Science and Technology of Food Industry 1999 Issue S1 The Development & Variation of the Meat Industry in Beijing

The Development & Variation of the Meat Industry in Beijing
Dong Yinchu \;

..............page:145-148

Study on the Technology of Trace Components Analysis in Lu-type Spirnt and its Applrcation
Chen Zhouping\ Yin Li\ Liu Li\ Liang Dan\ Zou Qin \;

..............page:142-144

shan zuo fa jiao shi pin de kai fa
dong yu xin

..............page:200

The Outlook of Unsaturated Fatty Acid Application in Preventing or Cure Cardiovascular and Cerebrovascular Disease
Zhang Jiazhi \;

..............page:149-151

Present Status of Fisherles Processing Industry in China
Chen Dalong \;

..............page:162-165

Solid—Phase Microextraction Techniques and Uses in Analysis
Yang Da\|jin\ Fang Cong\|rong\ Wang Zhu\|tian \;

..............page:129-132

hei se shi pin de ying yang gong neng ji kai fa tu jing
zhang ming wei zhang xiao zuo lai lai zhan chen jun qiu li jian ying

..............page:198

huang gua ru suan fa jiao yin liao de yan zhi
zhou jian xin

..............page:198

The Study by Applying HPLC to Test Simultaneously the Preservatives,Sweeteners and Artifical Colorants in Fruit Flavour Carbonate Beverage
Ding Hui \;

..............page:126-128

The Untritional Composition of Benebrio Molitor Linnaens Analysis and Feasibility Study for Its Application
Li Dong\ \ Qi Shan\ Chen Jie\ Li Yinghui \;

..............page:122-125

qian tan ying yang yu shi pin gong ye de fa zhan xian zhuang
zuo yi feng

..............page:197

qiao ke li shuang hua xian xiang de tan yin ji fang zhi
zhang xi shun

..............page:196

Colostrum——A natural health food
Zang Bozheng LTD 100075) Zang Jinwu \;

..............page:109-111

qian yan

..............page:202

An Outline on Kugiaotou Fagopyrum Tatarim Gacren Powder Laboratory Experimmnt and Nutritive Effect
Xu Jiasheng\ Zhang Taisheng\ Guo Yugang \;

..............page:61-64

Research on the Freezing Technology of Bun
Tang Jin yan\ Zheng Yunbin\ Chen Haiyan\ Zhang Xuan \;

..............page:88-90

Study on the Application of Wheat Germ in Breadmaking
Yan Hong\ Ge Yiqiang\ Li Shuyan\ Ni Yuanying\ Cai Tongyi \;

..............page:100-103

guan yu wo guo guo pin chan ye wei lai fa zhan zhan lue de si kao
ni yuan ying ge yi qiang cai tong yi

..............page:155-158

Study on the processing technique of health beverage with Ginkco biloba L. extract
Gao Wen \;

..............page:97-99

er shi yi shi ji de dong fang shi pin
li shi jing

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

zhu he bei jing shi pin xue hui cheng li 20 zhou nian tong he dan wei ( pai ming bu fen xian hou )

..............page:201

Discussion on the Agriculture in Food Industry
Liu Xiliang\ Lu Zhanhui

..............page:170-172

Seasonal Changes of the Contents of Carotenoids and Retinol in Milk
Wang Qiang\ Feijie Lu\ Jianxiang Tai Yashan Han\ Xuguang Qiao \;

..............page:139-141

shi ji zhi jiao tan mo yu mo yu shi pin qian jing hao
zhang chun ling

..............page:196

Development of Low Phenylalanine Peptide Formula Food
Zhou Zhiwei\ Zhang Jiazhi\ Xu Yonghong\ Sheng Dongsheng\ Zhang Qingbo\ Ding Jian\ Lin Changfei \;

..............page:104-108

The Role of Soybean Processing Production in the Food Industry
Sun Junming\ Ding Anlin \;

..............page:166-169

Probing the current nutrition problem
Kong Fanzhi

..............page:191-193

wo guo guo pin chan ye cai hou zeng zhi gong cheng de jian li
ge yi qiang sun ai dong ni yuan ying cai tong yi

..............page:199

Production of Health Food with Soy Bean Meal
Wang Jinbang\ Gao Xuemin \;

..............page:65-67

The Application of Microwave Technology in Furu Production
Li Qicheng\ Zhai Yongling \;

..............page:91-93

wo guo shi pin gong ye de xian zhuang yu fa zhan
chen jian guo

..............page:200

lun shi pin ye de fa zhan qu shi yu nong ye de chan ye hua
wang qun

..............page:28-30

Protective Packing Design of Traditional Food
Sun Rong fang\ QiJinghua \;

