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2016 Vol. 30, No. 12
Published: 09 December 2016
1
Gel Properties of Mixed Myofibrillar Proteins
Hot!
LI Qingzheng, FENG Ligeng, LUO Yongkang
DOI: 10.15922/j.cnki.rlyj.2016.12.001
2016 Vol. 30 (12): 1-06 [
Abstract
] (
255
)
全文
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376
)
7
Antioxidant Activity and Emulsifying Properties of Porcine Plasma Protein Hydrolysates as Influenced by Different Hydrolysis Times and Proteases
LI Yue, KONG Baohua, WANG Chao, Lü Hong, LIU Qian
DOI: 10.15922/j.cnki.rlyj.2016.12.002
2016 Vol. 30 (12): 7-11 [
Abstract
] (
212
)
全文
(
408
)
12
Development and Quality Analysis of Emulsion-Type Pork Sausage Containing Oat
LIU Yunran, YU Qianqian, DAI Ruitong
DOI: 10.15922/j.cnki.rlyj.2016.12.003
2016 Vol. 30 (12): 12-16 [
Abstract
] (
245
)
全文
(
381
)
17
Effects of Ultrasound-Aided Pressure Swing Tumbling on the Eating Quality of Duck
YU Linhong, SUN Jingxin, LI Peng, FENG Ting
DOI: 10.15922/j.cnki.rlyj.2016.12.004
2016 Vol. 30 (12): 17-21 [
Abstract
] (
226
)
全文
(
294
)
22
Detection of Nitrite in Sausages Based on Feature Extraction of Hyperspectral Images Using Principal Component Analysis
CHEN Xiaodong, GUO Peiyuan
DOI: 10.15922/j.cnki.rlyj.2016.12.005
2016 Vol. 30 (12): 22-27 [
Abstract
] (
276
)
全文
(
389
)
28
Recent Progress in the Application of Genomics and Proteomics in Meat Quality Research
ZHANG Suhong, SUN Shuguo, LUO Zhang, MA Meihu, GU Xuedong, HU Min, WANG Ruohui
DOI: 10.15922/j.cnki.rlyj.2016.12.006
2016 Vol. 30 (12): 28-34 [
Abstract
] (
219
)
全文
(
559
)
35
A Review of Recent Advances in the Application of Sous Vide Cooking Technique in Animal-Derived Food Processing
ZHANG Kaihua, ZANG Mingwu, LI Dan, ZHANG Zheqi, LI Xiaoman, CHEN Wenhua
DOI: 10.15922/j.cnki.rlyj.2016.12.007
2016 Vol. 30 (12): 35-40 [
Abstract
] (
229
)
全文
(
466
)
40
Recent Advances in Processing Technologies for Soy Sauce and Pot-Roast Meat Products
ZHAO Zirui, YUAN Bingbing, ZHANG Susu, CHEN Zhixu, ZHOU Yajun
DOI: 10.15922/j.cnki.rlyj.2016.12.008
2016 Vol. 30 (12): 40-47 [
Abstract
] (
323
)
全文
(
757
)
48
Progress in Coloration Mechanism and Color Assessment of Meat Products
HU Huang, Lü Fei, DING Yuting
DOI: 10.15922/j.cnki.rlyj.2016.12.009
2016 Vol. 30 (12): 48-53 [
Abstract
] (
256
)
全文
(
590
)
54
Development of Livestock and Poultry Products Quality and Safety Traceability System in Developed Countries and Its Enlightenment for China
TAN Liwei, WANG Yingkuan
DOI: 10.15922/j.cnki.rlyj.2016.12.010
2016 Vol. 30 (12): 54-63 [
Abstract
] (
216
)
全文
(
410
)
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