1001-2230
2015 Issue 8
Preparation of buffalo antioxidant peptide material by direct enzymatic hydrolysis
LI Ling;,TANG Yan;,HUANG Li;,YANG Pan;,NONG Hao-ru;,FENG Ling;,ZENG Qing-kun;
LI Ling;,TANG Yan;,HUANG Li;,YANG Pan;,NONG Hao-ru;,FENG Ling;,ZENG Qing-kun;
..............page:4-7,12
Research on the antioxidant capacity of different lactic acid bacteria
LIU Shao-min;,ZHOU Wen-qi;,LI Ting;,MAN Chao-xin;,GUO Ling;,JIANG Yu-jun;
LIU Shao-min;,ZHOU Wen-qi;,LI Ting;,MAN Chao-xin;,GUO Ling;,JIANG Yu-jun;
..............page:8-12
Selection of freeze drying protective agent of lactic acid bacteria starter for silage
JIAO Yue-hua;,ZHANG Shuang;,HUANG Xiao-feng;,JIANG Bo;,ZHAO Liang-you;,YAN Yan;,PIAO Cheng-yu;
JIAO Yue-hua;,ZHANG Shuang;,HUANG Xiao-feng;,JIANG Bo;,ZHAO Liang-you;,YAN Yan;,PIAO Cheng-yu;
..............page:13-15,44
Antibacterial activity of foods additives against two strains of lactic acid bacteria
HUANG Bao-ying;,SHE Zhi-yun;,SU Miao-yi;,LUO Yong-chao;,HUANG Ling-ling;
HUANG Bao-ying;,SHE Zhi-yun;,SU Miao-yi;,LUO Yong-chao;,HUANG Ling-ling;
..............page:16-18,47
Study on the negative impact of psychrophilic bacteria for UHT dairy products quality
JIANG Yi-ming;,HAN Jian-chun;
JIANG Yi-ming;,HAN Jian-chun;
..............page:19-22,35
Study on the quality of cheddar cheese by ultrafiltration of raw milk during ripening
WANG Feng-mei;
WANG Feng-mei;
..............page:23-25
..............page:25
Analysis of major nutritional compents in raw milk anda areas Heilongjiang
CUI Su-ping;,SUN Mei-ling;,CUI Li-qin;,LIU Shu-ming;,ZHANG Hong-wei;
CUI Su-ping;,SUN Mei-ling;,CUI Li-qin;,LIU Shu-ming;,ZHANG Hong-wei;
..............page:26-30
Researches on the effect of Lactic acid bacteria regulate intestinal inflammation
ZHANG Ying-chun;,WANG Lin-lin;,MA Fang;,ZHANG Lan-wei;
ZHANG Ying-chun;,WANG Lin-lin;,MA Fang;,ZHANG Lan-wei;
..............page:31-35
Research on the development strategy of Inner Mongolia dairy product cold chain logistics
LIU Jun-hua;,SHI Yong-bo;
LIU Jun-hua;,SHI Yong-bo;
..............page:36-39
Ntroduction to milk of streptomycin and dihydrostreptomycin and kanamycin rapid detection applications
JIANG Fang;,LI Mei;,WANG Dan-hui;,SONG Na-na;,HOU Ling-qin;,LIU Jiang-mei;,WANG Dan;
JIANG Fang;,LI Mei;,WANG Dan-hui;,SONG Na-na;,HOU Ling-qin;,LIU Jiang-mei;,WANG Dan;
..............page:40-41,64
Dectection of organic arseoic in milk by atomic fluorescence spectroscopy
ZHANG Cai-xia;,GAO Xue-mei;,WANG Wei;,ZHAO Gui-rong;,ZHANG He-xia;,Wuenqimuge;,WANG Dan-hui;
ZHANG Cai-xia;,GAO Xue-mei;,WANG Wei;,ZHAO Gui-rong;,ZHANG He-xia;,Wuenqimuge;,WANG Dan-hui;
..............page:42-44
Measurement on calcium content in cow's milk by photoacoustic spectra
LIU Jian-en;,YUAN Ping;,TAO Wen-ting;
LIU Jian-en;,YUAN Ping;,TAO Wen-ting;
..............page:45-47
Study on optimizing of high calaium acid and preparation method by response surface analysis
LI Yu;,WANG Cun-fang;,WANG Jian-min;
LI Yu;,WANG Cun-fang;,WANG Jian-min;
..............page:48-52,56
Preparation of a new healthy yogurt mixing with the sea-buckthorn jam and lycium barbarum
YAN Bo;,LIN Yu-hong;,LIU Xiao-hong;,SUN Peng-lou;
YAN Bo;,LIN Yu-hong;,LIU Xiao-hong;,SUN Peng-lou;
..............page:53-56
Study on the fermentation process of compound beverage of kudzu root and walnut polypeptide
WANG Duan;,ZHOU Hong-xiang;,WANG Xiao-dan;,QIU Shu-yi;,TIAN Ya-ling;
WANG Duan;,ZHOU Hong-xiang;,WANG Xiao-dan;,QIU Shu-yi;,TIAN Ya-ling;
..............page:57-60
..............page:61-64