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China Condiment
1000-9973
2009 Issue 6
The present situation of food sweet flavor additive and the ways of examining
ZHAO Xiuling
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page:24-29
Research on lactobacillus health function and its application in food industry
ZHAO Longfei
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page:30-33
A tentative discussion on aflatoxins pollution in condiment fermenting
WANG Tao;CHE Zhenming
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page:34-36
Analysis of mechanism of IMP synthesis
LV Dongpo;LV Guanglei;SHI Zhenxing;ZHU Renjun
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page:36-40
Study on the antibacterial capability of onion, ginger, garlic and their mixtures
HUANG Hu;XUE Yongqiang;CUI Zixiang
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page:41-43
Study on the brewing technique of lemon fruit vinegar
LI Zuomei
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page:44-46,49
Comparison the nitrate removal rate in celery during different soaked solutions
ZHANG Qingle;WANG Hao;ZHANG Liqing;ZHANG Wenping;TANG Xinqiang
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page:47-49
Medium improvement by orthogonal rotary combination design for Subtilisin FS33 production by Bacillus subtilis DC33
WANG Chengtao
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page:50-53
Study on fermentation techniques of honey vinegar
MA Rongshan;GUO Dan
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page:54-55,63
Technological study about processing Rosa roxburghii Tratt
LIU Chunmei;DAI Hengyan;TAN Shuming
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page:56-59
Preliminary study on the extraction of capsaicin
XU Jin;WANG Kuiwu;SHEN Lianqing;WANG Xiangyang
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page:60-63
Purification of anthocyanins from purple corn bract by XAD-7HP macroporous resin
WU Kewei;ZHAO Xiaoyan;LI Yingbiao;MA Yue;ZHANG Chao;MU Jie
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page:103-106
Research progress on savory flavoring
QIAN Min;BAI Weidong;CAI Peidian;XIAO Yanqing
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page:107-111
The application of HACCP system in spicy dried beef processing
WANG Li;RAN Xu;JIA Dongying
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page:112-114
Application of Nisin crude preservative in food industry
WANG Yu;WU Can
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page:100-102
Determination of ethyl acetate content in sauce by gas chromatography
LI Yanqing;FU Dayou;WANG Rong;XU Xiaoling
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page:97-99
Optimized and improvement of determining the content of sodium cyclamate in flavoring by GC
WU Qinmin
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page:93-96
Comparison for three determination methods of saltless soluble solid material content in soy sauce
ZHANG Wende;HU Zhifen;ZHANG Lin;LI Dongbo
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page:89-92
HACCP system applying successfully in Beijing Olympic Games catering
WANG Hongmei
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page:117-119
guan yu ti sheng zuo xian dou ban pin pai li de shi chang guan cha yu si kao
han yong qi
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page:115-117
Bean paste in the determination of flavonoids
HUANG Yuling;WANG Hong
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page:86-88
Research on processing of acetic acid fermentation of pepper
SU Zhan;QIU Shuyi;GUO Ming
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page:83-85
The optimal technical parameters on rinsing and desalination of meicai
HUANG Wei;ZHAO Linghua;LI Yuanzi;LUO Shucan;XUE Ziguang
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page:80-82
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
CHEN Yanzi
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page:77-79
Hericium erinaceus vinegar production process
WANG Guangyao;CI Zhao
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page:76-76
Studies on process technology of vacuum freeze dried cowpea
ZHANG Zhiqiang;YANG Qingxiang;SUN Laihua;GE Liang
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page:73-75
Study on the old Shanxi nature vinegar
YAN Jingzong;TAN Xueliang
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page:69-72
Productin process of mushroonm garlic sauce
Liu Gouxin
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page:68-68
Application of aromatic microorganism in soy sauce fermentation
ZHAO Mei;LENG Yunwei;TANG Shengbai;QUAN Wu;PAN Wei;LI Jingtong
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page:64-67