China Condiment 2010 Issue 5 Study on the technology of brewing a cherry wine with biological coupling-fermentation

Study on the technology of brewing a cherry wine with biological coupling-fermentation
wang chao ping ; feng xue rong ; zeng qing ping ; li jing long

..............page:69-71

Studies on the process of vegetarian sterilized Ham sausage using DSP
fei ying min

..............page:40-43

Vinegar fermentation processing technology of white gourd
yang sheng ao ; shi zhi hong

..............page:72-74

jing ji wei ji xia diao wei pin gong guan xu " feng kuang "
li gen sheng

..............page:112-113

Utilization of spent brewer\'s yeast (active and inactivate) for the production of yeast extract
wu hui zuo ; xue wen tong

..............page:62-65

The evolution of Sichuan spicy hotpot seasoning
shen tao

..............page:22-24,43

The safety problem of soy sauce
sun zhi yang

..............page:32-34

The nutrition ingredient analysis to the main varieties of pepper seeds in Guizhou
wang zhi song ; li da ; ding zhu hong ; deng sheng yi ; zhang dan

..............page:93-96

cu dan ye de zhi zuo ji shi liao jia zhi
li jing li ; wen yi bin ; wen yi biao

..............page:77-79

Fading spectrophotometric determination of zinc in salt with Zn2+- ammonium thiocyanate-Wright\'s stain system
li ren yu ; li yong mei ; lu yang ; huang yong bo

..............page:89-92

The influence of spices on the flavor compounds of sauced duck and safety research
wang qiang ; li jing ; fan ya wei ; deng ze yuan ; du jin ping

..............page:108-111,117

Study on processing technology of compound vinegar of carrot and tomato
ma yong quan ; yu xin

..............page:66-68,71

Research in correlation between Shanghai brewing Aspergillus oryzae proteinase and the amount of spores
su shan yong ; jiang yu jian ; shen ya ; zhong wen ; zhang zuo jie ; liu xiao xiao ; zhang hai zhen

..............page:48-52

HClO4-SiO2 catalyzed synthesis propyl p-hydroxybenzoate
shen fa zhi ; wang qin

..............page:84-85,101

Progress in caramel for soy sauce
chen jie

..............page:53-54,58

Development of Bighead with chopped pepper soft canned
chen zu ming ; xin song lin

..............page:75-76,83

Researches on inclusion reactions of β-cyclodextrin and its derivatives with nutmeg essential oil
li rong ; sun jian ping ; jiang zi tao

..............page:44-47,52

Present situation and countermeasures of the food pigment Industry in our country
lu xue hua ; cheng jian ; bai wei dong

..............page:35-39

Study on scavenging nitrite and disconnecting nitrosamine synthesis with south ginger extracts
chen dong li ; huang jun sheng

..............page:59-61

Study on solid-state fermentation conditions for Monascus pigments production by Monascus purpureus JR
qu wen jie ; liu de hua ; ding hai yang ; meng hui hui ; sheng cheng cheng ; li kun tai

..............page:55-58

The influence of vitamin C to nitrite quantity in pickle
gao zuo zuo

..............page:102-104

Trends for yeast extracts in its use as a seasoning and flavoring in the US and European markets
tilak nagodawithana

..............page:114-117

Research on the microcapsulization of Yellow pigment extracted from corn
sun xie jun ; zhao zuo ; li xiu xia ; wang xue ; wang hong yu

..............page:80-83

Determination of 14 trace elements in the star aniseed by ICP-AES
zuo zhi gao ; tan pei ; chen xiao peng ; he xue xia ; wei hua

..............page:86-88

Family condiment and human health
li wen liang ; bian ming zuo ; wang hai bo

..............page:105-107

ying shi er bian zhong su zhan lue fang zhong guo diao wei pin xie hui fu hui chang jian mi shu chang bai yan nv shi

..............page:118

Application of ion-Chromatography in food analysis
jiang bin ; feng zhi biao

..............page:25-28

Study Progress and application prospects on ε-poly L-lysine
wang bin bin ; che zhen ming

..............page:29-31

The determination of nitrite and nitrate contentin several sauces of Chaoshan
chen yan ; wu rong jin

..............page:97-101