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2015 Vol. 29, No. 6
Published: 01 June 2015
1
Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef
ZHANG Yuqing, SUN Baozhong, LANG Yumiao, LIU Xuan, WANG Jianhua, LI Yanrong, LIU Fei
DOI: 10.7506/rlyj1001-8123-201506001
2015 Vol. 29 (6): 1-4 [
Abstract
] (
186
)
全文
(
410
)
5
Differences in Meat Quality and Muscle Microstructure of Yak: A Comparison between Supplementary Feeding and Grazing
WANG Li, SUN Baozhong, BAO Shanke, KONG Xiangying, XIE Peng, ZHANG Li, YU Qunli, LI Haipeng
DOI: 10.7506/rlyj1001-8123-201506002
2015 Vol. 29 (6): 5-10 [
Abstract
] (
107
)
全文
(
553
)
11
Optimization of Formulation of Traditional Pork-Fish Composite Meatballs
LI Maoshun, WEI Yuesheng, YI Zhongxin, XU Munong
DOI: 10.7506/rlyj1001-8123-201506003
2015 Vol. 29 (6): 11-14 [
Abstract
] (
100
)
全文
(
435
)
15
Influence and Mechanism of Electrostatic Field on Total Microbial Count in Chopped Cold Chicken
CHEN Wenbo, HU Honghai, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, LIU Qiannan, ZHANG Hong
DOI: 10.7506/rlyj1001-8123-201506004
2015 Vol. 29 (6): 15-19 [
Abstract
] (
106
)
全文
(
219
)
20
Effect of Combined Natural Preservatives on Volatile Compound of Chilled Pork
XIANG Yang, ZHOU Changyi, SU Guocheng
DOI: 10.7506/rlyj1001-8123-201506005
2015 Vol. 29 (6): 20-24 [
Abstract
] (
107
)
全文
(
275
)
25
Determination of Clonidine Hydrochloride and Cyproheptadine Hydrochloride in Swine Blood by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
YANG Ting，XU Xiuqin, ZHAO Jian, ZHANG Hao, WU Yinliang, WANG Lijun, ZHU Yong
DOI: 10.7506/rlyj1001-8123-201506006
2015 Vol. 29 (6): 25-28 [
Abstract
] (
111
)
全文
(
239
)
29
Advance in Research on Calpain System Affecting Water Holding Capacity in Muscle
XU Chenchen, LUO Hailing
DOI: 10.7506/rlyj1001-8123-201506007
2015 Vol. 29 (6): 29-32 [
Abstract
] (
126
)
全文
(
316
)
33
Chinese Traditional Meat Cuisines: Excavation, Sorting, Protection and Utilization of Processing Technologies and Chinese Food Culture
ZHANG Hong, ZHANG Chunjiang, HUANG Feng, HU Honghai, CHEN Wenbo, ZHANG Xue, LIU Qiannan
DOI: 10.7506/rlyj1001-8123-201506008
2015 Vol. 29 (6): 33-36 [
Abstract
] (
100
)
全文
(
313
)
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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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