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2015 Vol. 29, No. 7
Published: 01 July 2015
1
Effect of Ultrasound Treatment on Functional Properties of Plasma Protein
Lü Lu, CHEN Yan, QIAO Lianjie, LING Yunxiao, WU Mingwen, CAI Kezhou, JIANG Shaotong
DOI: 10.7506/rlyj1001-8123-201507001
2015 Vol. 29 (7): 1-5 [
Abstract
] (
105
)
全文
(
265
)
6
Effect of Liquid Smoke on the Contents of Twelve Polycyclic Aromatic Hydrocarbons in Stewed Beef
YANG Xiao, CAI Kezhoul, HU Bing, CHEN Yan, LIU Yaxi, MENG Junxiang, JIANG Shaotong, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-201507002
2015 Vol. 29 (7): 6-10 [
Abstract
] (
107
)
全文
(
230
)
11
Comparison of Different Cell Disruption Methods for Two-Dimensional Electrophoresis Analysis of Beef and Yak Muscle
ZUO Huixin, HAN Ling, NIU Kelan, WANG Linlin, ZHANG Jiaying, YU Qunli
DOI: 10.7506/rlyj1001-8123-201507003
2015 Vol. 29 (7): 11-15 [
Abstract
] (
118
)
全文
(
249
)
16
Analysis of Physicochemical and Volatile Components in Smoked Dry Ham from Western Hunan Province
ZHONG Yiru, ZHOU Hui, OUYANG Zhimang, LIU Chengguo
DOI: 10.7506/rlyj1001-8123-201507004
2015 Vol. 29 (7): 16-19 [
Abstract
] (
111
)
全文
(
308
)
20
Changes in Myosin Heavy Chain (MyHC) Gene from Skeletal Muscle during the Growth of Wuzhumuqin Sheep
FENG Qinghui, Siqinqimuge, SU He, CHAO Gesai, XUE Baoling, BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-201507005
2015 Vol. 29 (7): 20-24 [
Abstract
] (
238
)
全文
(
235
)
25
Expression of Genes Related to Intramuscular Fat Content in Wuzhumuqin Sheep under Natural Grazing Conditions
CAO Xinyu, LIANG Tuya, QI Zhixin, Siqinqimuge, BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-201507006
2015 Vol. 29 (7): 25-29 [
Abstract
] (
104
)
全文
(
252
)
30
Application of Flexible Packaging Technology in the Preservation of Prepared Meat Products
ZHANG Xue, ZHANG Chunjiang, HUANG Feng, HU Honghai, LIU Qiannan, CHEN Wenbo, ZHANG Hong
DOI: 10.7506/rlyj1001-8123-201507007
2015 Vol. 29 (7): 30-33 [
Abstract
] (
126
)
全文
(
545
)
34
Advances in Research and Analysis of Flavor Compounds in Meat Products
ZHOU Fangyi, ZHANG Hong, HUANG Feng, HU Honghai, ZHANG Xue, LIU Qiannan, ZHANG Chunjiang
DOI: 10.7506/rlyj1001-8123-201507008
2015 Vol. 29 (7): 34-37 [
Abstract
] (
261
)
全文
(
625
)
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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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