1007-7871
2003 Issue 6
Juice processing and marketing in China
xu guang zhou ; leng chuan zhu ; chen ming liang
xu guang zhou ; leng chuan zhu ; chen ming liang
..............page:1-4
Study on Hippophae rhamnoides flavonoids and their physiological functions
cao fu ; chen guang ren ; wang ai guo
cao fu ; chen guang ren ; wang ai guo
..............page:5-9
Effect of containers’ inner coatings on flavour of canned food and beverages
wang qiu min ; wang xu chang ; zuo ai dong
wang qiu min ; wang xu chang ; zuo ai dong
..............page:10-11
Technological requirements for aseptic filling for PET bottles and verification concerned
qu zheng sheng
qu zheng sheng
..............page:12-14
Preparation of low-alcohol mulberry-honey health drink
zhu jing ; ren jian jun ; tu xiang hui
zhu jing ; ren jian jun ; tu xiang hui
..............page:15-16
Sodium p-hydroxybenzate - a new-type preservative of high efficiency and low toxicity
yang shou qing
yang shou qing
..............page:17-22
On development idea, strategic layout and prior field of apple processing in China
zhang zhen hua ; hu xiao song ; ge yi qiang ; li jun
zhang zhen hua ; hu xiao song ; ge yi qiang ; li jun
..............page:23-26,31
Progress in research of lactic acid bacteria fermented vegetable juice
zhang ju hua ; dan yang ; li gao yang
zhang ju hua ; dan yang ; li gao yang
..............page:27-31
Study on effect of roasting condition on flavour of coffee
cai rui ling ; han ying su ; zhao jin fu ; liu hui kun
cai rui ling ; han ying su ; zhao jin fu ; liu hui kun
..............page:32-37
Study and preparation of refreshing drink containingMomordica charantia juice
ma xiao ming ; lin zuo
ma xiao ming ; lin zuo
..............page:38-41
Development of celery and soybean yoghurt
dai yong gang ; wu qiong ; nan xi ping
dai yong gang ; wu qiong ; nan xi ping
..............page:42-45
Research on processing technology of beverage made from Opuntia Milta Alta
cheng dao mei ; zhang zuo
cheng dao mei ; zhang zuo
..............page:46-48
..............page:4
..............page:9
..............page:14
..............page:22