Food Science and Technology 2000 Issue 5 quan xin wang zhan , tou fa guo mei shi zhe suo hao

quan xin wang zhan , tou fa guo mei shi zhe suo hao
fa guo ke ji xin wen chu (ftpo)

..............page:61

yin yu zhong wai de rou yan pi
wang zhi zuo

..............page:63

Food Science Information Sources and Their Application on the Internet
SUN Cai-xia;JIAO Yan-ping

..............page:56-59

yang xue bu xu hua sang zuo
chen qing fu

..............page:55

Broad prospects of developing leaves food market
YUAN Cui -liu

..............page:54-55

Nutritive significance of biological transfer
QI Cui-hua

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

Study on the kinetic change of surface color of tomato fruits during post-harvest storage
WANG Lin;YING Tie-jin

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

Preparation of new type of brown alga vermicelli
LI Xiu-juan

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

Brief comment on new processing technology of noodle by hot-blast drying
CHEN Ji-liang

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

Preparation of beverage with glycyrrhiza and chrysanthemum
HUAGN Ze-yuna

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

Development and research of compound fermented beverage of fruit juice
KONG Jin;YE Meng-tao;XU Ke-yong;GAO Han;FENG Wei-hua

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

Study on the Stability of Fruit Juice Milk
CHEN Zheng-hong;ZHENG Bo-qiang;CHEN Gan

..............page:40-41

Study on Strengthening Extraction of Glycyrrhizic Acid by Ultrasound Field
ZHAO Qian;LI Bing-tao;LIU Xin;LI Yan

..............page:38-39

The Further Processing of Lactose and the Production of Functional Qligasaccharides
JIANG Shi-qiong

..............page:36-37,39

The function of Inulin and its application in the field of food industry
CHEN Xiao -ming;ZHU Tai -hai

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

Application of Yeast Extract in Prepared Meat Products
LIAO Guo-hong;ZHAO Jian-fei

..............page:32-33

The application of chitin /chitosan and its derivatives in the field of food industry
DONG Yan-ming;RUAN Yong-hong;QIU Wei-bi;WU Yu-song;WAGN Mian;XU Cong-yi

..............page:28-31

Preparation of nonsugar bubble gum
CHEN Xiong;QIAO Xin;WU Chuan-mao

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

Preparation of sausage with mashed bone
FAN Jiang-ping;LU Zhao-fen;XIAO Rong;HUANG Qi-chao;LIN Qian

..............page:26-27

Study on Extracting Technology of Tenebrio Molitor Protein
JI Xian-ling;GAI Ying-ping

..............page:24-25

Processign technology of freeze -drying Chinese yam
YU Shi-fen

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

The Application of Hurdle Technology in Quality Control of Minimally Processed Fruits and Vegetables
ZHAO You-xing;YU Zhi-fang;LI Ning

..............page:20-22

The nutrition role of dietary nucleotdes to babies and its application in milk substitute
WU Xiao-bing;LE Guo -wei;SHI Yong -hui

..............page:17-19,25

Research of making cake with expanded flour
ZHAO Xi-shan

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

Covalent Conjugate of Proteins and Polysaccharides
ZHONG Fang;MA Jian-Guo;WANG Zhang;XU Shi-ying

..............page:12-15

The development of electroosmotic dewatering and its application research
xia bin ; li li te ; li xiu qu ; chen yi ying san

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

The application of microencapsulation in bifidobacteria
CAO Yong-mei;XU Shi-ying

..............page:8-9,11

xian gan shu dian fen de gong ye hua sheng chan
guan da an

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

mi kang you jing lian xin ji shu
liu jun hai

..............page:4-5,7

ji xie an quan ren zheng ji qi fa zhan -- shi pin yu bao zhuang ji xie an quan ren zheng de yi yi ji cheng xu
xu zi fen

..............page:1-3,23