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2016 Vol. 30, No. 10
Published: 09 October 2016
1
Optimization of Processing Conditions for Production of Smoked Sturgeon Fillets and Its Flavor Compounds
LIN Jia, GUI Meng, WANG Shun, MA Changwei, LI Pinglan
DOI: 10.15922/j.cnki.rlyj.2016.10.001
2016 Vol. 30 (10): 1-6 [
Abstract
] (
260
)
全文
(
463
)
7
Effect of Soy Protein Isolate on Quality Characteristics of Ready-to-Eat Restructured Beef Products
LI Longxiang, ZHAO Xinxin, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.10.002
2016 Vol. 30 (10): 7-12 [
Abstract
] (
181
)
全文
(
479
)
13
Effects of Different Extraction Methods and Drying on Fatty Acids in Venison
JIN Chun’ai, CUI Songhuan, WANG Yufang, ZHANG Yuwei, LUO Jing, ZHANG Yu, SUN Yinshi
DOI: 10.15922/j.cnki.rlyj.2016.10.003
2016 Vol. 30 (10): 13-17 [
Abstract
] (
241
)
全文
(
428
)
18
Effects of Non-Phosphate Sodium Salts to the Quality of Frozen Prepared Steaks
LI Xuerui, LI Cong, XU Baocai
DOI: 10.15922/j.cnki.rlyj.2016.10.004
2016 Vol. 30 (10): 18-22 [
Abstract
] (
169
)
全文
(
560
)
23
Optimization of Processing Conditions for the Production of Bovine Omasum with Pickled Peppers and Analysis of Its Volatile Compounds
LIU Yilin, LI Cheng, LI Yuzhu, LIN Qi, ZHU Chenglin, JIANG Haiyang, LIU Yuntao, FENG Chaohui, LIU Aiping, YANG Yong
DOI: 10.15922/j.cnki.rlyj.2016.10.005
2016 Vol. 30 (10): 23-29 [
Abstract
] (
189
)
全文
(
337
)
30
Fast Determination of Residual Clenbuterol in Pork by Liquid Chromatography with Tandem Mass Spectrometry
ZHANG Yan, CHEN Guo, Lü Yan, WU Yinliang
DOI: 10.15922/j.cnki.rlyj.2016.10.006
2016 Vol. 30 (10): 30-34 [
Abstract
] (
181
)
全文
(
415
)
35
Preservative Mechanism of Chitosan and Its Application in Meat Products
CHEN Jiaxin, CHEN Qian, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.10.007
2016 Vol. 30 (10): 35-39 [
Abstract
] (
266
)
全文
(
619
)
40
Progress in Understanding the Mechanism of the High Pressure-Induced Gelation of Myosin
XUE Siwen, QIAN Chang, WANG Mengyao, XU Xinglian
DOI: 10.15922/j.cnki.rlyj.2016.10.008
2016 Vol. 30 (10): 40-44 [
Abstract
] (
172
)
全文
(
275
)
45
A Review of the Application of Nitrite Substitutes in Meat Products
ZHANG Suyan, GAO Aiwu
DOI: 10.15922/j.cnki.rlyj.2016.10.009
2016 Vol. 30 (10): 45-48 [
Abstract
] (
169
)
全文
(
532
)
49
Reflection on Meat Product Risk Information and Food Safety Regulation in the Aftermath of ‘Zombie Meat’ Scandal
ZHANG Qiu, XIAO Pinghui
DOI: 10.15922/j.cnki.rlyj.2016.10.010
2016 Vol. 30 (10): 49-52 [
Abstract
] (
173
)
全文
(
439
)
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