1Study on the Meaning and Methods of Setting "Introduction to Professional Courses" in the Process of Food Professionals Training in UniversityFrontier Trends1191-1194
2Preliminary Study of the Inhibitory Effect of Selenic Acid Cartilage Polysaccharide on Hca-F Hepatocarcinoma Tumor-bearing MiceBasic Research1195-1198
4Isolation and Purification of Flavonoids from Lotus Leaf by Macroporous ResinsBasic Research1202-1206
6Properties of Potato Starch Treated with Hydrochloric Acid in Different Anhydrous AlcoholsBasic Research1211-1212,1194
7Emulsifying and Foaming Properties of Enzymatically Hydrolyzed Protein of Tilapia By-productsBasic Research1213-1216
9Comparison of Surimi of Tilapia(Sarotherodon nilotica)and other Four Marine FishBasic Research1222-1226
12Study of Chemical Components and Antimicrobial Activity of Volatile Oil of Macrocybe gigantean(Massee)Basic Research1232-1235
13Anaerobic Biodegradability of the Components of Cassava Alcohol WastewaterBasic Research1236-1238,1242
14Comparison of Components and Contents of Collagen Amino Acids in Some Mammal and FishesBasic Research1239-1242
15Debittering and Deodourization Effects of Active Carbon and Yeast on the Hydrolyzate of Prawn WasteBasic Research1243-1246
17Optimization of Enzymatic Hydrolysis of Cassava Starch through Quadratic Orthogonal Rotation Combination DesignTechnology1250-1253
19Optimization of the Extraction Process of Soybean Hull Water Soluble Polysaccharides by Quadratic General Rotary Unitized DesignTechnology1259-1263
