Science and Technology of Food Industry 2003 Issue 8 Study on the stability of a turbid tomato beverage

Study on the stability of a turbid tomato beverage
qi xiang yang ; peng guang hua ; chen wei jun

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

Study on preservation of snap bean in vacuum package
chen wen liang ; hong bo zuo ; wang zhuan ; zhang min

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

Study on the new technology of beef jerky production
ran xu ; liu xue wen ; wang wen xian

..............page:52-53

Processing of fermented whey beverage during cheese manufacturing
liu yong

..............page:54-57

Study on the oral liquids with sallow thorn oil
guo cheng yu

..............page:57-58

Study on ceramic filtration of black tea
zhang yuan zhi ; ou yang xiao jiang

..............page:45-46

Storage of Xanthomonas Capesbris onto agar slant
zhang guo pei ; zhang cha ; zhang shao hua ; liu xue zhen

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

Domestication of brewer yeast with high diacetyl concentration wort
zhang xiu li ; tang xiao da ; liu jin wen ; liu yue ying ; wei wen ling ; dai yu cong ; lin ying hui

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

na shi me ping jia zhuan ji yin shi pin
qi li

..............page:1-2

shi shi shi pin yao pin fang xin gong cheng , que bao min zhong jian kang an quan

..............page:3

xie tong zuo zhan , xing cheng he li , que bao shi pin an quan fang xin
zheng zuo zuo

..............page:4

qiang hua nai fen chan pin zhi liang ming xian ti gao
chan pin zhi liang jian du si ; guo jia zhi liang jian du jian yan jian yi zong ju

..............page:5-6

bai sha tang chan pin zhi liang ba cheng he ge
chan pin zhi liang jian du si ; guo jia zhi liang jian du jian yan jian yi zong ju

..............page:6-7

wo guo shi pin xing ye tui xing haccp shi zai bi xing
sun shu xia

..............page:8-9

yi ji shu chuang xin , gao su gao xiao ling xian -- xi de le ye tai shi pin su liao bao zhuang de jiao yue chi fang an

..............page:10-11

wo guo ru ye shi chang fa zhan qian jing guang kuo
qi li

..............page:12

guo jia biao zhun hua guan li wei yuan hui zhi ding nong chan pin zhi liang biao zhun fa zhan gui hua

..............page:13

3c chan pin shi chang fu gai lv da 90%

..............page:13

lin de xia men cha che you xian gong si cheng li 10 zhou nian

..............page:13

ri ben kai fa chu te xiao yin pin

..............page:13

zhong xiao shi pin qi ye chan pin zhi liang you dai ti gao

..............page:14

guo wai ke xue jia dui wei sheng su de yan jiu you you xin fa xian

..............page:14

ou meng zheng shi tong guo xin de zhuan ji yin chan pin tiao li

..............page:14

ming nian yuan dan wu lei shi pin bi xu tie biao shang shi

..............page:15

di san ci guo jia wei sheng fu wu diao cha jiang qi dong

..............page:15

xi men zi " zi dong hua zhi guang " quan qiu xun zhan lie che (exider) ji jiang lai dao zhong guo

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

bei jing wan wei lian he ke ji you xian gong si cheng wei guo ji pin pai zhuan ye dai li shang

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

Space breeding of Streptomyces sp. WZFF. L-M1 through being loaded in shenzhou 4 spacecraft
wang zuo ; liu xin zheng ; wang liang ; wang zhuo wei

..............page:17-20

A study on the stability of frozen bread dough
deng rui jun ; xu rong xiong ; chen fang ; qu hai yan

..............page:21-23,20

Study on the hydrolysis of casein
lv gui shan ; jiang zhan mei ; zhou wen hong ; huo gui cheng

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

Modification of functional properties of soybean proteinisolate by subtilisin
zhang hong ; huang jian shao ; wang yun ; chen shan yun

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

Extraction of soluble components from Bangia fusco-purpurea by different methods
tian biao ; ke su xiao

..............page:30-32

Cream forming during instant tea processing and its effect on solubility
huang jian an ; liu zhong hua ; fu dong he ; shi zhao peng ; wang kun bo

..............page:32-34

Improvement of stability of a sweet potato drink
zhou li yan ; kang wei min ; liu shao jun

..............page:35-37

Study on the adsorption of Pb2+ by spherical mycelia of Aspergillus oryzae
liang zhi ; zhou feng

..............page:37-39

A study on extraction of polysaccharide from spirulina platensis with water bath assisted by microwave
yang wen jie ; huang hui hua ; li lin ; zhang hai rong

..............page:40-42

Soy sauce production with used brewer yeast from brewery
li kui

..............page:59-61

Development and processing technology of a chocolate lactic-acid milk beverage
huang jian chu ; li chong gao

..............page:61-63

Study on the processing technique of glossy ganoderma tea-milk
li yuan zhi ; zhao ling hua ; duan han ying

..............page:64-65

Brewing technique of red wine from watermelon
guo yuan he

..............page:65-66

Study on processing technology of Chinese seedless Wampee iuice drink
xu yu juan ; xiao geng sheng ; chen wei dong ; liu xue ming ; wu ji jun ; shao jin hua

..............page:67,95

Processing of ice cream with strawberry puree
cai jin xing ; liu xiu feng ; chen li jin ; zhang li juan

..............page:68-69,72

Study on the application of antioxidants in inhibiting the off flavor during soymilk production
ou yi qun ; ren da yong ; tang shu ze

..............page:70-72

Natural preservatives extraction and their application in soy sauce
wu zhou he ; xu yan ; wu chuan mao

..............page:73-74,77

Stability study of zinic in different states in zinic enriched salt
li dao rong ; qian jiang

..............page:75-77

Characteristic fruit flavors and their formulation
wang qiu an ; liao tou gen ; dan yang

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

The separation of red monascus pigments by resin
lian xi jun ; wang chang lu ; gu xiao bo ; li zuo ; gao bo

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

Microencapsulated flavor powder
meng hong chang ; qin ming li ; fan jun hao ; li chun sheng

..............page:84-86

Xylitol and its function
you xin

..............page:87-88

Upgrade of domestic milk products by application of AA
wang shan ying

..............page:89-90

Application of HACCP in quality control of instant noodle
li meng qin ; ai zhi lu ; zhang jian ; zhang ping an ; zhao qiu yan

..............page:91-92

Functional factors in colostrums and immunological milk
lao tai cai ; wang shi chang

..............page:93-95

A method to quantify the content of orange juice in drinks by buffer capacity analysis
wu ji jun ; xiao geng sheng ; chen wei dong ; liu xue ming ; chen zhi yi ; li sheng feng ; zou yu xiao

..............page:96-97

Source of DHA and its reasonable application
zhang yi ming

..............page:98-100

The application of Non-thermal sterilization technology in food industry
chen yu

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

Comparison of food sanitation laws between China and Japan
liang jin ; cao zeng shu ; li jie

..............page:104-105

The separation and application of food flavour substances
liao jin song ; zhang shui hua

..............page:106-108

A new method to calculate labor force demand in food factory design
zhang yong feng ; guo yuan xin

..............page:108-109,112

Advances in the research of bifidus factor
sun ji lu ; jia ying min ; tian hong tao ; li ying jun

..............page:110-112