Food Science and Technology 2001 Issue 4 shi shi chuan di

shi shi chuan di

..............page:28,69-71

shuang bei xiao neng de tango ka fei zheng liu ji

..............page:60

"jing zhi niu you sheng chan ji shu

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

"shui jing pi zhi zuo ji shu

..............page:17

How to write the English summary of food scientific paper
chen de chang ; peng zeng qi ; li chang wen ; zhang jia cheng

..............page:67-68

How to write the English summary of food scientific paper
zeng kai hong ; ming jian ; zeng kai fang

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

The structure and function of fungal polysaccharide
lv fang ; li lin sheng

..............page:63-64,62

The functional component of diet for the elder with coronary arteriosclerosis heart disease
li ci li ; duan shan hai ; liao ping

..............page:61-62

The application of ultrasonic and smearing membrane on protecting beanstalk fresh
wang jing yu

..............page:58-60

The rapid analysis of proteins and sugar content in soybean milk powder by using NIR
chen wei jun ; wei yi min ; ou yang shao zuo ; zhang guo quan

..............page:55-57

The NIR technique and its application on food industry
qian yin chuan

..............page:51-54

The instant noodle
wang zuo

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

The general situation of Chinese flour trade and its developing trends(l)
zhang chun hong ; guan yan ming ; zhang zhao jun ; wu lan

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

The application of modified starches acting as fat replacers on ice-cream
dong hong wei ; fan chun yun

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

Market prospects of functional beer and developing idea
yu xin ; wang de pei ; huang jin ping

..............page:45-46,48

Preparation of cynostemma pentaphyllum makino tea beverage
zhu zhu

..............page:43-44

Preparation of balsam pear juice healthy beverage
yao ai dong ; luo xiao zuo ; he jian

..............page:41-42

Producing technology of maltose syrup from rice fragments
chen lian wen ; liu jing lan ; shi jian hua

..............page:39-40

Study on extraction and stability of pigment in black glutinous maize
wu sheng fang ; gu xiao hong ; zhang zuo ; tang jian

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

The functional property of lecithin and its application
yuan xiang hua ; cai miao yan ; guo zuo yuan ; li lin

..............page:33-35,38

Controlled release technology of food additives
zhang shou wen

..............page:29-32

How to select and use bread additives correctly
huang ming hui ; yang jin ping

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

Processing technology of peanut with some savor
li han song

..............page:26-27,25

Quality control of beef product exported to Korea
yao xiao min ; sun xiang jun ; huang shi

..............page:23-25

Study on bacteriostasis effect of aloe
cai jin hua

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

Current situation of Japanese fruit packaging
wang ming li

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

Processing technology of deep-frozen glutinous maize grain
sun pei long ; zhou zhi miao ; sun zuo zuo ; zhang hui xiong

..............page:18-20

Preparation of new kinds of bean curd
chen gong ; li qing fang ; zhang li li ; zhang ming rong ; qian yu xiu

..............page:16-17

Study on the cake making by homely microwave oven
meng xiang he ; duan shan hai ; wang xiao zhong

..............page:13-15

Study on the enzymic hydrolysis of beef
wu yan hua ; liu wen li ; li zuo ; cai tong yi

..............page:11-12

The effects of aromas on apple juice by transformed membrane
ge yi qiang ; ni yuan ying ; cai tong yi

..............page:8-10,7

Study on the microencapsulated natural vitamin E
guo xin zhu ; ning zheng xiang

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

The research advance in perilla oil－a new healthful oil
sun jun ; cao zhong

..............page:4-5

Stable treatment of rice bran by microwave heating
huang sheng ming

..............page:1-3