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Food Science and Technology
1005-9989
2004 Issue 1
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
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
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
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