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: The papers published below will continue to be available from this page until they are assigned to an issue. To see an article, click its [PDF] link. To review many abstracts, check the boxes to the left of the titles you want, and click the 'Selected articles' button. To see one abstract at a time, click its [Abstract] link.
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Simultaneous Determination of 19 Mineral Elements in Seafood by Inductively Coupled Plasma Mass Spectrometry
XIA Meng, WANG Xueting*, XU Wenke, CHEN Hui,ZHANG Qian
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482
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384 KB] (
124
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Effects of microwave and ultrasonic assisted treatments on fatty acid of dried goat meat
GAO Tianli, LI Linqiang, ZHANG Ting, LIU Yongfeng, ZHAO Lu
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234
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348 KB] (
132
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Deep-fat frying oils affect the quality and N-nitrosamine content in fried fish ball
Zhou Xiao-lu，Gao Yuan-yuan，Wang rui，Zhao Shuang-shuang，Ma Li-zhen，Zhang Nai-lin
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226
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476 KB] (
158
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Influence Factors and Countermeasures on Development of Chinese Natural Casing Industry
LIU Deng-yong, WEI Fa-shan, GAO Na, LIU Huan, XIE Wen-jia
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292
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409 KB] (
139
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Biogenic Amines in Meats Storage and Their Application in Assessment of Meats Freshness
YANG Chunting，ZHAO Xiaojuan，BAI Weidong
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302
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298 KB] (
184
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Infrared Oven after Heating Refrigeration Roasted Whole Lamb Flavor Analysis
SU Liyang, WANG Fangding, LIU Xiaoju, XING Yunxia, WEI Xiaoxi, LI Xiaonan, YANG Haiyan
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162
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391 KB] (
212
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Influence of Adding Moringa powder on Physicochemical Properties and N-nitrosamine Content of Fermented Sausages
FAN Xiaopan，LIU Yongjun，MA Lizhen，BI Hongxia
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200
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506 KB] (
143
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Effects of Ultra-High Pressure Treatment on Quality and Shelf-life of Braised Chicken Drumsticks
JIA Fei, MIAO Wang, YAN Wenjie, LIU Yi, DAI Ruitong, LI Xingmin
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90
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361 KB] (
232
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Change of the volatile flavor compounds during heat-processed of Cololabis saira1
GONG Hui, YANG Zhen, LIU Meng, SHI Zhijia, LI Shaopeng
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143
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451 KB] (
124
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