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《Farm Products Processing》 2015-18
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The Study of Black Galic Presewed Fruit

DONG Yan;YANG Qingli;JI Yanru;LIU Yufeng;Daqing Branch of Heilongjiang Acadary of Sciences;  
In this study black galic cloves that made in Daqing branch of Heilongjing academy of sciences are used as raw materials. The key technology of saccharification and drying that effect black galic preserved fruit quality is researched and to screen the optimal production technology of black galic preserved fruit.
【CateGory Index】: TS255.41
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【Citations】
Chinese Journal Full-text Database 4 Hits
1 Zhang Yi-ting1,Wang Tong-yang2 (1.College of Continuing Education of Heze University,Heze274030,China) (2. Department of Biology of Heze University,Heze274030,China);Processing Technology of Low Sugar Preserved Persimmon[J];Guangzhou Food Science and Technology;2005-03
2 SUN Hai-tao,WANG Heng-yue(Research Center of Changbai Mountain Food Engineering,Department of Pharmaceutics and Food Science,Tonghua Normal University,Tonghua 134000,China);Study on Processing Technology of Preserved Physalis[J];Modern Food Science and Technology;2012-12
3 Zhang Lifang (Jiangsu Food Science College,Huaian,Jiangsu 223003,China);Processing Technology of Low Sugar Preserevd White Gourd[J];Academic Periodical of Farm Products Processing;2006-11
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 ZHANG Hong HUANG Jian-shao (Department of Biology,Changde Teachers University, Changde Hunan,415000);RESEARCH AND PRODUCTION OF A SERIES OF BITTER MELON PRODUCTS[J];Journal of Changde Teachers University;2000-04
2 SUN Hai-tao,WANG Heng-yue(Research Center of Changbai Mountain Food Engineering,Department of Pharmaceutics and Food Science,Tonghua Normal University,Tonghua 134000,China);Study on Processing Technology of Preserved Physalis[J];Modern Food Science and Technology;2012-12
3 XIONG Xin-jian;LU Jian-xin;LI Dan;CHEN Yuan-yuan;ZHANG Zhong-xin;REN Guang-yue;Logistics Group Catering Company,He'nan University of Science and Technology;College of Food & Bioengineering,He'nan University of Science and Technology;;Application and Processing Technology of Black Garlic[J];Academic Periodical of Farm Products Processing;2014-11
4 ZHANG Wei;ZHOU Xihang;LI Xiaoyun;Staff Room of Food Qiqihar Institute of Engineering;;Study on Preserved Fruit Producing Technique of Custard Apple[J];Agricultural Science & Technology and Equipment;2014-11
5 Zhang Hong Huang Jian - Shao (Department of Biology, Changde Teachers University, Changde Hunan, 415003);Research and Production of Series Products in Bitter Melon[J];Shanxi Food Industry;2001-01
6 Li Pei-shuang,Liu Xue-wen,Wang Yi,Luo Wei Department of Food Science and Engineering,Sichuan University(Chengdu 610065);Development of Low-sugar Preserved Wine Bubble Apple-jujube[J];The Food Industry;2010-04
7 Zhou Hongbo et al;Study on the salination technology of Japan Qian Nian number two eggplant[J];Science and Technology of Food Industry;2002-11
8 YAN Hai-yan,LIU Ya,WANG Qing-Ling,GONG Jian-Ying (School of Food Engineering,Shihezi University, Shihezi 832003, Xinjiang, China);STUDY ON MANUFACTURING OF BITTER GOURD[J];Food Research and Development;2006-10
9 L Ming-sheng1, XU Xing-quan2, WANG Shu-jun1, FANG Yao-wei1, WU Hui-fang1 (1.Huaihai Institute Technology School of Foodstuff Technology,Lianyungang 222005,Jiangsu,China;2.Agriculture Science Academy of Lianyungang,Lianyungang 222006,Jiangsu,China);Optimization of Vacuuming Sugar Infusion Processing Technological Conditions of Low-sugar Preserved Fruit of Smallanthus Sonchifolius[J];Food Research and Development;2010-02
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【Secondary Citations】
Chinese Journal Full-text Database 8 Hits
1 Zhang Yi-ting1,Wang Tong-yang2 (1.College of Continuing Education of Heze University,Heze274030,China) (2. Department of Biology of Heze University,Heze274030,China);Processing Technology of Low Sugar Preserved Persimmon[J];Guangzhou Food Science and Technology;2005-03
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7 LI Bin,MENG Xian-jun,LIU Hui,SUN Ying-ying,YAN Ting-cai(Shenyang Agriculture University,College of Food,Shenyang 110161,Liaoning,China);RESEARCHING ON PROCESSING TECHNIQUE FOR RASPBERRY PRESERVES OF LOW SUGAR[J];Food Research and Development;2009-09
8 WANG Shan-shan1,SUN Ai-dong1,LI Shu-yan2 (1Beijing Forest University,Beijing 100083;2Agricultural University,college of Food Science and Nutritional Engineering,Beijing 100083);Advancement of Health Function of Blueberry and Its Utilization[J];Food and Nutrition in China;2010-06
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