China Food Additives 2004 Issue 5 cu jin zhong guo qing gong ye fa zhan , jia qiang guo ji jian de jiao liu yu he zuo -- zhong guo qing gong ye xin xi wang quan xin gai ban

cu jin zhong guo qing gong ye fa zhan , jia qiang guo ji jian de jiao liu yu he zuo -- zhong guo qing gong ye xin xi wang quan xin gai ban

..............page:109

Shanghai H&K Flavors & Fragrances Co,.Ltd Sets up

..............page:108-108

can jia shi pin tian jia ji he wu ran wu fa dian wei yuan hui di 36 jie hui yi de hui yi bao gao
chen jun shi ; wu yong ning

..............page:106-108

Functional Food Additive
zhang zuo ; you xin

..............page:104-105

Review of IFT 2004

..............page:101-103

Study on Extracting and Determination Polyphenols in Red Bean
zhang tie ying

..............page:99-100

Determination of Ethanol in Concentrated Fruit Juice by Headspace and Auto Injection Gas Chromatography
wu wei du ; jin shi mei ; zhu hui

..............page:97-98,4

Determination of Total Isoflavones in Food by High-performance Liquid Chromatography
miao hong ; zhao yun feng ; zhou rui ; wu yong ning

..............page:92-96

Research and Application of Sodium Dehydroacetate in Fresh Vegetable
li wan yuan ; xia feng geng

..............page:89-91

Flavor Prescription for Fermented Chilli
zhou xiao zuo ; xia yan bin ; zhu zuo

..............page:85-88

Transglutaminase and its Application in Food Industry
kou ming zuo ; zhao guo hua ; zuo jian quan

..............page:81-84,88

Characters of Lactobacillus and its Application in Fermented Fruits and Vegetables
zhao ling yan ; deng fang ming ; yang fu lin

..............page:77-80,100

The Review of the L-carnitine Synthesis and Its Application in Food Industry
tang xing jun

..............page:70-76

Proceeding of Gymnemic Acid,a Natural and Multi-functional Composition
su bao feng ; zheng jian xian

..............page:11-15

Study on the Extraction and Character of the Bamboo Shell's Pigment
sun jing ya ; wang hui jun ; yang yu xia

..............page:8-10,15

Studies on Antioxidant Effect of Watermelon Extracts in Perilla Seed Oil
wu qiu bo ; yang xiu juan ; ma tao ; zhao xiao yan ; ma yue

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

Optimization of Extracting Technology for Camellia Saponin
li zhao jiang ; lv xiao ling ; yao xiu ling ; xu dong

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

The Characteristic and Application of Cyclodextrin
liu hai yan ; guo miao ; mu yue lin ; huang zun xi

..............page:67-69

Meat Flavor and Its Application in Meat Food
wang lin shan ; yang yu juan ; li ying hua

..............page:63-66

Application of Enzyme Technique in Fruit and Vegetable Juice Processing
zhou chang chun

..............page:59-62

Research Status and Outlook on Rosemary--A Natural Antioxidant
huang hai ying ; huang shao hua ; shen ling xia

..............page:56-58,62

Discuss about Modify Starch Application in Spray Drying Food Ingredient Powder
chen yong mei ; long ming gui ; su chun fu ; yang jian

..............page:52-55,20

Sprinkles:a New Kind of New-typed Method to Treat Anemic Infants
fu dong ya ; yu bo

..............page:49-51

A Natural Food Colorant in Future -- Xanthophylls
zhang hui ; li tao ; xu gong shi

..............page:45-48,28

New Nutrient Supplements:Conjugated Linoleic Acid
shi hong qi ; li guang you ; liu fa yi

..............page:41-44

Survey about Food Preservatives
he wei ping ; liu mei sen

..............page:37-40

New Biological Preservatives -Insect Anti-microbial Peptides
long biao ; peng zhi ying ; zhao mou ming

..............page:32-36,96

Study on the Feature and Condition of Protease-Producing by Mucor
deng jing ; lin qin lu ; zhou jun qing ; zhao mou ming

..............page:29-31

Review on Refined Techniques of Protein from Silkworm Chrysalis
hu ju wu ; fan qing sheng

..............page:25-28

Preliminarily Study on the Adsorbility of AB-8 Macro Porous Adsorptive Resin for Riboflavin
li wen zuo ; ban zuo ; zhao xue ming ; hu zong ding

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

Advances in Research on Resveratrol
xiang min ; kuang xiao dong ; yang yong ; li yan jie

..............page:16-20