China Condiment 2009 Issue 4 Production status and development of meat flavor

Production status and development of meat flavor
LI Lu;WANG Jin-shui;WEI Zhi-yan

..............page:22-24

zhuan wei wei ji chi xu fa zhan fang zhong guo diao wei pin xie hui fu hui chang jian mi shu chang bai yan

..............page:118-119

ou zhou zuo (silirus glanis l.) wei zuo mo dan bai mei
liu wei ; zhan pei rong

..............page:115-117

The application of immobilized cellulose in the extracting the lycopene from tomato
ZHOU Dan-dan;WU Xiao-ying

..............page:112-114

Determination the anthocyanin content in Yan73 grape by pH-differential method
LIU Hong-hai;ZHANG Xiao-Li;DU Ping;ZHANG Xi-Bo

..............page:110-111,117

Studies on the microwave extraction and stability of lycopene
ZHANG Su-xia

..............page:106-109

Analysis on microorganism in the course of the sweet flour paste brewing in natural condition and artificial climate
ZENG Can-wei;JIN Hua-yong;LI Dong-sheng;ZENG Ying;KANG Xu;HUANG Hong-xia

..............page:101-105

Relative studies on aroma components in the essential oil of Illicium verum Hook. f. from different areas in Guangxi of China
HUANG Ming-quan;TIAN Hong-yu;ZHENG Fu-ping;SUN Bao-guo

..............page:97-100

Study on the two methods for determination of Sodium Iron (Ⅲ) Ethylenediamine tetraacetate in Iron Fortified Salt
WEI Feng;HUO Jun-sheng;SUN Jing;HUANG Jian;WANG Hui-hui

..............page:94-96,105

Isolation and identification of Salmonella from seasoning powder
YOU Yong-lai;CHEN wen;ZHANG guang-xia

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

Production technology for shiitake mushroom health care meat sauce
WANG Guang-yao;YU Xue;DONG Li-hua

..............page:89-90

Study on the hygroscopicity mechanism and measurement method of the granulated seasonings
ZENG Ling-ping;WU Chao;SHEN Xiao-li

..............page:85-89

Comparative study on solid-state fermentation brewing lees vinegar and traditional vinegar
LUO Le;YAO Fu-rong;LIU Wei

..............page:82-84

Study on stability of red-meat pigment
WANG Le;CHANG Ya-ning;XIE Zhi-lei;OU Ling

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

Optimization of medium for cul turing selenium-enriched aspergillus oryzae by statistical method
PAN Yan;LIU Hai-long;TIAN Ye;CHEN Ya-guang

..............page:50-54,57

Study on enzymolysis extraction of long jujube pigment
WU Su-ping

..............page:46-49

Research progress in the natural edible spice,essential oil of celery seeds
DUAN Guang-dong;JIANG Zi-tao;LI Rong

..............page:43-45,93

Effect of molecular structure on the fragrance
WANG Fei-sheng;YE Rong-fei

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

Study on properties of α-amylase from aspergillus oryzae 1228
LIU Xiao-rong;LIAN Xiao-wei;ZHU Mei-juan

..............page:36-38,75

Studies on the separation methods of 7S and 11S globulin in soybean protein
ZHENG Jia;SHI Yan-guo

..............page:31-35,49

Research progress in preparation of milky flavor using biological methods
WANG Wei;BAI Wei-dong;ZHAO Wen-hong

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

Studies on the biologic and unbiologic turbidity of vinegar
GAO Jing;LIU You-zhi;JIAO Wei-zhou;WANG Su

..............page:25-26

A fermented sauce using shrimp to develop
LI Zhuo-wei;LIU Fang;LIU Jun-Mei

..............page:76-78,84

Study on producing vinegar by liquid-state fermentation of raw material
JING Qin-qin;LIU Xue-wen

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

Study on the extraction process for total volatile oil of Zanthoxylum with orthogonal design
PENG Yong-fang;QIAO Yong-feng;LUO Xiao-hai;ZONG Jie

..............page:70-71

Worse in the consumption of rice residue protein alkali extraction research
Gui Xiang-dong

..............page:68-69,81

The effects of powdered sugar on the microorganism of fermenting cabbage
LIU Yong-na;YAN Ping-mei;LI Rui

..............page:63-67

Studying the change of color ratio in vinegar
CUI Yun

..............page:61-62,67

Study on eliminating plumbum in soy sauce by method of electroadsorption with chitosan film
SUN Jian-min;YUAN Zhi-li;LI Guo;SUN Han-wen

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

Two-brewed soy sauce fermentation strains of the joint application
WANG Su-zhen;LIU Wen-peng;TAO Gui-ming;AN Guo-qing;GUO Hong-tao

..............page:55-57