Food Science and Technology 2002 Issue 12 Making Food Additives from Soybean Residue

Making Food Additives from Soybean Residue
gao jin yan ; chen hong bing

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

The Study of Resveratrol Preparations and Determinations
wang qing hua ; lv zhen yue

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

Study on Efficacy of Multi - Healthy Liquid from Three kinds of Epiphyte (1)
che zhen ming

..............page:69-70

Ferment Food and Health
wang jun gao

..............page:71-72,70

The Analysis of Milk Marketing Tactics of China (Ⅱ)
zhang zuo jie ; an yu fa ; zhang jin long

..............page:73-74

flexipan bu zhan guo cai liao he you li ti gan de di mo

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

quan guo shi pin xing ye qi ye ming lu guang pan jian jie

..............page:82

shi shi chuan di

..............page:20，75-76

2002 nian zong mu ci

..............page:77-80

Current Status and Development Trend of Deep- frozen Boiled Dumpling
wang xiang yang

..............page:40-41,45

Improving Experiment of Flour Used in Instant Noodle(Ⅱ)
jia zhi guang

..............page:64,68

Study on Processing Natural Beverage from Rhizoma Polygonti and Orange
zhang rui yu

..............page:61-63,58

Study on Hawthom-Aloe Juice Compound Beverage
li run guo ; chen ge

..............page:59-60,66

Effects of Pectic Enzymes and Glutin on Clarifying Water Chestnut Juice
liu jin jie ; chen cong gui ; zhang li ; zhao xue dong

..............page:56-58

Study on Application of Vegetable Pectin in Sausage
zhou ya jun ; liu wei ; zhang ai zuo ; wang shu jie

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

Study on the Boil - Resisting Agent of Com Starch Vermicelli
wan xin ; an liang

..............page:52-53,58

Study on Extraction of Natural Protein Pigment from Bangia Fusco- Purpurea
zheng jiang ; wang wen xing ; huang shui ying

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

Application of Horizontal Packaging Equipment in Frozen Food Industry
li fu guo

..............page:48-48,39

Approach on the Vacuum Freeze- Drying Process of Oyster
xie guo shan ; wang li ye

..............page:46-47,39

Time- Temperature Indicators in Cold Chain of Food
gu xue lian ; xiao hong hai ; su shu qiang ; hua ze zuo

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

Formation of Ice Crystal in Ice Cream
zou chun lei

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

Development of Freezing and Cold - Storage Type of Flour Snack Recuperating Foods
chen jian guo

..............page:36-39

Application of HACCP Quality Control System in Vacuum Frozen Dry Food
zhu chun zuo

..............page:31-35

Present Status of Frozen and Cold- Storage Food Industry in China and Its Development Tactics
lu xiang hua

..............page:29-30

Preparation of Nutritional Meal of Germinate Barley
chen hai hua ; dong hai zhou

..............page:28-28，35

Development of Acom Bean Jelly
zhong xi yang ; zhang jing qiang

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

Effect of the Pressure and Temperature of Homogenization on Quality of Pumpkin - Powder
zhou xian han ; cheng jie shun ; dong xian ping

..............page:24-25，23

New Trends in Tomato Processing
chen wei ; xu bao cai

..............page:21-23

Application of HACCP System to Production of Moon Cake
jiang wei qiang ; ou shi yi

..............page:19-20

Study on Paste Properties of Quercus Variabilis Starch
xie tao ; xie bi xia

..............page:16-18

Study on Application Technology of Supercritical Fluid Extraction
liao jin song ; guo yong

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

Transgenic Foods and Detection Method
xu man ni ; zhao jian yang ; li shu guang ; cheng guo xiang

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

Prospering enterprise by science and technology cultivating its core competition (2)
an hui gu jing gong jiu gu fen you xian gong si

..............page:4，3

Elementary Introducing Development Focus of Synthetical Products from Com and Its Starch
you xin

..............page:5-9

Study on Immobilization of Papain by Chitosan Encapsulation Method
huang ze yuan

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