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2015 Vol. 29, No. 1
Published: 01 January 2015
1
Effects of Linear and Non-Linear Polysaccharides on the Gel Properties of Chicken Breast Myofibrillar Protein
XIAO Xiong, SHI Kefu, WU Shuangshuang, YAO Jing, XIE Tingting, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-201501001
2015 Vol. 29 (1): 1-5 [
Abstract
] (
179
)
全文
(
292
)
6
Effects of Different Freezing and Thawing Processes on Chicken Quality
YU Bing, SUN Jingxin, YU Linhong, LIU Gongming, HUANG Ming, XU Xinglian
DOI: 10.7506/rlyj1001-8123-201501002
2015 Vol. 29 (1): 6-9 [
Abstract
] (
171
)
全文
(
371
)
10
Correlation Analysis of Beef Quality Parameters of Different Parts of Yanbian Yellow Cattle during Chilled Storage
JIN Ying, DONG Yuying, LI Guanhao, LI Yulin, LIANG Chengyun
DOI: 10.7506/rlyj1001-8123-201501003
2015 Vol. 29 (1): 10-13 [
Abstract
] (
127
)
全文
(
264
)
14
Effect of Growth-Period Nutrition on Slaughter Performance and Beef Carcass Grade of Fattening Wannan Cattle
ZHANG Xinglong, YANG Yongzai, WANG Changshui, CAO Binghai
DOI: 10.7506/rlyj1001-8123-201501004
2015 Vol. 29 (1): 14-17 [
Abstract
] (
142
)
全文
(
190
)
18
Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation
LANG Yumiao, LI Jing, LU Ling, XIE Peng, CHAI Xiaofeng, ZHANG Li, LI Haipeng, LIU Xuan, SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201501005
2015 Vol. 29 (1): 18-22 [
Abstract
] (
104
)
全文
(
218
)
23
Comparative Analysis of Meat Quality and Volatile Aroma Components of Lamb from Three Sheep Breeds
GAO Zhiying, ZHENG Zulin, ZHANG Jinshan, Aini AMUTI, SUN Baozhong, ZHANG Rong
DOI: 10.7506/rlyj1001-8123-201501006
2015 Vol. 29 (1): 23-26 [
Abstract
] (
138
)
全文
(
188
)
27
Determination of Nine N-Nitrosocompounds in Meat Products by Gas Chromatograph-Mass Spectrometry
HE Shujuan, ZHAO Limin, LI Qiang, CAI Lipeng, ZHANG Yan
DOI: 10.7506/rlyj1001-8123-201501007
2015 Vol. 29 (1): 27-30 [
Abstract
] (
131
)
全文
(
283
)
31
Progress in Meat Production Performance of Native-Foreign Hybrid Pigs
SUN Jingxin, ZHANG Xiaojiao, YU Bing, ZHANG Caiyan, JIN Yajing, MA Lizhou, LIU Xiangwei
DOI: 10.7506/rlyj1001-8123-201501008
2015 Vol. 29 (1): 31-34 [
Abstract
] (
108
)
全文
(
290
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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