Food Science and Technology 2003 Issue 3 chan pin jie shao

..............page:19,30,36,74

..............page:89,94,97,98

"fa ya cao mi chan ye hua xiang mu " zai jing ping shen

..............page:62

Comparative content compare of Genistein in Conventional Soybean product
wang qing zuo ; wang zuo tong ; zhang yi zhu ; gan quan ; zhang li ; liu man xi

..............page:95-96

Review of research progress in citrus medica polysaccharide
chen yu shan ; gong zheng li

..............page:92-94

Extraction of residue of monosodium glutamate protein with water- dissolving method and its functional evaluation
zhu qi ; chen yan

..............page:90-91,94

The effect of high- voltage static electric field on quality of dongzao and beijing 14 peach
wang zuo ; li li te ; dan yang ; ye qing

..............page:85-89

Determination of free fatty acid in chinese bacon by anion exchanger resin and gas chromatography
fu ying hua ; ma chang wei

..............page:82-84

The development of eucommia ulmoides noodles for health protection
zong liu xiang ; kang huai bin ; mao zuo ; xiao qing miao

..............page:80-81

Discussions on some questions in the production of fragrant pear wine
chen ji luan ; feng zuo shan ; hu xiao song

..............page:78-79,89

Study on the factors affecting the quality of yogurt fermented by rice wine
xu yi qing ; zuo zuo hua ; zhao meng

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

Exploitation and using of rice -- Study on using of indica rice in brewing
chen ting deng ; he guo qing ; hu qin ; yan zhong hua

..............page:72-74

Study on producing technology of acidophilus milk carrot
zuo jin shui

..............page:69-71

Processing technology of fermented coix lacryma- jobi yogurt
xiao shao xiang

..............page:66-68

Manufacture of nutritional and hygienical bitter almond acidophilus milk
zhang li hua ; long zhan lin

..............page:63-65

The study of low lactose milk
chang zhong yi ; wang li ; wang hai ping ; gao hong liang

..............page:60-62

Study on produce technology of oil- tea- soup
zhang chi ; xiong biao ; liu xin ping ; zhou da zhai

..............page:57-59

Study on the processing technique of bright kiwi fruit juice
wang an na ; wang zuo

..............page:54-56,59

The productive technology of the seed of Job's tears beverage
yan dong mei ; zhang shou sheng ; teng jian wen ; yu lan

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

The current situation problem and its development countermeasure of green foods industries in China
yang ying song

..............page:1-6

China's time honored brand development depending on technology
yan da jian

..............page:7-8

Study on improving the whiteness of sweet potato starch by inhibiting polyphenol oxidase
luo zhi gang ; jiang shao tong ; pan li jun ; yang lian sheng ; gao qun yu

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

Effect of microwave handling on quality of different beans
yang hui ping ; shen chong zuo ; li wan lin ; xu wen yuan ; xu duo

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

The study of technology controlled by microbe for processing and marketing of minimally proceed vegetable
gao xiang ; wang rui

..............page:16-19

Study on processing technology of persimmon pendant
wei en yu

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

Effects of pasteurization on the shelf- life and keeping- quality of vacuum- packed spiced beef
sun cheng feng ; dai rui tong ; nan qing xian

..............page:21-23，25

Preparation of mushroom flavor sausage
feng yan bo ; song li ; liu yan

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

The experimental research of vacuum pre cooling
sun heng ; zhang jie ; qi zhao gang ; deng dong quan ; xu lie

..............page:26-28

Analysis of energy consumption of frozen- dry foods in processing
zhao cheng gang ; liu su hua

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

Research on Gouda cheese of Holland
tang gao qi ; liu yan xia

..............page:31-32,34

Study on the instant high concentration mint flavor membrane- like food
lin wen ting

..............page:33-34

Discussion on newly promulgated industry standard of confectionery in China
xie hong song

..............page:35-36

Extractive technique and trait of red pigment in amaranth
wu ding ; lu gui hong ; gong li ; zhou jian xin ; yao ming lan

..............page:37-38,51

Study on the scavenging of · OH free radical by caroteniods
qi xiang yang ; chen wei jun ; peng guang hua ; xie xiao hao

..............page:39-41

Research on biologic preservatives for the preservation of fermented soy sauce
li zeng li ; tang ping

..............page:42-44

Application of HACCP in production of apple juice
li hua ; cai shu qing ; li an xia

..............page:45-46,53

Development of fruit- water drink
zhao yan hua ; wang yuan yang

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

Study on the deodorantion of a compound vegetable juice with garlic
ma li hua

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