Optimization of curing condition in production of flavor vinasse fish;

Effect of different frequency ultrasonic on curing of low salted pork;

Isolation and selection of lactic acid bacteria from cured meat

R&D of pickle chayote;

Progress on research of reduction methods of nitrite content in pickled vegetables;

The biochemical changes of nutriments during pickle of sweet melon were introduced,as well as the effects of NaCl content and pH on enzyme activity.