1673-6044
2009 Issue 2
..............page:64
View of building China\'s food safety risk monitoring and early warning system
LIU Xiao-yi;SHI Wei-ni;LIU Xiao-li;JIANG Ke-xin
LIU Xiao-yi;SHI Wei-ni;LIU Xiao-li;JIANG Ke-xin
..............page:3-5,22
Research and prospect of poly malic acid(PMLA) and its derivates
LI Rui-ying;XU Qin-hu;LIU Xiao-ou;XU Yong-hu
LI Rui-ying;XU Qin-hu;LIU Xiao-ou;XU Yong-hu
..............page:6-9
..............page:10-12
Research progress on two-phase culture of microbiology
REN Xiu-xiu;LI Zhu;ZHOU Li-hong
REN Xiu-xiu;LI Zhu;ZHOU Li-hong
..............page:13-14,25
A study on nutrition knowledge, attitude and practice of students in Guilin institute of tourism
DU Mi-Ying;ZHANG Yan-fei;LUO Qing-de
DU Mi-Ying;ZHANG Yan-fei;LUO Qing-de
..............page:15-18
Technology study on the microwave assisted extraction of capsanthins
LI Rui-li;LI Xiao;FENG Jia
LI Rui-li;LI Xiao;FENG Jia
..............page:19-22
The preparing of mingliezi drink
LIN Xiao-hui
LIN Xiao-hui
..............page:23-25
Effect of extraction method on yield of polysaccharide from auricularia auricula
ZHANG Yong-Jun;CAI Zhen-you
ZHANG Yong-Jun;CAI Zhen-you
..............page:26-28
Technics of steeping of gastrodia elate blume medicinal wine and its effects of anticoagulation
DING Cheng-shi
DING Cheng-shi
..............page:29-31
Study on hydrolytic conditions of rape-seed protein by flavorzyme
ZHOU Hong-xiang;QIU Shu-yi;YANG Hong-dan;LI Wei
ZHOU Hong-xiang;QIU Shu-yi;YANG Hong-dan;LI Wei
..............page:32-34
Comparative analysis of salt and garlic on the quality of kimchi fermentation
BAI Xiao-jun;GAO Xin;LIU Jin;LUO Zhou;YAN Ping-mei
BAI Xiao-jun;GAO Xin;LIU Jin;LUO Zhou;YAN Ping-mei
..............page:35-38,42
Application of microwave radiation on the preparation of high-quality acticarbon from corpus amygdaloideum
WANG Liang;HAO Ming-ming
WANG Liang;HAO Ming-ming
..............page:39-42
Determination of the ligustrazine in the Shanxi mature vinegar by high efficiency liquid chromatography
ZHANG Shao-fei;LI Ting;PENG Xiao-guang;ZHU ZHANG-HongjI;HUANG Deng-yu
ZHANG Shao-fei;LI Ting;PENG Xiao-guang;ZHU ZHANG-HongjI;HUANG Deng-yu
..............page:43-45
Comparative evaluation of HPLC and UV-visible methods to quantify crocins of gardenia and saffron
CHEN Yang;SUN Zhi-yong;ZHANG Hao;CAI Le;JIANG Li-juan;XU Hui-chuan
CHEN Yang;SUN Zhi-yong;ZHANG Hao;CAI Le;JIANG Li-juan;XU Hui-chuan
..............page:46-48
..............page:49-50,56
Comparative determination of proteins in fish flesh and fish scale by indophenol blue spectrophotometry
XIANG Can-hui;LI Xian-chuan
XIANG Can-hui;LI Xian-chuan
..............page:51-53
Assessment of the uncertainty of determination of sudan Ⅰ in cayenne produce by HPLC
XIAO Yang;LI Zhu
XIAO Yang;LI Zhu
..............page:54-56
Progress of infrared spectroscopy and near-infrared spectroscopy applied to food analysis
LIU Jia-jun
LIU Jia-jun
..............page:57-59
..............page:60-62