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Food Science and Technology
1005-9989
2003 Issue 2
ben kan qi shi
..............page:89,99-100
shi shi chuan di
..............page:14,87,96
guo ji shi pin zi yuan ming lu
..............page:21-21
Research progress of procyanidins
cui jie jun ; sun pei long ; ma xin
..............page:92-95
The analytical method for phytic acid
chen xin huan ; yuan zhi neng ; fu ming ; hu yu dong ; yang wan biao ; chen yan
..............page:88-89
Effect of entry into WTO on the quality and safety of agricultural products and its countermeasure
zhao chen xia ; wu xiao yun ; cheng jian jun
..............page:1-3,6
The base of law in the food safety and food additive in Germany
mao nai he ; liu bo
..............page:4-6
Study on production of potato high maltose syrups by enzyme
zhang dong ; ge yan tao
..............page:7-8,12
Application of molecular recognition in separation science
zhang li ; yang ying wu ; zuo jian quan ; chen zong dao
..............page:9-12
Experimental study on the hypolipidemic effect of soy protein
ma qing ; chen shi liang
..............page:15-16,19
An objective survey on the merits and demerits of food additives
wang chun lei ; cheng yi yun ; qian sheng qiu
..............page:41-43
Succinic acid production and potential market
zhan xiao bei ; zhu yi zuo ;donghai wang
..............page:44-49
Extraction of natural antioxidative from Glycgrrhizauralensis fisch
zhao long ; chen fu sheng ; li hong liang
..............page:50-52
Extraction and application of tea polyphenols
lu ai xia ; yao kai ; lv yuan ping ; zeng fan jun ; lin long hui
..............page:53-55
The study of the property and distilling condition of the red substance in the natural red yolk of duck eggs
liu liang zhong ; shi jia zuo ; zhang min ; wang hai bin ; wen you xian ; zhang sheng hua
..............page:56-58
Study on the application of rosemary antioxidant extract
liu shi de ; yu yu zuo ; zhang jian hua ; qin zhi hong ; xing miao
..............page:59-62
Study on technology of sugar- free and soybean dietary fiber biscuit
lu xiao bin ; li jing long ; dong bei lei ; geng jian hua ; liu qing jun
..............page:17-19
Healthful factors of portulaca and application in healthful foods
di zuo zuo ; gu li zhong
..............page:20-21,24
The methods of food none- heat- sterilization and Its prospect
xie chao ; liu zuo
..............page:22-24
Study on enzymatic hydrolysis to pigeon meat
zhou jian zhong ; chen xiao hong ; zhang zuo xin ; dong ming sheng
..............page:25-27,33
Production of sialic acid- containing hydrolysate from hen egg yolk powder
chou ying hai ; zhan xiao bei ; yu jun hua ; sui tao
..............page:28-30,33
A technical study of the making of red pepper sauce with straw mushroom and ginger
wei yu fang ; cai li hua ; huang bao ; liang ling hua ; huang ling ; li xiao ying
..............page:31-33
A processing method of the oyster hydrolyzate sauce
yang zhi juan
..............page:34-35,49
Study on technology of keeping banana fresh by using the compounded konjac agent
tao ning ping ; hu bin ; xu zong ping
..............page:63-64,68
Study on new type of biosurfactant in expanded tobacco
liu wei zuo ; wang chao ; wei qing ; song gang ; li hong zuo
..............page:65-68
Neotame-a new kind of sweetener
zhang ; ou shi yi
..............page:69-71,75
Biological source and physiological function of astaxanthin
wang hong tao ; xu xue ming ; jin zheng yu
..............page:72-75
xiang guan xin xi
..............page:76-77
The technology study of processing bur fruit juice with the means of exudation
zheng jian jun ; huang fang fang ; yang yang
..............page:78-80,87
Study on processing of aloe juice
wang yong jun ; zhou ling ; lu xin long ; xu qiu fang
..............page:81-82
The development and production of sea buckthorns peanut milk
guo cheng yu
..............page:83-84
Flavour analysis of instant noodle
qian yin chuan
..............page:85-87