Food Science and Technology 2002 Issue 10 Study on Three Kinds of Tinned Rana Chensinensis Functional Food

Study on Three Kinds of Tinned Rana Chensinensis Functional Food
jiang wen xia ; zhang gang

..............page:28-29

shi shi chuan di

..............page:49,72-75

zheng ding qi shi

..............page:15,32,77-79

quan guo shi pin xing ye qi ye ming lu guang pan jian jie

..............page:82

The Presert Status and Characteristic Import Food in Hongkong
zhu ming de

..............page:69-70

Advances in the Studies on the Bioactivity of Rice Bran Polysaccharide
jiang yuan rong ; yao hui yuan ; chen zheng xing

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

Study on Extraction Technology of β - dextran from out Bran
guan zuo ; yao hui yuan

..............page:63-65

Study on Preservative Technology of Sauce Beef under the Normal Temperature
du rong mao ; yang hu qing ; ying tie jin ; xiang qing ning

..............page:60-62

A New Method for Assessment of Gluten Quality in Bread Wheat Varieties
cheng guo wang ; wang hao bo ; huang qun ce ; yu zeng liang

..............page:58-59,62

Study on Fast Determination Method of Nitrite in Vegetable
feng ying ; wang jian guo

..............page:56-57

Preparation of Health Noodle from Buckwheat and Medlar
wu su ping

..............page:54-55,57

Processing technique of Aloe and Ganoderma Lucidum healthy wine
zou dong hui ; liang min

..............page:52-53,45

Appling HACCP to Control Mix-sour Milk Hygienic Target
chen ge ; li run guo

..............page:50-51,49

Study on Processing Technology of Solid Beverage from Potato
chen peng yin

..............page:47-49

Preparation of Compound Healthy Beverage from Garlic and Medlar
gu jian qin

..............page:46-46

Study on Clarifying Process of Guava Fument
hua xu bin ; xu kun ; li zheng tao ; wang an hu

..............page:44-45

Effect of Several Emulsifiers of the Emulsification of the Condensed Walnut Milk
zhao sheng lan ; chen chao yin ; tai shan ; li tao

..............page:41-43

Preparation of Inclusion Compound of β-cyclodextrin with Lycopene
li wei ; ding xiao lin

..............page:39-40,43

Extractive Technique and Property on Tomato Red Pigment
wu ding ; lu gui hong

..............page:37-38,45

Synthesis of Sodium Diacetate
xu ka qiu

..............page:34-36

Preparation of Healthy Preserved Fruit from Ophiopogon Japonicus
yang xiao bing

..............page:33-33,36

Preparation of Complex Konjac Gum Jelly
liu shu xing ; chen ming ; liu li ; liu ping

..............page:30-32

Application of Ozone in Degrading Chloromycetin Residual Pesticidl and miscellaneous Bacteria in Producing Export Crayfish
sun ai dong ; zhao li qun

..............page:25-27

Application of HACCP in Aquatic Products
chen wei zhong

..............page:22-24

The Content Changeof Free Amino Acid of Midu Juanti after Fermentation
chen zuo ; ge chang rong ; huang qi chao ; yang hong

..............page:20-21,29

The Technology for Dried Chicken Floss of Chicken-bone Paste
zhao zhi hua

..............page:18-19

Effect of Blanching on Drying Green Legume of Pisinum Sativum
chen cong gui ; liu jin jie ; chen dong sheng ; zhang li

..............page:16-17,19

Soy Protein Texturized by Extrusion and Its Applications
liu yong ; zhou jia hua ; zeng zuo ; wang bao jin

..............page:13-15

Study on the Affects of Different Quiescent Time on Bread Quality
leng jian xin

..............page:11-12

The Effect of Washing Process on the Purification of Phytosterols
sheng zuo ; gu wen ying

..............page:9-10

Screening of Lactic Acid Bacteria for Biosynthesis of γ-Amino Butyric Acid
xu jian jun ; jiang bo ; xu shi ying

..............page:7-8,10

Promoting the Development of Corporation by Scientific and Technological Progress
gui zhou mao tai jiu chang you xian ze ren gong si

..............page:5-6,4

Review of knowledge Foundation of Food Industry and Chain Role of Industry Development
chen bao lin

..............page:2-4

zhong guo shi pin ke ji xian zhuang gai yao ( er )

..............page:1