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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
China Dairy Industry
1001-2230
2011 Issue 7
Researches of the health function on Probiotic lactobacillus
CHEN Xi
..............page:40-43,49
Advances in enzymatic synthesis of 1, 3-Dioleoyl-2-Palmitoyl glycerol
WAN Jian-chun;LI Wei-yao;JIA Cai-hua;JIANG BO;YU Jian-Guo;HU Peng
..............page:35-39
Effect of mik contain Milk Basic Protein on rat mineral density
CHEN Wei;YAN Ning-huan;QIAN Wen-tao;LI Hong-liang;YU Jing-hua
..............page:15-17
Optimal conditions to glycosylate and cross-link casein by transglutaminase and some functional properties of the modified product
JIANG Shu-juan;FENG Zhen;ZHAO Xin-huai
..............page:25-28
Detection of urea in milk products using HILIC
WANG Yu-bo;LIYan-zhao;HAO Wei-qiang;SUN Xiao-li;CHEN Qiang;LI Jin-chun
..............page:50-52
Chemical and main microbiological composition analysis of raw milk in different seasons
LI Bo;MAN Chao-xin;ZHAO Feng;YANG Shi-qin;LANG You;JIANG Ya-nan;JIANG Yu-jun
..............page:33-34,39
Study of mutagenic effects of Bacillus subtilis using ultraviolet radiation
SUN Ai-jie;SUN Ben-feng;ZHAO Chun-jie
..............page:12-14
Study of rapid detection methods of antibiotic residue in raw milk
WANG Wen-hui;LIU Hui-yan;WANG Yu-jue;WANG Yue;SHAO Fu-xiang;ZHU Yong;SUN Guo-xin
..............page:53-55
Effects of pH and Calcium on the textural properties of rennet gels produced by reconstituted milk
WANG Wei-jun;ZHANG Lan-wei;LI Yan-hua
..............page:18-21
Study of enhancing immune function on yeast β-glucan milk
JI Guo-zhi;QIAN Wen-tao;CHEN Wei;LI Hong-liang;YU Jing-hua
..............page:22-24,28
Study on processing technology of blueberry yogurt beverage
WANG Shao-yong;FEI Ying-min
..............page:59-61,64
Identification Lactic acid bacteria isolated from mongolia fermented milk products bases on 16S rDNA sequence analysis and tuf-RFLP technology
WANG Hong-mei;YU Jie;BAO Qiu-hua;LV Qiang;Menghebelige;ZHANG He-ping
..............page:4-7
Effect of stretching process on the composition and functional properties of Mozzarella cheese
ZHANG Li;ZHANG Xue;ZHANG Jian;LI Chang-ying;MA Jian-jun;YANG Zhen-nai
..............page:29-32,58
Determination of choline in fomula sample by ion chromatography
GU Xiu-ying;OU Ju-fang;YANG Lin;WANG Dong-ming;YAO Chun-hua;XU Rong-nian
..............page:47-49
In Vitro study of two Streptococcus thermophilus strains as potential probiotics
ZHANG Zhuo-dan;ZHANG Tie-hua;LI Da;WANG Ji;LUO Xiang-dan;YANG Zhen-nai
..............page:8-11
Adulteration of raw milk in the qualitative determination of zinc salts
LIU Mei-xia;ZHANG He-xia;ZHU Wei;WANG Dan-hui;LI Mei
..............page:56-58
Determination of sodium thiocyanate in milk by HPLC
WU Jian-ping;GU Xin;LI Dan-ni;YAN Feng;ZHANG Xin
..............page:44-46,55
tai lai gong si de creamiztm huo guo nei xing ye zhuan jia ken ding
..............page:21
Study on the processing technology of Yak milk casein of acidification
BAI Shou-xiong
..............page:62-64
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