1001-2230
2003 Issue 5
..............page:53
ji shu chuang xin shi qi ye de sheng ming zhi yuan
wang zhi ming
wang zhi ming
..............page:51-52
..............page:48-50
Quick determination of aerobic bacterial count of raw milk using conductance microbiology
liu ling jun ; zhu jun ping ; zhao xiao qiang ; zhao ying ; zhang yan hui ; guo feng
liu ling jun ; zhu jun ping ; zhao xiao qiang ; zhao ying ; zhang yan hui ; guo feng
..............page:45-47
The analysis and development' s advice of Heilongjiang dairy
sun zhi yan ; li yan jun
sun zhi yan ; li yan jun
..............page:42-44
Influence of high somatic cell count on milk properties and milk manufacturing
ao xiao lin ; li cheng
ao xiao lin ; li cheng
..............page:38-41
A review on genetically enhanced lactic acid bacteria starter
chang tian shi ; liu jun guo ; zhang gui
chang tian shi ; liu jun guo ; zhang gui
..............page:34-37
..............page:29-33
Investigation about process cheese
wang ya wei ; shao hui ; lu hui feng
wang ya wei ; shao hui ; lu hui feng
..............page:26-28
Research and development of cheese spreads
wang jian ming ; chen xing ; zhao ying
wang jian ming ; chen xing ; zhao ying
..............page:23-25
Influences of different factors on coagulating effect in goat cheese making
zhang fu xin ; dang ya li
zhang fu xin ; dang ya li
..............page:20-22
Preparation yoghurt by immobilized lactic acid bacterium
yu dong sheng ; zhang xiu shi ; yang ling
yu dong sheng ; zhang xiu shi ; yang ling
..............page:17-19
Studies on factors contributing to the production of exopol ysaccharides bylactic acid bacteria
ma jing ; pei jia wei ; wu rong rong ; zhang bai lin
ma jing ; pei jia wei ; wu rong rong ; zhang bai lin
..............page:12-16
..............page:7-11
..............page:3-6