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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Food Science and Technology
1005-9989
2002 Issue 10
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
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 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 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
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