shi pin gong ye 2007 nian zong mu ci

..............page:60-61

Quantitative Analysis of Mogroside V in Momordica Grosvenori Swingle
zhang jian-hua; huang jun-chang; zhang de-jun department of food science and engineering; school of agriculture and biology; shanghai jiao tong university (shanghai 200240)

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

Consideration of the Design on the Quality & Safety Controlled System of Food for Specialization of Expo 2010 Shanghai China
xie jing; pan ying-jie; wang xi-chang college of food science & technology; shanghai fisheries university (shanghai 200090)

..............page:1-5

Study on Analysised Oligo-chitosan by Thin Laye Chromagraphy
xu mu-dan; wang xiao-yan institute of life sciences and engineering; shaanxi university of science&technology(xi an 710021)

..............page:53-56,59

The Supervision Countermeasure Research on Manufacturing Enterprise of Food Additives in China
xu jian-feng; liu zhen-hua; mao wei-ming shanghai institute of food production inspection (shanghai 200031)

..............page:5-7

Research on Producing Bread by Collective Fermentation Process Using Lactobacillus and Yeast
li hui-dong; liu guan-yong shandong binzhou vocational college(binzhou 256624)

..............page:25-26

The Study on the Mechanism and Experiment of Micro Shattering for the Soya from Industry
sun zhi-gao; zhang yu-zhong; cheng zi-wei technology of food equipment research center; jiangnan university(wuxi 214122)

..............page:51-53

Study on the Process of Compound Yoghurt with Medicago Sativa and Wolfberry
li hui-li; ma tong-suo; zhang hong-bing; zhao shi-hao biology sciense and engineering academe; hebei university of economics and business(shijiazhuang 050061)

..............page:45-46

shi pin an quan jiang you xin fa bao zhang

..............page:46

Studies on the Preparation of Carboxymethyl Chitosan
ji shu-juan; gao qian food institute of shenyang agricultural university (shenyang 110161)

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

Study on Kiwi Juice Lactic Acid Bacteria Beverage
li bao-ku 1 ; li ai-jun 2 1.college of pharmaceutical hebei university; (baoding 071002); 2.corporation of aosheng beverage hebei; (shunping 072250)

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

Studies on Processing Techniques of Plantain Apple Juice Healthy Beverage
zhang li-hua; he yu-tang; liu yan; ma chun-ying liaoning provincial key laboratory of food quality safety and functional food; college of biotech and food science; bohai university(jinzhou 121000)

..............page:29-30

Research on Extraction of Dietaryfiber from Pineapple Bran by Fermentation
wang shi-kuan; guo chun-xiao department of bioengineering; sichuan institute of technology(zigong 643000)

..............page:18-20

Study on Ozone Preservation of Loquat Fruits
liu guo-ling; liu jian-nan food department of shaoguan university(shaoguan 512005)

..............page:41-42

Study on the Stability of Special Flavour Salad in Xinjiang
zhang rui1; xing jun2 1.college of life science and chemistry; xinjiang normal university(urumqi 830054); 2.life science and technology college; xinjiang university(urumqi 830046)

..............page:33-35

ri ben zhu hua fen xi zhong xin zai zhong guo she li fen gong si

..............page:7

2008 zhong guo tang guo jie zu zhi gong zuo xian yi quan mian kai zhan

..............page:40

zhong guo guo ji da dou shi pin jia gong ji shu ji she bei zhan lan hui jiang yu shang hai ju xing

..............page:42

di si jie ya zhou ru suan jun yan tao hui zuo di san jie ru suan jun yu jian kang guo ji yan tao hui zai shang hai zhao kai

..............page:10

Study on Extraction Technics of Sargassum fusiforme Polysaccharide
wang qin; ning zhun-mei; lin zhi-chuan guan sheng yuan (group) company; ltd. r & d center (shanghai 200233)

..............page:11-12

Study on Enzymatic Hydrolyss to Starch Micro-granular a Maltodextrin
hao xiao-min 1; 2 ; wang sui 1 1.departmet of chemistry; school of physics and chemistry; harbin normal university(harbin 150080); 2.department of applied chemistry; guangdong university of ocean(zhanjiang 524006)

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

The Application of Lactobacillus in the Procession of Beer
xu chun bioengineering department of jiangsu food science college(huaian 223003)

..............page:22-25

Process Optimizing of the Extraction of Red Pigment from Lobster Shell with Ultrasound Extraction
tian long; pang zhen-ling; li hai-jian department of life science and technology; nanyang normal college(nanyang 473061)

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

Study on the Preparation of Nano-orange Flavor
xiao zuo-bing 1 ; huang li-ping 2 ; yang bin 3 1.school of perfume and aroma technology; shanghai institute of technology(shanghai 200233); 2.department of food science; shanghai east china university of science and technology(shanghai 200237); 3.college of food science; shanghai fisheries university(shanghai 200090)

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

The Study on Extracting Pectin with D151H Cation Resin
zhang wei-hong; geng wei; wang xiao-feng chemical department of xianyang normal university(xianyang 712000)

..............page:20-22

jiao ji tang (1)
zhao fa ji

..............page:47-50

Study on the Film of Whey Protein Concentrate with Tansglutaminase
han cui-ping 1; 2 ; huo gui-cheng 1; 2* ; man na 2 1.key lab of dairy science; ministry of education; northeast agricultural university(harbin 150030) 2.food college of northeast agricultural university(harbin 150030)

..............page:36-37

The Study on Butter Flavour
ai ping; zhang wei-min; sun jian shanghai institute of technology(shanghai200235)

..............page:31-33

Study on the Manufacture of Sugar-free Candy Using Sugar Alcohol
dong yuan-yuan; liang biao; se ying shanghai guanshengyuan food co.; ltd.(shanghai 200233)

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