Research on edible of flowers and develoqdpment;

williamsii was over 36^7%, and in good quality; the components of the fatty acid was the same as those in common edible oils, and the α-Linolenic oil_bearing rate of %S.

The edible, officinal and feeding values of the new kind of high-oil corn were summarized and the developing prospect of the corn was looked forward.

8 μg/d;Daily intake of salt was respectively 11.

The article dwells on the status for the development of mushroom food,introduces the healthy function of mushroom food,and predicts the good future of the development of mushroom food.

Study on fresh-keeping technology of edible fungi using soft package;

Simultaneous Determination of Ca,Mg,Fe,Mn,Cu and Zn in Edible Fungi by ICP-AES;

Influence factors of polar components produced during frying of edible oil;

Recent trends in new approaches in deacidification of edible oils;

Analysis of edible oil enrich with V_A;

Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;

In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.

As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.