Food Science and Technology 2003 Issue 9 hei bai guang gao

hei bai guang gao

..............page:目次前1-4,24,62,91,97-110

shang mao ji hui

..............page:96

ji shu zhuan rang

..............page:27,59

shi shi chuan di

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

shi pin ke ji 2001 nian de ying xiang yin zi you jiao da zeng chang

..............page:13

2004 nian qi kan zheng ding qi shi

..............page:62,92-94

xin ji shu hao chan pin

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

zhan wang zhong guo mian zhi pin xing ye de wei lai

..............page:2

Introduction of bioactive peptides produced during the processing of dairy products
li yun song ; xia yuan jun ; gong jun

..............page:86-88

Research on protein calcium
zeng yong qing

..............page:84-85,83

Study on coating preservation of marrow squash
wang xiao ying ; yang xiao bo ; xie zuo zuo

..............page:82-83

Study on sea buckthorns and wild grape wine
guo cheng yu ; liu de yu ; chen song ; guo qing feng

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

Technology research on nutritional & healthy yogurt of kiwi fruit and chinese date juice
yuan ya hong ; yue tian li ; gao zhen peng

..............page:76-79

Study on the rationality of manufacturing folic acid beverage
wu zhou he ; wu chuan mao ; chen xiong

..............page:74-75,79

Study on the browning factors of juice tinned
ma li hua

..............page:72-73,79

Application of multiple lactics cultures in the yogurt production and selection of the stabilizer
cai yun sheng ; liu li ; pan yuan zhong

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

Study on the antioxidative effect of staghorn sumae's ear
hu ying fen

..............page:66-68,81

Application and mechanism investigation of fat substitute in whip topping
yao huai zhi ; yao hui yuan ; tu qing rong

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

Preparation of the low-molecular-weight of CM-chitosan
gao zhong liang ; wang hai qing ; xing ai hua ; liu yan

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

Crush maize auto-control system base on Quantum system
luo chang jie ; xu meng

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

The fermented tendency of spontaneously fermentation analysis for traditional soybean paste
gong han kun ; wang hai ou

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

Discussion on chocolate and national standard in China
xie hong song

..............page:52-53,71

Processing of jelly of premna microphylla turcz
shao wei ; tang ming ; xiong ze ; li ai hua

..............page:50-51

The nutrition of seed of job's tears and its development and application in food
liu yue hao

..............page:47-49

Soft packaging processing research for barbecued pork
jiang li ; li yan ping

..............page:45-46,51

The nutritive effect of the tuna and its processing development
li gui fen ; le jian sheng

..............page:41-44

The development of preserved quail egg-sausage
wei jian chun ; yuan yu chao ; ma ke

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

Study on the technological conditions of toasted vinegar eggs
qiao xiu hong ; li qing ping ; zhao gui ling ; wang xiang dong

..............page:36-37

Structural changes of myofibrils of fermented meat products during fermentation
li zong jun ; jiang han hu ; li luo ming ; yang yu ping

..............page:33-35

Development of papaya preserves
deng yao zuo

..............page:31-32

Study on method for drying thin layer day-lily by microwave and hot air
yang da wei ; xia yan bin

..............page:28-30,32

zou xiang cheng shu zou xiang cheng gong 2002 nian zhong guo mian zhi pin chan ye de xian zhuang fen xi
meng su he

..............page:3-6

zhong guo mian zhi pin xing ye guang rong bang

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

zhong guo de mian zhi pin ye shi yi ge kuai su cheng chang de " chao yang chan ye "
pan zuo lei

..............page:1

Status and development for production of active dry yeast in China
dong jia wu ; li xue song

..............page:7-10,13

Study on moon cakes flour wheat
qi bing jian

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

Study on activity of crude calpains of mutton skeletal muscle under hydrostatic high-pressure processing
bai yan hong ; de li ge er sang ; yang gong ming

..............page:14-15,18

Study on the composition of allicin by supercritical CO2
zhou hai bin ; sun jun she

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

Biological activities of bovine glycomacropeptide
wu jiang ; pang guang chang ; ling xue ping

..............page:19-21,24

Study on high performance crosslinked carboxymethyl starch
liu da sheng

..............page:22-24

Progress on the application of microorganism in vegetable's processing field
zhu jun ling ; lu zhi

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