Food Science and Technology 2003 Issue 10 chan pin jie shao

..............page:32

..............page:48,70,98-99

Study on the fernery healthy effervescent granules
jiang qi bin ; zhang zheng yu ; liao min

..............page:74-75,81

Preparation of complex kimifruit juice with nutrition and health function
fan zuo ; shen jian fu

..............page:76-78,87

The developing of compound beverage of enriched selenium golden mushroom and Ficus Pumila L.var juice
kang de can ; peng ling ; an min

..............page:79-81

The processing technique of nutritious crystalline grains of Castanea mallisima
yang chun cheng ; zhong hua feng

..............page:82-83

Hardware solution to lower oil content of instant noodles
zuo ying lin ; kong de zuo

..............page:84-85

Analysis of the polysaccharide of ganoderma lucidum by anthocyanin spectrophotometry
zhang xiao rong ; yang rong ; lin lin

..............page:86-87

Effects on L-ascorbic acid and reducing sugar of fruits and vegetables by ozone
kong fan chun ; shen qun ; liu yue ; wang qun

..............page:88-90

Preparation of Chromium-rich yeast from waste brewer's yeast
zhang shuai ; wang xiu dao

..............page:91-94

The functional properties and application of the mulberry leaves
wu sheng fang ; wang shu ying ; tang jian

..............page:95-97,90

Study on application of modified starch in sausage
zhou ya jun ; wang shu jie ; shi jing ; liu wei ; yu qing yu

..............page:71-73

Study on extraction of tea saponin from out cake of camellia oleifera seeds
zhang ke ; qian he ; zhang tian ; fan ling zhen

..............page:68-70

Study on synthesis and application of dimenthyl maleate
liu zhi hua ; zhu hai jun ; wang jing jing ; sun hai lin ; zuo ming ming

..............page:65-67

Study on synthesis technology of L-ascorbic palmitate
zhang wei ; sun nai you ; li jian ying

..............page:62-64

Application of microwave extraction technique in natural food pigment
li qiao ling

..............page:60-61,64

Enzyme membrane reactors and its application in food industries
xu mu dan ; tan zhi fen

..............page:56-59

Study on producing technology of yellow croaker sauce
zuo shao hua ; zhao chang xin ; zu guo ren ; zhang zhi jie

..............page:53-55,59

Preparation of meat flavors by the thermal reaction
hua yong bing ; song huan lu ; chen kun

..............page:49-52

The new processing techniques of low salt, flexible package and delicious pickles
dai gui zhi

..............page:46-48

The processing and storage of dried hare meat with bone meal
wu zhao min

..............page:44-45,52

Study on the process technics of acidity cure lentinula edodes
zhang ling ; he xin sheng

..............page:41-43,48

Study and manufacture of flavouring soft packed undaria pinnatifida
ma yong ; ma chun ying ; song li ; shao yue

..............page:39-40

Research on the flavor controlling of freshwater fishy oil during processing
cheng jian ; zeng qing xiao ; wang qin ; si tu hai xin

..............page:36-38,40

Producing soy peptide with immobilized papain
cao yu hua ; yang hui ping

..............page:33-35

The film-forming character of konjac glucomannan and konjac glucomannan-soybean protein isolated compound
zhang lu ; ma qing yi ; chen yu zuo ; huang xiao chun ; gao jian qi

..............page:29-32

Research on production of bread with wheat plumule
xin wei ping

..............page:27-28

Effects of flour type and dough retardation time on the sensory characteristics of pizza crust
wang chao ; mu chun yu

..............page:23-26

Gelatinization characteristics of potato using as auxiliary material for beer
zhang zuo bin ; he guo qing

..............page:20-22

Study on extracting of tea polysaccharides with microwave-assisted extraction
jiang he yuan ; jiang ying

..............page:17-19

Application of far infrared on food engineering
cheng xiao yan ; liu jian xue

..............page:14-16

Improve and analyse to purify system of flour milling productive line of introduced
zhao feng qi ; gao jian wei

..............page:9-13

Discuss on industrialize development of Chinese-style meal and drink
zhang zhan

..............page:7-8,19

di si jie quan guo shi pin gong ye ke ji jin bu gong zuo hui yi zuo shou jie " zhong guo shi pin gong ye xie hui ke xue ji shu jiang " shou jiang da hui zai jing long zhong zhao kai
cheng shi

..............page:1-2

Development opportunity and strategy of science and technology on the processing of agro-products
zhang zhen hua ; hu xiao song ; ge yi qiang ; li jun

..............page:3-6