Food Science and Technology 2001 Issue 3 Century posison-dioxine

Century posison-dioxine
zhang guo shun ; wang chang kun ; li chun xiang

..............page:71

te bie bao dao

..............page:90

de guo luo xuan shi zha you ji

..............page:19

kai shi ding dan cui hua pian

..............page:22

pm 100 dan gao tian jia ji ( dan gao you )

..............page:22

shi shi chuan di

..............page:72-73

A variety of nutritious polished glutinous rice
liu wen zong ; ke xia

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

The color of food materials and nutrient value, special function
TIAN Xiu-hong

..............page:66-67

Food trace elements and trace elements disease
ZHOU Mei-su;LIN Pei=hua;GUO Dong-long

..............page:64-65,67

The Functional Component of Diet for The Elder With Coronary Arteriosclerosis Heart Disease
LU Fang;LI Lin-sheng

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

Discussion on the regularity of temperature shift during provisions storage in large scale shallow round storehouse
YI Xiao-guang;MENG Xiang-xi;LIANG Wang-nan;LIU Quan-gang

..............page:59-60

Application of circumfluent fumigation on silo and shllow round storehouse
TAO Zi-pei;RU Jun-qi;CUI Li-fang

..............page:57-58,60

Research on the antiseptic property of Ag solution
LI Yong;SU Shi-yan;GAO Miao-lin

..............page:56

Changes of Buckwheat Quality During Storage
XU Bao-Cai;LI Dan;DING Xiao-lin

..............page:53-55,56

Processing technology of 18 litre can of peeled orange segment
HUANG Xiang;FANG Shu-gu

..............page:20,6

Development of Chinese yam product
GUO Da-wei

..............page:18-19

The admission to TWO and the development of food industry of China
WANG Wei

..............page:1-3,9

Experiment on Supercritical Carbon Dioxide Extraction— Fractionation of EPA and DHA
WEN Zhen;YU De-shun;LV Qing

..............page:4-6

Effect of Thermal Treatment on Trypsin Inhibitor Activity of Soybean
HUANG Hui-hua;ZHOU Chun-hui

..............page:7-9

Preparation of rice bran bread
ZHANG Fang;JIANG Zuo-ming;XU Xue-wan;ZHANG Ping

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

Advancement of Studying on The Gel Optical Properties of Vegetable Proteins
CHEN Fu-sheng;LI Li-te;Eizo Tatsumi

..............page:12-13,19

Study on the color protection of the shelled chestnut soft packaged and its processing technology
SHEN Guo-hua;LU Ying;HE Ding-xi

..............page:14-17

Brief comment on the flavoring of instant noodle
WANG Dong-huo;LIAO Guo-hong

..............page:50-52

The Brewing Technology of Carica Papaya Fruit Wine
XIA Xing-zhou;PENG Qiu-sheng;PANG LI-sheng;PENG Ke-dong

..............page:48-49

The Research on Buckwheat Yoghurt Processing Technique
XU Xue-wan;LI Hua-jun;YANG Jian

..............page:46-47

Study on Mixture Starter of Lactic Bacteria and Yeast to Prepare Stirring Fermentation Bean-Milk
JIANG Li-wen;FU Hai-ping

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

Preparation of healthy burdock beverage
HUANG Xiu-jin

..............page:42,49

Study on Technology of Functional Watermelon Vinegary Drink
ZHOU Hong;ZHAI Jin-Lan;YANG Wen-xia;YAN Hai-yan;WANG Li

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

Development of Hawthorn Juicy Tea Compound Beverage
LI Hai-bin

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

Study on the Extraction and Property of Carotenoids from Colendula Officinalis L.Flowers
HU Xiao-dan;XIE Bi-jun

..............page:36-37,35

Study on The Extraction of Corn Yellow by Supercritical Propane
ZHANG Min;FENG Liang;WANG Yu;HU Yun-xiang

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

Using HACCP to avoid microbial pollution during producing ADY
LI Wang-ping;YU Dong-hu;WANG Hong-cheng;DAI Jun

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

Glucose Oxidase and Its Application on Food Industry
WANG Shu-qing;LIU Xiu-hua

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

The developing prospects of oligosaccharides
QIU Wei-fen

..............page:27-29,31

A New Kind of Complex Type Flavoring-the Capsicum Paste With Fragrance
LUO Lin;MA Hai-le;LI Zhi-xi

..............page:25-26,24

Develop a Nutrition and Health Protection Tablet with an Organic of Sweet Taste of Gynostemma Penphyllum(Thunb) Makino
Zheng xao-jiang;LIU Jin-long

..............page:23-24

The Effect of Freezing on the Qualily of Potatoes
ZHAO Yu-sheng

..............page:21-22