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- NANCHANG TELLCAN FOOD SCIENCE CO.; LTD. 南昌泰康食品科技有限公司。
- Shanxi Otefu Food Science and Technology Co. Ltd. 山西奥特福食品科技有限公司。
- Why is food science the ‘baddie' for consumers? 为什么食品科学变成了消费者心中的“坏人”？
- A network of food science experts are working on this currently. 现在一个食物科学专家的组织正在处理这一问题。
- Protein emulsion system is one of the important systems in food science. 蛋白质乳浊液体系是食品中最重要的体系之一。
- School of Biosystems Engineering and Food Science, Zhejiang University All Rrights Reserved. 技术支持:印派设计。
- The internationalization of the food science and technology periodicals is irreversible. 摘要食品类科技期刊国际化是时代发展不可逆转的潮流。
- Food preservative has been the one hot spot of food sciences. 食品防腐剂一直是食品科学的研究热点。
- Humber Vega mercado, Joseph R Powers, et al.Journal of Food Science, 1995, 60(5) : 1143. 何熙胡飞.;高压电场对毛霉蛋白酶活力的影响及应用于腐乳催熟[J]
- IFT publishes various resources for the food industry, including Food Technology and the Journal of Food Science . IFT为食品工业提供各种各样的资源，包括食物技术和食物科学。
- Built Environment, Planning, Landscape Architecture, optometry, Mining Engineering, Food Science and Technology. 环境工程，规划，园林设计，验光，采矿工程，食品科学与技术。
- The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. 食品技术专家(IFT)的研究所在食品科学教育方面最近签署使用计算机。
- It seems to a generation of school-leavers that food science has about as much attraction as landing the part of the rear-end of the pantomime horse. 对于每一届的食品科学专业的毕业生来说，食品科学专业的吸引力似乎同哑剧中快从马尾端掉下来的部分的吸引力一样多。
- Goff D H,Jordan W K. Aspartame and polydextrose in a caloriereduced frozen dairy dessert[J]. Journal of Food Science,1984:49. 张文明;等.;无蔗糖低脂肪低热量保健冰淇淋的研究[J]
- Charles R, Barmore. Reduction of bitterness and tartness in grapefruit juice with florisil[J]. Journal of Food Science,1986,51(2):131-138. 许生吉译.;柑桔果汁中的苦味成分柚皮苷和柠碱的脱除[J]
- Slowly digestible starch (SDS) as a new kind of food resource has been paaid attention in food science for its unique functional properties. 摘要慢消化淀粉是一种新型的食品资源，因其特殊的功能性质而日益成为食品科学和现代营养学领域研究的热点。
- Requirements: # University degree; major in science， food science preferred. # At least 5 years QA or GMP compliance imp...... ... 公司名称：美赞臣营养品（中国）有限公司工作地点：其他发布时间：2009-7-18
- On the basis of the summary to the characteristics of the structure and functions of extensin, it discusses the possible effects on food science. 本文在综述伸展蛋白的结构和生理功能的基础上,初步分析和讨论了伸展蛋白的食品学研究意义。
- According to modern food science, edible fungus is rich in various nutrients and it is easy for them to be absorbed by the human body. 现代营养学指出，可食用菌类富含多种营养，且易于人体吸收。
- University or above degree in Food Science&Technology, Strong knowledge of food ingredients and their applications in Bakery and Patisserie products. 大学本科以上学历，主修食品工程，有丰富的食品原料以及应用在烘焙产品上的知识。
