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China Condiment
1000-9973
2015 Issue 9
guang gao suo yin
..............page:0-0
The Effect of Four Chemical Preservatives on Lactic Acid Bacteria and Acid Production of Pickles
WANG Xiang-yang;,GONG Jia-hui;,YU Xing-wei;
..............page:1-3
Analysis of the Relationship between the Physical and Chemical Properties and Sensory Evaluation of Different Kinds of Turnips
LI Yu-bin;,ZHANG Jing;,WU Yu-yao;,ZHAO Xing-xiu;,ZHAO Chang-qing;,DENG Jing;,ZOU Wei;
..............page:4-7,11
The Determination Methods of Sugar Degree in Fruit Vinegar Brewing and the Effect of Alcohol Degree and Acidity on Sugar Degree
ZHENG Ping;,WANG Zai-qian;,LI Xiu-ping;,WU You-ru;,LI Nan;
..............page:16-20
Screening and Optimization of Fermentation Conditions of a High-yield Isoamyl Acetate Strain
TAN Cai-deng;,CHEN Wei-xin;,LIAO Yan-zhi;,ZHU Xiao-li;
..............page:30-34,50
Optimization of Fermentation Conditions for Neutral Protease Produced by Bacillus subtilis ZC1
HUANG Da-ming;,S0NG Qing-chun;,GUAN Guo-qiang;,ZHANG Zhi-cai;,LI Qian;
..............page:35-40
Study on Post-mature Process of Fish Sauce of Pond Smelt
WANG Lei;,YANG Liu;,CHEN Yu-fei;
..............page:41-44,50
The Effect of Processing Methods and Storage Time on the Volatile Oils of Zanthoxylum armatum v. novemfolius in Jiangjin,Chongqing Province
WU Su-ling;,SUN Xiao-ming;,JIANG Hong-fang;,ZHANG Feng-lun;,CHEN Wen-hua;,JIN Jing-hong;
..............page:45-50
Study on the Main Bioactive Components and Antioxidant Activity before and after Hydrolysis of the Aspergillus-type Fermented Soybean in Alcalase
SHEN Xiao-lu;,WU Lan-fang;,GUO Shan-guang;,FAN Meng-meng;,CHENG Wei-wei;,JIANG Ai-min;
..............page:56-60
Analysis of the Factors Affecting the Chromaticity of Caramel Pigment
CHEN Hong-xing;,GU Zheng-biao;
..............page:66-68
Study on Processing Technique of Peanut and Fermented Black Bean Compound Condiment
HE Zhong-bao;,DU Yan-bing;,ZHAO Qiang;,LI Ping-ping;,QUAN Yong-liang;
..............page:78-80
The Development of a K ind of Cooking Wine with Chive and Ginger
XIAO Meng;,MAO Yan-gen;,YU Jian-shen;
..............page:85-87
The Status of Leisure Dried Bean Curd
SI Bo;
..............page:88-89
Study on Processing Conditions of Cheese Sauce Made with Cream Cheese
XU Ji-xiang;,CHU Yan-pei;
..............page:90-93
Optimization of Analysis of Amino Acid in Fermented Bean Curd by HPLC Method
LIU Li;,LIAO Yong-hong;,HUANG Yu-yu;
..............page:94-97
Determination of Quercetin and Kaempferol in Illicium verum
SHI Xue-ping;,YU Fang;,ZHENG Ping;
..............page:98-100
The Research Status of Fruit Vinegar
WANG Yan-an;
..............page:109-112
Research on the Status,Problems and Suggestions of Chinese Pickled Vegetables
SHENG Shu-jing;,SHE Ting-ting;,WU Ying-ming;,CHEN Fei;,YUAN Xue-wen;
..............page:113-116
Natural Perfume-Food Preservative of Shui Nationality in Rongjiang County
SHI Ben-yu;,TAN Cheng-jian;,ZHAO Er Wen-da;,CHAI Li;
..............page:117-120
Research Progress of Seafood Condiment
HUO Yi-xuan;
..............page:121-124
Research on Medicinal and Edible Functions of Black Garl ic
LIU Yu-feng;,SUN Yu-feng;,JI Yan-ru;,YANG Qing-li;,SHI Jie;
..............page:125-129
Application of Stable Isotope Ratio Technique on Vinegar Identification
LI Xin;,CHEN Xiao-zhen;,JIANG Xin;,ZHANG Dong-lei;
..............page:130-134