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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
2004 -04
Catalog
THE APPLICATIONS OF TRANSGLUTAMINASE IN FOOD PROCESSING LI Zengxu Food Science and Technology, Hangzhou University of Commerce, 310035
LYCOPENE ON CANCER PREVENTION CAI Lebo Food Science and Technology, Hangzhou University of Commerce, 310035
APPLICATION OF ENZYME ENGINEERING IN FOOD INDUSTRY TANG Zhonghai RAO Liqun,Hunan Agriculture University, Changsha,410128
THE RESEARCH STATUS AND PROSPECT OF LOTUS LEAF TANG Yufang ZHANG Miaoling LIU Zhongyi ZENG Hongyan College of Chemical Engineering,Xiangtan University,411105
THE APPLICATION AND FUTURE OF FLOWER IN FOOD DEVELOPMENT ZHOU Cuiying WANG Yuwei, Suzhou Polytechnical Intitute of Agriculture,215005 BIAN Chun'e,Zhangjiagang Institute of Supervision & Testing on Product Quality, Jiangsu,215600
SOME IDEAS AND SUGGESTION OF SOME ISSUES ON HACCP IMPLEMENTATION DONG Wenbing ZHENG Dan HU Xianli YANG Zhaoyan Shanxi University of Science & Technology, 710000
LACTOBACILLUS AND ITS APPLICATION AND PROSPECT IN FOOD INDUSTRY YAN Bo LIU Ning Institution of Food Science and Technology, Northeast Agricultural University, 150030
SOYBEAN RESIDUES' STATE OF STUDYING AND DEVELOPING AND PROSPECTS ZHU Tuanjie ZHENG Wei wan, The Key Laboratory of Food Science Nanchang University, Ministry of Education,330047
STUDY PROGRESS ON COMPREHENSIVE UTILIZATION OF YEAST ZHAO Longfei ZHOU Hongjie XU Yajun 1.Biology Department of Shangqiu Normal College, Shangqiu Henan,476000 2. Tea Department of Yunnan Agricultural University, Yunnan Kunming, 650201
DISCUSS ON CHARACTERISTIC AND APPLICATION TECHNOLOGY OF FERMENT VEGETABLE FLAVOR - ENHANCING ADDITIVES ZHOU Xiaoyuan XIA Yanbin ZHU Wei College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128
THE APPLICATION RESEARCH PROGRESS IN MODERN BIOTECHNOLOGY IN THE FIELDS OF FOOD INDUSTRY SHI Xianzhen,Xuzhou Bioengineering College, Jiangsu, 221006
RESEARCH OF THE DEVELOPMENT OF GREENGAGE IN OUR COUNTRY LIU Xingyan Pu Biao,Department of Food Science, Sichuan Agricultural University, Yaan, 625014
THE STUDY OF FERMENTATION OF KOJIC ACID USING WASTE WATER AND RESIDUES OF BEAN CURD PRODUCTION XIONG Weidong WEI Jun Dept.of Food and Bioengineering, Zhengzhou Inst. of Light Industry,Zhengzhou,450002
APPLICATION OF HACCP TO PREPARATION OF FRUIT JUICE YANG Yongqing YE Ruihong ZENG Zhaoying CHEN Lintong Biochemistry Department of Fuqing College, Fujian Teachers Umiversity, 350300
RESEARCHING OF PROBIOTICS MECHANISM OF BIFIDOBACTERIUM YANG Dongsheng Bioengineering Department of Technology College, Hainan University, Haikou, 570228
DEVELOPMENT OF LOW ALCOHOL RED BAYBERRY WINE LUO Guoxiang SUN Yunfei SUN Jincai XU Weili XU Huadi Haitong Food Group Co. Ltd, Cixi Zhejiang,315300
THE ASSESSMENT OF GENETICALLY MODIFIED FOODS SU Hu, College of Food,Biology and Environment Engineering, Hangzhou University of Commerce, 310035
A PRESEACH OF PROTEIN WATER SOLUTION LIQUID OF TILAPIA BY CELLULASE ENZYMATIC METHOD SU Guijiao YAN Yuxiao.Life Science and Technology College,Guangxi University,Nanning,530004
CARTHAMUSTINCTORIUS L.OIL AND ITS USING IN FOOD LU Shun ZHANG Fanqing MENG Guanglong WANG Yulong Institution of Food Science and Technology,Northeast Agricultural University, 150030
THE PHYSIOLOGICAL CHARACTER,FUNCTION AND PRODUCTIVE METHODOF MICROECOLOGICS TANG Deqiang WANG Ling Zhanjiang Ocean University, Zhanjiang, 524088
EXTRACT DIETARY FIBRE FROM SOYBEAN OFFSCOURINGS BY DEODERIZATION AND DECOLORATION MA Jing Life Science College, Yangtze University, 434103
DEVELOPMENT OF RESEARCHES ON GLOIOPELTIS FURCATA YU Jie YAN Lulu CHEN Meizhen Department of Biology of Shantou University,515063
REVIEW ON THE SYNTHESIS OF BIOTRANSFORMATION OF CONJUGATED LINOLEIC ACID SUN Yingxia Department of Biochemical Engineering, Hangzhou University of Commerce, 310035
NEW-TYPE HEALTH CARE DRINK - DEVELOPMENT OF CACTUS DRINK CAO Deyu HAD Yanli WANG Han Zhoukou Professional Technology Institute in Henan, 466001
DEVELOPMENT PRESENT CONDITION AND FOREGROUND OF BOVINE COLOSTRUMS HEALTH CARE FOOD SONG Yanshun WANG Yujun ZHANG Tietao,HeiIongjiang Wonder Sun Dairy & Food Co, Ltd,150030
STUDY ON THE TECHNOLOGY OF PRODUCING LENTINUSEDODES LONGDING HEALTH TEA ZHANG Runguang ZHANG Youlin Qin Jun zhe 1. Department of Food Engineering, Shanxi Normal University, Xi'an, 710062 2. College of Life Science and Engineering, Shanxi University of Science and Technology, Xianyang, 712081
THE APPLICATION OF MONONUCLEOTIDES AND THE METHODS OFPRODUCING THEM YING Guoqing SHI Lu'e TANG Zhenxing SHAN Jianfeng Zhejiang University of Technology,Hangzhou,310014
NUTRITIVE AND HEALTHY FUNCTION OF LENTINUS EDODES AND THE DEVELOPMENT OF ITS PRODUCT ZHANG Runguang SU Donghua ZHANG Xiaocui Department of Food Engineering, Shanxi Normal University, Xi'an,710062
BIOSENSORS'APPLICATION IN FOOD SAFETY INSPECTION XU Mudan ZHANG Qiang Life Sciences & Engineering College, Shanxi University of Science & Technology, Xianyang, 712081
GC/MS ANALYSIS OF MEDLAR ESSENTIAL OIL LI Dongsheng HU Zheng WANG Qin PENG Wenming HUANG Wang Department of Biological Engineering, Hubei Polytechnic University, Wuhan,430068
STUDIES ON THE KEEPING FRESH PRESERVATION OF ARTEMISIASELENGENSIS STEMS LI Dongsheng KANG Xu College of Bioengineering, Hubei Polytechnic University, Wuhan,430068
PRESENT SITUATION OF THE UTILIZATION AND DETECTION OF 2-AMINOBUTANE ON STORED FRUIT AND VEGETABLES HE Xiaohan JI Shujuan College of Food Science, Shenyang Agricultural University, 110161
2004 Issues:  [04] [05] [06]
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