Science and Technology of Food Industry 2005 Issue 8 Study and application of HACCP system on dry cured goose

Study and application of HACCP system on dry cured goose
kuang yi feng ; xu wei min ; xu xing lian ; zhou guang hong ; rong yuan de ; chang sheng

..............page:150-152,146

Synthesis of a new bitterness blocker adenosine 5'-monophosphate sodium salt
wang san yong ; li chun rong ; zhuang jun zuo ; xie zhi qiao

..............page:149,156

Study on the stability of Berberis heteropoda pigment
a bu du la a ba si ; ai he mai ti jiang ai hai ti ; duo li kun mai mai ti yu su fu

..............page:147-148

Effect of temperature and package on storage quality of winter jujube fruits
ji hua ; zhang hai xin ; guan jun feng ; li li mei ; feng yun xiao

..............page:153-156

Study on lysozyme coating in preservation of Chinese bayberry
wu xiao ying ; chen hui ying ; lin ying

..............page:157-158,160

The analysis of Se content in processing residue and soymilk made from soybean rich-in selenium
tang qiao yu ; zhou yi feng ; zhou da zhai

..............page:159-160

Analysis of nutrients of Coprinus comaus(Mull.ExFr.) Gray
wu qiao feng ; liu jing juan ; chen jing ; zeng xiao yan

..............page:161-162,165

Optimization of safflower oil fatty acid monoglyceride synthesis using central composite design
liu shao you ; zhen wei jun ; li zhen jiang

..............page:144-146

Extraction of melanin from Osmanthus fragrans' seeds and its' stability
liang min ; pan ying ming ; tang ming ming ; zhang ye ; wang gang

..............page:141-143

Application of microwave-drying in the production of the heat-response powder essence
Xu Haoqin

..............page:139-140

The new packaging technologies for keeping freshness of fruits and vegetables
guo run lan ; zhang bing yun

..............page:137-138,140

Development and study of Lateolabrax japonicus meat by enzymatic hydrolysis into amino acids
Lin Xuanxian

..............page:135-136

Production of corn pollen bread through two-step fermentation
he yu tang ; lv yan fang ; liu xue fei ; bai feng zuo

..............page:120-121

Industrialized preparation of phosvitin from egg yolk
pi zuo zhen ; yue xi qing

..............page:118-120

The comprehensive utilization of used brewer's yeast
zhao peng ; zhang chun yan ; li zheng ; xu chun ying

..............page:115-117

Study on edible film made from phytic acid modified starch
wang hai ying ; zeng xiao bo ; wu mou cheng

..............page:73-75

Study on the effect of metal ions on the amylase activity in malting barley
zhang chun ling ; zhao chang xin ; dong liang ; zhang fan ; shao guo zhuang

..............page:75-77,81

Preparation of dried live Bacillus natto
zhong qing ping ; wang fa xiang ; liu jia chang ; zhong shi qing

..............page:78-81

Study on the transparency of succinyl starch easter
xia feng qing ; zuo ying long ; bian xi liang

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

Studies on production conditions and some properties of laccase from Pleurotus eryngii
liu min ; li juan ; jia le

..............page:67-69,72

The estimation of endogenous antioxidative activity of beer by analysis of DPPH radical scavenging capacity
yan min ; li qi ; gu guo xian

..............page:82-83,87

Studies on gelling properties of pork salt-soluble protein
zhao chun qing ; li ji hong ; peng zeng qi

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

The influence of heating method on the quality of extrusion ice cream
ni zhi guang ; zhang yan zuo ; wang ya zuo

..............page:88-89

Preliminary study on the fermentation of Lycium barbarum polysaccharides with Ganoderma lucidum to produce a polysaccharide composite
zhang zuo ; wang hong xun ; zhang jing li ; zhang xiao zuo

..............page:90-91,94

Studies on the extraction conditions and precipitating properties of Pleurotus ostreatus polysaccharides
cheng chao ; li wei

..............page:92-94

Development of a pine nut milk
chen xiao ping ; wang ping

..............page:95-97

Development of a skin whitening capsule from Kojic Acid
yang zhen sheng ; shao jin liang ; xie hou yong ; zhang yu song

..............page:97-98

Study on processing technology of persimmon juice beverage with pulp
Chen Zhenlin

..............page:99-101

Preparation of low-sugar preservered Conodopsis lanceolata
du feng hua ; wang jing ; tian lan ying ; wang li

..............page:102-103,106

The optimization of submerged fermentation medium for agrocybe aegirit
deng chao ; zuo min chen

..............page:104-106

Production of rice bran oil by supercritical CO2 fluid(SCF-CO2) extraction from rice bran
Wang Wenxia

