Processing methods of pure garlic sauce and garlic sauce with champignon;

Sauce is indispensable in our life and bean sauce is one of the mos t popular sauces.

In this essay,the author used raw materials by citrus′ peeling, added fresh lemon,made citrus′ peeling and lemon to sauce.

Application of extrusion and swelling technique on soybean paste production;

Development of geese' liver paste can with carrot;

The manufacture and nutritional analysis of the Termitomyces albuminosus jam;

The manufacture and nutritional analysis of the Colocasia esculenta jam;

The fermented tendency of spontaneously fermentation analysis for traditional soybean paste;

The microbiology analysis of spontaneously fermentation for traditional salted and fermented soybean paste;

The function of enzymes in naturally fermented soybean paste and soybean sauce products

Popularisation and application of sanitary production in minor soy sauce/vinegar enterprise;

Densifier has been used widely int he food industry,but it has seldom been reported in the soy sauce food.

Detemination of 4-Methylimidazol in Soy Sauce by Ultraviolet-Visible Spectrometry;

Optimization of determination condition for flavor compounds in soy sauce by SPME-GC;

Study on content of Fe in soy sauce with spectrophotsmetry by orthogonal experimental design;