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Science and Technology of Food Industry > 1982 > (01): 49-50.

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[1]	GUAN Huanan, DU Shiqin, SONG Yan. Application of New Paper-based Microfluidic Sensing Materials in Food Analysis[J]. Science and Technology of Food Industry, 2023, 44(6): 415-423. DOI: 10.13386/j.issn1002-0306.2022040145
[2]	YUAN Qin-qin, LIU Wen-ying. African Swine Fever and Its Prevention and Control Measures[J]. Science and Technology of Food Industry, 2019, 40(9): 329-334,345. DOI: 10.13386/j.issn1002-0306.2019.09.056
[3]	FAN Xiao-pan, WANG Ping, GE Yi-qiang, CHEN Ying. Review on common microorganisms of prepared foods and the preventive measures[J]. Science and Technology of Food Industry, 2016, (08): 49-53. DOI: 10.13386/j.issn1002-0306.2016.08.001
[4]	JIAO Wen- juan, ZHANG Li- yan, XIONG-Ling. Research and formula optimization of pork color auxiliary[J]. Science and Technology of Food Industry, 2015, (01): 280-284. DOI: 10.13386/j.issn1002-0306.2015.01.050

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