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Food and Nutrition in China
1006-9577
2008 Issue 12
The Safety's Principal and Contents of the Vegetable Food Modified Gene
yang li ; yan zuo ; zhang jing jing
..............page:7
Safety Management of Food Allergens
deng peng ; sun shou yi ; wang shou jing ; zhang qi zhi
..............page:13
Application Research of HACCP in Bread Processing
sun yu qing
..............page:16
Research and Development of New Edible Material——AcaNthopanax Sessiliflorus
guo jun ; sun bao jun ; zheng jin ping ; zhang peng
..............page:26
Advancement in Food-Grade Expression Systems for Lactic Acid Bacteria
tang ping ; yang ya zhou ; liu guan hui ; guo xi jie
..............page:28
Processing and Utilization of Banana and Banana Peel
zuo wen jie ; li hong yu ; ai qiu shi ; feng hai jing
..............page:31
Difference Analyses of Outward Dinner Consumption among Different Urban Households in China
dong xiao xia ; hu bing chuan ; zhong zuo
..............page:37
Browning Control of Sweet Scented Osmanthus Sticky Rice Sugar Lotus Root
deng yuan xi ; cai hua zhen
..............page:39
Study on Extraction of Pigment of Marigold by Microwave Technology
cheng gong ; huang wen shu ; su ya zhou ; zhao juan ; yu xiao ; feng zuo shan
..............page:43
Improving Iron Deficiency Anemia with Iron-fortified Milk
qin cui xia ; miao miao ; zhang shuai ; zuo ping guo ; wang shao kang ; sun gui ju
..............page:46
The Functions of Whey Protein in Exercise Nutriton
chang cui qing
..............page:50
Advancement of the Anti-fatigue Function of LBP
zheng zhe jun ; li de yuan
..............page:53
Study on Somking, Drinking and Dietary Behavior of High School Students in Hulunbeier Mongolian Region
wang zi zuo ; ma le ; lin xiao ming ; liu chun hua ; su ri ; du ming guang ; zheng chang shun
..............page:55