1.
Study on Capillary Electrophoresis Determination of Citrinin in Mouldy Food
毛细管电泳分离测定霉变食品中桔青霉素的研究
2.
Food which is kept too long decays because it is attacked by yeasts, molds and bacteria.
保存得太久的食品会变坏，是因为受到酵母菌，霉菌和细菌的侵袭。
3.
"Food preservation: Any method by which food is protected against spoilage by oxidation, Bacteria, molds, and microorganisms."
食品保藏:保存食品使之免于因氧化、细菌、霉菌或微生物而腐败、变质的任何方法。
4.
Natamycin and its antiseptic application in pie
纳他霉素在派类食品中防霉保鲜的应用
5.
Protein chip technologies for detection of chloramphenicol in food
检测食品中氯霉素蛋白芯片技术研究
6.
Determination of Aflatoxin B_1 in Food by Laser Induced Fluorescence-High Performance Capillary Electrophoresis
LIF-HPCE法检测食品中的黄曲霉毒素B_1
7.
Research Progress on Fermentation Production Technology and Physicochemical Properties of Endopeptidases by Molds
食品发酵用霉菌产内肽酶的研究进展
8.
Study on Analysis of Volatile Aroma Components of Shaoxing Fermented Foods
绍兴霉食系列食品挥发性香成分的分析研究
9.
Food which is kept too long decays because it is attacked by yeasts, moulds and bacteria.
保存得太久的食品会变坏，这是因为受到酵母菌，霉菌和细菌侵袭的缘故。
10.
Property of Natanycin:A Natural Anti-epiphyte Bio-preservative
天然抗真菌食品生物防腐剂——纳他霉素的性质及在食品中的应用
11.
Development of Methods for Determination and Confirmation of Chloramphenicol and Thiamphenicol Residues in Food Derived from Animals;
动物性食品中氯霉素和甲砜霉素残留的定量及确证方法建立
12.
Nutrition and Safety Study of Rhizopus Fermenting Soybean Food-tempe
根霉发酵大豆食品——丹贝的营养及安全性研究
13.
Investigation and Risk Assessment of Aflatoxin B_1 in Main Foods of China;
我国主要食品中黄曲霉毒素B_1调查与风险评估
14.
Investigation and Risk Assessment of Ochratoxin A in Main Foods in China;
我国主要食品中赭曲霉毒素A调查与风险评估
15.
An Enzyme-linked Immunosorbent Assay for the Rapid Detection of Chloramphenicol in Animal Food
动物源性食品中氯霉素快速检测的ELISA方法研究
16.
Present Research Status of Natamycin in Food Industry
纳他霉素在食品工业中的最新研究现状
17.
Detoxification of mycotoxin by microorganisms in food and feed
食品与饲料中霉菌毒素的微生物脱毒研究进展
18.
Application of Immunosensors to Detection of Aflatoxin in Foods: A Review
免疫传感器测定食品中黄曲霉毒素的研究进展