Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 1-2.

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[1]	HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175-182. DOI: 10.13386/j.issn1002-0306.2023040090
[2]	TIAN Mengyang, TIAN Xia, WANG Zhiwei, ZHOU Zhongkai. Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread[J]. Science and Technology of Food Industry, 2023, 44(12): 172-184. DOI: 10.13386/j.issn1002-0306.2022080230
[3]	ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244-251. DOI: 10.13386/j.issn1002-0306.2020120247
[4]	ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin. Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage[J]. Science and Technology of Food Industry, 2021, 42(12): 160-167. DOI: 10.13386/j.issn1002-0306.2020080166
[5]	ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
[6]	SUN Ying-ying, XU Yan-shun, XIA Wen-shui, JIANG Qi-xing, GAO Pei. Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage[J]. Science and Technology of Food Industry, 2020, 41(17): 286-291. DOI: 10.13386/j.issn1002-0306.2020.17.048
[7]	LIU Na, PAN Xing-lu, ZHANG Shuang, YANG Qing-xi, JI Ming-shan, ZHANG Zhi-hong. Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products[J]. Science and Technology of Food Industry, 2018, 39(14): 219-222. DOI: 10.13386/j.issn1002-0306.2018.14.041
[8]	SONG Chun-lu, HU Wen-zhong, CHEN Chen, LI Xiao-bo. Research of fermentation and storage characteristics in Chinese sauerkraut[J]. Science and Technology of Food Industry, 2016, (09): 376-379. DOI: 10.13386/j.issn1002-0306.2016.09.066
[9]	MI Hong-bo, LIU Shuang, LI Xue-peng, LI Jian-rong. Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage[J]. Science and Technology of Food Industry, 2016, (08): 364-368. DOI: 10.13386/j.issn1002-0306.2016.08.068
[10]	发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

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