..............page:68-70

Petpid-based Protein Hydrolysate and Its Bioactivity
Chen Lijun Cheng Tao\ Luo Chengxiang

..............page:186-190

A New Sweetener Resources-Isomaltooligosaccharide
Chuling Feng \;

..............page:112-114

The Ultrafiltration Technique Applied in the Clarifying Process of Celery Juice
Zhang Xuejie\+1\ Cai Tongyi\+2\ Ni Yuanying\+2\ Sun Runfeng\+3\ Yan Hong\+2 (3.Institute o

..............page:53-56

Bottling Line for Natural Mineral Drinking Water
Zang Jinwu \;

..............page:78-80

A Study on the Anti-aging Effect of Soyasaponin I.Study on Soyasaponin in Life Experiment
Gao Xuemin\ Jin Li\ Wang Jinbang Xu Yanling\ \ \ \ \ \ \ \ Ye Enci \ \

..............page:36-38

shi pin de gong neng
zhang jia cheng

..............page:199

Research of Relation Between Chemical Structure and Its Characteristics of Food Gnms
Song Xiaofei \;

..............page:173-177

Methocl for Determination of Ginsenosides in Health Food
Yang Zuying\ Ma Lan \;

..............page:133-134

From the Present Statu of Chestnut in China Prospect the Relation between the Agriculture and Food Industry
Yang Xiaoyan\ Liu Zhengxia \;

..............page:178-181

Study on the Rare Earth Elements and Food Chain
Gao Junquan

..............page:57-60

Seafood and the Management of Haccp
Wang Cili Yellow Sea Fisheries Research Institute the Academy of Fisheries Seiences of China;Qing Dao 266071) \;

..............page:135-138

China Food Industry Development Should Rely on High-new Technique
Zheng Jialin\ Chen Qin\ Sun xiaohong \;

..............page:159-161

The Microbiology of Guan-nai
Teng Guoxin\ Quan Qingyang\ Wang Yulin\ Sun Liting\ Zhang Zhiwu\ Zhang Liebing $$$$

..............page:42-46

kua shi ji de bei jing shi pin xue hui
cai ling zhang bai le shan

..............page:2-4

guang shi yue bing sheng chan you guan li lun ji ying yong
wu xiao ping huang shao hong

..............page:119-121

shi lun zhi shi jing ji xia shi pin gong ye mo shi
liu tian yin

..............page:152-154

To improve the quality of milk products by popularization of refrigerated milk collecting tank
Wang Junfeng\ Wang Yingwei\ \ \ \ \ \ \ \ Wang Huifeng \ \ \;

..............page:74-77

Study on CA Storage of Chestuat Kernel
Sheng Jiping\ Hu Xiaosong\ Liu Yihe Zhou Rixin\ Li Hui \;

..............page:71-73

nong ye de jin bu yu shi pin gong ye de fa zhan
cai tong yi

..............page:16-19

ying jie zhi shi jing ji si kao shi pin gong ye fa zhan tu jing
liu zuo

..............page:20-23

Application of Microwave Extraction Technique in Food Industry
Duan Shenglin\ Zhang Yaolin\ Xu Jing\ Zhang Jiazhi

..............page:81-83

A Study on the Anti-aging Effect of Soyasaponin Ⅱ.Experiment of Soyasaponin on the Anti-aging Function
Jin Li\ Gao Xuemin\ Wang Jinbang Dong Wenyan

..............page:39-41

Study on Hazard Analysis and Crisis Control Point of Low Salt Instant Preserved Vegetable
Yang Wenyou\ Zhao Honglong\ Zeng Yun\ Yi Hui \;\;

..............page:47-52

Study on the combined state of iron in rich iron soybean powder
Xu Ruixing\ Xu Xiaoyin Xiao Ping \;

..............page:34-35

dui wo guo nong ye chan hou ji shu he nong ye chan ye hua fa zhan ruo gan wen ti de si kao
hu xiao song

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

The Modern Managing Method for Production and Export of High Quality Fruit
Feng Ligeng

..............page:182-185

Nutritions Tablet of Bifidobacteria
Jiang Yueying \;

..............page:94-96

zhong shi da dou dan bai zhi shi pin de ying yang
shen zhi ping

..............page:9-10

How to Make Innovation Plan for Coufectionery Enterprises
Xie Yuan \[Cargill investments LTD;Beijing 100004\] \;

..............page:84-87

Comprehensive Utilization of Animal Bone Food
Liu Yude

..............page:115-118

guo you gao dian qi ye fa zhan zhan lue
gao bo

..............page:24-27

zheng liu jiu yu pei zhi jiu de jian yi jian bie fa tan tao
li jie

..............page:194-195

wen zhou shi yin liao xing ye cun zai de wen ti ji ru he jia qiang xing ye guan li
weng jian ying

..............page:197