1 | Determination of Sudan dyes in margarine by LC/Q-TOF | 59 |
| ZHAO Yan-Sheng,CHU Xiao-Gang,WANG Han, et al | |
2 | Development of the new type of jelly:Water Chestnut Cake | 67 |
| GOU Shao-Hui,XU Yuan | |
3 | The method improvement of the GB/T12457-2008 "determination of chloride in food" | 72 |
| YUE An-Hong,LI Qun, SU Hui-Xia | |
4 | Progress of genetic toxicity test | 75 |
| HU Ming-Chen,REN Fa-Zheng,LUO Hong-Xia, et al | |
5 | Application and trend of development on food preservations in China | 83 |
| WANG Li,ZHANG Yu,CHEN Cui-Lan | |
6 | Japan imported processed food self-management guidelines | 88 |
| BIAN Hong-Biao | |
7 | Food security issues and countermeasures | 95 |
| DENG Li-Ge,ZHAO Zhao-Peng,GUO Wei-Lei | |
