1673-6044
2013 Issue 3
..............page:1-3,12
Effect of cathepsin on flavor of bacon products
HU Ping;,LIN Li;,WANG Xiao-yu;,ZHU Jian-jun;
HU Ping;,LIN Li;,WANG Xiao-yu;,ZHU Jian-jun;
..............page:4-6
The development and utilization of jerusalem artichoke
SONG Han;,WANG Jia-lin;
SONG Han;,WANG Jia-lin;
..............page:7-9
..............page:10-12
Review on preservation technologies of low-temperature meat products
LI Wei-na;,LIU Zhong-shen;,XU Song-bin;,ZHANG Ling;
LI Wei-na;,LIU Zhong-shen;,XU Song-bin;,ZHANG Ling;
..............page:13-15,40
..............page:16-18,43
..............page:19-20,51
The extraction of total flavonoids from stem and leaf of sweet potato
CUI Rui-feng;,DU Juan;
CUI Rui-feng;,DU Juan;
..............page:21-23,47
Research and development of low-fat, low-sugar, and high fiber beverage of lactic acid bacteria
LUO Xin-fang;
LUO Xin-fang;
..............page:24-26
Application of orthogonal experiment in producing starch syrup
HUANG Yu-xin;,HUANG Zhi-jun;,LI Hui-an;,WAN Zhen-ping;,YANG Xi-yu;,ZHANG Jin-yun;
HUANG Yu-xin;,HUANG Zhi-jun;,LI Hui-an;,WAN Zhen-ping;,YANG Xi-yu;,ZHANG Jin-yun;
..............page:27-29,38
Analysis of the four kinds of distillated ester' characteristics in Luzhou-flavor daqu liquor distillation processing
fei li fa ;, he jin feng ;, liu gang ;, sun zhen yu ;, xu xiu qing ;, zhang liang chen ;, zhang peng ;, zhou zhen ming ;
fei li fa ;, he jin feng ;, liu gang ;, sun zhen yu ;, xu xiu qing ;, zhang liang chen ;, zhang peng ;, zhou zhen ming ;
..............page:30-32,57
Application of mixture of gellan gum and gurdlan in processing of free-gluten noodles
CHEN Hui;,LI Xue-Mei;,LIU Xin-Jie;,YU Ming-Yu;
CHEN Hui;,LI Xue-Mei;,LIU Xin-Jie;,YU Ming-Yu;
..............page:33-35,64
Study on antibacterial activity of extracts of leaves and buds of Ionicera japonice thunb
CHEN Fang;,FENG Li-juan;
CHEN Fang;,FENG Li-juan;
..............page:36-38
Discussion on determination of lactose in infant milk powder
YANG Xiao;,YANG Yi-hua;
YANG Xiao;,YANG Yi-hua;
..............page:39-40
..............page:41-43
Rapid spectrophotometric determination of borax in foods
HU Ying;,HUANG Guang-rong;,JIN Lu;,TAN Liang-liang;,WANG Qian;,ZHAO Peng-tao;
HU Ying;,HUANG Guang-rong;,JIN Lu;,TAN Liang-liang;,WANG Qian;,ZHAO Peng-tao;
..............page:44-47
Synchronous fluorescence spectrometry combined with partial least squares method for quantitative analysis of edible acetic acid in adulterated shanxi mature vinegar
GUO Jie-li;,MAO Li-xin;,YANG Xiao-lan;
GUO Jie-li;,MAO Li-xin;,YANG Xiao-lan;
..............page:48-51
Detection of antibiotic residues in fresh milk
XU Hua-min;
XU Hua-min;
..............page:52-54
Ultrasonic extraction and determination of aluminium in flour products in dilute sulfuric acid
LI Dan;,SHA Chen;,YANG Guang;,YUAN Wei;
LI Dan;,SHA Chen;,YANG Guang;,YUAN Wei;
..............page:55-57
Study on compositions of fatty acids from camellia seed oil extracted by cold pressing and other methods
LIU Ben-tong;,LIU Le-qun;,QIAN Hua;,QIN Yu-chuan;,TONG Xiao-qin;,WANG Yan-bin;,WEI She-sheng;
LIU Ben-tong;,LIU Le-qun;,QIAN Hua;,QIN Yu-chuan;,TONG Xiao-qin;,WANG Yan-bin;,WEI She-sheng;
..............page:58-60
Investigation of dietary nutrition status of Shanxi university students
LIU Run-yu;,WANG Chang-qing;,WANY Fei;
LIU Run-yu;,WANG Chang-qing;,WANY Fei;
..............page:61-64