The Food Industry 2006 Issue 4 jia ke di ju tang dui suan nai pin zhi de ying xiang

jia ke di ju tang dui suan nai pin zhi de ying xiang
t.tahirou; xia wen shui

..............page:35-38

yu bao zhuang yin liao jiu biao qian tong ze 10 yue 1 ri shi shi

..............page:19

wo guo zhi yan gong ye jie gou jiang da diao zheng

..............page:17

Production of Mannosan Using Beer Yeast Dreg after Biological Protein Extracted
du dan; zhao chun-yandepartment of food science; shenyang agriculture university(shenyang 110161)

..............page:6-8

Determination of Hydroxymethylfurfural in Milk by RP-HPLC
wu rong; meng jin; han yi-yi; food quality supervision and inspection center of china agriculture department(shanghai)(shanghai 200072)

..............page:49-51

Application of Chitosan on Carassius Auratus Preservation at Low Temperature
yao li-li; chen lei; xiong xiao-hui; lu li-xiananjing university of technology college of life science and pharmaccutical engineering (nanjing 210009)

..............page:43-44

mei guo fa ming jian kang xing hun he han bao

..............page:53

Preparation of Nutritious Dry Noodles from Rich Germanium-ganderma Licudum
zhanghong-bing2 ; matong-suo2 ; zhao shi-hao2 ; guohong-min1 1 hebei pingle flour machinery group ltd.(shijiazhuang 050800) 2 biology science and engineering academy of hebei economy and trade university.(shijiazhuang 050061)

..............page:45-47

Studies on the Technique of the Fermented Haw Wine
kong jin; liu hong; wang peng henan science and technology institute food institute (xinxiang 453003)

..............page:15-17

Study on Technology of Distill Potpourri in Nutritious Peony Wine Processing
zhao gui-hong heze university(heze 274030)

..............page:20-21

Research on the Effect of Some Clarifier Applied to Fermented Juicy Peach Wine
wu dan; xue xu-chu; ma zi-jun; kang meng-li; pan ju-zhong ningbo academy of agriculture science(ningbo 315040)

..............page:11-13

Quick Analysis of Ethanol in Chinese Spirit by Near-infrared Spectrometry
zhang ling; yu jian lishui university(lishui 323000)

..............page:27-29

Study on Application of HACCP in Beef Flavor Powder Processing
huang wei-dong1 ; zhang shu-min2 1.southern medical university(guangzhou 510700) 2.guangzhou add flavour & fragrance co.ltd (guangzhou 510660)

..............page:33-34

The Latest Development and Prospects of the Comprehensive Utilization of Walnut
wu ji; zhang yin-liang; fu you-liscientific research institute of commerce of henan province ltd.(zhengzhou 450002) zhengzhou university of light industry(zhengzhou 450002)

..............page:31-32

Research on Technology of Sweet Corn Flavor Used in Sausage
xiao zuo-bing; zhang su-nin; ai ping; li jing department of biology and food engineering; shanghai institute of technology (shanghai 200233)

..............page:38-40

HPLC Determination of Sulfite in Pickle Garlic Using Post-column Fluorescence Detection
zou yue-li northeast agriculture university; science college; applied chemistry department(harbin 150030)

..............page:52-53

Processing of Nutritional Bread with Buckwheat and Soybean
zhang huai-zhu 1; 2 ; wang li-jun 2 ; bi yang 2 ; guo yu-rong 2 1.gansu agricultural vocational technological institute (lanzhou 730020) 2.college of food science&engineering; gansu agricultural university (lanzhou 730070)

..............page:54-56

zuo zuo ru yin liao de yan zhi
xu gui hua ; guan hai ning

..............page:47-48

The Function of Pasteurization in Milk Processing
wang feng-fang department of biology and food engineering; shanghai institute of technology(shanghai 200233)

..............page:56-58

Study on Selective Enumeration of Probiotic Bacteria in Yogurt
zhang hao 1 ; cheng chun-jie 1 ; ma shu-ling 1 ; zhang guo-yan 2 1.biotechnology department; zhengzhou technical college (zhengzhou 450121) 2.biotechnology department; henan university of technology (zhengzhou 450052)

..............page:59-61

shi chang xin xi

..............page:61

French Grape and Wine
gui zu-fa

..............page:8-10

Study on the Process of Dawuxing Loquat Wine
tang san-ding yongzhou vocational technical college(lenshuitan 425000)

..............page:13-15

fang zhi er ci wu ran yi ci xing shi yong de dai zhuang shui

..............page:21

Effect of SO_2 Addition Way and Amount on the Pineapple Wine Quality
zhou nong college of food science and technology; guang dong ocean university (zhanjiang 524088)

..............page:22-24

Discussion on Cause of Off-flavor、Precipitate in New Type Chinese Spirit Processing and Its Solution
du lian-qi

..............page:29-31

Processing of the Fermented Fig Wine
feng zi-hui; zhao chao; zhuang zhi-fa

..............page:18-19

Processing of 10°P Light Seabuckthorn Beer
wang zhi-jian

..............page:4-6

Biofilms Problems in Brewery
hu shu-ping

..............page:3-4,10

Study on the New Technology of Corn Rice Wine Processing
yue chun; cheng yu-lian; li ji-hong

..............page:24-27

The Research on the Manufacture of Chestnut-rice Flours
xu mu-dan; wang zhen-lei; hu yun-hong; lei xue-fengthe college of science and engineering; shanxi university of science and technology(xianyang 712081)

..............page:41-43