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Science and Technology of Food Industry > 2004 > (06): 14.

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[1]	DAI Lu-yi, XU Yang-li, YE Jian, LIN Sheng-li, SU Feng-xian. Effects of Different Boiling Time on the Protein Components and Antioxidant Activity of the Paramisgumus dabryanus Soup[J]. Science and Technology of Food Industry, 2020, 41(4): 289-292,306. DOI: 10.13386/j.issn1002-0306.2020.04.049
[2]	ZHAO Qin, ZHANG Li-yan, ZENG Qing-qing. Effect of different boiling methods on flavor components of chicken skeleton soup[J]. Science and Technology of Food Industry, 2015, (07): 314-319. DOI: 10.13386/j.issn1002-0306.2015.07.057
[3]	ZENG Qing-qing, ZHANG Li-yan. Study on effect of boiling conditions on quality of chicken bone stock[J]. Science and Technology of Food Industry, 2014, (01): 106-110. DOI: 10.13386/j.issn1002-0306.2014.01.064
[4]	ZHU Li-xia, WANG Qiang. Analysis of rheological properties of boiled grape juice associated with musalais process[J]. Science and Technology of Food Industry, 2013, (24): 101-104. DOI: 10.13386/j.issn1002-0306.2013.24.053
[5]	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