1006-8481
2010 Issue 6
..............page:4-6
..............page:3,10,15,21,24
Development on the biscuit of sweet potato mash
QIAO Xu-wei;CHU Shu-li
QIAO Xu-wei;CHU Shu-li
..............page:31-33
Research progress on the methods of analytic determination of chlorogenic acid
LI Yu-zhen;XIAO Huai-qiu
LI Yu-zhen;XIAO Huai-qiu
..............page:39-43
The producing methods of broad bean sauce
LI Xue-gui
LI Xue-gui
..............page:25-27,30
..............page:22-24
Study on the physical and chemical change of raw wheat koji of yellow rice wine in storage period
MAO Qing-zhong;YE Fu-rong;WU Shui-feng;SHI Chai-qin;CHEN Xi-dan
MAO Qing-zhong;YE Fu-rong;WU Shui-feng;SHI Chai-qin;CHEN Xi-dan
..............page:19-21
Application of RFID technology in food safety management
YAO Le;YAO Wei
YAO Le;YAO Wei
..............page:16-18,38
To ensure food safety with high sense of responsibility
BI Jing;ZHOU Jia-hua;LU Wen-fang;YE You-wei
BI Jing;ZHOU Jia-hua;LU Wen-fang;YE You-wei
..............page:34-38
..............page:7-10
The producing technology of compound condiment
ZHOU Yong-zhi
ZHOU Yong-zhi
..............page:28-30
..............page:11-15
Study on the identification of real and fake lotus root starch
HU Xue-zhi;LIN Chen;LIN Zhi-chuan
HU Xue-zhi;LIN Chen;LIN Zhi-chuan
..............page:1-3