Food Science and Technology 2005 Issue 9 di er jie " zhong guo shi pin gong ye xie hui ke xue ji shu jiang " shou jiang da hui zuo di wu jie quan guo shi pin gong ye ke ji jin bu gong zuo hui yi zai jing long zhong zhao kai

di er jie " zhong guo shi pin gong ye xie hui ke xue ji shu jiang " shou jiang da hui zuo di wu jie quan guo shi pin gong ye ke ji jin bu gong zuo hui yi zai jing long zhong zhao kai

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wei jian kang jia you -- ji bei jing liang shi ji tuan gu chuan you zhi he shan dong lu hua ji tuan ke hu lian yi hui

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Food Info

..............page:6,24,90,101-102

ji shu shi chang

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shang mao ji hui

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zhan hui xin xi

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ben kan qi shi

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Study on food security intension and research focus of the relevant legislation at present China -And concurrently talks about the research of the relation between food security, food hygiene, food quality
ZHANG Shou-wen

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Study on China food security
WANG Feng-ping

..............page:7-9

Food safety regulations from economic law perspective
ZHAO Xue-gang

..............page:10-14

Food safety and WTO/SPS principle
LI Shou-song

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

Study on good manufacturing practice(GMP) for baking food factory of Guangdong province(trial)
ZENG Ji-di;ZHANG Yan-jie;WU Hai-xiong

..............page:17-21

Application of HACCP system in the fermentation meat products
CHEN Song;FENG Yue-rong

..............page:21-24

A new technology of low-temperature storage of Hwangkumbae and the establishment of HACCP system
LI Xiang-li;ZHANG Zi-de;LIU Jing

..............page:25-27

"su dan hong yi hao " shi jian
wu chu ping

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

Research of international E.coli and relevant standards in the foodstuff
BAI Feng-ling

..............page:30-33

Aflatoxin and food contamination
LIU Ran;PANG Guang-chang

..............page:34-36

Setting and thinking about MRLs of hazard chemicals in processed food
YUAN Yu-wei;CHEN Zhen-de

..............page:36-38,42

Study on the physicochemical properties of mung bean starch from two different processing
LIU Wen-ju;SHEN Qun;LIU Jie

..............page:39-42

Change of the vigor of the amylase in the course of ageing the wheat
YU Rong-zhen;LI Geng;REN Hong-tao

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Study on relationship between property of the aromatic matter in food and topological index nL
QIN Zheng-long;WU Jun-ming

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Gelling mechanism of soy protein-κ-carrageenan blends
ZHOU Jia-hua

..............page:48-51

Study on non-lead mixture of five spices preserved eggs fast
QIAO Jin-hua;LI Qing-liang

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

Study on Hypsizygus marmorens
SUN Pei-long;WEI Hong-fu;YANG Kai;HE Rong-jun;MENG Xiang-he

..............page:54-57

Contrasting analysis on principal ingredients of ginger essential oil from different ways of extraction
ZHOU Xi-tang;ZOU Gang-ming;Wu Jing-xiong

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

Study on extraction of flavonoids from allium cepa and their determination
HUI Rui-hua;HOU Dong-yan;DING Xu-guang;LIU Xiao-yuan;GUO Hua

..............page:60-63

Study on the flavor style of the essential oil extracted from natural spicy materials applied in sour and hot shrimp powder
YAN Hui-ying

..............page:63-64

fen ti wu liao bao zhuang she bei de xuan xing
li yi sheng

..............page:65-66

Interaction analysis of NISIN, EDTA and potassium sorbate on chilled meat preservation
DENG Ming;HA Yi-ming;YAN Feng-wei;WU Mou-cheng

..............page:66-70

Comparative research on the antibacterial action of several types of cinnamic acid derivative and cinnamic acid
LIANG Sheng-nian;DUAN Zhi-fang;FU Li;HUANG Ding-xiong;LIU Qian-yan

..............page:71-73

The craft study of simple pure watermelon juice
GE Ying-liang;MENG Ling-bo;WANG Ji-wei;ZHAO Quan

..............page:74-76,79

Preparation of wheat germ beverage
LIU Guo-ling;PENG Shan-shan;PENG Xiao-hong

..............page:77-79

Research based on the specialities of plasma glow about the system of detecting the toxicants in food
GAO Fei;CHEN Jie

..............page:80-83

Development and application of Chinese herb medicine in the food fresh-keeping
WEN Rui;SHI Yan;PAN Dao-jin;LUO Peng

..............page:84-87

Study on the green-maintaining of the crude leaf of kujingcha
ZHANG Qi-yong;HU Chuan-rong;ZHAO Xin

..............page:87-90

Study on functional seasonings of fresh bone by ultrafine grinding and enzyme digestion
HUANG Hong-wei;QIU Yan-xiang

..............page:91-93

The functional properties of lactobacillus rhamnosus GG and its application in the future
QIAN Cheng;HUO Gui-cheng;MA Wei

..............page:94-98

Physicochemical properties and fatty acid composition of Canarium album L. kernel oil
HE Zhi-yong;XIA Wen-shui;WU Gang

..............page:98-100

2005 nian guo ji xiang zuo jiu he qi jiu niang zao ji shu zhan lan hui (viteff) jiang zai fa guo xiang zuo sheng ju xing

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