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2016 Vol. 30, No. 11
Published: 09 November 2016
1
Effect of Taurine from Bovine Liver on Immune Functions and Antioxidant Capacity in Immunosuppressed Mice
LIANG Xiaona, YE Xinyang, KONG Yanwen, ZHANG Yiwei, YANG Mei, CAO Xueyan, WU Junrui, YUE Xiqing
DOI: 10.15922/j.cnki.rlyj.2016.11.001
2016 Vol. 30 (11): 1-5 [
Abstract
] (
282
)
全文
(
416
)
6
Processing and Feature Values Extraction of Tan Sheep Carcass Rib-Eye Cross-Section Images for Carcass Classification
ZHANG Liwen, TIAN Yin, NIU Jia, BO Shuang, LUO Ruiming
DOI: 10.15922/j.cnki.rlyj.2016.11.002
2016 Vol. 30 (11): 6-10 [
Abstract
] (
170
)
全文
(
226
)
11
Effect of Frying Oils on the Quality and N-Nitrosamine Content of Deep-Fat Fried Fish Balls
ZHOU Xiaolu, WANG Rui, GAO Yuanyuan, ZHAO Shuangshuang, MA Lizhen, ZHANG Nailin
DOI: 10.15922/j.cnki.rlyj.2016.11.003
2016 Vol. 30 (11): 11-15 [
Abstract
] (
212
)
全文
(
472
)
16
Effects of High Oxygen and Carbon Dioxide Modified Atmosphere Packaging on the Quality of Chilled Pork
LI Su, ZHAO Bing, ZHANG Shunliang, PAN Xiaoqian, ZHOU Huimin, CHEN Wenhua, QU Chao, LI Jiapeng
DOI: 10.15922/j.cnki.rlyj.2016.11.004
2016 Vol. 30 (11): 16-21 [
Abstract
] (
228
)
全文
(
393
)
22
Effects of Combined Ultrasonic and Heat Treatments on Texture Characteristics of Vacuum-Packed Pig Liver with Pickled Pepper
DING Jie, REN Zhengwei, LU Xuesong, PENG Yiqin, HE Jianghong, JI Derong, HUANG Yiqian, DENG Youping
DOI: 10.15922/j.cnki.rlyj.2016.11.005
2016 Vol. 30 (11): 22-27 [
Abstract
] (
184
)
全文
(
291
)
28
Quality Change of Sodium-Reduced Duck Soup Soft Cans at Different Storage Temperatures
ZHANG Fengbing, GENG Cuizhu, WANG Haibin, XU Wei, WANG Hongxun, CHEN Jiwang
DOI: 10.15922/j.cnki.rlyj.2016.11.006
2016 Vol. 30 (11): 28-32 [
Abstract
] (
166
)
全文
(
326
)
33
Application of Binder in Restructured Meat Processing: A Review
LIU Bing, HAN Qi, KONG Baohua*, SUN Fangda
DOI: 10.15922/j.cnki.rlyj.2016.11.007
2016 Vol. 30 (11): 33- [
Abstract
] (
214
)
全文
(
677
)
37
Effect of Low-Frequency and High-Intensity Ultrasonic on the Quality and Processing Properties of Meat Products: A Review
LIU Pengxue, LI Yuanyuan, KONG Baohua
DOI: 10.15922/j.cnki.rlyj.2016.11.008
2016 Vol. 30 (11): 37-42 [
Abstract
] (
198
)
全文
(
473
)
43
Design and Implementation of Meat Food Safety Incident Simulation Exercises
ZHANG Qiu, CHEN Hui
DOI: 10.15922/j.cnki.rlyj.2016.11.009
2016 Vol. 30 (11): 43-47 [
Abstract
] (
216
)
全文
(
445
)
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