Jiangsu Condiment and Subsidiary Food 2012 Issue 6 Research on China’s Food Regulatory Mechanism

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Jiangsu Condiment and Subsidiary Food
1006-8481
2012 Issue 6

Research on China’s Food Regulatory Mechanism
YANG Meng

..............page:30-32

Preliminary Discussion on Management on Tourism Food Safety
CHU Xiao-hong

..............page:33-35,44

The History and Culture about the Hunan Cuisine and the Industry Development
SHI Zi-bin

..............page:36-39

Teaching Reform and Discussion of Analytical Chemistry in Professional Food
YANG Ai-ping

..............page:40-41

Strengthing the Education of Food Hygiene and Safety in the Teaching of Biology at Vocational Colleges
WANG Jian-an

..............page:42-44

jiang su diao wei fu shi pin gao yue
ben kan bian ji bu

..............page:2

Current Status and Trend of Vinegar in China
XIA Rong;WANG Ting-ting;BIAN Jing-jing

..............page:1-4

Research Progress of Food Microbiology Rapid Detection Technology
PU Hong-bing

..............page:5-8

Influence of the Nitrite’s Content with Different Production Process of Kimchi
DAI Qun;JIANG Wen-jing

..............page:9-11

Optimization of the Process Technique of Eleocharis Tuberose Peel Vinegar
DING Xing-hua

..............page:12-14

Optimization of Production Formula of Milk Fragrant Peanut by Using Response Surface Method
TIAN Qi-ying

..............page:15-18

Rapid Determination of Benzoic Acid and Sorbic Acid in Condiments by HPLC
CHEN Sun-hua;WU Xiao-hong

..............page:19-21

Function of Nitrite in Meat Products and the Research of the Substitute
ZHANG Ying

..............page:22-24

HACCP to the Principle of the Liquid Milk Supply Chain Security Building
YANG Zhen-dong

..............page:25-29,32