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2013 Vol.34 Issue.5,
Published 15 March 2013

1 Antibacterial Activity of Ovomucin and Its Stability to pH and Temperature
SHAN Yuan-yuan,MA Mei-hu*,YUAN Zhi-wei,ZHU Han-yu,HUANG Xi,ZUO Si-min
2013 Vol. 34 (5): 1-4 [Abstract] ( 1664 ) [HTML 1KB] [ PDF 2063KB] ( 263 )
5 Selenization of Konjac Glucomannan Oligosaccharides by Dry Heating in the Presence of Selenite and Antioxidant Activity of Selenized Products
HE Zhi-kun1,2,ZHAO Gai-hong1,LI Meng-ting1,WANG Xiao-yan1,LI Can-peng1,*
2013 Vol. 34 (5): 5-9 [Abstract] ( 1478 ) [HTML 0KB] [ PDF 2100KB] ( 200 )
10 Changes in the Molecular Weight Distribution of Cell Wall Polysaccharides during Peach Fruit Ripening and Softening
KAN Juan,WANG He,JIN Chang-hai*
2013 Vol. 34 (5): 10-16 [Abstract] ( 2034 ) [HTML 1KB] [ PDF 3415KB] ( 516 )
17 Evaluation of Flowability and Floodability of Powdery Nutrients Added to Fortified Wheat Flour
XIE Li-bin,HUO Jun-sheng*,HUANG Jian
2013 Vol. 34 (5): 17-21 [Abstract] ( 3544 ) [HTML 1KB] [ PDF 1592KB] ( 260 )
22 Effect of Test Parameters on Texture Profile Analysis of Apricot
GUO Feng-jun1,LIU Meng1,FENG Yan-li1,LI Dong-mei1,WANG Mei-lan1,*,ZHANG Chang-feng2,ZHANG Yu-hua2
2013 Vol. 34 (5): 22-25 [Abstract] ( 1212 ) [HTML 1KB] [ PDF 1936KB] ( 524 )
26 Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin
YIN Ling,WANG Chang-lin*,WANG Ying-jie,XIANG Cheng-gang,CHEN Hua
2013 Vol. 34 (5): 26-30 [Abstract] ( 1977 ) [HTML 1KB] [ PDF 1957KB] ( 428 )
31 Effect of Formulated Edible Gum on the Quality of Emulsified Sausages
LU Jia-ying,XIA Xiu-fang,KONG Bao-hua*,HAN Qi
2013 Vol. 34 (5): 31-35 [Abstract] ( 1543 ) [HTML 1KB] [ PDF 1904KB] ( 348 )
36 Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies
SHANGGUAN Jia1,WU Wei-guo2,*,FU Dong-he3,XIAO Xin-liang4
2013 Vol. 34 (5): 36-41 [Abstract] ( 1236 ) [HTML 1KB] [ PDF 2259KB] ( 438 )
42 Sensory Quality and Processing Characteristics of Bull Beef from Qinchuan and Luxi Yellow Cattle
LU Gui-song1,PENG Zeng-qi1,*,CAO Hui2,SONG En-liang3,CHEN Qi-liang1,GAO Fei-fei1,TIAN Rui-hua1, JIN Hong-guo1,WANG Rong-rong1,YAO Yao1,ZHANG Ya-wei1,WANG Fu-long1,HUI Teng1
2013 Vol. 34 (5): 42-45 [Abstract] ( 1892 ) [HTML 1KB] [ PDF 1911KB] ( 296 )
46 Effect of different heat treatments on the demise of Salmonella DNA
LIU Jie,LI Miao-yun*,ZHAO Gai-ming,LIU Yan-xia,GAO Xiao-ping,TIAN Wei,HUANG Xian-qing,ZHANG Qiu-hui
2013 Vol. 34 (5): 46-49 [Abstract] ( 1460 ) [HTML 1KB] [ PDF 2034KB] ( 242 )
50 Analysis of Physico-chemical Properties of Raw Milk of Cattle, Buffalo and Yak
LIANG Xiao,LIU Lu,ZHANG Shu-wen,SUN Qi,Lü Jia-ping*
2013 Vol. 34 (5): 50-54 [Abstract] ( 1628 ) [HTML 1KB] [ PDF 1890KB] ( 276 )
