China Condiment 2009 Issue 7 Comparison of Chinese bouillon and Japanese bone extract

Comparison of Chinese bouillon and Japanese bone extract
OUYANG Jie;WEI Li-qiang;HE Shuai;YUAN De-hai

..............page:22-23

Research progress and application of natural food spice Carum carvi L
SUN Mo-lei;JIANG Zi-tao;LI Rong

..............page:24-26

The influence of environmental factors on the formation of meat aroma by Maillard reaction
QI Yin-xia;CHENG Jian

..............page:27-30,89

Safety evaluation of sodium glutamate
GAO Wei;LUO Zhi-gang

..............page:31-33

Multipurpose utilization of vinegar residue
XU Qing-ping;ZHONG Gui-fang

..............page:34-37

Phosphates and application of phosphates in food
LI Bao-sheng;WANG Xiu-jun;QIU Shu-yi;QU Yuan

..............page:38-41

Chemical component GC/MS analysis of Verivert oil extracted from Vetiveria zizanioides by different methods
WANG Fei-sheng;HU Sai-yang;YE Rong-fei

..............page:42-45

xiang gang yi yuan li yong su liang ji shu ge xin bing huan shan shi fu wu

..............page:117-119

ji ning nai te : da zao guo ji hua shi pin pei liao qi ye
li hong jiu

..............page:116

Extraction process of red radish pigment
CHEN Hai-hua

..............page:113-115

Research advances of reaction flavor
FENG Chao-ping;ZHU Xin-gui;LV Zhi-ping

..............page:109-112

Extraction analysis of dietary fiber from almond skin
GUO Wen-juan;ZHU Ning;HAO Li-ping

..............page:106-108,112

Fragrance ingredient analysis of our brands of vinegar with LLE-GC/MS
YUAN Zhong;YANG Ji-yuan

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

Spectrophotometric determination of iodine in salt adding iodine by decoloration of crystal violet
LIU Ying-hong;MA Wei-xing;XU Xing-you;HE Qian;SHA Ou

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

Determination of carbohydrates in soy sauce by ion chromatography and pulsed amperometric detection
LI Ren-yong;LIANG Li-na;MOU Shi-fen;CAI Ya-qi

..............page:95-98

Determination of two antiseptic in soya bean jam by NP-HPLC
ZHOU Jian-ke;LIU Rui-ying;SONG Ge;ZHANG Ming-cui

..............page:93-94,98

The impact factors of making koji by the thick ventilative cultivation
CUI Zhi-yan;WANG Xin-mei

..............page:90-92

The solutions of soy sauce blackening during cooking process
ZHOU Jia-da;LI Zu-xin;ZHAO Ji-an

..............page:87-89

Research and application of the processing equipment of bone soup
CHEN Wen-hua;ZHANG Shi-kang;SUN Xiao-ming;WU Su-ling;HE Chang-da

..............page:84-86

Study on the technology of soy sauce with product from corn gluten meal
LI Feng-lin;WU Xue-jing

..............page:82-83,86

The research on oxidation in cantonese curing meat
ZHAO Wen-hong

..............page:77-81,92

The antibacterial proprty of the tannin from the banana bericarp
LI Li;WANG Chuan;NIU Guang-jie

..............page:73-76

Study on the effects of Inhibition on putrefying microbes in vacuum-packed pickled radish
WANG Xiang-yang;JIANG Li-jia

..............page:68-72

The study on the technical conditions of the clarification of the ginger juice by chitosan
YU Shu-lan

..............page:65-67

Study on fresh hot peppers special-used fresh-keeping edible film and its characteristics
DAI Heng-yan;LIU Chun-mei;TAN Shu-ming

..............page:61-64,67

Assessment of the antioxidant components in the pickled garlic
CHEN Xiao-mei;ZHANG Xiao-feng;HONG Yue-ling;ZHU Ming-jun;WANG Qi;HAN Ping

..............page:56-60

Technological optimization of yellow pigment extraction from Dioscorea Zingiberensis
SHU Guo-wei;CHEN He;ZHANG Fan;LI Shi-yu

..............page:53-55

Optimization of culture conditions of selenium-enriched aspergillus oryzae by response surface methodol ogy
PAN Yan;ZHOU Xun;LIU Hai-long;CHEN Ya-guang

..............page:49-52,55

Study screening of bacteria and high-density cultivation on the concentrated cultures for fermented vegetables
LIU Da-qun;SHEN Guo-hua;HUA Ying

..............page:46-48,60