Jiangsu Condiment and Subsidiary Food 2010 Issue 1 Progress on the nutrition of small peptide and its production technology

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Jiangsu Condiment and Subsidiary Food
1006-8481
2010 Issue 1

Progress on the nutrition of small peptide and its production technology
sun dong wei ; liu jun

..............page:6-9

Study on the pH change during the fermentation of yellow rice wine
mao qing zhong

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

The application progress of biotechnology in food analysis
wang hong tao ; chen cheng

..............page:20-22,26

Study on the extraction technology of caffeine from Lung-Ching green tea
chen qiong ; mao hong zuo

..............page:34-38

Study on the extraction of Chinese yam polysaccharides optimized with uniform design
li lan ; jiang ai feng

..............page:10-12,16

ke pu xiao zhi shi

..............page:5,9,19

Study on the detection of Listeria Monocytogenes in aquatic product
zheng qiao hui

..............page:17-19

Study on controlling the main quality indexes of AADY
wang chuan rong

..............page:30-33,38

Research and development on the clear and beauty-care compound yellow rice wine
wang jian guo ; zuo shui ming

..............page:27-29

zheng gao qi shi

..............page:45

Nutrition of coenzyme Q10 and its application
xue mao yun

..............page:13-16

Study on the microwave-assisted extraction of chlorogenic acid in eucommia leaf
fang li yan ; zhao ya zhou ; zhu yan ; liu jun hai

..............page:39-42

Models Optimization and Sustainable Development of Agricultural Products Logistics
qian ting xian

..............page:1-5

Development on the pickle of pleurotus ostreatus
li jin hong

..............page:43-45