Food Science and Technology 2004 Issue 2 shi shi chuan di

shi shi chuan di

..............page:34,39,81,96-98

fa guo lagarde gong si kai fa chu shi yong yu dai zhuang da mi xiao du de da ti ji gao ya guo

..............page:98

quan guo shi pin xing ye qi ye ming lu guang pan

..............page:103

da dou shi pin fa zhan lun tan

..............page:51

"hua long " pin pai jia zhi zuo sheng zhi 82.8999 yi yuan

..............page:11

Primary research on culture medium of generating extracellular polysaccharide of phellinus igniarius
fan jin yan ; wang qiu ying ; xue mei ; liang qing le

..............page:93-95

Study on physical property and chemical components of Aloe arborescens Mill in different phase
feng yong mei ; wang chang hai ; jiang tao ; chang xiu lian ; liu zhao pu

..............page:90-92

Study on the physiological and biochemical changes of hawthorn with MA storage
wang yu ; hao li ping

..............page:88-89

Recent advancements in amino acid analysis using capillary electrophoresis
hou tong gang ; li tian zuo ; huang shu xia

..............page:85-87,95

Quantitative determination of trehalose by DNS method
wang lei ; zheng zuo

..............page:82-84

Development of opuntia dillenii haw beer
shi hai ying ; chen kun ; ren shang ru ; wang xiao hong

..............page:79-81

Preparation of eight-treasures ice-cream bar with a taste of wine
zhang shui li ; li xing guang

..............page:76-78

Processing technology of instant papaya solid beverage
ma ting jun ; lv fei jie ; tai jian xiang ; fu qin

..............page:75-75,78

Application of siraitia grosvenori in yoghourt production
bo chun wen ; sun jin feng

..............page:72-74

Preparation of the healthy and nutritious yoghurt including Gynostemma Pentaphyllum
liu yu jing

..............page:69-71

Effect of polysaccharides and cross-linking agents on properties of soy protein isolate-based edible film
kang yu jie ; ou shi yi ; li ming qing

..............page:66-68,81

Study on bread volatility antiseptic
zhu jun chen ; liu chun yan

..............page:63-65

Synthesis of isobutyl butyrate catalyzed by tungstosilicic acid
zhang fu juan ; zhang xiang yu ; sheng shu ling

..............page:61-62

Study on enzymatic synthesis of sugar esters in non-aqueous media
feng lei gang ; zhang guo zheng

..............page:58-60

Synthesis of methyl (methylthio) acetate by phase transfer catalysis
liu yu ping ; sun bao guo ; zheng fu ping ; xie jian chun ; feng jun

..............page:56-57,60

Study on the extraction of curcumin with ultrasound
liu shu xing ; hu xiao jun ; zhang zuo ; luo xue zuo

..............page:53-55

Prospects for the production and application of food preservative in 2004
wang zhen wen

..............page:52-52,55

shi yong zhuo se ji fa zhan qu shi
yan bing zong

..............page:47-51

The developmental tendency of food emulsifier of China
liu zhong dong

..............page:42-46

Study on implementing the GMP standard in the course of manufacturing spirulina platensis tablets
luo guang hong ; chen tian ren ; zu ting xun ; yang sheng hui

..............page:40-41,46

Enzymatic modification of silk worm chrysalid protein
jin qing zhe ; liu yuan fa ; wang xing guo

..............page:35-39

Processing technology of new style carrot preserved fruit
dai gui zhi

..............page:32-34

Study on the fernery vermicelli
wang wen ping ; zhou wen mei

..............page:30-31

Effects of homogenization and drying on drying rate of pumpkin-powder
zhou xian han ; cheng jie shun ; dong xian ping

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

Anti-fungal technique of cantonese moon cake
xiao kai jun ; cai miao yan ; liang hua peng ; guo zuo yuan ; zheng bi sheng

..............page:24-26

Research on the effect machanisms of prepapation conditions on properties of wheat gluten films
zhang mei yan ; chen fu sheng

..............page:20-23

Study on effects of microwave treating on hydrolysis of spirulina protein
xu xia ; ma hai le

..............page:18-19,29

Study on the properties of sweet potato starch
luo zhi gang ; gao qun yu ; yang lian sheng

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

Increasing the intracellular riboflavin of yeast by 8-AG resistant strains
li chang wen ; xiao dong guang ; li zhi yong ; jiang tian xiao

..............page:12-14,17

Study and development of old people food
cai yun sheng

..............page:9-11

Research approach of predictive microbiology on food safety
guo jian fei ; li bai lin ; ou jie

..............page:5-8,11

Status and development trend of special oils & fats in China
li shuang shuang ; liu xiao jian ; li yan na

..............page:1-4