55 Changes in Total Polyphenol Content and Antioxidant Activity of Thompson Seedless Grapes during Hot-Air Drying
2013 Vol. 34 (5): 55-59 [Abstract] ( 2323 ) [HTML 1KB] [ PDF 2204KB] ( 347 )
60 Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast
LI Ying,WANG Peng,XU Xing-lian*
2013 Vol. 34 (5): 60-66 [Abstract] ( 1769 ) [HTML 1KB] [ PDF 2520KB] ( 317 )
67 Thermal Degradation and Kinetics of Pigment from Raddish Red
DONG Nan1,WANG Qiang2,LEI Dan-dan1,LIU Hong3,LIU Jia1,ZHAO Guo-hua1,4,*
2013 Vol. 34 (5): 67-71 [Abstract] ( 1514 ) [HTML 1KB] [ PDF 2129KB] ( 287 )
72 Quality Evaluation Index System of Preserved Pepper
WANG Wei,ZHAO Xing-e,WANG Ying,KAN Jian-quan*
2013 Vol. 34 (5): 72-75 [Abstract] ( 1471 ) [HTML 1KB] [ PDF 1536KB] ( 340 )
76 Effect of Phenols from Wood Vinegar of Bitter Almond Shell on Antiperoxidant Activity of Walnut Oil
SHI Lin,WEI Qin*,ZHAO Zhong,LI Da-wen,YI Yun-yu
2013 Vol. 34 (5): 76-80 [Abstract] ( 2766 ) [HTML 1KB] [ PDF 1768KB] ( 338 )
81 Formation Mechanism of Endogenous Formaldehyde in Toffee with Glycerol System
CHEN Mei1,Lü Chun-hua2,ZHU Xiao-yu2,CHEN Xiao-mei2,*,MO Wei-min1
2013 Vol. 34 (5): 81-85 [Abstract] ( 3226 ) [HTML 1KB] [ PDF 2126KB] ( 243 )
86 in vitro Antioxidant Activity of Polysaccharides from Equisetum ramosissimum Desf.
ZHANG Jun-sheng,CHEN Li-hua*,ZHU Shi-long,WU Xiao-tao,XIAO Bin
2013 Vol. 34 (5): 86-89 [Abstract] ( 2712 ) [HTML 1KB] [ PDF 2309KB] ( 219 )
90 Sensory Flavor Characteristics of Chinese Yellow Rice Wine and Construction of Flavor Wheel
WANG Dong,JING Bin,XU Yan*,ZHAO Guang-ao
2013 Vol. 34 (5): 90-95 [Abstract] ( 3383 ) [HTML 1KB] [ PDF 2153KB] ( 526 )
96 Effect of Ultra-high Pressure-assisted Treatment on Gel Properties of Armored weaselfish Surimi with Soy Protein Isolate
YU Hui1,2,CHEN Xiao-e1,CHEN Jie2,FANG Xu-bo1,*,JIANG Xu-hua3
2013 Vol. 34 (5): 96-99 [Abstract] ( 1655 ) [HTML 1KB] [ PDF 1967KB] ( 271 )
100 Mathematical Modeling of Thin Layer Heat Pump Drying of Cantonese-Style Meat
ZHANG Xue-jiao1,2,XIAO Geng-sheng1,TANG Dao-bang1,*,YU Yuan-shan1,XU Yu-juan1,WU Ji-jun1
2013 Vol. 34 (5): 100-104 [Abstract] ( 1449 ) [HTML 1KB] [ PDF 2398KB] ( 326 )
105 Effect of Salt on Surimi Processing Explored by Nuclear Magnetic Resonance
LIN Wan-yu1,LIN Jing-jing1,LIN Xiang-yang1,*,NING Nian-ying1,BIAN Zhi-ying2,ZHU Rong-bi1
2013 Vol. 34 (5): 105-109 [Abstract] ( 1356 ) [HTML 1KB] [ PDF 2291KB] ( 228 )
110 Effect of Waxy Wheat Flour and Transglutaminase (TGase) on the Quality and Frozen Stability of Waxy Flour Dough
WANG Feng1,HUANG Wei-ning1,*,DU Guo-cheng2,ZHANG Si-jia1,YAO Yuan3,ZHENG Feng-ping4,LI Yue-hua5
