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China Dairy Industry
1001-2230
2004 Issue 2
wen zhai
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page:43
The know-how in processed cheese
fan li fang
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page:48-50
The study of rapid impedence method for detecting beta-lactam antibiotic residues in milk
huang xiao rong ; yu fu ; zheng jing ; yang fang ; tang min ying
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page:44-47
Review on the fortification of infant formula milk powder with DHA and AA
wu ke gang ; meng hong chang
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page:40-43
The modification of whey protein by microbial transglutaminase
zhao jing ; zhang zuo
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page:36-39
Studies on synthesize conditions for improving the yield of EPS
liu li bo ; liu ning ; meng xiang chen
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page:32-35
Detection techniques of total bacteria in milk and dairy products
tian bo ; huo gui cheng ; ji zuo
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page:27-31
Studies on the low lactose yoghurt
qin li hu ; jiang zhu mao ; ren jiang hong ; lin feng xiang
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page:24-26
Studied on effect of feeding and milking mode on total bacterial count of the raw milk
fan jiang ping ; mao hua ming ; wang ming zhu ; su you sheng ; qian yong
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page:21-23
Studies on a new ketone flavor yogurt co-fermented by Lactobacillus helveticus and Streptococcus diacetilucs
hua chao li ; zhao zheng
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page:17-20
Selection of bile salt-tolerant and cholesterol-degrading lactic acid bacteria
wang su ying ; wang cui ying ; wang min
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page:14-16
The stability of hydrocolloids and salts on fruit juice milk
li yun fei ; zhang guo nong ; jie guo fu
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page:10-13
Effect of the mixture fermentation of Streptococcus thermothilus and Lactobacillus bulgaricus on IgG from different sources
cao jin song ; luo ming ji
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page:6-9
miao gei zhong guo ru pin xing ye fa zhan lan tu -- zhong guo ru pin gong ye za zhi she cheng gong ju ban " di san jie zhong guo guo ji ru ye fa zhan qian yan gao feng lun tan "
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page:3-5