1Influence of salt content on lipolysis during processing of dry-cured Jinhua hamBasic Research961-965
4Effect of Fermentation Conditions on the Proteolytic Activity of a Bacillus subtilis Protease on Fermented Soybean MealBasic Research973-976
5Effects of the Sterilization Methods on the Physico-chemical Properties of Pineapple JuiceBasic Research977-980
6Study on Changes of N-nitrosamine,Sodium Nitrite and Sodium Ascorbic in Cooked Ham during Storage and the Corresponding MechanismBasic Research981-986
8Synthesis of 6-L-Ascorbyl Cis-β-Methoxycarbonylacrylates and its Antioxidant Property in LardBasic Research992-994
9Effect of Chlorine Dioxide Treatment on the Polyphenoloxidase of Lotus rootBasic Research995-998,986
11The Processing Techniques of a Noodle with Eggshell Powder as a Calcium NutrimentTechnology1002-1005,1067
12Optimization of the culture conditions for Selenium-enriched Yeast by SelenoarginineTechnology1006-1011
19Analysis of Cold Chain Logistics and its Present Application in Food IndustrySpecial topic report1031-1035
