A novel health food of jelly was prepared by using high quality fermented soymilk, bifidobacteria acidophilus milk, milk powder, flesh fruit and sucrose as basic material, with high nutrition, special flavor, tasty and refreshing, all kinds of flesh fruits and multi activated bifidobacteria and lactic acid bacteria.

Review on production of fresh meat by cryogenic cooling and freeze preservation;

Problems in industrially MAP process of chilled fresh meat

The general studies and development trend of natural preservative used in fresh meat are reviewed.

Study on determination of crude ammonia in meat by Indophenol-blue colorimetry;

In the present study, an assay using Polymerase Chain Reaction(PCR) was developed for the detection of Staphylococcus aureus in meat.

This paper reviewed the interactive transforming reaction and effect of four myoglobin molecules,including deoxymyoglobin,oxymyoglobin,metmyoglobin and carboxymyoglobin,on livestock or poultry muscle and fresh meat color.

Comparison of nutrient constituents in fresh fruit of different cultivars of blackberry;