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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 -12
Analysis Yield Mortierella Arachidonic Acid Analysis and Sequencing of Differentially Expressed Genes JIANG Nan;YU Changqing;Heilongjiang Bayi Agricultural University;
Simultaneous Detection of 8 Illegal Added Anti-impotence Medicines in Anti-fatigue Health Care Products by HPLC-MS/MS LONG Lingyun;LI Tao;DENG Yongqi;YIN Shuai;LI Wenli;Hu'nan Institute for Food and Drug Control;
Influence Factors Research of Determination of Glucomannan Content in the Konjac Powder WAHG Hairui;XU Hanqi;ZENG Yu;Comprehensive Technology Center of Suzhou Entry and Exit Inspection and Quarantine Bureau,Suzhou Word Standard Testing Technology Co., Ltd.;
Preliminary Research on the Extracting Technique of Polysaccharide from the Foot Body of Lentinula edodes PANG Shexia;SONG Shuhong;He'nan School of Light Industry;
Research Progress on Function and Preparation of Bioactive Peptides ZHANG Kaiping;SU Shilin;LIU Yanli;MA Bo;HUANG Bin;College of Agricultural and Food Engineering, Baise University;
Advances in the Production of Hyaluronic Acid Fermentation CHEN Shan;ZHANG Le;Huang Yanling;Tianjin Modern Vocational Technology College;
The Response Surface Method Optimization Chickpeas Process Conditions and Study of Water Soluble and Water Imbibition SHEN Dan;MENG Jiao;CAO Longkui;College of Food, Heilongjiang Bayi Agricultural University;
The Discussion of Alcohol Content and Total Acid of the Production Impact in Shanxi Aged Vinegar WU Guangming;Shanxi Province Institute of Biology;
The Rheological Properties of Juice GUO Tongtong;GAO Xin;FU Xiaoting;XU Jiachao;College of Food Science and Engineering, Ocean University of China;
Single Factor Influence of Different Proportion of Gas Packing for Stored Rice Quality ZHAI Aihua;XU Bingzheng;CUI Mingyu;College of Food, Heilongjiang Bayi Agricultural University;
Study on Fabrication Process of Traditional Rice Noodles with Plant Ash ZHAO Ying;YE Liya;LIU Jianhua;HE Rongjun;College of Food Science and Tecnology, Zhejiang University of Technology;China Tobacco Zhejiang Industrial Co., Ltd.;
Parameters of Jujube Lactic Acid Bacteria Beverage Processing ZHU Yilin;ZHANG Haisheng;XU Shan;ZHAO Huanxia;YANG Shufang;Food Engineering and Nutrition Science College, Shaanxi Normal University;
Chestnut Milk Beverage Processing and Formulation Research WANG Siwen;QU Di;WEN Liankui;Food Science and Engineering, Jilin Agricultural University;
Extraction Processing of Red Pigment from Peanut Skin HOU Lili;CHEN Honghai;MA Jinfeng;Department of Food Engineering, Jilin Business and Technology College;Changchun Institute of Equipment and Technology;
Fermentation Technology of Tizi Wine DU Sen;GAO Yurong;College of Food, Heilongjiang Bayi Agricultural University;
Research on Fermentation Technology of Persimmon Health Vinegar XU Huiyan;Department of Life Sciences and Technology, Shaanxi Xueqian Normal University;
Research on Green of Garlic Puree and Process of Inhibit JIANG Guangjun;LEI Guowei;LIU Xu;WANG Haihong;MA Longchuan;Jinxiang County Instituti of Garlic;
Research Progress of Several Kinds Treatment Technology on the Coarse Grain MIN Zhaoyong;WANG Yaxin;SHI Yuzhong;SUN Junliang;School of Food Science, He'nan Institute of Science and Technology;He'nan Province Engineering Laboratory of Advanced Utilization of Grain Resource;
Dietary Fiber Baked Dough Properties and Baking Quality of Profiles LIU Liyuan;TANG Haishan;College of Food Science, Northeast Agricultural University;
Experimental Teaching in Food Technology of Application-Oriented Undergraduate Education DONG Zeng;DUAN Hong;CHEN Jun;ZHANG Xingtao;WANG Cong;GAO Guizhen;School of Food and Biological Engineering, Suzhou University;
Exploration and Practice of Teaching Model in Bilingual Teaching of Introduction to Food Science GE Yonghong;LI Canying;Research Institute of Food Science, Chemical Engineering and Food Safety, Bohai University;
Design the Training Project Basing on the Professional Standard:Taking the Course Food Nutrition and Health as an Example MA Liping;WANG Ermao;Guangdong Food and Drug Vocational College;
Correlation Analysis of Wheat Grain Length, Width and Weight LIU Hao;WANG Huazhong;WANG Lihui;LV Chunhui;Tianjin Modern Vocational Technology College;
Nutritional Assessment of Protein from H. erinaceus Fruit Bodies Harvested at Different Developmental Stages LI Qiaozhen;WU Di;CHEN Mingjie;LI Yu;SONG Xiaoxia;ZHOU Feng;LI Zhengpeng;YANG Yan;National Engineering Research Center for Edible Fungi Biotechnology and Engineering, Key Laboratory of Applied Mycological Resources and Utilization, Ministry of Agriculture, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Research Center of Natural Medicinal Resources, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences;
Determination of Flavone Content in Seabuckthorn ZHAO Zhiyong;WANG Dongjian;CHEN Qiling;Zhang Xianhui;Xin Jiang Academy of Agriculture and Reclamation Science;
The Reform Way of the Practical Courses of Animal Products Processing in Bijie Vocational and Technical College HUANG Yan;XU Yi;CHEN Honglan;AN Yuhong;Bijie Vocational and Technical College;
Study on Anti-fatigue Effects of a Amino Beverage Added Peptide MA Xiaowei;LIN Xiaohui;ZHENG Zhijun;DU Bing;Institute of Food,South China Agricaltural Uniersity;Fujian KANG ZHI WEI Co., Ltd.;
Research of Microwave Assisted Extraction Technology for Polyphenol from Inonotus obliquus DONG Qi;GAO Shan;CAO Long Kui;College of Food, Heilongjiang Bayi Agricultural University;
Research Advances of Ginkgo Polysaccharide XIN Yan;CHENG Limin;FU Hongyan;General Administration of Quality Supervision of Jidong County;Key Laboratory of Dairy Science (KLDS) , Ministry of Education, Northeast Agricultural University;East University of Heilongjiang;
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