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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
China Condiment
1000-9973
2010 Issue 3
Application of HACCP in low-sugar jam production
zeng xiao fang ; huang wei ping ; liu hong feng ; bai wei dong
..............page:107-113
Sauce development with Japanese diet culture
jin yan
..............page:25-27
Study on the processing technology of clarified ginger juice
wang ji hong ; kong fan dong ; wang lian feng ; zu guo ren
..............page:74-77
The application of immunolabelling technique in food safety detection
ren ya ni ; che zhen ming
..............page:34-36
Optimization of extraction technology of effective components from Mustard
zuo yong ; pan xun hai
..............page:93-95,99
Research on processing technology of natural Anchovy flavorful sauce with by-products of Anchovy by enzymatic hydrolysis
zhang jing ; zheng xiao jie ; xu jing ; li lai hao ; xue chang hu
..............page:89-92
The influence of activating agent on spore germination rate of Aspergillus oryzae
wu jin xia ; cheng hui xin ; zhang he ying
..............page:58-61
Application in food spice of Angel Yeast Extracts
li pei
..............page:37-42
Primary screening of aspartame synthesizing strains
cui jian dong ; zhao gui xia ; zhang ya zuo ; xue ru ; wang zhi fang
..............page:102-104
The research of the product of abalone sauce
zhao wen hong ; cai pei dian ; bai wei dong ; chen tian zhong
..............page:86-88,92
Study on the maintaining freshness technology of fresh-cut Vigna sinensis
yan ping mei ; yue hong ; cui shu yan ; shi wei xia ; wang qiao xian
..............page:78-82,85
Study on scale-up of the fermentor of selenium-enriched aspergillus oryzae
pan yan ; fu zuo ; liu si zuo ; chen ya guang
..............page:51-54
Safety evaluation of food flavoring substances
lv xiao hua
..............page:22-24,27
Study on process conditions of Lentinus edods sauce by enzymolysis
zuo jin ; li hui xing ; li jie
..............page:83-85
Research progress on volatile flavor compounds with antimicrobial activity
mei jun ; wu shi min ; xu zuo
..............page:28-30
The application and development trend of additives in condiments
zhang peng ; liu xue wen ; wu xue ming
..............page:105-106
Studies on the enhancing Pixian horse-bean grains ferment by the co-culturing lactobacillus shanghai brewing 1.08 with Candida versatilis SZ-1
li cong hu ; zheng jia ; xie fei ; chen xin ; huang jun ; huang zhu ; zhou rong qing
..............page:66-70
The effect of various fermentation time and extracting condition on the cellulase activity
du guo jun ; wu yun hong ; jiang cheng ying ; dan hui jun
..............page:55-57,61
Study on the rheological properties of shinsen nasu sauce
ruan mei juan ; wang er li ; dan sheng zuo ; dang yi miao
..............page:62-66
Study on sterilization of composite spice oil to crude fish and its application in soybean sauce
duan xue juan ; wu ke gang ; chai xiang hua ; di zhu cheng ; zhang wen ; lin ruo hui
..............page:71-73
Research advances of extraction technique of garlic oil
wang yao feng ; sun zuo ; xiong xiao hui ; lu li xia
..............page:31-33,47
Isolation and purification of linoleate isomerase from Lactobacillus acidophilus and its enzymology characteristics
yao zuo zuo ; han chun ran ; meng jie ; zhang shuai ; ma yong qiang
..............page:43-47
Antioxidant activities and free radical scavenging potential of Amomum tsao-ko volatile oil
feng xue ; jiang zi tao ; li rong
..............page:48-50,54