2013 Vol. 34 (5): 110-114 [Abstract] ( 2767 ) [HTML 1KB] [ PDF 1883KB] ( 270 )
115 Comparative Effects of UHP and Salt Soaking on the Texture and Functional Composition of Sea Cucumber (Stichopus japonicus)
HAO Meng-zhen,HU Zhi-he*
2013 Vol. 34 (5): 115-119 [Abstract] ( 1597 ) [HTML 0KB] [ PDF 2100KB] ( 352 )
120 Comparative Antioxidant Activity of Vinegar Produced from Different Grape Cultivars
SUN Ying-ying1, LIU Jian-shu2,LI Zhi-xi1,*, ZHANG Qiang1
2013 Vol. 34 (5): 120-123 [Abstract] ( 2056 ) [HTML 1KB] [ PDF 2060KB] ( 463 )
124 Extraction, Purification and Identification of Gulcoraphanin from Broccoli Seeds
JIANG Min,SHI Lin-juan,YANG Yi*
2013 Vol. 34 (5): 124-126 [Abstract] ( 2033 ) [HTML 1KB] [ PDF 1988KB] ( 705 )
127 Stability of Pigment from Grain Amaranth Flower Spikes
LIAO Fu-rong,KAN Jian-quan*
2013 Vol. 34 (5): 127-131 [Abstract] ( 1691 ) [HTML 1KB] [ PDF 2584KB] ( 203 )
132 Change in Fatty Acid Composition of Frying Oils during Frying
ZHANG Tie-ying,JIANG Yuan-rong*,CHEN Ya-qiong
2013 Vol. 34 (5): 132-136 [Abstract] ( 2605 ) [HTML 1KB] [ PDF 1680KB] ( 301 )
137 Screening of Nutrients in Chemically Defined Medium for β-Carotene-Degrading Staphylococcus sp.
MA Jun-xia1,FAN Ming-tao1,*,WANG Shu-lin2,ZHU Ming-ming1
2013 Vol. 34 (5): 137-141 [Abstract] ( 1332 ) [HTML 1KB] [ PDF 2574KB] ( 248 )
142 Comparison of Kinetics Models for Pseudomonas Growth in Chilled Pork at Low Temperature
NIU Hui-min,LI Miao-yun*,ZHAO Gai-ming,ZHANG Qiu-hui,TIAN Wei,HUANG Xian-qing, LIU Yan-xia,ZHANG Jian-wei,GAO Xiao-ping,SUN Ling-xia
2013 Vol. 34 (5): 142-146 [Abstract] ( 1617 ) [HTML 1KB] [ PDF 2498KB] ( 208 )
147 Influence of Aluminum on Absorption and Distribution of Fluoride in Tea Plants (Camellia sinesis L.)
ZHANG Xian-chen1,GAO Hong-jian2,ZHANG Zheng-zhu1,*,WAN Xiao-chun1
2013 Vol. 34 (5): 147-150 [Abstract] ( 1594 ) [HTML 1KB] [ PDF 1688KB] ( 266 )
151 Fermentation Characteristics of Lactobacillus plantarum ST-Ⅲ in Soymilk and Storage Stability of Fermented Soymilk
MA Cheng-jie1,DU Zhao-ping1,HUA Bao-zhen1,XU Ai-cai1,MA Ai-min2,*
2013 Vol. 34 (5): 151-155 [Abstract] ( 1929 ) [HTML 1KB] [ PDF 2021KB] ( 273 )
156 Optimization of Hydrolysis Conditions of Gelatin from Channel Catfish Skin
Lü Shun,LIN Lin*,XIANG Wei,LU Jian-feng,YE Ying-wang,JIANG Shao-tong
2013 Vol. 34 (5): 156-160 [Abstract] ( 4063 ) [HTML 1KB] [ PDF 2139KB] ( 511 )
161 Expression of a Novel Poly-Cationic Antibacterial Peptide as a Food Preservative in Genetically Engineered Pichia pastoris
LI Qing,ZHOU Xiao-hong*
2013 Vol. 34 (5): 161-166 [Abstract] ( 2197 ) [HTML 1KB] [ PDF 2625KB] ( 543 )
167 Protoplast Preparation and Regeneration of Lactobacillus casei LC2W
