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2015 Vol. 29, No. 10
Published: 01 October 2015
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Comparison of Meat Quality and Nutritive Value of Purebred and Crossbred Pigs
ZHANG Jie, SU Jun, CHAI Jie, LOU Pengbo
DOI: 10.15922/j.cnki.rlyj.2015.10.001
2015 Vol. 29 (10): 1-5 [
Abstract
] (
142
)
全文
(
259
)
6
Effects of Adding Antioxidants on Induced Lipid Oxidation in Lard
LIU Wenying, CHENG Xiaoyu, QI Biao, QIAO Xiaoling, WANG Shouwei, TANG Jielan
DOI: 10.15922/j.cnki.rlyj.2015.10.002
2015 Vol. 29 (10): 6-9 [
Abstract
] (
91
)
全文
(
270
)
10
Protein Isolation and Characterization of the Adductor Muscle of Chlamys nobilis
ZHU Yahui, CAO Wenhong, HAN Linsen, ZHANG Chaohua
DOI: 10.15922/j.cnki.rlyj.2015.10.003
2015 Vol. 29 (10): 10-15 [
Abstract
] (
110
)
全文
(
246
)
16
Development of Carcass Quality Grading Model for Yellow Cattle from South China
WANG Yongfeng, LI Na, HUANG Bizhi, LI Haipeng, XIE Peng, LANG Yumiao, LI Jing, LIU Yana, SUN Baozhong
DOI: 10.15922/j.cnki.rlyj.2015.10.004
2015 Vol. 29 (10): 16-19 [
Abstract
] (
107
)
全文
(
212
)
20
Effects of Grilling Temperature and Time on Fat Oxidation of Mutton
LIU Yana, SU Liyang, LI Zhen, WANG Junyue, Bartuer ABULIKEMU
DOI: 10.15922/j.cnki.rlyj.2015.10.005
2015 Vol. 29 (10): 20-23 [
Abstract
] (
105
)
全文
(
377
)
Processing Technology
24
Tenderization of Perch Meat with Compound Phosphate, Calcium Chloride and Papain
ZU Xiaoyan, LI Xin, LIAO Tao, GENG Shengrong, WANG Lan, QIAO Yu, WANG Weiqiong, XIONG Guangquan
DOI: 10.15922/j.cnki.rlyj.2015.10.006
2015 Vol. 29 (10): 24-27 [
Abstract
] (
102
)
全文
(
239
)
28
Formulation and Optimization of Fat Substitute Used in Harbin Red Sausage
ZHANG Gensheng, YAO Ye, JIANG Yan, ZHANG Yichao, CHENG Jianbo, CHANG Hong
DOI: 10.15922/j.cnki.rlyj.2015.10.007
2015 Vol. 29 (10): 28-32 [
Abstract
] (
94
)
全文
(
304
)
Package & Storage
33
Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging
YAN Wenjie, LI Xingmin
DOI: 10.15922/j.cnki.rlyj.2015.10.008
2015 Vol. 29 (10): 33-36 [
Abstract
] (
118
)
全文
(
230
)
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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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Supported by:
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