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Science and Technology of Food Industry > 2004 > (10): 69-70.

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[1]	SHI Zao, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong. Effect of Superfine Grinding on Physicochemical Properties and Microstructure of Chimonobambusa quadrangularis Shoot Powder[J]. Science and Technology of Food Industry, 2021, 42(24): 40-47. DOI: 10.13386/j.issn1002-0306.2021040079
[2]	CHEN Jie, TAN Lin, ZHANG Qing, ZHANG Li-hua. Research Progress of Superfine Grinding Technology in Tofu Processing[J]. Science and Technology of Food Industry, 2018, 39(20): 324-329. DOI: 10.13386/j.issn1002-0306.2018.20.055
[7]	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
[8]	二次加热凝聚澄清技术在番茄清汁生产中的应用[J]. Science and Technology of Food Industry, 1999, (05): 40-41. DOI: 10.13386/j.issn1002-0306.1999.05.014
[9]	蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013
[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