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Science and Technology of Food Industry > 1984 > (01): 32-36.

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[1]	LIU Shupin, FENG Shuang, LU Jiahui, SU Xiaowen, ZHANG Jiamei, SHI Changbo. Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs[J]. Science and Technology of Food Industry, 2022, 43(8): 41-49. DOI: 10.13386/j.issn1002-0306.2021070214
[2]	Effect of different processing conditions on gel strength of whole soybean curd[J]. Science and Technology of Food Industry, 2013, (05): 126-129. DOI: 10.13386/j.issn1002-0306.2013.05.055
[6]	天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077
[7]	蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013
[8]	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
[9]	绿色蔬菜在贮存、加工过程中绿色损失的机制、途径及其控制[J]. Science and Technology of Food Industry, 1999, (05): 19-21. DOI: 10.13386/j.issn1002-0306.1999.05.005