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2016 Vol. 30, No. 5
Published: 09 May 2016


 
1 Effect of Reaction Time on the Flavor Quality of Maillard Reaction Products from Beef Meat and Bone Hydrolysates
LI Yingnan, LIU Wenying, ZHANG Shunliang, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, CHENG Xiaoyu
DOI: 10.15922/j.cnki.rlyj.2016.05.001
2016 Vol. 30 (5): 1-5 [Abstract] ( 216 ) 全文 ( 457 )
6 Physicochemical and Sensory Properties of Beef/Pork Fat Blends
LIU Wenying, CHENG Xiaoyu, LI Yingnan, JIA Xiaoyun, QU Chao, LI Jiapeng, CHEN Wenhua
DOI: 10.15922/j.cnki.rlyj.2016.05.002
2016 Vol. 30 (5): 6-10 [Abstract] ( 123 ) 全文 ( 357 )
11 Physical and Chemical Changes of Donkey Meat during Postmortem Aging at Low Temperature
AO Ran, ZHAO Xuecong, TIAN Chenxi, SONG Jia, ZHANG Zhisheng
DOI: 10.15922/j.cnki.rlyj.2016.05.003
2016 Vol. 30 (5): 11-14 [Abstract] ( 190 ) 全文 ( 290 )
15 Effects of Several Factors on the Textural Properties of Pig Blood Tofu
LI Xiang, XU Yan
DOI: 10.15922/j.cnki.rlyj.2016.05.004
2016 Vol. 30 (5): 15-19 [Abstract] ( 124 ) 全文 ( 341 )
20 Postmortem Changes of Changfeng Silver Carp during Storage at 4 ℃
LIU Xiaochang, JIANG Yan, SHEN Song, LUO Yongkang
DOI: 10.15922/j.cnki.rlyj.2016.05.005
2016 Vol. 30 (5): 20-24 [Abstract] ( 112 ) 全文 ( 375 )
25 Effect of Different Thawing Methods on the Quality of Duck Meat
ZHANG Fan, FAN Yuanjing, LIU Peizhi, WANG Minghe, GENG Baoyu, MENG Jing, GONG Tao
DOI: 10.15922/j.cnki.rlyj.2016.05.006
2016 Vol. 30 (5): 25-29 [Abstract] ( 127 ) 全文 ( 450 )
30 Electronic Nose to Detect Quality Changes of Marinated Pork Packaged by Different Methods during Chilled Storage before Grilling
REN Jing, SUN Fangda, CHENG Long, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.05.007
2016 Vol. 30 (5): 30-35 [Abstract] ( 111 ) 全文 ( 233 )
36 Determination of Sixteen Quinolones Residues in Pork by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHANG Yingying, LI Yingying
DOI: 10.15922/j.cnki.rlyj.2016.05.008
2016 Vol. 30 (5): 36-41 [Abstract] ( 97 ) 全文 ( 214 )
42 Current Status and Development Trend of Yak Meat Grading System in China
NIU Jun, SUN Baozhong, YU Qunli, ZHANG Li, XIE Peng, LEI Yuanhua, WANG Li, LI Haipeng
DOI: 10.15922/j.cnki.rlyj.2016.05.009
2016 Vol. 30 (5): 42-46 [Abstract] ( 106 ) 全文 ( 415 )
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22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
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22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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