HUANG Qian1,DU Zhao-ping2,MA Cheng-jie2,PAN Neng-qing1,LIU Lei1,MA Ai-min1,*
2013 Vol. 34 (5): 167-171 [Abstract] ( 1384 ) [HTML 1KB] [ PDF 2243KB] ( 253 )
172 Effect of Bacterial Contamination on Solid-State Fermentation Vinegar Turbidity
WANG Jun1,LU Hong-mei2,*,CUI Yun1
2013 Vol. 34 (5): 172-176 [Abstract] ( 3275 ) [HTML 1KB] [ PDF 2317KB] ( 300 )
177 Preparation and Identification of Monoclonal Antibodies against O leosins
WANG Yuan-yuan,ZOU Ju,LIU Zhi-gang*
2013 Vol. 34 (5): 177-180 [Abstract] ( 1562 ) [HTML 1KB] [ PDF 1957KB] ( 259 )
181 Preparation and Identification of Streptomycin Artificial Antigen and Its Polyclonal Antibody
XI Xi1,LI Mu-jie1,GONG Yun-fei1,CHEN Zong-lun2,FANG Jie-hong1,WANG Wei-fen1,ZHANG Ming-zhou1,*
2013 Vol. 34 (5): 181-185 [Abstract] ( 2270 ) [HTML 1KB] [ PDF 2312KB] ( 330 )
186 Optimization of Process Conditions for the Production of Quark Cheese Fermented by Lactobacillus bulgaricus and Streptococcus thermophilus
HU Ying1,JIANG Wei1,ZHU Qiu-jin1,2,3,*
2013 Vol. 34 (5): 186-190 [Abstract] ( 1472 ) [HTML 1KB] [ PDF 2223KB] ( 251 )
191 Screening and Identification of β-Glucosidase-Producing Fungi, and Purification and Enzymatic Analysis
CHEN Jing 1,HAO Wei-wei 2,WANG Chun-mei 1,CHEN Hui1,*,WU Qi 1,HAN Xue-yi1
2013 Vol. 34 (5): 191-196 [Abstract] ( 1599 ) [HTML 1KB] [ PDF 2618KB] ( 438 )
197 Optimization of Process Conditions for Starch Liquefacation and Saccharification before Fermentation of Coix lachryma-jobi Wine
GUO Ke-na1,JIANG Lu-lu2,KAN Jian-quan1,2,*
2013 Vol. 34 (5): 197-201 [Abstract] ( 1711 ) [HTML 1KB] [ PDF 2269KB] ( 278 )
202 Screening and Breeding of a Crypthecodinium cohnii Strain with High Productivity of Docosahexaenoic Acid and Optimization of Its Fermentation Conditions
SUN Zhong-guan1,2,LIU Yong1,*,YAO Jian-ming3,LI Jun4,ZHU Su-mei4
2013 Vol. 34 (5): 202-206 [Abstract] ( 2048 ) [HTML 1KB] [ PDF 1976KB] ( 312 )
207 Optimization of Enrichment Medium for Bifidobacterium longum by Response Surface Methodology
SUN Peng 1,ZHAO Xu-bo2,SUN Xian-feng1,MA Yong-zheng3
2013 Vol. 34 (5): 207-212 [Abstract] ( 2949 ) [HTML 0KB] [ PDF 2679KB] ( 310 )
213 Regulation of Exopolysaccharide Produced by Lactobacillus acidophilus NCFM on Immune-Related Genes in Mice
YANG Xiang-yi1,MAN Chao-xin2,LIU Ying1,WANG Jin-yu1,LANG You1,DONG Xin-yue1,YAN Tian-wen1,JIANG Yu-jun1, 2,*
2013 Vol. 34 (5): 213-217 [Abstract] ( 1890 ) [HTML 0KB] [ PDF 2209KB] ( 243 )
218 Comparative Analysis of Food Poisoning and Emergency Countermeasures in China from 1985 to 2011
NIE Yan,YIN Chun,TANG Xiao-chun*,WANG Zhi-gang
2013 Vol. 34 (5): 218-222 [Abstract] ( 1443 ) [HTML 1KB] [ PDF 1963KB] ( 343 )
