China Dairy Industry 2007 Issue 3 zhong guo ru pin gong ye za zhi zhai yao xie zuo yao qiu

Home | Survey | Payment| Talks & Presentations | Job Opportunities

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

China Dairy Industry
1001-2230
2007 Issue 3

zhong guo ru pin gong ye za zhi zhai yao xie zuo yao qiu

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

zhong guo ru pin gong ye za zhi zheng gao qi shi

..............page:59

shen qie huai nian jing ai de lao shi jin shi lin
zhang he ping

..............page:64

si ren yi shi feng gu chang cun shen qie huai nian jin shi lin xian sheng
liu peng

..............page:63

guo li suan ru yin liao kai fa de shi chang ji yu
wan jian xiao ; chen wen bao

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

Analysis between the filling machine of tetra pak with SIG combibloc
WANG Wen-lei;LUO Ya-zhou;LU Yong-qiang

..............page:56-59

Affecting the production quality factors and the controlling methods
WANG Xi-mei

..............page:53-55,62

Methods for preventing the contamination of bacteriophage in the processing of fermented yogurt
XIA Shi-ren;PENG Bin;OU Guo-bing;TONG Gang-ping

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

Measurement the dissociative glycine of the milk drink and the dairy product with ICS
DAI Jun;WANG Juan;GAO Qiu-ju;XIU Li-hua;SONG Yong-jian;GUO Wei-wei

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

Origin and levels of benzoic acid in fermented dairy products
WU Li-li

..............page:43-46

Measurement method and progress on meltability of cheese
WU Han;LIU Huai-wei;LI Xiao-dong

..............page:40-42

Review on machinery equipments used for the processing of hard cheese
ZHANG Bi-jian;WU Rong-rong;SHEN Yong-xian;ZHANG Bo-lin

..............page:32-39,49

Development on chocolate-flavored milk
YAN Cheng

..............page:29-31

Study on the fermentation feature and recombination of isolated kefir functional starter cultures
ZENG You-ming;ZENG Wen-bing;FENG Si-liang;DING Quan-shui

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

Isolation and purification of lactoperoxidase in bovine milk
XIAO Lan;LI Cheng;XIN Song-lin

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

Impacts of pH on physicochemical and functional properties of Pizza cheese
SHEN Si-hua;CHANG Zhi-yong;ZHANG Ying;ZHAO Zheng

..............page:20-22,46

Effect of manufacturing parameters of spray drying on ratio of powder to slurry of cheese powder
CHEN Li-shui;LUO Hong-xia;REN Fa-zheng;CHEN Li-jun;ZHAO Sheng-juan

..............page:17-19,31

Transmission electron microscopic observations of the Lactobacillus bulgaricus during super-concentrated incubation
LI Xia;LIU Shang-jun;GAO Xue-jun;YUAN Xiao-han

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

Screening of the starter cultures of weak postacidification in yoghourt
XU Cheng-yong;WU Hao;ZHENG Si-cong;SU Yong-hong;ZHU GE Jian;GUO Ben-heng

..............page:12-13,16

Mathematical optimization for energy consumption during freeze-drying of yoghourt
LUO Rui-ming;ZHOU Guang-hong;QIAO Xiao-ling

..............page:8-11

Preliminary study on acinar model of mice mammary gland
QI Bang-ruo;LI Qing-zhang

..............page:4-7