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Sichuan Food and Fermentation
1671-6892
2004 Issue 3
Prospect of Study on the Jinhua Ham Maturating and Microorganism Fermenting
ZHEN Zongyuan;HE Zhifei;LI Hongjun;Zhou Guanghong;ZHANG Jianhao
..............page:1-3
The Advanced Study on β-carotene
Chang Feng;Wang Zhongyan;HU Cheng;LUO Fan
..............page:4-7
Microencapsulation and its Application in Food Industry
ZHU Zhanbin;MA Zhaorui;Li Yuanrui
..............page:8-11
The Current Research of the Microorganism Nitrile Hydratase
DENG Lin;Wang Zhongyan;HU Cheng
..............page:12-15
Study on the Producing of Monascus Red Pigment in Submerged Culture by Monascussp EW983
PENG Zhongjian;LIANG Shuwa;CHEN Yundong;TAN Yingchang;PENG Wei
..............page:28-31
The Prospect of Comprehensive Utility of Wine Waste Yeast
ZUO Yong;LI Zong-jian
..............page:36-38
Summary about Determination of Arsenic in Food
ZHANG Yueying;SHAO Zhiling
..............page:39-41
Study on the Effective Ingredients of Fungi
LUO Fan;Wang Zhongyan
..............page:42-44
Safety of Animal food
FAN Chengying;Li Xianxiang
..............page:45-47
Study on the Processing of Functional Yoghurt from Amorphallus Rivieri
WANG Xiaohong;CAI Hua;BI Yu
..............page:48-50
shan ye cai bao xian zhu cang yu jia gong
chen gong ; wang li
..............page:51
xin xi chuang
..............page:11,50,52,56-58
hai wai tian di
..............page:59-60