1

Study on the preservation technique of the chilled instant shark skin

1

WANG Li-Hong,YANG Qing-Qing,LV Feng, et al

2

Improvement of determination and extraction of 3,4-benzo(α) pyrene in solid food

11

GAO Qi ,BAO Xiao-Jin

3

Atomic fluorescence spectrometry of Arsenic inmarine products,the best choice for the determination of conditions

16

WANG Li,LIU Jie,ZHANG Yu

4

The advancement of rapid detection technologies for protecting dairy safety

21

GOU Qing-Quan,LIAO Ru-Yan,ZENG Yang

5

The transformation of food administration and its cooperation mechanism in Japan

26

BIAN Hong-Biao

6

As a link of the food labeling,construction the union of food quality and safety

32

NONG Zhi-Rong,HUANG Wei-Ping,HUANG Xia, et al

7

Analysising the role of standardization in food safety supervision and administration of production and processing areas

39

CHENG Jin-Cheng

8

The safety of flour and the wheat flour brightener

42