Sichuan Food and Fermentation 2013 Issue 4 Determination of Six Trace Metal Elements in Dry Bamboo by Microwave Digestion-AAS

Determination of Six Trace Metal Elements in Dry Bamboo by Microwave Digestion-AAS
LI Li-hua

..............page:75-76,83

Research on Optimal Formula of Five-Spice of Jianchang Duck Meat Slice
WU Di;LIN Qiao;WANG Chuo;LIN Li

..............page:98-101

Study Progress on Spoilage Yeast in Food Products
RAO Yu;CHANG Wei;TANG Jie;CHE Zhen-ming

..............page:61-64

Toxicological Tests on Safety Assessment of Hongjingtian Jiu
JIA Guo-fu;HE Zheng-jun;ZHAO Wen-jie;NI Ke;GUO Min

..............page:50-56

Clarification of Heat-clearing Function Herbal Extract by Microfiltration Membrane
DENG Teng

..............page:45-49

Isolation and Phylogenetic Diversity of Spoilage Microbe from Dried Bean Curd
GUAN Tong-wei;ZHAO Hui-ping;ZHANG Feng-fang;ZHANG Li-zhu;PENG Cha-qiong

..............page:18-20,36

mei ni dui jin kou shi pin an quan wen ti shi shi xin gui
xin hua wang

..............page:106-106

Preliminary Study of Structure-activity Relationship on Main Chemical Constituents of Spices Essential Oil and Antimicrobial Activity
TAN Long-fei;LI Hai-bing;CHEN Feng-hua;ZHANG Ting

..............page:1-4

Survey of Nitrate and Nitrite ’s Residues in Meat Products on Chengdu Market
HUANG Tao-rui;WANG Xin

..............page:41-42,49

ao da li ya ke xue jia fa ming wei bo sha chong ji shu
shi pin huo ban wang

..............page:17-17

Extraction of Flavonoids from Walnut Kernel Pellicle
WANG Li;ZHAO Xin-liang;DONG Wen;HE Zhi-long;LI Jia;MA Ya-ru

..............page:90-92

quan qiu hong rou biao zhun wu dan mai nong ye he shi pin wei yuan hui zhi ding
you jing gang ; bai hong mei ; feng xia ; li yi en ; pan hong mei ; chen gong ; liu xue hang

..............page:102-106

Study on the Influence of Stability of Bamboo Chlorophyll Stability by Food Additives
GU Sheng-yin

..............page:43-44,69

Establishment and Practice of Practical Teaching System of Food Quality and Safety Specialty
YAN Shi-jie;LIU Jin-fu;ZHANG Ping-ping;HE Xin-yi

..............page:65-69

Effect of High Short-term Carbon Dioxide Treatment on Shelf Life Quality of Postharvest Garlic Scape
JIAO Li-xia;WANG Qing-guo

..............page:21-24

Determination of the Amount of Sodium Chloride in Vinegar
KANG Hou-shu;WANG Li-ning;HUANG Guo-hua;LI Yi

..............page:81-83

Studies on Hydrolytic Conditions of Dunaliella Salina Protein
LI Xiu-xia;LI Jiao

..............page:5-9

Optimization of Culture Conditions for Cellulose Production by Trichoderma reesei and Study on the Enzymatic Properties
ZHONG Gui-fang;ZHAI Li-li;FAN Pan;YANG Xue-peng

..............page:10-13

The Molecular Cloning and Bioinformatics Analysis of Nitrate Reductase Spinacia Oleracea
MA Xiu-ling;CHEN Xiao-ping

..............page:28-30

Study on a Low-sugar Compound Jam with Honey Tree and Black Rice
FU Xiao-ping;LI Ling-fei;CHEN Shu;ZHAO Hai-zhou;FAN Jiang-ping

..............page:95-97

Pretreatment from Jerusalem Artichoke and Optimizing of Extraction Techniques on Inulin
SONG Han;WANG Jia-lin

..............page:37-40,49

ke xue jia ying yong ye ti jing ya li qu chu shu cai zhong shu shui xing nong yao
shi pin huo ban wang

..............page:56-56

Color Retention Agent on the Color Effect of Lettuce Bubble
ZHANG Ying;YU Wen-hua;YOU Jing-gang;CHEN Gong;ZHANG Qi-sheng;LI Jie-zhi;LI Heng;LIU Zhu;WU Qi-qian

..............page:14-17

Redox Method for the Determination of Iodized Salt,Iodine Content in Test Method
LV Xiao-ting;HUANG Ben-fen

..............page:84-86

The Overview of Traditional Fuling Zhacai ’s Processes
HE Yun-chuan;ZHOU Bin-quan;LIU De-jun

..............page:57-60

Study on Optimization of Extraction of Phelligrins Technology of Microwave-assisted Ethanol by Response Surface Method
CHEN Xiao-ping;YU Cui-cui

..............page:31-36

Study on Extraction Technology of Polysaccharide from Armillariella Tabescens Solid Fermentation Production
DENG Lin

..............page:25-27

Isolation and Identification of γ-aminobutyric Acid-producing Microorganism from Traditional Sichuan Pickle
DONG Ling;ZHU Yu;YAO Ying-zheng;QUE Fu-you

..............page:77-80

Determination of Plumbum in Pepper by Microwave Digestion-Graphite Furnace-Atomic Absorption Spectrometry
YU Jian-xia;HAN Wen-feng;SU Wan-chun;CHEN Cai-hong;LIN Xiao-li

..............page:87-89

Study on the Production Process of Peanut Candy with Xylitol and Rose
DIN Jie;CHEN Tao;LIU Jing-luo;ZHOU Hong-lin

..............page:93-94,97

Quantitative Determination of Dihydroxyacetone and Glycerol in the Fermentation Broth by HPLC
XIE Guang-rong

..............page:70-74,80