223 Effect of Feed Additive Containing Mulberry Leaves for Hens on Egg Yolk Quality
LIU Mei-yu1,ZHANG Xiao-mei2,LIAN Hai-ping3,REN Fa-zheng2,*
2013 Vol. 34 (5): 223-227 [Abstract] ( 2254 ) [HTML 1KB] [ PDF 1755KB] ( 273 )
228 Evaluation of Nutritional Composition in Nevertia didyma and Natica vitellus from Zhoushan Sea Area
LIU Hui-hui1,XU Mei-ying1,2,WU Chang-wen1
2013 Vol. 34 (5): 228-231 [Abstract] ( 1414 ) [HTML 1KB] [ PDF 1994KB] ( 308 )
232 Regulatory Effect of Tea Catechins on Intestinal Microecology
ZHANG Xin1,MA Li-ping2,ZHANG Yun1,GAO Yuan1,HU Bing1,ZENG Xiao-xiong1,*
2013 Vol. 34 (5): 232-237 [Abstract] ( 1723 ) [HTML 1KB] [ PDF 2067KB] ( 372 )
238 Protective Effect of Whey Protein and Polypeptide from Small Black Soybean on Acute Liver Injury in Mice
FAN Ying,WANG Chang-qing*,WANG Fei,YU Shu-jia,LIAN Wei-shuai,YUAN Min
2013 Vol. 34 (5): 238-241 [Abstract] ( 1731 ) [HTML 1KB] [ PDF 4083KB] ( 206 )
242 Antioxidant Activity of Eupolyphaga sinensis Peptides
PIAO Mei-zi,WANG Mao-cun,WANG Xiao-dong
2013 Vol. 34 (5): 242-245 [Abstract] ( 1621 ) [HTML 1KB] [ PDF 2078KB] ( 232 )
246 Cyanidin-3-O-β-glucoside Induces Lipoprotein Lipase Activity Following the Activation of AMP-Activated Protein Kinase in Skeletal Muscle Cells
WEI Xiao-yi1,BAI Chen1,*,TANG Li-wei1,LU Hong2,ZHANG Jing-wei1
2013 Vol. 34 (5): 246-250 [Abstract] ( 1578 ) [HTML 1KB] [ PDF 2699KB] ( 338 )
251 Antifatigue Effect of Extract from Eucommia ulmoides Leaves Purified by Resin
LIU Di1,SHANG Hua1,SONG Xiao-yu2
2013 Vol. 34 (5): 251-254 [Abstract] ( 1761 ) [HTML 1KB] [ PDF 1917KB] ( 190 )
255 Analysis and Evaluation of Nutritional Components in Different Tissues of Coix lacryma-jobi
WANG Ying1,ZHAO Xing-e1,WANG Wei1,KAN Jian-quan1,*,YU Yi-jun2
2013 Vol. 34 (5): 255-259 [Abstract] ( 3439 ) [HTML 1KB] [ PDF 1871KB] ( 344 )
260 Protective Effect of Lotus Seedpod Proanthocyanidins on Organs and Tissues in Mice with High Intensity Training
WU Jun1,YAO Ping2,GAO Chao2
2013 Vol. 34 (5): 260-263 [Abstract] ( 1501 ) [HTML 1KB] [ PDF 2559KB] ( 279 )
264 Effect of Wheat Peptide on the Nitrogen Metabolism and Gastrointestinal Mucosal Structure of Rats
PAN Xing-chang1,YIN Hong2,GU Rui-zeng1,XU Ya-guang1,CAI Mu-yi1,SUN Gui-ju2
2013 Vol. 34 (5): 264-269 [Abstract] ( 1131 ) [HTML 1KB] [ PDF 3990KB] ( 453 )
270 Application of Microsatellite DNA in Saccharomyces cerevisiae
FENG Min,LIU Yan-lin*
2013 Vol. 34 (5): 270-273 [Abstract] ( 1725 ) [HTML 1KB] [ PDF 1456KB] ( 239 )
274 Application of Bacteriophages in Control of Foodborne Pathogens
CAO Zhen-hui1,2,JIN Li-ji1,3,XU Yong-ping1,3,*,LI Shu-ying4,ZHANG Jian-cheng1,MA Yong-sheng4, LI Hua-qiang1,CAO Fang1,YANG Yang1
