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China Condiment
1000-9973
2009 Issue 7
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
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
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 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