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Science and Technology of Food Industry > 1993 > (05): 10-20.

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[1]	Study on the liquefied and saccharified craft for the dual-enzyme hydrolysis method of making injection-glucose with broken rice[J]. Science and Technology of Food Industry, 2013, (06): 236-241. DOI: 10.13386/j.issn1002-0306.2013.06.073
[4]	微生物检测国标法和滤膜法的比较[J]. Science and Technology of Food Industry, 1999, (06): 54-56. DOI: 10.13386/j.issn1002-0306.1999.06.082
[5]	桔皮中提取橙皮甙的优化工艺[J]. Science and Technology of Food Industry, 1999, (06): 33-34. DOI: 10.13386/j.issn1002-0306.1999.06.072
[6]	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
[7]	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
[8]	鲜姜高效化学脱皮工艺[J]. Science and Technology of Food Industry, 1999, (05): 53-54. DOI: 10.13386/j.issn1002-0306.1999.05.022
[9]	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
[10]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006