Study on the Meaning and Methods of Setting "Introduction to Professional Courses" in the Process of Food Professionals Training in University冯向阳, 邝兆明1191-1194
Preliminary Study of the Inhibitory Effect of Selenic Acid Cartilage Polysaccharide on Hca-F Hepatocarcinoma Tumor-bearing Mice张国蓉, 郎婧, 刘艳玲, 刘安军1195-1198
Isolation and Purification of Flavonoids from Lotus Leaf by Macroporous Resins黄阿根, 董瑞建, 韦红, 蔡洪雁1202-1206
Effects of Storage conditions on the Quality of Organic Tomato孙程旭, 曹红星, 高丽扑, 郑淑芳, 赵松林, 陈卫军1207-1210,1235
Properties of Potato Starch Treated with Hydrochloric Acid in Different Anhydrous Alcohols吴冰, 罗志刚1211-1212,1194
Emulsifying and Foaming Properties of Enzymatically Hydrolyzed Protein of Tilapia By-products任增超, 周春霞, 洪鹏志, 章超桦1213-1216
Comparison of Surimi of Tilapia(Sarotherodon nilotica)and other Four Marine Fish张崟, 曾庆孝, 朱志伟, 周蕊, 韩光赫1222-1226