2013 Vol. 34 (5): 274-278 [Abstract] ( 1824 ) [HTML 1KB] [ PDF 1411KB] ( 473 )
279 Research Progress in Identification of Olive Oil Adulteration
LIN Yuan-hui 1,GAO Bei2,LI Yu-yu2,JIANG Ping-ping2,ZHANG Qing-hua3,CHU Xiao-gang2,*
2013 Vol. 34 (5): 279-283 [Abstract] ( 2601 ) [HTML 1KB] [ PDF 1433KB] ( 1086 )
284 Research Progress in Inhibition of N-Nitrosamine Formation in Meat Products and Gastric Acid System
LI Ling1,2,XIA Tian-lan1,XU Xing-lian1,*,ZHOU Guang-hong1
2013 Vol. 34 (5): 284-288 [Abstract] ( 1732 ) [HTML 1KB] [ PDF 1393KB] ( 313 )
289 Research Progress of Starch-based Edible Film
JIA Chao1,WANG Li-qiang1,2,*,LU Li-xin1,2
2013 Vol. 34 (5): 289-292 [Abstract] ( 2300 ) [HTML 1KB] [ PDF 1426KB] ( 742 )
293 Research Advances in Detection Techniques of Mycotoxin Residues in Animal Tissues
HUANG Xiao-lin,HAN Jian-zhong*,QU Dao-feng
2013 Vol. 34 (5): 293-296 [Abstract] ( 1686 ) [HTML 1KB] [ PDF 1378KB] ( 441 )
297 Research Progress on Hazards Analysis of Chinese Tea Quality and Countermeasures
YUAN Zi-chun1,YANG Pu2,PENG Bang-fa3,XU Yi-ding1
2013 Vol. 34 (5): 297-302 [Abstract] ( 1345 ) [HTML 1KB] [ PDF 1303KB] ( 572 )
303 Research Advances in Dynamic Change and Control Technology of Nitrite in Fermented Vegetables
HUANG Li-hui1,2,ZHANG Yan1,*,CHEN Yu-long1,WEI Zhen-cheng1
2013 Vol. 34 (5): 303-307 [Abstract] ( 1922 ) [HTML 1KB] [ PDF 1427KB] ( 473 )
308 Research Progress in Countermeasures of Food Safety Assessment to New Type of Genetically Modified Plants
MEI Xiao-hong,XU Wen-tao,HE Xiao-yun,CAO Si-shuo,LI Xiao-hong,LIU Qian,HUANG Kun-lun*
2013 Vol. 34 (5): 308-312 [Abstract] ( 1939 ) [HTML 1KB] [ PDF 1472KB] ( 625 )
313 Application of Chemometrics in Flavor Substance Research
SUN Ling-xia,ZHAO Gai-ming*,LI Miao-yun,HUANG Xian-qing,LIU Yan-xia,GAO Xiao-ping,ZHANG Qiu-hui
2013 Vol. 34 (5): 313-317 [Abstract] ( 1487 ) [HTML 1KB] [ PDF 1440KB] ( 370 )
318 Applications of Thermal Imaging in Food Quality and Safety Control
SUN Yu-xia 1,RONG Zhen1,WANG Jian1,ZHAO Guo-hua1,2,*
2013 Vol. 34 (5): 318-321 [Abstract] ( 1806 ) [HTML 1KB] [ PDF 1933KB] ( 296 )
322 Safety of Biogenic Amines in Foods
LIU Jing1,2,REN Jing1,2,SUN Ke-jie1,2,*
2013 Vol. 34 (5): 322-326 [Abstract] ( 2636 ) [HTML 1KB] [ PDF 2028KB] ( 483 )
327 Advances in Application of QuEChERS for Detection of Veterinary Drug Residues in Animal-Derived Foods
QU Bin
2013 Vol. 34 (5): 327-331 [Abstract] ( 2050 ) [HTML 1KB] [ PDF 1797KB] ( 861 )
332 Thinking about Development of China’s Food Industry Based on U.S. Dietary Guidelines
LI Lei1,ZHOU Sheng-sheng2
2013 Vol. 34 (5): 332-336 [Abstract] ( 1575 ) [HTML 1KB] [ PDF 1516KB] ( 327 )
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