..............page:107-109,112

Fermentation of a beverage from Ginkgo biloba leaf
lu hong mei ; zhang yi ming

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

Processing of homogenized formula foods
wang zuo ; li yun zuo

..............page:113-115

wo guo shi wu yu ying yang zheng ce de fa zhan jian jie
yin wen zuo ; zheng wei dong ; zhang hua dong

..............page:12-16

dui zhong guo leng dong leng cang shi pin gong ye fa zhan de si kao
meng su he

..............page:7-10

Studies on screening of strain for SCP fermentation with waste water from monosodium glutamate industry
Yun Jianmin

..............page:64-66

Optimization of millard reaction conditions under microwave heating
chen yan yun ; hu zhuo yan ; yu xiao lin ; zhang guo quan

..............page:61-63,66

Study on the desalination of amino acid solution by electrodialysis
zhao zuo ; feng zuo

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

The evaluation of ultrafiltration of sodium caseinate hydrolysate based on HPSEC
xu zuo ; zhao mou ming ; lin wei feng ; yang xiao quan

..............page:54-56,60

Study on natural inhibitors of α-glucosidase
ma qing yi ; chen chun tao ; shi guo qing ; zhou xiao ying ; lin yi zuo

..............page:51-53

Microbial changes in low salt preserved ham during processing
liu yang ; cui jian yun ; ren fa zheng ; li ping lan ; luo

..............page:49-50,53

zi xun zong heng

..............page:40-44

ke ji zhu dao yong xu jing ying
hong fang xiang liao ( kun shan ) you xian gong si

..............page:36-37

chuang xin cai hui ying -- fang hang zhou lin an jing xin hua gong chang wang yong chao chang chang

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

cheng xin wei ben ke ji wei xian -- fang hu nan you te er sheng hua you xian gong si shen jian xin zong jing li

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

xie shou gong chuang shi nian hui huang -- duo mi nuo pen ma ji shu you xian gong si shi zhou nian qing

..............page:28-29

qi ye wen hua shi qi ye he xin jia zhi guan de ti xian

..............page:22-26

fei fa jiao xing dou zhi pin chan pin zhi liang guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:20

lv cha chan pin zhi liang guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:18

Separation and determination of peptides in soybean protein hydrolysate by microwave assisted enzymatic hydrolysis by high-performance capillary electrophoresis
chen jun zhi ; zhang hai ping ; gu ling ; chen li hong

..............page:163-165

Determination of auramine O in legume-food by high performance liquid chromatography-diode array detector
luo mei zhong ; li bi fang ; he xiao qing

..............page:166-167,170

Study on the condition for 2-aminobutance derivation during its quantification in fruit and vegetables
ji shu juan ; he xiao zuo ; li xue ming ; zhang sheng wei

..............page:168-170

Analysis of Vc in vegetables by Folin B spectrophotometry
zuo jia hui ; zhang da hai ; jiang chao jun ; jia li hong ; yang zuo ; wang zhen zuo ; meng qing fan

..............page:171-172

Analysis of the volatile compounds by headspace from cavity of muskmelons(cv.‘Yindi’)
jiang yu mei ; bi yang ; zhou xiao ping ; liang zuo ; zhou wei

..............page:173-175,179

The rapid detection of Escherichia Coli
fu li na ; liu ning ; huo gui cheng

..............page:176-179

Preparation of low salinity ,boneless and massive ham
du yan ; li xing min ; huo xiao na ; liang feng ; zuo wen jie ; an zuo

..............page:132-134

Extraction of wheat germ globulin
zhou xian qing ; zhang yu rong ; zhou yu zhen ; bian ke ; guo zheng xiang ; hu chun feng ; zhang yu mei

..............page:128-131

Ultrasonic assisted extraction of active components from cassia obtusifolia L
wang qin ; jiang lin ; huang yan wen ; wen qi biao

..............page:126-127,131

Application of soymilk in western-style ham-sausages
zhang kong hai ; wu bin

..............page:124-125

Processing of a long-rooted mushroom walnut milk drink
yang sheng ao ; li jian xin ; tian song lin ; jiang ming

..............page:122-123,125

Research on the structure and function of the dietary fiber with atomic force microscope
zhu jie ; sun run guang

..............page:180-182,185

The quality chain of hop products
Hu Fei

..............page:183-185

Research advances in buckwheat protein
mi hong wei ; yang xiao quan

..............page:186-189

Summary of classification,function and application of chitosanase
wu xiao zong ; wang sui lou ; hao li hua

..............page:189-192

2005 nian shi pin zhan lan hui yu gao

..............page:288