1007-7871
2007 Issue 2
..............page:49
..............page:48
..............page:46-47
..............page:4,15,18,22,26,29,32,38,47,50-53
..............page:39-45
Use of resins in decolouring pumpkin pectin
WAN Guo-fu
WAN Guo-fu
..............page:36-38
Development of fermented yoghurt of aloe and green tea
HU Yan;ZENG Chao-zhen;LIU Zhi-xiang;HAN Lei
HU Yan;ZENG Chao-zhen;LIU Zhi-xiang;HAN Lei
..............page:33-35
Study on fermented Rosa laevigata Michx and Pyracantha fortuneana health vinegar beverage
LU Bu-shi;LI Xin-she;ZENG Jian-de;ZHANG Ru-xin
LU Bu-shi;LI Xin-she;ZENG Jian-de;ZHANG Ru-xin
..............page:30-32
Research on production of ginger-rice vinegar drink
WANG Lin-shan;LI Ying-hua
WANG Lin-shan;LI Ying-hua
..............page:27-29
Study on technology for enzymatic extraction of pumpkin juice
XU Ya-qin;CUI Chong-shi;XU Ying-yi
XU Ya-qin;CUI Chong-shi;XU Ying-yi
..............page:23-26
Selection of optimum mutagen for Acetobacter
SUN Lin-chao
SUN Lin-chao
..............page:19-22
Preparation of yoghurt with tomato juice
ZHANG Zhong;WANG Hong-bing
ZHANG Zhong;WANG Hong-bing
..............page:16-18
Application of enzymatic treatment to processing of fruit juice
ZHAO Li-li;TIAN Cheng-rui
ZHAO Li-li;TIAN Cheng-rui
..............page:12-15
On status quo of use of phosphate in food and problems concerned
LIU Rui-ping;PEI Qing-run;ZHANG Tie-jun;ZHANG Ke-yi
LIU Rui-ping;PEI Qing-run;ZHANG Tie-jun;ZHANG Ke-yi
..............page:9-11
..............page:5-8
..............page:1-4