32
Reviews on the Maillard reaction
PAN Lihong;YAO Linhong;WU Juqing;ZHOU Guanghong;XU Xinglian;PENG Zengqi
PAN Lihong;YAO Linhong;WU Juqing;ZHOU Guanghong;XU Xinglian;PENG Zengqi
..............page:25-27,32
Production methods and medical functions of allyl isothiocyanate
ZHAI Jianhuan;WANG Bei;LIU Xiangxin;CAO Xiaomei
ZHAI Jianhuan;WANG Bei;LIU Xiangxin;CAO Xiaomei
..............page:20-24