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Farm Products Processing
FQ: monthly
AD of Publication: China
Lanuage: English
ISSN: 1671-9646
CN: 14-1310/S
YP: 2002
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Farm Products Processing
2015 -09
Investigation and Analysis of the Launch of Selective System in the Compulsory Course-organic Chemistry BI Hongmei;LIANG Ying;YANG Qing;LI Bin;College of Sciences
Practice and Experience in the Shingle Teaching of Public Elementary Course-organic Chemistry LIANG Ying;ZHENG Wenfeng;BI Hongmei;ZHANG Jinyan;XU Fengying;Science College
Ultrasonic Wave Extraction and Antibacterial Activity of Total Saponins from Corn Silk ZHAO Hongyu;LIU Xiaofei;ZHOU Shenghua;ZHOU Yuhong;Heilongjiang Kanpure Biotechnology Co.
The Improved Preparation Method of 2-Nitro-4-Methylsulfonyl Benzoic Acid and Waste Acid Treatment ZHANG Mingming;CHEN Chunguang;CHEN Xuexi;College of Chemical Engineering
Optimization of Soy Protein Salt Extracting Process Based on Fractional Factorial Design and Central Composite Design LUO Peng;QI Chunli;CHEN Hongli;LIU Yidong;Food College
Teaching Material Construction of Higher Vocational Oil Extraction Technology SHAO Zhenmei;Shandong Business Institute;
Formula of the Low Cholesterol Fermented Sausage ZHANG Na;WAN Boren;CHEN Hongsheng;YU Changqing;College of Food Science
Effects of the Blanching Temperature on the Microbe Activity of Protein in the Process of Mozzarella Cheese Ripening MA Qianying;ZHANG Yibin;LIU Chen;HOU Wei;Tianjin Modern Vocational Technology College;
Enzymatic Hydrolysis Technology for Seed Melon Juice WU Anwen;CHEN Guogang;Food College
Optimization of Fermentation Conditions of Cherry Wine by Response Surface Methodology FAN Zhaojun;Tianjin Modern Vocational Technology College;
Scaled Manufacturing Technique of Fermented Milk Beverage MA Ande;CHEN Yunhui;Vitasoy
Process of Making Black Grains Biscuit GAO Shan;DONG Qi;CAO Longkui;College of Food Science
Technology of Microwave Vacuum Drying about Tissue Culture of Saussurea Medusa Maxim HAN Zhaojun;ZHAO Peng;JIA Kangjie;ZHANG Shuai;XU Wenhua;Shanxi Kangbao Biological Product Co.
Geographical Origin Traceability of Rice with Appearance Index and Physicochemical Index LV Haifeng;QIAN Lili;ZHANG Dongjie;College of Food Science
Culture Characteristic Comparison of Five Rhizopus from Koji LIU Guixiang;GOU Yihui;HU Xianzhi;Suzhou Polytechnic Institute of Agriculture;
Composition Analysis on Two Kinds of Buckwheat Tea and Tartary Buckwheat ZENG Miao;ZHANG Ling;FU Tianhua;Aba Teachers' College;The Institue of Tibetan and Qiang National Medicine;
The Design of 6KQS-4 Type Coffee Bean Pneumatic Conveying System FANG Weishan;NIU Xianwei;YANG Yunfu;WANG Huazhun;TANG Ruixue;Yunnan Agricultural Machinery Research Institute;
Teaching Reform in Instrumental Analysis of Food Science LIU Mei;College of Food Engineering and Nutritional Science
Important Curriculum of Introduction to Food Safety Elective Courses LIU Huamin;College of Food Science Technology
The Application of PBL in Practice Teaching of Functional Food Design and Evaluation ZHANG Weimin;HU Xiaoping;WANG Liling;College of Food Science
Method of Improving Teaching Effect of Course Design for Food Factory Design WANG Xia;LIU Haijun;HU Yaguang;YANG Hongzhi;College of Food Science
Innovation of Food Instrumental Analysis Technology Experimental Teaching for Food Specialty in Higher Vocational Education LI Guixia;ZHAO Qiang;YUAN Lei;YU Haiyang;Shandong Business Institute;
Problems and Countermeasures of Graduation Practice in Food Science and Engineering in Application-oriented University FAN Lu;LU Jingjing;XU Qin;HE Lichao;ZHENG Yan;College of Food & Biology Science and Technology
Practical Teaching Mode of the Food Engineering with“School-enterprise Cooperation,Internally and Externally” LI Dan;ZHAI Aihua;LIU Yuanyang;Food College
POD Activity Change of Several Gardening Plants under Formaldehyde Stress LIU Hao;School of Bioengineering
The New Mountain Potato Excavator Design YU Yao;CHEN Yuyi;Mountain Agricultural Machinery Research Institute of Guizhou;
Construction Course System of Agricultural Products Processing and Storage Surrounding the Professional Characteristics ZHENG Xiaoji;LI Kaixiong;CHEN Jiluan;Food College
Effect of Bacillus Subtilis CF-3 on Controlling Litchi Colletotrichum Gloeosporioides and Its Physiochemical Mechanism PEI Wei;DAI Yanyun;Shanghai Institute of Quality Inspection and Technical Research;
Heat Pump Drying Characteristics and Dynamics Model of Peanut WANG Anjian;GAO Shuaiping;TIAN Guangrui;LIU Li'na;Institute of Agricultural Products Processing
Basic Ingredients and Nutritional Assessment of Bachu Mushroom CHEN Xia;WANG Jing;LI Hongmin;Food Quality Supervision and Testing Center of Ministry of Agriculture
Application of Group Discussion Teaching Method in Public Elective Course in School of Higher Professional Technology SHI Wentian;Jiangsu Food & Pharmaceutical Science College;
2015 Issues:  [02] [01] [03] [04] [06] [05] [08] [07] [09] [10] [11] [14] [13] [16] [15] [17] [18] [20] [19] [23] [24]
More Issues:   [2002]   [2003]   [2004]   [2005]   [2006]   [2007]   [2008]   [2009]   [2010]   [2011]   [2012]   [2013]   [2016]   [2017]
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