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《SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY》 1998-03
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Research and production of apple chips

Liu Yan  
Apple chips are a sort of snack which developed in 1990s.The processing technical,the technical point and the quality requirements of the apple chips with theory and practice were introduced.
【CateGory Index】: TS255.42
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【Co-references】
Chinese Journal Full-text Database 6 Hits
1 LI Xing guo (Dept.of Packing and Food Engineering of Sichuan University of Science and Technology Chengdu 610039);Analysis of Dipping Technology of Fruit and Vegetable Chips[J];SICHUAN UNIVERSITY OF SCIENCE AND TECHNOLOGY;2000-02
2 FAN Liu-ping1,WANG Wei-qin2,SUN Jin-cai2,LI Jin-wei1,DONG Ke1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Haitong Food Group Co.,Ltd.,Cixi 315300,China);Effects of pretreatment on the quality of vacuum fried horsebean[J];Science and Technology of Food Industry;2008-07
3 SONG Xian-ju,ZHANG Min,FAN Liu-ping(Key Laboratory of Food Science and Safety,Ministry of Education,Jiangnan University,Wuxi 214122,China);Production of Low Oil Content Potato Chips by Vacuum Microwave-Vacuum Frying-Vacuum Microwave Dehydration Process[J];Food Science;2009-08
4 FAN You-bing1,2,ZHANG Min1,2,ZHOU Xiang3,CAI Jin-long3,DING Zhan-sheng1,2(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China ;3.Jiangsu Jinglong Marine Industry Development Co.Ltd.,Dafeng 224145,China);Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying[J];Food Science;2009-12
5 ZHANG Qun1,3,ZHANG Min1,2,FAN Liu-ping1,2,LI Zhong-qiu1(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;3.Library of Jiangnan University,Wuxi 214122);The Effects of Color-preservation Technology on the Quality of Vacuum Fried Potato Chips[J];Journal of Food Science and Biotechnology;2008-01
6 Wang Zhimin, Zhang Guodong, Chen Baolin Sichuan Institute of Industry;Study on Moistureproof and Reducing Oil Uptake of Vacuum Fried Apple Slices[J];Journal of Chinese Institute of Food Science and Technology;1999-01
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