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Science and Technology of Food Industry > 1991 > (04): 18-20.

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[1]	ZHU Xiuman, SONG Jianlin, SUN Jian'an, MAO Xiangzhao. Changes in Quality of Braised South American White Shrimp Prepared Dishes under Different Reheating Methods[J]. Science and Technology of Food Industry, 2024, 45(23): 217-228. DOI: 10.13386/j.issn1002-0306.2023110176
[2]	DENG Chang-jun, ZHENG Xin-yi, SHEN Jin-ye, YOU Qing-xiang, ZENG Hong-liang, ZHENG Bao-dong, ZHANG Yi. Optimization of Processing Technology for Low Temperature Vacuum Frying Surimi Chips by Response Surface Methodology[J]. Science and Technology of Food Industry, 2018, 39(15): 181-188. DOI: 10.13386/j.issn1002-0306.2018.15.033
[3]	SU Wei, WANG Yu, YI Zhong-ren, CHEN Xu, MU Ying-chun. Effects of pre-cooking on braised Sansui duck quality[J]. Science and Technology of Food Industry, 2013, (22): 204-208. DOI: 10.13386/j.issn1002-0306.2013.22.069
[6]	茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069
[7]	大蒜油提取的比较研究[J]. Science and Technology of Food Industry, 1999, (05): 16-18. DOI: 10.13386/j.issn1002-0306.1999.05.004
[8]	鱼油微胶囊技术的研究 [J]. Science and Technology of Food Industry, 1999, (05): 8-10. DOI: 10.13386/j.issn1002-0306.1999.05.001

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