Food Science and Technology 2002 Issue 8 hei bai guang gao

hei bai guang gao

..............page:目次前1-3,84-91

shi shi chuan di

..............page:78-82

chan pin jie shao

..............page:70

ji shu zhuan rang

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

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

..............page:84

yong yu kong qi jing hua de bio-screen(r) sheng wu lv jun qi
fa guo ke ji xin wen chu (ftpo)

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

Ananalysis of suppply logistics distribution of food retailing
hu yong

..............page:75-77

The function of oils and fats in feedstuff and its using problem
he jian

..............page:71-74

The nutritional estimation of mycoprotein and its aplication in food
zhao li ; wang su ya ; zhong rui min

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

The role of inhibiting mold of starch sour liquid and the application in sweet potato
liu shao jun ; li han chen ; zhao xi yan ; jia wen lun

..............page:66-67,65

Problem and development suggestion related to controlled atmospere storage and fresh-keeping industry
tong jun mao ; li ying biao ; tang ming xiang

..............page:64-65

Present condition and comparison of production technology of noodle in China and Japan
chen jian guo

..............page:60-63

Preparation of rhodioia purity water
yu hua ; he zhi li

..............page:58-59

Study on development of ice cream with clausena lansium and black seame
qiu hua

..............page:56-57,63

The Product of Corn Acetous Milk
peng ling

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

Preparation for Health Mixing Yoghurt with Asparagus
bo chun wen

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

The Development of Fe- fortified Milk
li wei ping ; qin cui xia

..............page:48-50

Influence of Emulsion Stabilizer on Stability of Batata Milk
cao kai guang

..............page:46-47,53

Development of health beverage with leaves of the bark of eucommia and gingko
li ji hong ; fan tian hou

..............page:45-45,50

Preparation of Healthy Beverage from Jujube Juice and Tea Fungus
du qing ping ; yuan bao hong

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

Development of Health Sunflower Seed Drink
li yan hui ; zheng feng rong ; lv hong ying

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

Develoing chinese name beer
wang zuo

..............page:38-40

Influence of Additive on the Staling of Bread
song xian liang ; wen qi biao ; chen ling

..............page:35-37,42

Influence of Temperature and Ph Value on Inhibitory Activity of nisin
jiang zuo ; gao feng ; zhou guang hong

..............page:33-34,32

Study on the Methods of Sucralose Decolorization
wei yi ; su zuo ; zhang ying ; liao jing yang ; guo lin

..............page:30-32

Preparation of starch octenylsucciniate
zheng mao qiang ; zhang yan ping ; lu yun xia

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

Study on the Manufacture of Salty Soybeans Fermented with Maple- leaf Juice and an Analysis of its Functions
wei yu fang

..............page:26-27,32

The Preliminary Study on Appling Xanthan Gum at the Chinese Cuisine(Ⅰ)
yan hong ; chen yun chuan ; yuan xin yu

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

The Review on Functional Factors in Insects and Exploitation Prospect of Functional Food
liu gao qiang ; wei mei cai

..............page:21-22,25

The Production Technology of Puffed Food with Irish Potato
wang fang an ; niu zai xing ; zeng wen hui ; tong hai jun ; li yong ; wang wei

..............page:19-20,18

The production methods of soybean protein isolate with rapid dissolving character
zhao min sheng

..............page:17-18

The production technology of sticky rice fruit and its quality control
xie jian hua ; pang jie ; chen yi nan

..............page:14-16

Discussing the production technique of biscuit with tea flavor
wu su ping

..............page:12-13

The Application of Biotechnology in Food Flavour Materials Producing
qi jun ru ; su jing ru ; peng zhi ying

..............page:9-11

Study on Thermal Dehydration and Quality Protertion of Biomaterials
jiang ai li ; liu de chen ; sun li qin

..............page:6-8

Making the strong brand on the base of new technique and making a process at the drastic market competition
wang chao pu tao niang jiu you xian gong si

..............page:5,4

Implementing the simulating tactics with creativity at food corporation
cao yu hua ; kong ling hui

..............page:3-4

Food package of the new century with time(1)
wang run ru

..............page:1-2