1006-8481
2014 Issue 2
From the Perspective of Law Justice to Talk about the Importance of GMO Identification System
GUO Cai-ling;
GUO Cai-ling;
..............page:1-3
Progress of Research on a Functional Ingredient: Conjugated Linoleic Acids
SONG Jun-mei;,ZHANG He-liang;,ZHAO Xiang-zhong;
SONG Jun-mei;,ZHANG He-liang;,ZHAO Xiang-zhong;
..............page:4-8
Application Study of Pectinase in Food Industries
DAI Zeng-ying;,DONG Lu;,FENG Jian-ling;,HAN Qing;,LI Ying-qiu;
DAI Zeng-ying;,DONG Lu;,FENG Jian-ling;,HAN Qing;,LI Ying-qiu;
..............page:9-11
Processing Technology Optimization of Soybean Milk and Milk Mixed Fresh Cheese
LI Ruo-shu;,LI Yi-fan;,WANG Jian;,YOU Li-xin;
LI Ruo-shu;,LI Yi-fan;,WANG Jian;,YOU Li-xin;
..............page:12-15
Development of Flavored Pleurotus Eryngii Sauce
TAN Shi-sheng;
TAN Shi-sheng;
..............page:16-17,24
Comparison and Application of Various Materials for Extracting Dietary Fiber
HOU Yun-yun;,QUAN Mei-ping;
HOU Yun-yun;,QUAN Mei-ping;
..............page:18-20
Application of a New Temperature Control Spraying Humidification System in the Flat-bed Start-making Process of Soy Sauce Production
ZHOU Ming-yin;,ZHU Nan-yu;
ZHOU Ming-yin;,ZHU Nan-yu;
..............page:21-24
Application of HACCP in Jelly Production
JIANG Ying-jie;
JIANG Ying-jie;
..............page:25-27,32
Application of HACCP in the Production of Baked-cooked Meat Products
WANG Sen;,WANG Xue-mei;,WANG Zuo-xun;
WANG Sen;,WANG Xue-mei;,WANG Zuo-xun;
..............page:28-32
..............page:33-36
..............page:37-39
Salt Iodization and Human Health
LI Xiao-hua;,MA Mei-hua;
LI Xiao-hua;,MA Mei-hua;
..............page:40-44
..............page:前插1