Food Science and Technology 2004 Issue 1 Study on technological process for powder of sika bone and analysis of nourishment constituents

Study on technological process for powder of sika bone and analysis of nourishment constituents
zhang min ; chen xiao yan

..............page:95-97

"zhong guo guo ji tian shi ji xiu xian shi pin zhan lan hui " ming nian ju ban

..............page:38-38

"ou zhou shi pin pei liao zhan " yu " ya zhou shi pin pei liao zhan " liang hao hu dong

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

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

..............page:102-102

shi shi chuan di

..............page:94,98-99

zhan hui xin xi

..............page:100-100

zheng ding qi shi

..............page:5-5

Peanut dregs' comprehensive utilization
zhang feng qing ; zhang hai yue ; lu ming

..............page:89-90,97

Nutrition composition of Longan seeds
xiao geng sheng ; huang ru qiang ; zeng qing xiao ; chen wei dong ; liu xue ming ; zuo han ming

..............page:93-94

Study on the health food containing artificial bee bread and bifidus factor and its inhibiting effect
zhu qi ; liu guo fu ; guo shan li ; chen yan ; wu yu hou

..............page:91-92

Research on HCF keeping fresh agents and applications to peach
zhang min ; hong bo zuo ; wang zhuan ; chen li jiang ; wang rui qiang

..............page:86-88

Effects of spermidine on respiration and PG activity of kiwifruit during the storage
yan rui xiang ; wang ren cai ; li li xiu

..............page:83-85

Accelerated shelf life testing (ASLT) and application
cai yan fen

..............page:80-82

The methodological study of biuret protein assay
tao jian ; liu lin wei ; bi lei

..............page:77-79,85

The making of aloe vinegar drinks
liang min

..............page:74-76

Study on defecation in dried red Sea buckthorns fruit wine
wu hong yan ; guo cheng yu

..............page:72-73

Carrot tea with milk of nutrition for the first time study
du li hong ; ma zuo zhen ; zheng jian qiang

..............page:70-71

Study of yojhurt's freezing production technology
liu xue hao ; wang zuo ; sun qiang ; zhou hui

..............page:67-69,71

Study on stability of Vitamin C in beverage processing
huang guo ping ; yang xiao quan ; huo lin lin ; hu fei

..............page:64-66,76

Study on fermented sausage
huang ai xiang ; su shi zhou ; liu hong wei

..............page:39-41

Development of the series hylocereus foods
deng yao zuo

..............page:36-38

Study on affecting factors of the total extraction efficiency of chemical compounds from Fengtou zingiber
yi yang hui ; yang chun hai

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

Effects of functional properties of soy protein isolate modified by heating
zhang chun hong ; guo yong ; tang ning ; liu chang jiang

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

Research to manufacturing of moon cake made with tea and ham
xia li fei ; li jia hua

..............page:27-29,38

Gelation of muscle proteins influenced by high pressure
zu hai zhen ; xu xing lian

..............page:19-20,23

Breeding of L (+)-Lactic acid bacteria
xu zi jun ; li jian ; ma jian fang ; wang shu fang ; liu ru lin

..............page:21-23

Separation of fruit acid (malic acid) in apple juice(Ⅱ)-Study on desorption behavior of fruit acid on LSI-1031 anion exchange resin
yi jian hua ; zhu zhen bao ; chang yu hua ; chou nong xue

..............page:24-26

Study on release specialties and application of chlorine dioxide absorbed in carrier as anti-mildew and antiseptic agent
shen yan min ; zhou da jun

..............page:60-63

The fermentation agent research of mustard left sauerkraut
huang ye chuan ; zeng fan kun

..............page:57-59

Study on improve the intensity of edible starch films by denatured starch
tong qun yi ; zhu gui lan

..............page:53-56

Sanitary quality control of the export beverage powder
deng quan dao

..............page:50-52

Smoking equipment
feng jian bin

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

Study on salt transfer process in bean curd
ge ke shan ; xue li

..............page:45-46,49

Study on lipolysis and oxidation during the processing of Chinese bacon
fu ying hua ; ma chang wei

..............page:42-44,52

Increasing rapidly of function food additive and ingredient in China
you xin

..............page:1-5

shi pin gong ye zeng chang zhi lu -- san ge nai ren xun wei de gu shi
huang sheng ming

..............page:6-7,11

Science and value of Chinese traditional food
li li te

..............page:8-11

Health benefits and potential hazards of probiotics
he guo qing ; kong qing ; ding li xiao

..............page:12-15

How will the agricultural product export face the broad technique bulwarks
jia yue mei ; chen bai zhu

..............page:16-18,26