Wang Zhi-jun

Composite preservative for freshwater fish and using method of composite preservative

Casing reduction color protection agent and its preparation method and use

Method for establishing cotton variety fingerprint and digital identity card

Making method of anti-oxidative sausage

Sausage casing biological preservative and application thereof

Microwave and hot air combined water removing method for green tea

Study on fermentation properties of lactic acid bacteria isolated from traditional fermented meat products

High-quality meat paste product and producing method thereof

Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content

Effects of Ca (AsA)2 on browning and quality of fresh-cut burdock (Arctium lappa L.).