[1] |
LI Jiajie, REN Yanan, WANG Yanjun, MA Wanzhen.
Study on the Construction of the Food Safety Traceability System in China
[J]. FOOD SCIENCE, 2018, 39(5): 278-283.
|
[2] |
ZHANG Donglai, DONG Qingli.
Risk Management and Control of Foodborne Pathogens
[J]. FOOD SCIENCE, 2016, 37(17): 281-288.
|
[3] |
LIU Sha-zhou,SANG Xiao-xue,OUYANG Hua-xue,LEI Shao-rong,BAI Lin-han.
Development of Enzyme-linked Immunosorbent Assay for Neomycin
[J]. FOOD SCIENCE, 2011, 32(14): 227-231.
|
[4] |
CHENG Li.
Current Situation and Improvement Strategies of Meat Product Safety in China
[J]. FOOD SCIENCE, 2010, 31(19): 465-468.
|
[5] |
WU Shi-jun,QIU Pin-qiong.
Inhibitory Effects of Bioactive Components in Water Chestnut on Bacteria
[J]. FOOD SCIENCE, 2009, 30(19 ): 143-146.
|
[6] |
ZENG Zhe-Ling, XUE Yan-Hui, WAN Dong-Man, GAO Yin-Yu.
Establishment of Equation of Saturated Vapor Pressure with Temperature and Moisture Content of Honey
[J]. FOOD SCIENCE, 2008, 29(9): 97-101.
|
[7] |
ZENG Zhe-Ling, XU Ren-Hua, WAN Dong-Man, XUE Yan-Hui, GAO Yin-Yu.
Establishment of Dehydration Model of Honey under Vacuum
[J]. FOOD SCIENCE, 2008, 29(11): 90-93.
|
[8] |
CHEN Ying, LU Zhou-Min, LI Zhi-Xi.
Study on Processing and HACCP Controlling of Pyracantha fortuneana Beverage
[J]. FOOD SCIENCE, 2007, 28(8): 598-601.
|
[9] |
LIU Xian-De, DUAN Qi-Jia, SHE Rui-Ping.
Problem Existing and Suggestions on Implementation and Establishment of HACCP System in China
[J]. FOOD SCIENCE, 2007, 28(5): 369-373.
|
[10] |
LIN Zhen, LIN Mei-Xi, CHEN Mei-Ying, CHEN Tian-Shun, CHEN Jin-Quan.
Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean
[J]. FOOD SCIENCE, 2007, 28(12): 222-225.
|
[11] |
LI Shan, CONG Pei-Jiang, QIAN Ying, CHEN Qing.
Research on Application of HACCP in Process of Beef Bones Extract Production
[J]. FOOD SCIENCE, 2007, 28(11): 646-648.
|
[12] |
NING Ying-zhi1,ZHANG Jian2,YANG Yong-li3,LI Chun1,HAN Ya-peng2,LIU Bing.
Some Factors of Effect the Stability of Blood Glucose Determination on Evaluation of Functional Foodstuff
[J]. FOOD SCIENCE, 2006, 27(12): 723-725.
|
[13] |
BAI Fu-yu,CHEN Chu-rui,ZHENG Hua,JIANG Ai-min,ZHUANG Pei-rui,GONG Li.
Study on the Processing of New Techniques and Quality Control System of Chinese Guangdong Dried Meat Floss
[J]. FOOD SCIENCE, 2006, 27(12): 858-862.
|
[14] |
XU Li-ping.
Relationship Between Hazard Analysis and Critical Control Point and Foodborne Diseases
[J]. FOOD SCIENCE, 2006, 27(12): 878-881.
|
[15] |
Zhang-Hui-Cai, Zheng-Pi-E, Yang-Zhi-Gang.
Study on the Suitability of ISO22000 Certification in China
[J]. FOOD SCIENCE, 2006, 27(11): 556-559.
|