China Condiment 2009 Issue 3 cong jiang gang gong yi du qi min yao shu zuo jiang fa

cong jiang gang gong yi du qi min yao shu zuo jiang fa
zhao de an

..............page:22-24,30

It is shallow to talk the PLC in the sauce to squeeze the on board application
YAO Zhen-bo

..............page:25-26,101

Research advancement of peanut flavor compounds
WANG Li;LI Shu-rong;ZHANG Chun-hong;SONG Huan-lu;ZHANG Zhen-bo;WANG Qiang

..............page:27-30

Progress on ingredient of edible flavor
GONG Jiang;NI Shi-feng;LUO Rong-fang;REN Yan-ping;WU Yi-fei;ZHAO Gui-fang

..............page:31-33,47

Study on process optimization of Yongfeng hot pepper sauce by artificial inoculation
SU Dong-lin;ZHANG Zhong-gang;TAN Huan;ZHOU Xiang-rong;CHEN Liang

..............page:34-38

Research on liquid fermentation of hempseed meal
LIN Jin-ying;ZENG Qing-xiao;DONG Ye

..............page:39-42

The study of the ceontent of nitrite in fermented cabbage in different storage concentrations
ZHANG Zhi-hong;YAN Ping-mei;WANG Jing;LUO Hai-xi;ZHENG Zhao-hui;YUE Hong

..............page:43-47

Studies on the clarification technology of chitosan on golden silk date vinegar
LI Xiang-li;LIU Jing;WANG Xue-jing;FENG Lei

..............page:48-51

Study on treatment of monosodium glutamate wastewater with ammonium molybdate modified bentonite
SHAO Hong;CHENG Hui;LI Jia-lin

..............page:51-54

Extraction and microencapsulating process of the oleoresin from welsh-onion stalk the residue of the green onion in xinghua
SHI Xue-ping;ZHANG Wei-ming;QIAN Jin-chun;ZHANG Yu-si

..............page:54-58

Study on optimization extraction of Bucleotide from beer yeast with RSM
SHAO Wei;YUE Chao-yin;SONG Li-yan;SHI Yong-hua

..............page:59-62

Study on the characteristic of Aspergillus oryzae3.042 proteinase
CHEN Hong-mei;PAN Li

..............page:63-65,71

Study on brewing vinegar clarification by egg white liquid and activated carbon
HOU Bai-you;SUN Yu-mei;YU Shuang;CAO Fang

..............page:66-68

Study on the Preparation of banana oil essence microcapsule by Complex Coagulation
SUN Feng;QIU Fang-ping;WANG Zhi-bing

..............page:69-71

Optimal research on producing enzyme condition of aspergillus niger in soy sauce solid-state fermentation
YAO Jing-hua;XIAO Lei;WANG Lu-lu

..............page:72-75

Study on the processing technology of duck liver paste
LI Zhi-fang;XU Hai-xiang;WANG Zheng-yun;HAN Lu;CHEN Jin-ping

..............page:75-78

The effect of low temperature blanching on crispness of pickle
DU Xiao-qin;CHE Zhen-ming

..............page:79-81

The reserach of new tpye preserved beancurd production processing
ZHANG Hui-rong;LIU Ri-qin;ZHENG Li-hong

..............page:82-85

A new kind of foods additive calcium diglutamate
WANG Wen-xin;YANG Liu;LI Ji;HAN Fu-jiao

..............page:85-87

Comparison of different extraction methods from capsaicin
ZHANG Yu-song

..............page:88-90

Effects of co-pigments on enhancing stability of purple cabbage pigment
JIANG Yi-hua

..............page:91-93

On assayed stevioside and rebaudioside A by TLC
ZHANG Zhi;TENG Xiang-jin;HAO Zai-bin

..............page:94-95,98

The research on the quality of fermented capsicum and Micro flora
YANG Xin;ZHOU Jun-liang;YU Lu;ZENG Hai-ying;TAN Shu-ming

..............page:96-98

Change of nitrite and microorganism during the pickles processing
LIU Ya;ZHANG Jian-ming

..............page:99-101

Study on chemical components and aromas of two species of volatile oils extracted by the method of supercritical CO2 from Zanthoxylum bungeanum Maxim
MO Bin-bin;WAN Gu-cun;LIU Yi;YU De-shun;YANG Jun;TIAN Yi-fu

..............page:102-105

The analysis on volatile aroma compounds and their variation regulation during ripening process of Pixian Horsebean Chili Paste
HUANG Zhu;PENG Xi-min;LIU Chao-lan;HAN Rui-zhi;ZHOU Rong-qing

..............page:106-111

Application UV-visible spectroscopy method to fast discrimination of Zhenjiang aromatic vinegar
JIANG Jia-kui;MA Yong-kun;FAN Xiao-bo;SUN Le-liu;XIA Rong;XU Kang-ping

..............page:112-117