1001-2230
2003 Issue 4
..............page:54-55
..............page:52-53
The light scattering of milk proteins
wang xiao zuo
wang xiao zuo
..............page:50-51
Determination of taurine in dairy by HPLC derivation after column
jiang jin dou ; liu bo ; hao yan ping
jiang jin dou ; liu bo ; hao yan ping
..............page:47-49
Development of enzyme-linked immunosorbent assays(ELISA) for bovine lactoferrin
lin cheng zhao ; zhang yan ming ; zou si xiang ; chen wei hua
lin cheng zhao ; zhang yan ming ; zou si xiang ; chen wei hua
..............page:44-46
Primary study on the control of microorganisms in raw milk for Hong Kong
li xiao li ; wang xiong ying ; cai chun ; huang yan mei ; zheng zuo
li xiao li ; wang xiong ying ; cai chun ; huang yan mei ; zheng zuo
..............page:41-43
Screening test of antibiotics residues in milk and milk products
ma zhao rui ; zhu zhan bin ; ka er lai jin te
ma zhao rui ; zhu zhan bin ; ka er lai jin te
..............page:37-40
The function of L-carnitine and it's application in functional food
zhang zhi guo ; qiu quan ruo ; zhang gui hai
zhang zhi guo ; qiu quan ruo ; zhang gui hai
..............page:34-36
Bioluminescence technology and application in the dairy industry
zhou jian zhong ; dong ming sheng
zhou jian zhong ; dong ming sheng
..............page:31-33
Influence schizandra chinensis bail pulp to lactic acid bacteria and processing of yoghurt
zhao hai zhi ; li guo yu ; bai tian hong
zhao hai zhi ; li guo yu ; bai tian hong
..............page:28-30
Design of control system design for milk powder drying process
li zheng hui ; liao chuan hua ; zhang jun
li zheng hui ; liao chuan hua ; zhang jun
..............page:24-27
..............page:21-23
Optimization of emulsifying condition for soy milk
zhong fang ; wang zuo ; xu shi ying
zhong fang ; wang zuo ; xu shi ying
..............page:17-20
Isolation and identification of lactobacillus from bringed in directed-vat-set yoghurt culture
jin zuo ; gao xue jun ; lei lei ; wang jun yong
jin zuo ; gao xue jun ; lei lei ; wang jun yong
..............page:14-16
Interactions between Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus used as starter cultures for the production of yogurt
wu rong rong ; ma jing ; pei jia wei ; zhang bai lin
wu rong rong ; ma jing ; pei jia wei ; zhang bai lin
..............page:9-13
..............page:5-8
..............page:3-4