1671-5187
2011 Issue 2
The Stability of Different Probiotics in Milk Powder
Zhao Hongxia
Zhao Hongxia
..............page:67-68
Evaluation of Uncertainty in Determinnation of Sodium Thiocyanate in Raw Milk by Ion Chromatography
Gao Yongxing;Zheng Xiaoping;Wang Jianjun
Gao Yongxing;Zheng Xiaoping;Wang Jianjun
..............page:65-66,73
Comparison of Two Bacteria Detecting Methods in Raw Milk
Tian Liping;Wu Zhiliang;Meng Qinghong
Tian Liping;Wu Zhiliang;Meng Qinghong
..............page:77-78
..............page:74-76,86
..............page:87-89
Inhibitory Properties and Target Site of Phenyllactic Acid as a Novel Antimicrobial Compound Produced by Lactic Acid Bacteria
Li Xingfeng;Jiang Bo;Pan Beilei;Wang Zhixin;Jia Yingmin
Li Xingfeng;Jiang Bo;Pan Beilei;Wang Zhixin;Jia Yingmin
..............page:94-98
Development of Health Yogurt Dates
Zhuo Zhiguo
Zhuo Zhiguo
..............page:69-73
Analysis of Conjugated Linoleic Acid in Milk by GC
Han LiQiang;Zhu SongBo;Wang HuiFeng;Lu WeiFei;Guo YuJie;Yang GuoYu
Han LiQiang;Zhu SongBo;Wang HuiFeng;Lu WeiFei;Guo YuJie;Yang GuoYu
..............page:79-81
Impact of Especial Dilution Live Yeast on Milk Yield and Intake of Dairy Cattle
Huang Hengxin;Qiang Gang;Liu Shijun;Ma Yumin
Huang Hengxin;Qiang Gang;Liu Shijun;Ma Yumin
..............page:82-86
The Preliminary Study on the Embedding Lactobacillus bulgaricus by Utilizing Soy Hull Pectin Gel
Liu He;Guo Xiaofei;Hu Yang;Liu Haodong;Zhu Danshi
Liu He;Guo Xiaofei;Hu Yang;Liu Haodong;Zhu Danshi
..............page:51-54
Influences of Different Factors on Sensory Quality of Yunnan Dairy Cake
Li Changsheng;Zou Liling;Huang Huifu;Sun Qian;Shi Xiaodong
Li Changsheng;Zou Liling;Huang Huifu;Sun Qian;Shi Xiaodong
..............page:62-64
Hydrolysis Processing Research of Whey Protein
Zhang Junying;Meng Yanqin;Yang Jianhua;Zhang Zuolin
Zhang Junying;Meng Yanqin;Yang Jianhua;Zhang Zuolin
..............page:55-57
..............page:58-61,89
Study and Application of the Artificial Rumen Technique
Cui Yanzhao;Xu Xiaoming;Zhang Kechun
Cui Yanzhao;Xu Xiaoming;Zhang Kechun
..............page:90-93,98