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《Guangzhou Food Science and Technology》 2001-04
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The development on compound Fruit-vinegar Beverage of Apricot and Russian Olive

Zhang Bin  
This paper introduces a high-grade health beneficial drink---compound fruit-vinegar with rich apricot and Russian olive flavor, which made by apricot and Russian Olive through liquid fermentation (alcoholic fermentation and acetic acid fermentation) .
【CateGory Index】: TS275
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【Co-references】
Chinese Journal Full-text Database 4 Hits
1 GU Yan (Department of Surgery,Zhongshan Hospital of Shanghai Medical University,Shanghai 200032,China);The insulin like growth factor 1 and parenteral nutrition[J];PARENTERAL & ENTERAL NUTRITION;2000-02
2 Zhangbin et al (Institute of Agricultural Engineering,Tarim University of Agricultural Reclamation, Alar Xinjiang 843300);The Development of Compond Low - alcohol Fruit - vinegar Beverage on Peach and Apricot[J];Guangzhou Food Science and Technology;2002-03
3 Shao Wei 1 Tang Ming 1 Liu Shiling 2 (Institute of Biotechnology,Three Gorges University 1 ,Yichang 443003Institute of Microorganism 2 ,Yichang 443001);Development and nutrient analysis o f mushroom fermented healthy protec tion vinegar beverage[J];Jiangsu Condiment and Subsidiary Food;2002-04
4 Xu Li Chen Bin(Jiangsu University of Science and Technology);APPLICATION OF NEARINFRARED TECHNOLOGY IN FOODS AND AGRICULTURAL PRODUCTS[J];Transactions of The Chinese Society of Agricultural Machinery;1997-S1
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