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China Condiment
1000-9973
2010 Issue 2
The pretreatment of sugarcane molasses and analysis on component
wang xiang ru ; yu shu juan
..............page:64-68
Study on pretreatment method of curcumin in curry powder
shao hong ; liu ning ; cheng hui ; li qiao lian
..............page:49-52,55
Analysis of volatile aroma compounds during Chaoshan Yu-lu fermentation
xiao hong yan ; zeng qing xiao
..............page:92-96
Influence of different processing technology on the aroma of Zhenjiang Yao meat
sun zong bao ; li guo quan
..............page:80-82
Analysis on the reasons of expanding bag of Soy-bean Paste and research on the sterilization technology
yu zhi peng ; chen shu xian ; liu hai bo ; shi yan guo
..............page:69-71
Determination of hydroxyprolin content in soy-bean sauce by colorimetric method
peng ya feng ; zhou yao bin ; xue feng ; ren lei lei
..............page:100-101
Application of inorganic ceramic membrane in soy sauce miscellaneous clarification
yin gu yu ; liu wei rong
..............page:24-26,30
Studies on enhancing mushroom flavor by sunflower seed oil
zhang wen ; wu ke gang ; chai xiang hua ; duan xue juan ; di zhu cheng ; lin ruo hui
..............page:61-63,68
The study of prevention for vinegar turbidity about Microbe
wang yu mei ; lu hong mei ; wang wei ; lan xiao yan ; han li
..............page:75-76
Comparative study of isoflavone contents in mold Lobster sauce and Nattokinase
mao yong ; deng zuo ; wang da min ; li zuo ; yang guo wu
..............page:97-99
Application of modern electrostatic technology in fermented food production
jiang yao ting ; jiang yan lan
..............page:83-87
Double-wavelength spectrophotometric determination of iodine in saltwith I(V)-iodide-safranine T system
li ren yu ; li yong mei ; wei fang ; huang yong bo
..............page:88-91,96
Study on hemicellulase-assisted extraction of yellow pigment from Dioscorea zingiberensis
chen he ; li shi yu ; shu guo wei ; wen zhen jie
..............page:106-108
Study on technological conditions of grape vinegar production in the liquid-state fermentation
zhang ling ; tong jun mao ; dan chun hui ; wei chang qing ; wang feng
..............page:72-75
The cooking custom and therapeutic efficacy of fermented bean
chen yong qing
..............page:39-41
Food essences and flavorings industry status quo and countermeasures in China
cai pei zuo ; bai wei dong ; qian min
..............page:35-38,41
Introduction on the detection technique of harmful micro-organisms in sea food
zhang shou wen ; zhou yu ling ; yin lei
..............page:42-45
New progress of research on sufu
peng xiang ping ; lu hong mei
..............page:31-34,45
Study on the stability of allicin in the Saimaiti Garlic
wang wei ; re xia ti da wu lai ti ; ai ke bai er mai mai ti ; fu li
..............page:53-55