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2015 Vol. 29, No. 4
Published: 01 April 2015
1
Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat
LIU Gongming, ZHANG Wangang, GUO Guangping, SUN Jingxin, HUANG Ming
DOI: 10.7506/rlyj1001-8123-201504001
2015 Vol. 29 (4): 1-5 [
Abstract
] (
122
)
全文
(
282
)
6
Changes in Biogenic Amine-Producing Microorganisms during the Manufacture of Yunnan Dry Cured Beef
SUN Can, XIAO Rong, YIN Feng, GONG Na, DAI Jiahe, LIAO Guozhou
DOI: 10.7506/rlyj1001-8123-201504002
2015 Vol. 29 (4): 6-9 [
Abstract
] (
114
)
全文
(
241
)
10
Establishment of Predictive Model for the Growth of Pseudomonas spp. in Modified Atmosphere Packaged Duck Breast Meat
ZHAO Jianlan, HE Li, HOU Wenfu, WANG Hongxun
DOI: 10.7506/rlyj1001-8123-201504003
2015 Vol. 29 (4): 10-14 [
Abstract
] (
151
)
全文
(
197
)
15
Microfloral Changes of Vacuum Packaged Venison during Chilled Storage
SHI He, HU Tiejun, QIN Fengxian, CHEN Wei, LIU Jing, WANG Zhaohui, JIA Dongshu, WU Jun, YOU Lixin, CHEN Haiyan, YU Yan, LIU Fang, MA Jinxi, YANG Bin, ZHANG Tiehua
DOI: 10.7506/rlyj1001-8123-201504004
2015 Vol. 29 (4): 15-19 [
Abstract
] (
115
)
全文
(
292
)
20
Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage
WANG Wei, SHAO Junhua, YI Shumin, MA Xingsheng, LI Jianrong
DOI: 10.7506/rlyj1001-8123-201504005
2015 Vol. 29 (4): 20-25 [
Abstract
] (
154
)
全文
(
249
)
26
Optimization of Process for the Production of Chicken Sausage with Added Green Soybean by Response Surface Analysis
JU Bin, Batuer ABULIKEMU, LIU Yana
DOI: 10.7506/rlyj1001-8123-201504006
2015 Vol. 29 (4): 26-30 [
Abstract
] (
179
)
全文
(
284
)
31
Determination of 6 Heavy Metals in Meat and Meat Products by Inductively Coupled Plasma-Mass Spectrometry after Microwave Digestion
JIN Hongguo, Lü Xin, LI Le, LIU Hualin, LI Tingting
DOI: 10.7506/rlyj1001-8123-201504007
2015 Vol. 29 (4): 31-34 [
Abstract
] (
199
)
全文
(
333
)
35
Determination of Residual Metaldehyde in Fish Meat by Liquid Chromatography with Tandem Mass Spectrometry
Lü Yan, LIU Yongjun, JIANG Xiaoxiao, CHEN Guo, WU Yinliang
DOI: 10.7506/rlyj1001-8123-201504008
2015 Vol. 29 (4): 35-38 [
Abstract
] (
131
)
全文
(
201
)
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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
JOURNAL OF FUTURE FOODS
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