1671-6892
2002 Issue 1
..............page:1-3
..............page:4-11
..............page:12-13
The Effect of Reflux on Rice Wine Brewing
Li Guanghui;Zhou Jian
Li Guanghui;Zhou Jian
..............page:14-16
Current Research of β- polymannosase Produced by Fermentation
Luo Qiang;Sun Qiling
Luo Qiang;Sun Qiling
..............page:17-20
Recent Advance on Protein Molecular Evolution
Wang Hang;Yu Ruoqian
Wang Hang;Yu Ruoqian
..............page:21-25
Current Research and Producing of Kojic Acid and Its Applying in Food and Cosmetics Industry
Zhu Xiurong;Kang Jianping
Zhu Xiurong;Kang Jianping
..............page:26-29
The Improver of Food Qulity——Hydrocolloids
Zhang Li;Yang Yingwu
Zhang Li;Yang Yingwu
..............page:30-33
The Biosafety of Genetically Modified Food
Zeng Yangqing
Zeng Yangqing
..............page:34-38
The Property Study of the Guar Gum and Its Synergistic Gum in Food Thickeners
Cai Wei rong;Xu Miaozhi;Shi Chengying
Cai Wei rong;Xu Miaozhi;Shi Chengying
..............page:39-42
The Study of the Surimi
Li Hua
Li Hua
..............page:43-49
Disussing of the Development and Utilization of Soybean
Zhang Shengfang
Zhang Shengfang
..............page:50-52
The Research and Production of a Convenient and Compound Flavoring Named Fermented Bean Curd
Zhu Jianhong;Wei Chuanjia
Zhu Jianhong;Wei Chuanjia
..............page:53-54
The Study and Development of Aged- food
Wang Jianhui;Liu Shijian
Wang Jianhui;Liu Shijian
..............page:55-57
The Reform Study of the Technological Experiment Class of Food Science and Engineering
Liu Dayu;Liu Qingbin;Pan Ming
Liu Dayu;Liu Qingbin;Pan Ming
..............page:58-61
..............page:33