China Condiment 2012 Issue 4 Determination of multi-organophosphorus pesticide residues in vinegar

Determination of multi-organophosphorus pesticide residues in vinegar
HAN Mei

..............page:103-105,120

Study on sterilization effect of Staphylococcus epidermidis and Lactobacillus brevis disinfection treatments
WANG Xiang-yang;WANG Hong-yan;LIU Dong-hong

..............page:57-59

Optimization of the process technique of blackberry vinegar
LI Xi-teng

..............page:75-77

Effects of complex spices materials on freshness-keeping of yak meat in cold storage
ZHANG Miao;HE Jiang-hong;JIA Hong-feng;ZHANG Zheng-yu;JIA Dong-ying

..............page:49-52

The realization of automatic ventilation and temperature control in traditional Qu-making process of soy sauce
ZHOU Jia-da

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

The research for nutritional value and application of refining pure chicken fat
YANG Li;LI Yao

..............page:60-63

Use GC-MS to measure the content of biphenyl in Yidixiang
MAO Cheng-da;MA Li;JIANG Zhen-ju;HE Jing

..............page:106-108

Study on extraction technology of oil from Thymus mongolicus Ronn by microcapsule and aqueous two-phase system
WANG Di;REN Mao-sheng;XU Hui

..............page:30-33

Technical innovation in the baking fermented grains processing of Sichuan sun vinegar
ZHU Wen-you;ZHANG Chao;WEI Qin;LIU Jun;YU Du-yong

..............page:82-84,91

Effects of strains of bean sprout on fermentation
ZUO Yong;LIU Li-ping;JU Shuai;XIE Hui;ZHANG Jing;LIU Da-yu

..............page:26-29

Study on the hydrolysis of silver carp protein by different enzyme
XU Jin;LI Ming-yuan;HUANG Jia-li;ZHAO Xu-zhuang

..............page:53-56,63

Extraction of caraway (Carum cari L.) essential oil by microwave-assisted hydro distillation and its antioxidant activities
JIANG Zi-tao;SUN Mo-lei;LI Rong

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

Technical study of bi-enzyme hydrolysis on Agaricus bisporus protein
JI Yun-qi;WANG Cheng-zhong;ZHANG Shao-peng;XU Cong-yong;ZHANG Ling

..............page:45-48

The new research about functional spices
LI Lei

..............page:5-9,13

Research on the process technique of peach vinegar by response surface methodology
WANG Yan

..............page:64-65

Effect and harm of food additive of prevention and control on food safety
WANG Ming-qiang;CHEN Shun-hao;PU Shao-fei

..............page:14-19,23

The discussion on the sensory evaluation of instant noodles
SU Yang;JIA Hong-feng;ZHANG Cong

..............page:24-25,33

Analysis of volatile flavor compounds in sweet radix puerariae flour paste with head space solid phase microextraction and gas chromatography-mass spectrometry
CHEN Qin;HUANG Hong-xia;KANG Xu;WANG Chao;LI Dong-sheng

..............page:88-91

The processing status and development prospects of fruit vinegar
JIANG Li;ZHOU Jun-liang;ZHANG Xing-wu

..............page:1-4

Composite seasoning food safey standards curent situation analysis and standard made adrice
DUAN Wen-feng;LIN Lin;QU Qin-feng

..............page:10-13

The technology of spanish mackerel head hydrolysis in flavors
DENG Nan;HAN Yu-qian

..............page:113-116

Study on tea-vinegar technology under solid-state microbial fermentation
XU Ya-jun

..............page:85-87,91

min yi tian wei shi ( er )
si bo

..............page:119-120

Optimizate on extraction condition of monascus color
ZANG Jin;TIAN Jin-jun;MENG Da-yin;YU Xiu-li

..............page:69-71,81

Progress of the study on methods for detecting adulteration of vinegar
ZHU Yong-hong;ZHAO Bo;XIAO Zhao-jing

..............page:94-99

Study on healthy compositions of sea-buckthorn vinegar
SUN Wan-li

..............page:78-81

Factors on treatment effect of soy sauce wastewater
ZHAO Xiao;WANG Shou-wei;XU Zhi-qiang

..............page:20-23

Effects of pomegranate peel polyphenol extract on nitrite content and bacterial flora in pickled mustard
ZHANG Hai-jun;JIA Dong-ying;ZHAO Jia-yuan;YAO Kai

..............page:34-39

Determination of iodine content in edible salt by linear sweep voltammetry
XI Xia;MING Liang

..............page:100-102

Shanxi Old mature vinegar must grasp of the naming a few key points
ZHANG Zhu-qing

..............page:117-118

Analysis of fatty acid change in cumin seeds from baking process
ZHENG Jian-kun;YIN Xin;WANG Ai-xia

..............page:92-93

Bergamot shrimp marinated vegetable formula research
WANG Yu-hong

..............page:66-68

Environmental factors impact on nitrite content change of salted mustard in the course of circulation
XIONG Fa-xiang;LUO Wei;LI Jian;ZHAO Jiang-lin

..............page:40-44