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Science and Technology of Food Industry > 1991 > (06): 21-26.

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[2]	纸包皮蛋的开发[J]. Science and Technology of Food Industry, 1999, (06): 50-51. DOI: 10.13386/j.issn1002-0306.1999.06.080
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[4]	真空软包装红烧牛排生产工艺的研究[J]. Science and Technology of Food Industry, 1999, (06): 29-30. DOI: 10.13386/j.issn1002-0306.1999.06.070
[5]	魔芋精粉的交联化学改性研究[J]. Science and Technology of Food Industry, 1999, (06): 19-20. DOI: 10.13386/j.issn1002-0306.1999.06.066
[6]	麦芽根的综合利用研究进展[J]. Science and Technology of Food Industry, 1999, (05): 61-63. DOI: 10.13386/j.issn1002-0306.1999.05.026
[7]	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
[8]	全溶活性营养W粉的水解研究[J]. Science and Technology of Food Industry, 1999, (05): 24-25. DOI: 10.13386/j.issn1002-0306.1999.05.007
[9]	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
[10]	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