1000-9973
2008 Issue 8
ma la dou fu diao liao de yan zhi
dong min ; li jie ; qin ting jun
dong min ; li jie ; qin ting jun
..............page:67-69
Effects of adding fruit and vegetable on sensory and texture properties of sausage
tan zhi guang ; chi dong ; liu yong qiang ; hu hui dan ; tang shu ze
tan zhi guang ; chi dong ; liu yong qiang ; hu hui dan ; tang shu ze
..............page:88-91
Studies on optimizing soybean meal fermentation conditions to produce soybean peptides by aspergillus niger with RSM
guan feng bo ; song jun mei
guan feng bo ; song jun mei
..............page:40-43
xiao fei zhe shi yan fa zong he ping jia suan rong la jiang gan guan zhi liang
wang tian yuan ; zhang xiao yan
wang tian yuan ; zhang xiao yan
..............page:28-31
Assessment of the uncertainty of the determination of total nitrogen in soy sauce by Kjeldahl Nitrogen determination
yang gui ling ; wang hong ; cui ya jun
yang gui ling ; wang hong ; cui ya jun
..............page:73-76
jin pin jiang you fa jiao gong yi de yan jiu
xu fu you ; liang shi yong ; lin shao sen
xu fu you ; liang shi yong ; lin shao sen
..............page:58-59
The hazardous nature of N-nitroso compounds in food and corresponding preventive measures
wu su ping
wu su ping
..............page:84-87
fa jiao dou zhi pin kang yang hua zuo yong de yan jiu jin zhan
zou lei ; zhen shao bo ; wang jing ; miao li jun ; hu qing
zou lei ; zhen shao bo ; wang jing ; miao li jun ; hu qing
..............page:20-24
..............page:81-83
The application of PDCA in the method of diluting management
zhang zuo ; zhang
zhang zuo ; zhang
..............page:25-27
The choice of the fundamental raw material in soup production
wu su ling ; sun xiao ming ; zhang shi kang ; zhang wei ming ; zhao min su
wu su ling ; sun xiao ming ; zhang shi kang ; zhang wei ming ; zhao min su
..............page:60-64
Study on seperation α-linolenic acid from pricklyash sead oil with β-cyclodetrin inclusion method
liu jing ; zhang guang hua
liu jing ; zhang guang hua
..............page:36-39
Comparison for two spectrophotometric determination of NaFeEDTA in iron fortified soy sauce
li yan ; zhang wen de
li yan ; zhang wen de
..............page:77-80
Taste characteristics of defatted soybean flake hydrolysates
yao yu jing ; chen qiong ; qiu li ping
yao yu jing ; chen qiong ; qiu li ping
..............page:52-54
Synthesis of n-butyl lactate catalyzed by rare composite solid superacid SO42-/ZrO2-Nd2O3
deng bin ; chen liu ping ; yu qiu
deng bin ; chen liu ping ; yu qiu
..............page:48-51
Application of functional Monascus in vinegar brewing
liu de hai ; he wei zuo ; xiang ling yun ; wang yong jun
liu de hai ; he wei zuo ; xiang ling yun ; wang yong jun
..............page:70-72,87
Study on fermentation technology of onion and glutinous rice wine
jiang cheng ying ; guo hong wen ; jie ; jiang ji feng
jiang cheng ying ; guo hong wen ; jie ; jiang ji feng
..............page:65-66,69
Optimization for ultra high pressure extraction of ginger essential oil by response surface method
zong wei ; lei li
zong wei ; lei li
..............page:55-57
Study on protease activity enhancer in koji-making process of south China soy sauce
song xiao zuo ; huang wen hua ; lv dong jin ; huang rui ling
song xiao zuo ; huang wen hua ; lv dong jin ; huang rui ling
..............page:44-47
The studies of nonvolatile taste compounds of edible fungi
you xing yong ; xu yang ; li yan ping
you xing yong ; xu yang ; li yan ping
..............page:32-35,47