Study on the technology of casein short peptide hydrolyzed by combined-protease
DUAN Yu-quan;,JIANG Shi-long;,LI Jian-mei;,LIU Lu;,LV Jia-ping;,ZHANG Shu-wen;,ZHOU Jun-qing;

..............page:4-7,11

Effect of thermal treatment on the immunomodulatory activity and stability of α-lactalbumin hydrolysate
MA Jing-jiao;,MAO Xue-ying;

..............page:8-11

Prokaryotic expression of dromedary (Camelus dromedarius) prochymosin and its activity detection
LI Yi-jie;,PU Yan;,ZHANG Fu-chun;

..............page:12-15

Study on the stability of the probiotic Lactobacillus casei Zhang during continuous subculturing in normal condition for 1000 generations
BAI Mei;,ZHANG He-ping;,ZHANG Wen-yi;

..............page:16-18

Optimization of the compound solidified yogurt recipe with response surface methodology
LI Hao;,WANG Ying;,ZHANG Jian-qiang;,ZHANG Li-ping;

..............page:19-22

Study on isolation and identification of Lactic acid bacteria from Sani dairy cakes in Yunnan
CHEN Shao-qian;,PAN Hong-mei;,WANG Qi;,WU Shao-xiong;,YANG Xi-liang;,YIN Jian-zhong;

..............page:23-26,44

Nutrition analys is of wrum and fermented milk curd in xilingol league of innermongolia
XIAO Fang;

..............page:27-28,37

Study of milk protein and peptide Maillard reaction products
KONG Bao-hua;,LI De-hai;,SUN Chang-yan;,XIA Xiu-fang;

..............page:29-32

Study on the whole actual status of dairy industry market developments
LU Juan;,ZHANG Shu-ping;

..............page:33-37

Detection method of pesticide residues in raw milk by gas chromatography
cao hai xia ;, chang jian jun ;, chen jun ;, jiang rui qing ;, li feng jun ;, liu ping ping ;, song xiao dong ;, wei wen ping ;, zhou lin ;

..............page:38-40

Determination of nine beta-agonist residues in milk by SPE-UPLC-ESI
LIU La-ping;,YANG Rong;,ZHANG Xiao-rong;

..............page:41-44

Study on the production technology of almond feta cheese
MA Jian-jun;,XIAO Xin-xin;

..............page:45-48

xin xi dong tai

..............page:48

2012 nian shi jie ru ye xing shi ( xu )
sha zuo ;

..............page:49-64