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食用菌营养功能与加工团队最新研究成果“不同烹饪方式对香菇功能活性、香气风味、质构、颜色及微观形态的影响”（Effect of different cooking methods on the bioactive components， color， texture，microstructure， and volatiles of shiitake mushrooms）在国际学术期刊《Foods》（...
food and drug administration Proposes to Allow the Use of Alternative Temperature-Indicating Devices for Processing Low-Acid Canned Foods
Temperature-Indicating Devices measuring
2007/3/30
March 13, 2007，The Food and Drug Administration (FDA) today issued a proposed rule which, if finalized, would benefit both consumers and the food industry by enabling manufacturers of heat-processed l...
GMA/FPA Testifies Before U.S. Food & Drug Administration At Public Hearing on Functional Foods
Functional Foods
2006/12/26
December 5, 2006，(Washington, D.C.) GMA/FPA, the largest trade association representing the food, beverage and consumer products industry, today issued the following statement from Senior Vice Preside...