1001-2230
2008 Issue 7
..............page:61
..............page:58
..............page:62-64
Establishment of HACCP in the produce of whole milk power
JIANG Xiao-yan;WAN Chun-lin;LI Jia-jun
JIANG Xiao-yan;WAN Chun-lin;LI Jia-jun
..............page:59-61
Study on enzymatic hydrolysis of milk fat for natural flavouring agent
JIANG Xiao-he;CHENG Li-jun;LU Yong-kang;LI Ling-juan
JIANG Xiao-he;CHENG Li-jun;LU Yong-kang;LI Ling-juan
..............page:35-39
Effect of Chinese herb additive on antioxidative activity of dairy goat in lactation
LIU Li-li;LI Qing-zhang
LIU Li-li;LI Qing-zhang
..............page:32-34
Screening of phage-resistant strains from yogurt producing strains Lac.bulgaricus
ZHU Ping;SU Gui-jiao
ZHU Ping;SU Gui-jiao
..............page:29-31
Opatimal culture of an exopolysaccharide-producing Lactococcus lactis
WANG Yan-ping;FENG Wu;ZAHEER AHMED
WANG Yan-ping;FENG Wu;ZAHEER AHMED
..............page:25-28
Effects of process technology of dairy fan on properties of gelatinous curd
LV Zhen-long;ZHANG Yi-feng;OU Bang-wei;WANG Jia-qi;GU Rui-xia
LV Zhen-long;ZHANG Yi-feng;OU Bang-wei;WANG Jia-qi;GU Rui-xia
..............page:22-24,34
Study of inhibition effect on hepatitis B surface antigen of apolactoferrin in vitro
ZHU Xiao-qiang;ZHOU Hai-bo;LI Song-tao;HUANG Gui-rong;LIU Ning
ZHU Xiao-qiang;ZHOU Hai-bo;LI Song-tao;HUANG Gui-rong;LIU Ning
..............page:19-21,28
Extraction of Exopolysaccharides from Lactobacillus Casei LC2W
AI Lian-zhong;GUO Ben-heng;WANG Yin-yu;CHEN Wei;ZHANG Hao;WU Zheng-jun
AI Lian-zhong;GUO Ben-heng;WANG Yin-yu;CHEN Wei;ZHANG Hao;WU Zheng-jun
..............page:14-18
Study on the preparation conditions of a freeze-dried starter for Lactobacillus casei LC-15
CHEN Wei;LU Ying;TIAN Feng-wei;ZHAO Jian-xin;ZHANG Hao
CHEN Wei;LU Ying;TIAN Feng-wei;ZHAO Jian-xin;ZHANG Hao
..............page:9-13
Fermentation properties of probiotics Lb.casein Zhang during the yoghurt cheese making process
CHENG Tao;WANG ji-cheng;ZHANG He-ping
CHENG Tao;WANG ji-cheng;ZHANG He-ping
..............page:4-8
Studied the measurement about how to find out fake sodium thiocyanate in raw milk
WANG Dan-hui;GAO Wa;LI Mei
WANG Dan-hui;GAO Wa;LI Mei
..............page:57-58
Determination of natamycin in dairy products
E Zhi-qiang;WANG Ke-xin;LU Yan
E Zhi-qiang;WANG Ke-xin;LU Yan
..............page:54-56
Improved method for rapid determination of five biogenic amines in cheese with HPLC
SUN Ning;ZHAO Xin-huai
SUN Ning;ZHAO Xin-huai
..............page:50-53
Fluorescent quantitative PCR method for detecting Enterobacter sakazakii in infant powder
LU Yan;WANG Miao;FANG Yu-guo;WANG Min;WANG Yu;ZHAo Chang-li
LU Yan;WANG Miao;FANG Yu-guo;WANG Min;WANG Yu;ZHAo Chang-li
..............page:47-49,56
Integrated development of cheese technology and equipments
ZHAO Zheng;WANG Jian-ming;ZHANG Ti-qiang;LI Ming;SHENG Qing-hai;YIN Yan-jun;SONG Xiao-qing
ZHAO Zheng;WANG Jian-ming;ZHANG Ti-qiang;LI Ming;SHENG Qing-hai;YIN Yan-jun;SONG Xiao-qing
..............page:44-46
Effect of CMC and processing technology of acid milk drink on it's stability and particle size distribution
YAO Jing;MENG Xiang-chen
YAO Jing;MENG Xiang-chen
..............page:40-43