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Food Science and Technology
1005-9989
2005 Issue 2
shi shi chuan di
..............page:3,23,28,57,63,99-100
ji shu shi chang
..............page:103-103
shang mao ji hui
..............page:102-102
zhan hui xin xi
..............page:101-101
The effect of domestic microwave oven cooking on acrylamide in rice
HUANG Wei;DENG Qing;LIU Xue-feng;FANG Yun
..............page:92-95
Anti-function of forming NDMA caused by durian shell draw liquid
CHEN Chun-Xin;CHEN Xin;LIU Ai-wen;ZHENG Jian-ying
..............page:89-91
Contrast on the effects of different preservatives on storage of kudzu
QIN Dan;TAN Xing-he;Lin Qin-lu
..............page:87-88
Determination of Vc in vegetables with fluorescence spectroscopy
LU Jia-hui;ZHAO Hang;JIANG Chao-jun;WEI Wei;MENG Qing-fan
..............page:85-86,98
Preparation of milk beer
SHI Jing-lue;WANG Chuan-rong
..............page:78-81
The stability of milk-like beverage with expanded waxy corn powder
SUN Zu-li;GUO Ming-en
..............page:75-77
Preparation of the fast fermented milk of function L.acidophilus
ZHAO Rui-xiang;SUN Jun-liang;YU Tao
..............page:71-74
Study on porous starch in low fat emulsified meatball
QIAN He;ZHU Ren-hong;YAO Wei-rong;ZHENG Shu-ming
..............page:67-70
Applied research on mix-phosphate in duck meat
SUN Wei-qing;WU Dong
..............page:64-66,70
Modification of esterification and crosslinking on konjac glucomannan with sodium pyrophosphate
WU Shao-yan;ZHANG Sheng-hui;WU Liang
..............page:61-63
Study of inhibitory effect of new bio-preservatives MicrogardTM
JIA Cai-feng;CHEN Wei;CHANG Zhong-yi;CHEN Yu-mei;GAO Hong-liang;MAO Yu-Chang
..............page:58-60
Research on the compound flavor enhance formula for the desalt pickled brassia juncea
ZHU Wei;Xia Yan-bin;ZHOU Xiao-yuan;MAO You-hui
..............page:55-57
Study on the extraction of lac pigment
CAO Ming;ZHOU Mei-cun;TANG Li-ying;CHEN Shan-yun;YI Zheng-min;WAN Lu-hui
..............page:45-47
Synthesis of a new type perfume fraistone
SHENG Shu-ling;ZHANG Fu-juan;ZHANG Xiang-yu
..............page:43-44,47
Summary of entrainers of supercritical extraction
FAN Wen-le;WU Wen-jie
..............page:39-42
Newly study on 4-hexyl-1,3-benzenediol
ZHANG Lan;ZHENG Yong-hua
..............page:36-38
Development of food emulsion
LIU Yan-qun;LIU Zhong-dong
..............page:32-35,38
Study on osmotic treatment and the quality of salted duck egg processing
ZHANG Chun-min;ZHANG Shi-xiang;WU Wei;GAO Zhen-jiang
..............page:26-28
Effect of calcium chloride on WHC of beef
CONG Yu-yan;XUE Ke;ZHANG Jian-xun
..............page:24-25,31
Study on heat-dehydrating technics of L.barbarum L
WANG Ming-kong;HE Jun-Ping;LI Wei-hua;KANG Yun-feng
..............page:20-23
Preparation of toast earthnut for producing glucono-delta-lactone bean curd
WU Wen-long;YANG Ping;DU Yong-heng
..............page:17-19
Utilization of persimmon leaf in cake production
XIA Hong;CAO Wei-hua;WANG Jue-wei;WANG Peng;NI Hai-ping;XIONG Ming-xia
..............page:12-14
Study on physical and chemical properties of the roasted brown rice
TU Qing-rong;YAO Hui-yuan
..............page:8-11
Conditions about protoplast preparation of nocardia.sp HD9611
WANG Li-juan;ZHANG Peng-pai;YANG Sheng-yu
..............page:4-7
Quality management and quality assurance
XIA Li
..............page:1-3