Research on CO2 extending the shelf life of raw milk and dairy products;

Study on shelf life of vacuum packaging chilled mutton;

A preliminary discussion of several factors influencing shelf-life of UHT milk and corresponding control measures;

Effect of ozonated weter on oyster microflora and shelf-life;

Study on method to extend shelf-life of the low-temperature tomato beef sausage;

The reasons of unstable quality of low-alcohol liquor in shelf period are revealed through long-term research: liquor is colloidal solution, such solution is a dynamic stable system and its formation is in need of enough time and certain conditions are required to keep its stable status, and the existence of margin oxygen is the material base for liquor hydrolysis.

In this paper, the biology characteristic, such as, value of pH, acidity and lactobacilluses contain of three kinds of sour beans milk in shelf period were measured and compared, and evaluate the feels by taste them.

Tracking study of the change of alcohols, acids, and esters in Sanhua Liquor during shelf period (48 months) was carried out.

In this study,a new technology system for producing a long-shelf-life(at room temperature≥6 months) Paocai with fresh hot pickled mustard tuber as raw material was established by coordination of a number of technical means.