Food and Nutrition in China 2000 Issue 2 2000 nian e luo si shi tang jin kou jiang xia jiang

2000 nian e luo si shi tang jin kou jiang xia jiang

..............page:59-60

jin chu kou shi pin biao qian guan li ban fa 4 yue 1 ri qi shi xing

..............page:61

gong gang ao huo niu yang jian yi you chu xin gui ding

..............page:62

ba xi da dou he dou po ku cun xia jiang

..............page:59

jin nian ya zhou da mi chu kou pi ruan

..............page:59

jin nian shi jie xiao mai jiang zeng chan

..............page:59

zhi shi jing ji , xian dai shi pin hua gong cui hua ji -- nan tong dong chang hua gong you xian gong si ji shu chuang xin ji lue
wang ming jun

..............page:58

Reviews and prospects on the development of green Rumax industry
yang zhuo meng

..............page:56-57

A list of green food

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

Current situation in production of dehydrated vegetables in China and trends for its development
zhao li qin ; han yu mei ; yang bo

..............page:21-22

Comparisons on Chinese and foreign traditional foods
lu xiu ling ; ou hong yu

..............page:19-20

dui mi kang ying yang jia zhi de zai ren shi
zheng hong chun ; long hou rong

..............page:

Nutrients of a fermented preserved mustard Huiyang Meicai and its development
li yuan zhi ; xu li xin ; li wei jun ; fan shao kai

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

Accelerating the improvement of wheat quality in Jiangsu Province
qian cun ming

..............page:13-15

jia ru wto hou de zhong guo da dou sheng chan
sun bao zhong ; sun tie lu ; zhang hua

..............page:17-18

wo guo tuo shui shu cai de sheng chan xian zhuang ji fa zhan qu shi
liang zhen hua

..............page:21-22

Consumption structure and behaviors of rural and urban residents on animal products
wang ji min ; yuan xue guo ; li zhi qiang ; fan yong liang

..............page:9-12

Superficial discussion on the accelerating effects of green food on agricultural industrializtion
yang chao zuo ; song zuo

..............page:51-52

Doing a good job on green food statistics
zuo jin cheng

..............page:49-50

Introduction on the Japanese 《Law for Cooks》
lu xin guo

..............page:47-48

Nutritional diets in schools of the U.S.A. And some enlightenments
zu guo dong ; li yu jiu

..............page:44-46

Effects of keeping warm duration on the hygiene and sensory quality of nutritional meals for school children
zhang li qiang ; zhou xin ; zhang xiao jun ; han ya shan ; shan ben zheng nian

..............page:42-43

Surveys on the current situation in production of nutritional meals for school children in Beijing
wang shao li ; gao ying jun

..............page:41,40

Safety of transgenic soybean foods
guo shun tang ; sheng ji ping

..............page:38-40

Present nutritional status of pregnant women in China and dietary guiding measures
li jian rong

..............page:37-38

Dietary structure and absorption of trace elements
zhu wen zuo

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

A discussion on the foods with Chinese characteristics
lai lai zhan

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

Functions of fermented milk to health
dong kai fa ; xu ming sheng

..............page:33-34

Meat fat and cholesterol
xue bo hong

..............page:32-33

Re-evaluation on the nutritional value of rice bran
cai dong lian

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

The health function of natto
lu zhao xin

..............page:30,15

Techniques for producing full cream groundnut milk
shen xiang kun ; he chang sheng ; yuan de shu ; ying zuo

..............page:28-29

Techniques for liquid culture of Cordyceps sinensis parasitizing Thitarodes armoricanus for producing a traditional chinese medicine
zhou guang zuo

..............page:26-27

Development and utilization of phytoproteins
qian jun qing ; he guo qing

..............page:23-26