Food and Nutrition in China 2003 Issue 12 Effect of Implementing the Organic JAS Identification to Improve Production Quality in Brewing Enterprises

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Food and Nutrition in China
1006-9577
2003 Issue 12

Effect of Implementing the Organic JAS Identification to Improve Production Quality in Brewing Enterprises
li hong mei

..............page:62-63

Development Orientation and Current Situation of Produce and Sale of Sherry Industry in Yantai City
tang xue li

..............page:41-43

Analysis of the Situation of Poultry Products Market in the Third Quarter in 2003 and Its Development Prospect
nie feng ying ; zhang zheng

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

Utilizing Resources Scientifically to Develop Food Processing sustainably and Healthily
ji jian bang

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

Functional Characteristic and Application of sea cucumber peptide
zhao xing kun

..............page:31-33

The Manufacture of A Flavored Functional Food
fang zuo ; xu qiu lan ; wang zi zhen ; pang jie

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

Seizing Opportunities to Speed up the Development of Food Industry
huang sheng ming

..............page:26-29

Study on the Wild Edible Raspberry Plant Resources and the Utilization in the Eastern Region of Guangdong Province
zhang fu ping

..............page:24-25

Development of China's Special Economic Plant and Animal in ChangBaishang District
cheng shi peng ; peng feng hua ; yang fu he

..............page:22-23

Safety and Sanitation of Crude Vegetable Products
wang hui rong

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

Focusing on the Food Table and Paying Attention to Supermarket
li guang hou

..............page:18-20

Preliminary Research on Food Safety
chang ping fan

..............page:14-17

Food Security and Its Insuring System in China
ding sheng jun

..............page:10-13

China How to Deal With Green Trade Barriers in Production of Domestic Animals and Poultry
liu wen kui ; su qin

..............page:7-9,40

Competition in Dairy Industries，Brand Name Images and School Milk
ding li

..............page:4-6

Agricultural Environment and the Development of Green-food
xia hong ; cao wei hua

..............page:60-62

Scientific Diets Should be Strengthened in High Schools
li yu qin

..............page:58-59

Eat to Be Healthy
fu shan lai

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

Influence on the Nutriment by Adding Alkaliinto conjee
bai feng zuo ; liu yan

..............page:54-55

Nutritional Value of Blackcurrant
zhang zhi dong ; li ya dong ; wu lin ; wang an ying

..............page:52-54

Nutritional and Therapeutic Function of Fish
zhou jin

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

Nutritional and Healthy Function of MilpaAita Cacti
gao xin lou

..............page:48-49

Application of Biosensor in the Food Industry
guo ya yin ; qu tao tao ; li zhong yan

..............page:45-47

Study on the Process of Producing Nourishing Konjak Vermicelli
yan zuo hong

..............page:44-45