1671-6892
2009 Issue 6
The Application of Analytic Hierarchy Process in Quality Control Point of Manufacture of the Salted Undaria Pinnatifida
tu xue ling ; xiong fa xiang
tu xue ling ; xiong fa xiang
..............page:62-65
Determination of Benzoic Acid in Yolk Pie by HPLC
li yang ; chen xue hong ; tan zuo
li yang ; chen xue hong ; tan zuo
..............page:69-71
Isolation and Characteristic Identification of Vintage Yeast
huang hai ; wen cheng bing ; li yuan lin ; xiao hong ; huang zhi zuo ; li jin
huang hai ; wen cheng bing ; li yuan lin ; xiao hong ; huang zhi zuo ; li jin
..............page:16-18
..............page:1-5
The Detection Method of Ethanol Content in Soy Sauce
tan wan yun ; wu rong rong
tan wan yun ; wu rong rong
..............page:72-74
Screening and Mutation Breeding of Microbial Strain with High Etherification Ability
liu xu ; xu lv ying ; liu ping ; liu nian
liu xu ; xu lv ying ; liu ping ; liu nian
..............page:9-11,24
Study on the Production Process of Microwave Buckwheat Cake
zhong zhi hui ; xiong hong ; sun jun xiu ; cheng wan xing ; huang yi qian ; wang fu
zhong zhi hui ; xiong hong ; sun jun xiu ; cheng wan xing ; huang yi qian ; wang fu
..............page:48-50
The Research on the Best Kind and Condition About Ion Exchange Resin of Orange Juice Deacidification
zhou guang jian ; wang hua
zhou guang jian ; wang hua
..............page:31-35
..............page:59-61,74
..............page:8,55,71
Strengthen the Management and Seize the Opportuunities to Develop Chinese Condiment Career
bi jing ; ye you wei
bi jing ; ye you wei
..............page:19-21
Development of the Solidification Type Garlicin Yogurt
qiang ya li ; zhang ling ling ; liao ping ; wang xiao li ; yu yao ; li cheng
qiang ya li ; zhang ling ling ; liao ping ; wang xiao li ; yu yao ; li cheng
..............page:51-55
Study on Compound Beverage of Smallanthus Sonchifolius and Passion Fruit
pu hai yan ; li ying qiu ; li mei ; zuo ai ye ; ma qiu feng ; guo jian mei
pu hai yan ; li ying qiu ; li mei ; zuo ai ye ; ma qiu feng ; guo jian mei
..............page:56-58
..............page:41-44
..............page:45-47
Optimization of Conditions for Saccharomyces cerevisiae L5 to Degrade Cypermethrin
zhang yan ; yao kai ; ma li li ; liu shu liang ; jia dong ying
zhang yan ; yao kai ; ma li li ; liu shu liang ; jia dong ying
..............page:12-15
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
xiao yan lin ; zou guang you ; zhang ying ; chen gong ; zheng tian li ; wang zuo ; you jing gang
xiao yan lin ; zou guang you ; zhang ying ; chen gong ; zheng tian li ; wang zuo ; you jing gang
..............page:25-27,35
The Study on Viscosity of Fish Bone Collagen
hu jian ping
hu jian ping
..............page:36-40,44
Effects of Tapioca Starch and Sodium Alginate on the Quality of Quickly-frozen Silver Carp Noodles
zhu rui bo ; ma li li ; yao kai ; jia dong ying
zhu rui bo ; ma li li ; yao kai ; jia dong ying
..............page:66-68,71
Reflecting on the Technical Standard of Chinese Liquor Qualification
xu zhan cheng ; li xue qin ; xu zi jing
xu zhan cheng ; li xue qin ; xu zi jing
..............page:6-8
Study on Antibacterial Activity of Effective Composition in Mustard
zuo yong ; pan xun hai ; liao jia yin
zuo yong ; pan xun hai ; liao jia yin
..............page:28-30
Determine the Contents of Sodium Chloride in Sichuan Style Dishes
liang ai hua ; wang liang yun ; dai guang hong ; ji zhi wei ; jia hong feng ; peng tao ; chen zuo
liang ai hua ; wang liang yun ; dai guang hong ; ji zhi wei ; jia hong feng ; peng tao ; chen zuo
..............page:22-24