1000-9973
2009 Issue 2
Application of HACCP in catering trade
CAO Fei;REN Jun
CAO Fei;REN Jun
..............page:114-117
..............page:112-113
..............page:110-111
Analysis of organic acids in aerobic solid-fermentation culture of hengshun vinegar
ZHANG Li-juan;XU Wei;XU Hong-yu;ZHANG Xiao-mei;XU Zheng-hong
ZHANG Li-juan;XU Wei;XU Hong-yu;ZHANG Xiao-mei;XU Zheng-hong
..............page:106-109
Sanitary research of the liquorsaturated foods
JIANG Yun-sheng;DONG Jie
JIANG Yun-sheng;DONG Jie
..............page:103-105,111
Analysis comparison of method to determine vitamin C in kiwifruit jam
LING Yu-zhao;LIU Jing-liang
LING Yu-zhao;LIU Jing-liang
..............page:101-102
Studies on static adsorption capabilities of macroporous resins to edible synthetic colorant sunset yellow
WANG Ying;JIANG Zi-tao;LI Rong
WANG Ying;JIANG Zi-tao;LI Rong
..............page:96-100
Advances in edible essence microencapsulation
DING Li-zhong;YANG Jian;HUANG Wen
DING Li-zhong;YANG Jian;HUANG Wen
..............page:90-95
Ginger drink apple juice mixed development
HUANG Yu-ling;WANG Hong
HUANG Yu-ling;WANG Hong
..............page:88-89,109
Application of wine residual wastes to brew white vinegar
LIU Wen-long;WANG Jun-gao;WANG Le;QIAN Juan-juan
LIU Wen-long;WANG Jun-gao;WANG Le;QIAN Juan-juan
..............page:86-87
Study on the preparation of chitin from wastes of Penaeus vannamei
CHEN Li-mei;DAI Gui-zhi;LI De-mao
CHEN Li-mei;DAI Gui-zhi;LI De-mao
..............page:83-85
Study on and development of fish sauce
KONG Fan-dong;LI Yue;ZU Guo-ren;SUN Hao;ZHAO Li-li
KONG Fan-dong;LI Yue;ZU Guo-ren;SUN Hao;ZHAO Li-li
..............page:79-82,100
Dazu Chinese cabbage production technology
YANG Yong;ZHAN Yong;HE De-zheng;CHEN Jie;CHEN Xuan-mei
YANG Yong;ZHAN Yong;HE De-zheng;CHEN Jie;CHEN Xuan-mei
..............page:77-78
Studies on ginger oleoresin compositions and physical properties extracted by supercritical CO2
ZHANG Yan-xia;DU Ai-ling;DU Ai-qin;GUO Xiao-fei
ZHANG Yan-xia;DU Ai-ling;DU Ai-qin;GUO Xiao-fei
..............page:73-76,85
The effects of concentration on flavor compounds of caramel during processing
YANG Wei;GU Zheng-biao;HONG Yan;CHEN Hong-xing
YANG Wei;GU Zheng-biao;HONG Yan;CHEN Hong-xing
..............page:67-72
Study on ultrafiltration of mulberry vinegar
LI Hua-lan
LI Hua-lan
..............page:64-66
Study on chitosan clarification for grape vinegar
RAN Xu;LIU Xue-wen
RAN Xu;LIU Xue-wen
..............page:62-63,72
Study on the contents of nitrites in cabbage storeded in the dialy life
LI Yan-ting;YAN Zi-qin;HOU Li-qin;WANG Jing;YAN Ping-mei
LI Yan-ting;YAN Zi-qin;HOU Li-qin;WANG Jing;YAN Ping-mei
..............page:55-58
The application of the management system of food security in the fermented flavoring
LIU Xiao-yan;ZHANG Yan
LIU Xiao-yan;ZHANG Yan
..............page:52-54
Classification and ientification of cramel-An itroduction of the mthods in FCC
ZHONG Jun-song;XIE Chang-xing
ZHONG Jun-song;XIE Chang-xing
..............page:49-51
Review on the conditions and mechanism of plastein reaction
YAO Yu-jing;CUI Chun;QIU Li-ping;CHEN Li-bin
YAO Yu-jing;CUI Chun;QIU Li-ping;CHEN Li-bin
..............page:45-48
Research progress on the glutathione production and application in food industry
GANG Jie;SHAN Li-feng
GANG Jie;SHAN Li-feng
..............page:40-44
The Comparison of technology between Jinhua ham, Parma ham, Iberian ham and Serrano ham
LI Jian-rong
LI Jian-rong
..............page:36-39
The application of the none-heat-sterilization on canning crushed garlie by chlorine dioxide
ZHAO Min
ZHAO Min
..............page:32-35
Research development of Chinese prickly ash
LI Jian-hong;ZHANG Shui-hua;KONG Ling-hui
LI Jian-hong;ZHANG Shui-hua;KONG Ling-hui
..............page:28-31,35
wa jue jiang lei chuan tong niang zao gong yi
shen zi lin ; wei yu jiang
shen zi lin ; wei yu jiang
..............page:24-27
quan mian ren shi jiang you
wang zuo ; wang zhong li
wang zuo ; wang zhong li
..............page:22-23