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2016 Vol. 30, No. 3
Published: 09 March 2016
1
Ultrasonic-Assisted Enzymatic Extraction of Porcine Heme and Characterization by UV-Vis Absorption Spectroscopy
LIU Wenying, ZHANG Zhenqi, CHENG Xiaoyu, LI Yingnan, JIA Xiaoyun, LI Jiapeng, CHEN Wenhua, QU Chao
DOI: 10.15922/j.cnki.rlyj.2016.03.001
2016 Vol. 30 (3): 1-4 [
Abstract
] (
144
)
全文
(
237
)
5
Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages
ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, LI Su, PAN Xiaoqian, ZHAO Yan, WANG Hui, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, XU Dian
DOI: 10.15922/j.cnki.rlyj.2016.03.002
2016 Vol. 30 (3): 5-9 [
Abstract
] (
158
)
全文
(
293
)
10
Investigation of Female Consumers’ Acceptability of Entire Male Pork in China
ZHOU Zhenjin, ZHANG Feng, YAO Wen
DOI: 10.15922/j.cnki.rlyj.2016.03.003
2016 Vol. 30 (3): 10-14 [
Abstract
] (
107
)
全文
(
221
)
15
Changes in Volatile Components of Fresh Beef during Cold Storage
PAN Xiaoqian, ZHAO Yan, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao
DOI: 10.15922/j.cnki.rlyj.2016.03.004
2016 Vol. 30 (3): 15-19 [
Abstract
] (
108
)
全文
(
288
)
20
Freshness Changes of Thawed Bluefin Tuna Used for Raw Consumption during Storage in Modified Atmospheres with Different Gas Compositions
GONG Hui, YANG Zhen, SHI Zhijia, LIU Meng, LI Shaopeng, CHEN Wenhua
DOI: 10.15922/j.cnki.rlyj.2016.03.005
2016 Vol. 30 (3): 20-24 [
Abstract
] (
108
)
全文
(
212
)
25
Separation, Purification and Analysis of Salty Peptides Derived from Bovine Bone by Chromatography and Mass Spectrometry
LI Yingnan, LIU Wenying, ZHANG Shunliang, CHENG Xiaoyu
DOI: 10.15922/j.cnki.rlyj.2016.03.006
2016 Vol. 30 (3): 25-28 [
Abstract
] (
131
)
全文
(
285
)
29
Rapid Nondestructive Detection of Cholesterol Level of Fresh Chicken by Shortwave Near Infrared Spectroscopy
WANG Hui, TIAN Hanyou, ZOU Hao, LIU Fei, LI Jiapeng, CHEN Wenhua, DI Yanquan, QIAO Xiaoling
DOI: 10.15922/j.cnki.rlyj.2016.03.007
2016 Vol. 30 (3): 29-32 [
Abstract
] (
147
)
全文
(
224
)
33
Progress in Processing Technology for Prepared Dishes with Smoked Dry-Cured Meat
CHEN Xinxin, ZHANG Chunjiang, ZHANG Hong, LIU Chengguo
DOI: 10.15922/j.cnki.rlyj.2016.03.008
2016 Vol. 30 (3): 33-38 [
Abstract
] (
116
)
全文
(
311
)
39
Contribution of Nonmeat Protein to the Stability of Emulsions: A Review
NIU Haili, LIU Qian, JIANG Xiuli, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.03.009
2016 Vol. 30 (3): 39-43 [
Abstract
] (
102
)
全文
(
263
)
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