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2015 Vol. 29, No. 11
Published: 01 November 2015
Reviews
Basic Research
Processing Technology
Basic Research
1
Quality Characteristics of Three Kinds of Smoke-Cured Bacon in Guizhou Province
WANG Dian，ZHOU Guojun, WANG Xiaojing, HU Ping, ZHANG Yulong, HAO Yuxiong, LOU Lijiao, LI Dan
DOI: 10.15922/j.cnki.rlyj.2015.11.001
2015 Vol. 29 (11): 1-6 [
Abstract
] (
138
)
全文
(
401
)
7
Evaluating the Freshness of Beef from Luxi Yellow Cattle Based on Image Color Feature Extraction
LIU Wenying, TIAN Hanyou, ZOU Hao, WANG Hui, QIAO Xiaoling, TANG Jielan
DOI: 10.15922/j.cnki.rlyj.2015.11.002
2015 Vol. 29 (11): 7-9 [
Abstract
] (
99
)
全文
(
221
)
Processing Technology
10
Ultrasound-Assisted Enzymatic Hydrolysis of Porcine Blood to Prepare Antioxidant Peptides
TANG Wenqian, CHENG Xiaoyu, LIU Wenying, LIU Chengguo
DOI: 10.15922/j.cnki.rlyj.2015.11.003
2015 Vol. 29 (11): 10-14 [
Abstract
] (
104
)
全文
(
241
)
15
Process Optimization for the Ultrasonic Cleaning of Bovine Tripe
CAI Dan, ZHANG Dali, SHENG Yue, GONG Tianjiao, YUAN Xiuling, WEN Chaoting, LIU Jingsheng
DOI: 10.15922/j.cnki.rlyj.2015.11.004
2015 Vol. 29 (11): 15-18 [
Abstract
] (
113
)
全文
(
251
)
19
Optimal Processing and Volatile Flavor Compounds of Fermented Duck Sausage
SHI Jiangtao, WANG Wu*, DENG Shishi, WEI Ling
DOI: 10.15922/j.cnki.rlyj.2015.11.005
2015 Vol. 29 (11): 19-23 [
Abstract
] (
110
)
全文
(
238
)
Reviews
24
Progress in Understanding Effects of Ohmic Heating on Meat Qualities
TIAN Xiaojing, WU Wei, YU Qianqian, HOU Man, LI Xingmin, DAI Ruitong
DOI: 10.15922/j.cnki.rlyj.2015.11.006
2015 Vol. 29 (11): 24-27 [
Abstract
] (
112
)
全文
(
310
)
28
Advances in Research of Meat Quality Improvement
ZHANG Zheqi, LI Dan, ZHANG Kaihua, ZANG Mingwu
DOI: 10.15922/j.cnki.rlyj.2015.11.007
2015 Vol. 29 (11): 28-33 [
Abstract
] (
120
)
全文
(
348
)
34
Current Status and Countermeasures of Meat Safety and Risk in China
LI Dan, WANG Shouwei, ZANG Mingwu, ZHANG Kaihua, ZHANG Zheqi, ZHAO Jinyang
DOI: 10.15922/j.cnki.rlyj.2015.11.008
2015 Vol. 29 (11): 34-38 [
Abstract
] (
154
)
全文
(
523
)
39
Application of Terahertz Science and Technology in Food Quality and Safety Research
MA Wei, CHENG Li, SHAN Yi, WANG Haibo, WEI Shujuan, YANG Chunyu
DOI: 10.15922/j.cnki.rlyj.2015.11.009
2015 Vol. 29 (11): 39-43 [
Abstract
] (
120
)
全文
(
547
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:
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