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China Condiment
FQ: 月刊
AD of Publication: 黑龙江省哈尔滨市
Lanuage: 中文;
ISSN: 1000-9973
CN: 23-1299/TS
YP: 1976
Url: 全国调味品科技情报中心站
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China Condiment
2008 -08
Synthesis of n-butyl lactate catalyzed by rare composite solid superacid SO_4~(2-)/ZrO_2-Nd_2O_3 DENG Bin1,CHEN Liu-ping2,YU Qiu3(1.Department of Chemistry and Life Science,Xiangnan University,Chenzhou 423000,China;2.School of Chemistry and Chemical Engineering,Zhongshan University,Guangzhou 510275,China;3.The Center of Basic Chemistry Experimentation,South China University of Technology,Guangzhou 510640,China)
Study on seperation α-linolenic acid from pricklyash sead oil with β-cyclodetrin inclusion method LIU Jing1,2,ZHANG Guang-hua2(1.Dept.Chem,Xianyang Teachers' Coll,Xianyang 712000,China;2.School of Chem.& Chem.Eng.Shaolnxi Unvi.Sci & Tech,Xi′an 710021,China)
The application of PDCA in the method of diluting management ZHANG Yan,ZHANG Su(Heilongjiang Tourism Vocational and Technical College,Harbin 150086,China)
The studies of nonvolatile taste compounds of edible fungi YOU Xing-Yong,XU Yang,LI Yan-Ping(Sino-Germany Joint Research Institute,the Key Laboratory of Food of MOE,Nanchang University,Nanchang 330047,China)
Studies on optimizing soybean meal fermentation conditions to produce soybean peptides by aspergillus niger with RSM GUAN Feng-bo,SONG Jun-mei(Department of Food and Biology Engineering,Shandong Institute of LightIndustry,Ji'nan 250353,China)
Study on protease activity enhancer in koji-making process of south China soy sauce SONG Xiao-yan,HUANG Wen-hua,LV Dong-jin,HUANG Rui-ling(Lee Kum Kee R&D Center in China,Jiangmen 529156,China)
Taste characteristics of defatted soybean flake hydrolysates YAO Yu-jing,CHEN Qiong,QIU Li-ping(Guangdong Vocational College of Food and Pharmaceutics,Guangzhou 510520,China)
Optimization for ultra high pressure extraction of ginger essential oil by response surface method ZONG Wei1,LEI Li2(1.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;2.Shangqiu Vocational and Technical College,He'nan 476000,China)
The choice of the fundamental raw material in soup production WU Su-ling,SUN Xiao-ming,ZHANG Shi-kang,ZHANG Wei-ming,ZHAO Min-su(Nanjing Research Institute for the Comprehensive Utilization of Wild Plants,Nanjing 210042,China)
Study on fermentation technology of onion and glutinous rice wine JIANG Cheng-ying1,2,GUO Hong-wen1,2,GANG Jie3,JIANG Ji-feng1,2(1.College of Life Science and Technology QiqiHar University,Qiqihar 161006,China;2.Key Laboratory of processing Agricultural Products of Heilongjiang Province,Qiqihar University,Qiqihar 161006,China;3.College of Life Science,Dalian Nationalities University,Dalian 116600,China)
Application of functional Monascus in vinegar brewing LIU De-hai1,HE Wei-hong1,XIANG Ling-yun1,WANG Yong-jun2(1.Biology Institute of He'nan Academy of Science,Zhengzhou 450008,China;2.Zhumadian Sanqiu Fuchen Vinegar Condiment Co.,Ltd,Zhumadian 463000,China)
Assessment of the uncertainty of the determination of total nitrogen in soy sauce by Kjeldahl Nitrogen determination YANG Gui-ling1,2 WANG Hong1,CUI Ya-jun1(1.The Food Research Institute of Harbin City,Harbin 150036,China;2.College of Food Science,Dongbei Agrucultural Universicy,Harbin 150030,China)
Comparison for two spectrophotometric determination of NaFeEDTA in iron fortified soy sauce LI Yan,ZHANG Wen-de(Tangshan Municipal Center for Disease Prevention and Control,Tangshan 063000,China)
The hazardous nature of N-nitroso compounds in food and corresponding preventive measures WU Su-ping(Agricultural College of Ningxia University,Yinchuan 750021,China)
Effects of adding fruit and vegetable on sensory and texture properties of sausage TAN Zhi-guang1,CHI Dong1,LIU Yong-qiang1,HU Hui-dan1,TANG Shu-ze2*(1.Huang Shang Huang Meat Processing Factory,Guangzhou Food Enterprise Group LTD.,Guangzhou 510240,China;2.Department of Food Science and Engineering,Ji′nan University,Guangzhou 510632,China)
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