|
| 1 |
LI Shan1,ZHU Yi1,FU Da-qi1,ZHU Ben-zhong1,ZUO Jin-hua2,LUO Yun-bo1 (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;2.National Engineering Research Center for Vegetable,Beijing 100097);Study on Color Protection Process of Lotus Sprout Coating with Chitosan[J];北方园艺;2013-05 |
| 2 |
Liao Guo-zhou1,Wang Gui-ying2,Cao Jin-xuan3,Chen Zhi-bin4 1(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China) 2(Department of Animal Husbandry and Veterinary,Yunnan Agricultural Vocational Technical College,Kunming 650212,China) 3(College of Life Science and Biotechnology,Ningbo University,Ningbo 315211,China) 4(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China);Detection of Biogenic Amines in Xuanwei Ham by HPLC[J];食品与发酵工业;2011-12 |
| 3 |
WANG Yong-zhi,LAI Fu-rao,WU Hui(Research Center of Food Safety and Detection,South China University of Technology,Guangzhou 510640,China);Study on textural characteristics of jelly formulated with κ-carrageenan-MBG compound gel[J];食品工业科技;2012-07 |
| 4 |
CUI Yi-hong,CAO Shao-hua,CAO Bin-yun (College of Animal Science and Technology,Northwest A&F University,Yangling Shaanxi 712100,China);Study on Formula and Processing Technique of Fruit and Vegetable Milk Cake[J];畜牧兽医杂志;2010-04 |
| 5 |
HOU Da-jun,LI Hong-jun (College of Food Science, Southwest University, Chongqing Special Foods Engineering and Technology Research Center, Chongqing 400716, China);Effects of Food Gums on Texture Characteristics of Sandwich Ham[J];食品科学;2009-13 |
| 6 |
LI Hong-xia,XIAO Rong,XU Kun-long,HAN Dian-gang(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China);Comparative Study on Milk Cake Preservation by Packed Two Different Materials after Irradiated[J];云南农业大学学报;2009-02 |
| 7 |
MENG Yue-cheng,HOU Xiao-zhen(College of Food Science & Biotechnology,Zhejiang Gongshang University,Hangzhou 310035,China);Study on effect of thickeners on the stability of soymilk beverage fermented by Lactobacillus acidophilus[J];食品工业科技;2009-01 |
| 8 |
HE Jie1, SONG Huan-lu2, CHEN Geng-jun2, ZHANG Zhen-bo2, MA Chang-wei1 (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083; 2.School of Chemical & Environmental Engineering, Beijing Technology & Business University, Beijing 100037);Characterization of odor-active compounds from Xuanwei ham headspace[J];食品科技;2008-10 |
| 9 |
LUO Ling-quan (Wuhan Institute of Technical Center of Bright Dairy and Food Co., Ltd., Wuhan 430040, Hubei, China);THE MIXED THICKENER’S IMPACT ON SENSE CHARACTER OF STIRRED YOGHURT[J];食品研究与开发;2008-10 |
| 10 |
CHEN Jie, TENG Jia-you, WANG Chun, MO Song-cheng (Grain, Oil & Food College, Henan University of Technology, Zhengzhou 450052);Study on the effects of thickening agents on texture of hot-air drying instant noodles[J];食品科技;2008-08 |
|
