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Food Research and Development
FQ: 半月
AD of Publication: 天津市
Lanuage: 中文;
ISSN: 1005-6521
CN: 12-1231/TS
YP: 1980
Url: 天津食品研究所;天津市食品工业生产力促进中心
Recommended Journals
Food Research and Development
2005 -01
Catalog
ULTRASONIC TECHNOLOGY APPLICATION AND IN FOOD PROCESSING RECENT ADVANCES ZHAO Xubo DONG Wenbin YU Qin WANG Shunmin,College of Life Science and Engineering,Shaanxi University of Science and Technology,Xianyang,71208
THE DEVELOPMENT OF ATTENUATED STARTERS TO ACCELERATE RIPENING OF CHEESE DANG Yali ZHANG FuxinDepartment of Food Engineering,Shanxi Normal University,Xi'an,710062
APPLICATION OF ARTIFICIAL NEURAL NETWORKS IN FOOD INDUSTRY LI Lin ZHAO Mouming ZHANG Li1. College of Food and Biotechnology,South China University of Tech.,Guangzhou,5106402. College ofElectronics and Communications,SCUT,Guangzhou,510640
THINK AND ADVICE ABOUT FOOD SAFETY XU Xiangyin,Zhejiang Tian-zhi-Ran Food Co.,Ltd, Hanzhou,310015ZHANG Yanping,Dept. of Biochemistry,Zhejiang University of Science and Technology,Hangzhou
RESEARCH ADVANCE OF THC ANTIBIOTIE SUBSTANCE FROM MONASCUS AND CITRININ ZOU Yu HOU HongmanCollege of Biology and Food Engineering,Dalian Institute of Light Industry,Dalian,116034
THE DEVELOPMENT IN FUNCTION RESEARCH OF TEAPOLYPHENOL ZHU Gui-qin LI Jian-ke
PROCEEDING IN USE OF THE INULIN HU xianli,DONG wenbin,ZHENG dan,YANG zhaoyan(The science and technology of shanxi university,xianyang shanxi,712081)
MEAT QUALITY AND ITS RELATED TARGETS ZHANG YingHua
THE RESEARCH OF SOYBEAN FOOD NUTRITION VALUE BY CONTRAST WITH MEAT EGG MILK DING Xiaolin,School of Chemistry and Chemical Engineering,Shanxi University,Taiyuan,030006
EFFECTS OF CHITOSAN ON YIELD AND QUALITIES OF MUNG BEAN SPROUT ZHAO Xirong1 LI Qiang21. School of Food Science and Technology,Southern Yangtze University,Wuxi,2140362. Department of Agriculture and Food Engineering,Huaiyin Institute of Technology,Huai'an,214036
STUDY THE EFFECTS OF RAW MATERIAL ON JINHUA HAM SHE Xingjun TONG QunyiFood School,Southern Yangtze University,Wuxi,214036
INCREASED PRODUCTION OF BACTERIAL CELLULOSE BY ADDITION ETHANOL GOU Jinxia QI Xiangjun HE Xiaoxian ZHANG WenCollege of Life Science and Engineering,Shaanxi University of Science & Technology,Xianyang,712081
STUDY ON ACTIVITY AND ISOZYMES OF PPO?POD?CAT IN WAX GOURD AFTER POSTHARVEST YUAN HainaDept. of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou,310012
EFFECTS OF ENZYME ON INTERNAL QUALITY OF TOBACCO LEAVES RUAN Xiangwen,Ren Ping,CHEN WeifengInstitute of Enzyme Engineering,Shaanxi Academy of Sciences,Xi'an,710600
STUDY ON EXTRACTING PECTIN FROM PUMPKIN PEEL BY THE WAY OF SALTING OUT KONG Jin LI Xinzheng CHANG Jingling JIN ZhigaoHennan Science Technology College,Xinxiang,453003
APPLICATION OF MICROWAVE RADIATION TECHNIQUE ON PLANT MATERIALS XANTHOPHYLL EXTRACTINGLI Jian-ying1 SHI Jun3,Fundamental Department,Tianjin Agricultural College,300384Deng Yu2,College of Chemistry and Industry,Tianjin University of Science & Technology,300222
STUDY ON EXTRACTION PROCESS OF SWEET POTATO GLYCOPROTEIN ZHAO Mei DING Xiaolin,Food School,Southern Yangtze University,Wuxi,214036
RESEARCH ON OPTIMUM EXTRACTION PROCESS OF GINKGO BILOBA L FLAVONOIDS GAO Han SUN Junliang KONG Jin ZHANG Hao,Henan College of Science and Technology,Xinxiang 453003Jiang Guosheng,Qixian Agrtculture Office,Henan,457000
OPTIMIZE THE EXTRACTION TECHNOLOGY OF PROTEIN AND POLYSACCHARIDE FROM PORPHYRA YEZOENSIS XIAO Haifang MA Haile,College of Biology and Environmental Engineering,Jiangsu University,Zhenjiang,212013
STUDY ON PROCESSING METHODS OF ONE KIND OF FUNCTIONAL RICE WINE Quan Meiping TIAN ChengruiThe Food Science Depatrment of ShaanXi Normal University Xi'an 710062
THE TECHNIQUE OF PRODUCING THE GLUCOSE BY ENZYME LI Chengtao CHEN Xuefeng TIAN Sande LAI ChangdeCollege of Life Science and Engineering,ShaanXi University of Science&Technology,Xianyang,712081
FUNCTION CHARACTERISTIC AND DEVELOPING UTILIZATION OF THE TARTARY BUCKWHEAT YANG Zhengshui,Tongren Vocational and Technical College,Guizhou,554300
THE NEWEST RESEARCH DEVELOPMENT AND THE DEVELOPMENT OF KONJAC FOOD ZHONG Gangqiong1,Long Jun2,SHENG Dexian1,TENG Jianxun1,CHEN Yongbo11. Konjac research institute of Enshi Academy of Agricultural Sciences,Enshi 4450002. College of Life Science,Zhongshan University,Guanzhou,510275)
THE CHARACTERISTIC,DEVELOPMENT AND UTILIZATION OF THE NATURAL CAROTENOID PIGMENT YANG Zhengshui YUAN Dekui LUO XianhuaTongren Vocational and Technical College,Tongren,Guizhou,554300
EFFECT OF DIFFERENT COOKING METHODS ON QUALITY OF WILD VEGETABLE Chang Lixin Liu Jingzhi Hanjin Wang Huanxia HAN JinVocation-Technical College,Hebei Normal University,Shijiazhuang,050031
STUDIES ON FERMENTATION OF HEALTHY YOGHURT WITH MULTI-STRAINS QIN Tao CHENG Weifeng ZHANG Qiang ZHANG Hongyan(Enzyme Engineering Institute of Academic of Science Shan'xi Lintong 710600)
DETERMINING THE MAIN CONTENTS OF GRANNY SMITH FOR PROCESSING GE Hanjing QIU NongxueDepartment of Food Science and Engineering,Shaanxi Normal University,Xi'an,710062
MIT AND ITS APPLICATION IN BIOSENSORS ZHANG Qiang XU Mudan,College of Life Science and Engineering Shaanxi University of Science & Technology Xianyang,712081
THE DEVELOPMENT AND APPLICATION OF NATURAL FOOD PRESERVATIVES YAN Xue YAO Weirong QIAN HeSchool of Food Science and Technology,Southern Yangtze University,Wuxi,214036
2005 Issues:  [01] [02] [03] [04] [05] [06]
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