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Science and Technology of Food Industry > 1987 > (02): 61-62.

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[1]	ZHANG Jing-chuan, ZHANG Xiao, BAI Tie-cheng, SHI Lu-zhen. Jujube species identification based on near infrared spectroscopy and PLS-DA[J]. Science and Technology of Food Industry, 2017, (08): 68-71. DOI: 10.13386/j.issn1002-0306.2017.08.005
[2]	GUO Miao, CHEN Xue-yang, SONG Jiang-feng. Comparisons between the products of self-made dried salted mallard and Wanshan dried salted mallard with traditional handicraft[J]. Science and Technology of Food Industry, 2017, (07): 161-165. DOI: 10.13386/j.issn1002-0306.2017.07.023
[3]	ZHOU Bei-bei, ZHANG Dong-hong, YANG Song, YOU Feng-hui, YAN Xiao-ming, CHEN Lei, CHEN Min, SONG Ya-qiong, CUI Yan-fang. Determination of volatile flavor compounds in Anas platyrhynchos pressed salted duck[J]. Science and Technology of Food Industry, 2015, (08): 57-62. DOI: 10.13386/j.issn1002-0306.2015.08.003
[4]	LI Jiang-lin, JIA Gang, CHEN Yong-yuan, XU Ze-ping, AN Li-ping, XIE Ai-ying. Application of coating preservation of smoked beef with black pepper in the pomegranate peel[J]. Science and Technology of Food Industry, 2014, (05): 309-313. DOI: 10.13386/j.issn1002-0306.2014.05.056
[10]	黄刺玫叶片中黄酮物质的提取和分析[J]. Science and Technology of Food Industry, 1999, (05): 14-15. DOI: 10.13386/j.issn1002-0306.1999.05.003

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