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食品安全导刊
China Food Safety Magazine
主办单位：中国商业股份制企业经济联合会 北京肉类食品协会
国内期刊：11-5478/R
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2026
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001期
高效液相色谱法测定糕点中合成着色剂的影响因素及优化策略研究%Research on Influencing Factors and Optimization Strategies for Determination of Synthetic Colorants in Pastries by High-Performance Liquid Chromatography 作者：林晓飞,吴焕新,李萍 页码：125-128基于油水协同调控的蒲菜冷冻保鲜关键技术及机理研究%Research on Key Technologies and Mechanisms of Freezing Preservation for Typha latifolia L.Based on Oil-Water Synergistic Regulation 作者：朱国红 页码：154-157天麻发酵酒产业化发展路径与前景分析%Analysis of the Industrialization Development Path and Prospects of Gastrodia elata BL.Fermented Wine 作者：朱国安 页码：181-184普洱茶加工工艺优化与质量特性研究%Optimization of Processing Technology and Research on Quality Characteristics of Pu'er Tea 作者：王丽芳,王润润,刘新月,黄思燕 页码：145-148食品抽检现状、存在问题及优化对策研究%Research on the Current Status,Existing Problems,and Optimization Countermeasures of Food Sampling Inspection 作者：李志国 页码：21-24新型食品加工技术对食品质量的影响%The Influence of New Food Processing Technologies on Food Quality 作者：谷利民 页码：173-176乳类激素残留检测的样本前处理技术改进与验证%Improvement and Verification of Sample Pretreatment Technology for the Detection of Hormone Residues in Milk 作者：左国强,高杨,鲁丽花 页码：53-56药膳食疗滋补中的药食同源%The Homology of Medicine and Food in Medicinal Cuisine 作者：李凌雁 页码：133-136白酒灌装生产过程中食品安全风险评估与防控措施%Food Safety Risk Assessment and Prevention and Control Measures in the Process of Baijiu Filling Production 作者：王菁 页码：185-188即食生制动物性水产制品关键加工技术的研究%Study on Key Processing Technologies of Ready-to-Eat Raw-Prepared Aquatic Animal Products 作者：李祥勇 页码：149-153
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