Food Science and Technology 2003 Issue 6 shi shi chuan di

shi shi chuan di

..............page:55,57,62,95-96

hua long ji tuan yi shi ji xing dong wei kang ji " fei dian " zuo gong xian

..............page:76

nian chan 5000 dun jiao mu chou ti wu sheng chan xian jian cheng

..............page:24

Physiological function studies on sweet potato
cheng ke wei ; xu shi ying ; wang zuo

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

Experimental study on the strengthening bone density effect of Wahaha smooth drink
ma qing ; chen shi liang

..............page:89-91

Development and utilization of the roselle resource
li sheng feng ; liu xue ming ; zhu zhi wei ; huang ru qiang ; wu ji jun ; chen zhi yi

..............page:86-88,91

Study on enzymatic hydrolysis of protein in squid skin
huang guang rong ; jiang jia xin ; ying yue yue

..............page:84-85,94

Enzyme technology used in food
yi zuo zuo ; liu jun hong

..............page:1-2,13

Production technics and application exploitation of mulriple denaturalization starch
he xian yong ; sun li ji ; liu jun fa

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

Study on the decolour mechanism and technological optimization of ozone dealing with the waste liquid of molasses alcohol
li jian bin

..............page:5-7

Study on the new technology of total circle of yeast in brewing--The deodorization of brewer's yeast extract
chen ting deng ; chen kai hong

..............page:8-10

Research of alpha amylase hydrolyzed wheat germ protein to product wheat germ protein
xin zhi hong ; wu shou yi ; ma hai le ; he shao hua

..............page:11-13

Preparation of nutritions instant porridge
kong ling hui ; yuan lin

..............page:14-14,19

Study on low-sugar preserved burdock
liu jie ; zhang ke

..............page:15-17

Gelation behaviour of konjac glucomannan
huang long

..............page:38-41,45

The ultrafiltration separation of mandarin orange juice
zhong hai yan ; yuan lie jiang ; li zhong hai ; wang xiong

..............page:42-45

Manufacture of kefir added by dietary fiber and aloe
xue sheng ping

..............page:46-47,49

Development of KiWi wine ice-cream
zou dong hui ; dong jun

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

Study on vinegar-brewing with apple squeezing risdue
wang zhen bin ; ma xiao zuo ; yu cui fang ; sun ping ; tian feng

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

Analysis and consider of competitive state in China instant noodle market
chen zhen jie

..............page:53-55

Succession of machinery produced noodle in China
shen lan bin

..............page:56-57

Review on production status and quality control of long-life noodles
lu zhan hui

..............page:58-62

The HACCP on the snack noodles safety production
ma yan

..............page:63-65,73

Development of study on the relationships between noodle quality and wheat flour components
zhang shao bing ; lu qi yu ; lv yan hong

..............page:66-69

The improvement of the noodle properties
cai jian ; wang zuo

..............page:70-73

The production technology for the noodle from the flesh of fish and full of iodine
luo deng hong

..............page:74-76

A high performance liquid chromatographic method for the determination of L-leucine
zhang can li

..............page:77-78,81

Application of the reaction system:oxidation of ethyl orange by potassium chlorate for the determination of the trace amounts of formaldehyde in the water-swollen squid
feng qi li

..............page:79-81

Sugar changes in refrigerated sweet corn
zuo shang wu

..............page:82-83,91

The nutrition and processing technique of canned beans
li li

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

Study on the processing technology of hams are inoculated by manual work
huang zhan wang ; tang kai jie ; xu ming sheng ; jiang yan ; wu shao fu

..............page:20-22

Use nonadhesive cassava starch to produce infant foods
zhao jun ; wei qun

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

The function of yeast extract and the application in foods
dong jia wu ; yang zi zhong

..............page:25-27

Vacuum freeze-dried food with a bright future in the market
kong fan zhen

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

Character and application of sweeteners in ice cream
cai yun sheng

..............page:30-34

Investigation of modification of lecithin by hydroxychlorid as biologic surfactant to cholesterin microemulsions
peng yi ming ; jiang zuo xiao ; song ling zuo

..............page:35-37