[2] "Cattle Production" (the 11th Five-Year Plan textbook of national agricultural and forestry colleges), edited by China Agricultural Publishing House, 2007+00.

[3] New food sterilization technology, edited by Science and Technology Literature Publishing House, July 2005.

[4] Study on fermentation technology of soft-shelled turtle juice and soft-shelled turtle enzymatic hydrolysate. Journal of China Food, April 2004 (2)

[5] Study on growth-promoting substances of Lactobacillus acidophilus. Journal of China Food, June 2006 (5)

[6] Effect of fermentation temperature on the number of viable bacteria in freeze-dried lactic acid bacteria starter. Journal of Northwest Agricultural University, 2006, 15 (2)

[7] Study on the preservation of yogurt. China Dairy, 2002, Proceedings of China Dairy Science and Technology Conference: 99- 102. (Excellent Papers of the First china dairy Science and Technology Conference)

[8] Meat additives? Development of mixed phosphate. Meat research, 1998, (2)

[9] Study on prolonging the shelf life of yogurt. Food Science, 1994, (5)

[10] Study on the new classification system of food raw materials. Journal of Northwest Institute of Light Industry, 1999, 17(4)

Study on enrichment culture of Streptococcus thermophilus and Lactobacillus bulgaricus [1]. Journal of Northwest A&F University, September 2002.

[12] Analysis and study on nutritional components of soft-shelled turtle. Journal of Nutrition, August+02, 2003.

[13] Study on enzymatic liquefaction technology of soft-shelled turtle. Journal of Northwest A&F University, 2003,31(5)

[14] The effects of coccidia proportion, solid content and filling method on the shelf life of yogurt. Food Science and Technology, 2004, (12)3 1.

Study on [15] Streptococcus thermophilus enrichment buffer. China Dairy Industry, 2004, (1 1)

[16] Study on processing technology of soft-shelled turtle biological beverage. Journal of China Food, April, 2004 (3)

[17] Study on the acidogenic and viscogenic characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus. China Dairy Industry, 2006, 34 (5)

[18] Study on emulsifying stability of soft-shelled turtle biological beverage. Journal of Northwest Agricultural University, 2003, 10(4)

[19] Exploration on the reform of teaching methods and means of animal food technology. Northwest Agriculture and Forestry Higher Education .2005, (4)

[20] Comparative study on basic culture medium of lactic acid bacteria. Food Research and Development, August 28, 2007 (11) (excellent paper of the 3rd China Dairy Science and Technology Conference).

Effect of [2 1] fruit juice addition on the flavor of fruit juice yogurt. Food Industry, 2006, (1)

[22] Study on the processing technology of braised eggs. Proceedings of the 7th China Egg Science and Technology Conference, 2006. 12. Excellent papers of the 7th China Egg Science and Technology Conference.