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Science and Technology of Food Industry > 2006 > (01): 115-117.

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[1]	ZHANG Ya-nan, BAO Xiang-xiang, FAN Yu-xia, HUANG Yi-qun, LAI Ke-qiang. Effects of Deep-fat Frying Temperature and Time on the Quality of Pork Nuggets[J]. Science and Technology of Food Industry, 2018, 39(13): 19-24. DOI: 10.13386/j.issn1002-0306.2018.13.004
[2]	LIU Yu-ge, FU Qiong, MA Fei-yue, ZHANG Xiu-mei. Antioxidant activities of papaya leaf extracts with different extraction solvents[J]. Science and Technology of Food Industry, 2017, (21): 12-16. DOI: 10.13386/j.issn1002-0306.2017.21.003
[3]	HUANG Cai-xia, SUN Bao-zhong, LU Ling, ZHANG Li, LI Hai-peng, GAO Yuan. Effect of time and temperature on quality of yak meat during postmortem aging[J]. Science and Technology of Food Industry, 2013, (19): 57-60. DOI: 10.13386/j.issn1002-0306.2013.19.063
[7]	一品红红色素的提取及其稳定性研究[J]. Science and Technology of Food Industry, 1999, (06): 24-26. DOI: 10.13386/j.issn1002-0306.1999.06.068
[8]	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
[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]	黄刺玫叶片中黄酮物质的提取和分析[J]. Science and Technology of Food Industry, 1999, (05): 14-15. DOI: 10.13386/j.issn1002-0306.1999.05.003