Preparation of Bio-active Iodine Salt
li guo-ting; shang qing college of chemical and phamarceutical engineering; hebei university of science and technology; (shijiazhuang050018)

..............page:26-27

Study on the Breakfast Project—Processing of Pumpkin Millet Nutritious Gruel
ju guo-quan; peng hui; lu hui-li; yang guo-qiang department of biotechnology; hebei university of science&technology(050061)

..............page:3-5

Effects of Technical Parameters on the Extraction Efficiency in Supercritical CO 2 Extraction of Garlic
wang xin 1 ; chen qing-hua 2 ; li yuan-rui 3 1.institute of food science&engineering; university of shanghai for science and technology(shanghai200093) 2.shanghai jinshan food industry school(shanghai201500) 3.college of food science; northwest sci-tech university of agriculture and forestry(yangling712100)

..............page:30-32

xin xi

..............page:16,32,47

Study on the Development of Nutritious Noodle with Pumpkin
deng zhen-xu; wang tong-yang department of life science heze university(heze274015)

..............page:7-8

Preparation of Nutritious Dry Noodles from Pteridium Aquilinum
yang hui-qin biology science and engineering academy of hebei economy and trade university(shijiazhuang050061)

..............page:12-13

Natural Marine Delicate Flavor Seasoning Processing
chen li-hua; xiao zuo-bing; zhou pei-geng 1.shanghai institute of technology(200233) 2.shanghai fisheries university(200090)

..............page:21-23

shi chang xin xi

..............page:59

Studies on Process of Discoloring the Polysaccharide from Jujube
yao wenhua; yin zhuo-rong shandong institute of light industry(jinan250100)

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

Effect of Inulin on the Absorption and Utilization of Calcium in Rats
huang shao-hua; yan hui-ru; shen ling-xia the key laboratory of food science of moe; nanchang university(nanchang330047)

..............page:53-54

Study on Extraction Methods of Pumpkin Polysaccharide
xu ya-qin 1 ; cui chong-shi 1 ; wang hong-wei 2 1.northeast agricultural university(harbin150030) 2.southwest agricultural university(chongqing400716)

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

Study on Improving the Quality of Sauerkraut
huang ye-chuan college of life science and engineering; southwest university of science and technology; (mianyang621002)

..............page:24-25,27

Study on Steamed Bread Quality Improved by the Dietary Fiber of Soybean Hulls Added
xiao an-hong; he dong-pin; zhang shi-hong wuhan industry college(wuhan430000)

..............page:14-16

The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation
wang jing-hua; xu ling; liu jing-fang liaoning agricultural vocation-technical college(yingkou115009)

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

Study on Manufacture of Low-lactose Milk by Enzyme
zhang hua-jiang; chi yu-jie; wang hui college of food science; northeast agricultural university(harbin150030)

..............page:43-45

su xing ying yang gu gai bing gan de yan zhi ji shi chang fen xi
bai chen ; wang shu zhen ; lu wen wei

..............page:57-59

Research on the Processing of Pork-Broad Bean Paste Seasoning
zhang xue; wang bin food engineering department zhengzhou college of animal husbandry&engineering(zhengzhou450011)

..............page:35-37

Study on Properties of Euryale Ferox Salisb Starch Pastes
liu yong; zhi zhong-qiang; huang zhi-ming department of light industry and chemistry; zhaoqing university(zhaoqing526061)

..............page:17-20

Study on Autolysis Conditions of Waste Brewer s Yeast
tang wu-xia sichuan agriculture university(yaan625000)

..............page:28-30

The Application of Glass State Technique on Quick Freezing Flour Products
su peng; wang xin; liu bao-lin; gu xue-lian shanghai university of technonogy(shanghai200093)

..............page:8-11

Test and Research of Preservative for Sliced Lotus Root
zhang zhi-jian; li xin-sheng; zhou fang shaanxi university of technology shaanxi key laboratory of bio-resources(hanzhong723000)

..............page:48-50

New Food Additives—Study on Soybean Hydrolyzed Protein Seasoning Processing
zhao gui-xing; chen xia; zhao hong-yu soybean research institute; heilongjiang academy of agricultural sciences(harbin150086)

..............page:37-39

Study on the Processing Technics of Fried Flour Containing Bone Powder
ma li; jiang hong-bo; yang ming technology center of yurun(nanjing210041)

..............page:5-6,20

Studies on Series of Duck and Ham Sausage Processing
liu guan-yong; li hui-dong; shi yan department of bioengineering shandong binzhou vocational college(binzhou256624)

..............page:39-41

Study on Processing of Momordica grosvenori Soft Sweets
pan ming bioengineering department sichuan university of science&engineering(zigong643000)

..............page:55-56,59