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Farm Products Processing
FQ: 月刊
AD of Publication: 山西省太原市
Lanuage: 中文;
ISSN: 1671-9646
CN: 14-1310/S
YP: 2002
Url: 山西省农机化研究院;山西省农产品加工装备技术管理站;山西省农业产业化协会
Recommended Journals
Farm Products Processing
2015 -05
Catalog
The Influence of Microwave Drying Characteristics of Ginger Whole Powder LIU Shaojun;WU Jianmin;FAN Zixuan;CAO Jun;College of Food Sciense and Technology,Heibei Normal University;Qinhuangdao Food Cosmetics Inspection Team;
Preparation of Folium Isatidis Soaked Wine LIU Zhiming;WU Haizhou;GENG Chanjuan;LI Xiaotong;Foodstuff College,Heilongjiang Bayi Agricultural University;
Study on the Rice Paper LIU Tianyi;CHEN Fenglian;LIU Linlin;WEI Xueming;ZHANG Guang;SHI Yan'guo;College of Food Science and Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Province;
Formula Making Ice Cream Containing Rose and Lemon CHEN Debin;WANG Degang;SONG Lin;LI Xin;Shenyang Deshi Group Co.,Ltd.;LNTV;
Antibacterial Action of Aompound Extract from Garlic and Balsam Pear CHANG Chao;QIN Dan;Food Science and Technology College,Hu'nan Agricultural University;
Hydrolysis Conditions of α-amylase Enzyme Gingko Wine LI Dianxin;DAI Yuanwei;SU Xin'guo;Guangdong Vocational College of Science and Trade;Guangdong Food and Drug Vocational College;
Optimization of Double-enzymatic Preparation of Dietary Fiber from Lotus Seed Pot GONG Chao;KONG Ping;SUN Jie;WANG Hongxun;YI Yang;College of Food Science and Engineering,Wuhan Polytechnic University;
Critical Technology of Black Soybean Beverage Processing ZHANG Shouyu;ZHOU Jingqi;GAO Yuanjun;Department of Cooking Food,He'nan Polytechnic;Luohe Vocational College of Food;Department of Food and Biology Engineering,Zhengzhou Institute of Light Industry;
Sterilization of Chicken Broth in Retort Pouch LIANG Fengqing;LI Biansheng;College of Light Industry and Food Sciences,South China University of Technology;
Formula Technology of Instant Fruit Slice Prepared with Oat and Strawberry ZHANG Jia'ni;YU Youwei;WANG Yulu;College of Food Science,Shanxi Normal University;
The Application of Microwave Sterilization in Tomato Products HU Xizhen;YANG Yuxin;Xinjiang Central Asia Food Research and Development Center Co.,Ltd.;
Quality Changes of Fresh Cut Lotus Root during Modified Atmosphere Packaging Storage YU Jingfen;LING Jian'gang;CHEN Shuying;SHANG Haitao;KANG Mengli;Agricultural Process Institute,Ningbo Institute of Agricultural Sciences;
Effect of Different Glazing Technologies to the Glazing Quality of Food Package LI Liping;SONG Shuhong;Department of Light Industry Engineering,He'nan Light Industry College;
Investigation and Analysis of the Qualily of Smoke-cured Bacon Produced in the West of Hu'nan LUO Qingwen;ZHOU Hui;LIU Chengguo;LOU Aihua;ZHONG Yiru;College of Food Science and Engineering,Hu'nan Agricultural University;
The Research Status of Zizyphus jujube Variety Qualities and Drying Process GENG Ran;LU Wei;WANG Mingkong;Cofco Womai Co.,Ltd.;
Research Progress on Candied Fruit Preservation Technology YANG Chenlong;ZHANG Hui;CAI Chenggang;SHA Ruyi;LIU Xia;College of Biological and Environmental Engineering,Zhejiang Shuren University;School of Biological and Chemical Engineering,Zhejiang University of Science and Technology;College of Chemistry and Life Sciences,Zhejiang Normal University;
The Course Teaching of Student Main Body's Role Transitions:Taking Food Microbiology Technique Course as Examples WAN Guofu;JIAO Yunpeng;School of Food and Nutrition Engineering,Jiangsu Food and Pharmaceutical Science College;
Preliminary Study of Food Talent Education Pattern in Ordinary Institutions of Higher Learning XU Huiyan;Department of Xueqian Education Five·Department of Life Sciences and Technology,Shaanxi Xueqian Normal University;
Innovation and Practice of Teaching on Food Experiment Design and Statistics Analysis LI Chao;College of Food Engineering,Xuzhou Institute of Technology;
The Exploration of Food Chemistry and the Experimental Teaching Reform WANG Guoze;SHA Na;YOU Xinyong;FU Wenju;WANG Lei;School of Mathematical Physics and Biology Engineering,Inner Mongolia University of Science and Technology;
Application of Wechat on the Teaching of Food Technology Experiment HAN Bing;HAN Xue;LI Cili;ZHANG Gensheng;DONG Jisheng;College of Food Engineering,Harbin University of Commerce;
Application of Problem Based Learning in Food Material Teaching ZHANG Lei;LIU Hongdong;College of Life Sciences,Chongqing Normal University;Research of Institute for New Materials Technology,Chongqing University of Arts and Sciences;
Optimization of Course Knowledge System and Practice for Food Immunology XU Chengjian;ZHENG Xiaoji;LU Shiling;WANG Qingling;LI Yingbiao;ZHU Lili;School of Food Sciences,Shihezi University;
Application of Fragmentized Micro-resource in Dairy Production Technology Course Teaching LI Xiteng;SHAO Hu;School of Food and Nutritional Engineering,Jiangsu Food & Pharmaceutical Science College;
Effect of Different Drying Methods on the Quality of Radix Rehmanniae GE Junmiao;ZHANG Zhongxin;XU Dan;ZHANG Haixing;ZHU Qiuxia;College of Food and Bioengineering,He'nan University of Science and Technology;
The Effect of Physiological and Biochemical Characters of Dioscorea alata L. in Different Storage Conditions ZHENG Yuzhong;ZHENG Li;YE Jingpeng;CHEN Guihao;ZHANG Zhenxia;Hanshan Normal University;
The Food Value of Enoki Mushroom WANG Zehua;Shuozhou Vocational Technical College;
Biological Characteristics and Development Prospect of Antarctic Krill LIU Li;Center of Technology,Dalian Fisheries Group Company;
Student Factors Affecting Bilingual Teaching and Corresponding Improving Measures HUO Nairui;JIANG Junbing;HAO Lin;LIU Yan;JIA Liyan;YANG Lirong;College of Animal Science,Shanxi Agricultural University;Office of Teaching Affairs,Shanxi Agricultural University;College of Food Science and Engineering,Shanxi Agricultural University;
Ways of Improving the Innovative Capability of Undergraduates LIU Liu;LIU Meihui;ZHANG Runguang;FU Xizhe;College of Food Engineering and Nutritional Science,Shaanxi Normal University;
Teaching Reform of Graduation Thesis for the Higher Vocational Colleges in the New Period ZHANG Xiaoyu;LI Jianxin;YAO Hong;YANG Lianzhi;CHENG Liying;College of Chemical and Food Engineer,Zhongzhou University;
Four Level Teaching Method of Training in the Curriculum FANG Aili;ZHOU Yanli;LIU Guanghui;Luohe Vocational College of Food;
Thinking of Vocational Training Room Construction & Management of Higher Vocational Colleges SHI Wentian;Jiangsu Food & Pharmaceutical Science College,Jiangsu Engineering Research & Department Center for Food Processing;
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