| [1] |
ZHANG Donglai, DONG Qingli.
Risk Management and Control of Foodborne Pathogens
[J]. FOOD SCIENCE, 2016, 37(17): 281-288.
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| [2] |
CHENG Li.
Quality and Safety Control of Raw Materials and Fresh and Primarily Processed Products: Fresh Vegetable Quality Control
[J]. FOOD SCIENCE, 2015, 36(5): 266-273.
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| [3] |
HE Jing1,2, CHENG Nan1, XU Wentao1,2,*.
Development of New Rapid Screening Technologies for Microbes in Food
[J]. FOOD SCIENCE, 2015, 36(13): 288-293.
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| [4] |
LI Xue-peng，DUAN Qing-yuan，LI Jian-rong.
Hazard and Pollution Analysis of Cadmium in Chinese Domestic Shellfish
[J]. FOOD SCIENCE, 2010, 31(17): 457-461.
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| [5] |
CHEN Wei, LI Zheng-Guo, YANG Ping, YANG Ying-Wu, DENG Wei, WANG Guo-Min.
Study on Rapid Detection of Food-borne Pathogens in Meat by Multiplex PCR and Its Kit
[J]. FOOD SCIENCE, 2008, 29(6): 255-258.
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| [6] |
SONG Hong-Xin, MA Dong, XUE Hai-Yan, LI Hong-Xin.
Quantitative Detection of E.coli O157:H7 in Foods by Double Antibody Sandwich ELISA Method
[J]. FOOD SCIENCE, 2008, 29(10): 528-530.
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| [7] |
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.
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| [8] |
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.
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| [9] |
DU Wei.
Review on Application of Q-PCR on the Detection of Foodborne Pathogenic Microorganism
[J]. FOOD SCIENCE, 2006, 27(4): 260-263.
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| [10] |
QIAO Shu-Qing, ZHANG Jian-Jun, LIU Zhi-Guang.
The Application of HACCP in the Production of Yogurt
[J]. FOOD SCIENCE, 2004, 25(11): 452-456.
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| [11] |
LU Zhou-Min, WU Wan-Xing, LI Wen-Hua, ZHANG Zhong-Liang, DING Shi-Sheng, WANG Xiang-Kun.
Study on Storage Technology and HACCP System of Chestnut in Low Temperature
[J]. FOOD SCIENCE, 2003, 24(8): 146-148.
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| [12] |
WU Li-Li, YUAN Jin-Niu, HU Qiu-Hui.
HACCP Study on Production of Student Milk
[J]. FOOD SCIENCE, 2003, 24(3): 146-150.
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| [13] |
QUAN Yan-Ling.
[J]. FOOD SCIENCE, 2002, 23(8): 67-69.
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| [14] |
XU Xing-Lian, DUAN Jing-Yun, ZHOU Guang-Hong, ZHANG Jian-Hao, JI Wei.
Establishment of HACCP System on the Swine Slaughter Line
[J]. FOOD SCIENCE, 2002, 23(1): 154-157.
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| [15] |
ZHANG Zi-Ping.
Technique and Quality Control of Chilled Meat
[J]. FOOD SCIENCE, 2001, 22(1): 83-89.
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