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2014 Vol. 28, No. 3
Published: 01 March 2014
Reviews
Basic Research
Analysis & Detection
Processing Technology
 
       Basic Research
1 Effect of Different Fattening Modes on Meat Quality of Spent Young Bohai Male Donkey, a Chinese Domestic Breed
DOI: 10.7506/rlyj1001-8123-201403001
2014 Vol. 28 (3): 1-4 [Abstract] ( 100 ) 全文 ( 187 )
       Processing Technology
5 Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation
CAO Su-wen;ZHANG Mo;YANG Yu-ling;YOU Yuan
DOI: 10.7506/rlyj1001-8123-201403002
2014 Vol. 28 (3): 5-9 [Abstract] ( 106 ) 全文 ( 239 )
10 An Optimized Method for Preparing Nitrosohemoglobin from Pig Blood
CHENG Yan;JIANG Wu-bian;FU Shao-hui
DOI: 10.7506/rlyj1001-8123-201403003
2014 Vol. 28 (3): 10-13 [Abstract] ( 123 ) 全文 ( 211 )
       Analysis & Detection
14 Determination of Trace Lead in Meat Products by HG-AFS in Comparison with GFAAS
ZHANG Xi
DOI: 10.7506/rlyj1001-8123-201403004
2014 Vol. 28 (3): 14-17 [Abstract] ( 105 ) 全文 ( 218 )
       Reviews
18 Technical Evolution of Carcass Cutting and Grading for Common Livestock Species in China
DOI: 10.7506/rlyj1001-8123-201403005
2014 Vol. 28 (3): 18-24 [Abstract] ( 116 ) 全文 ( 595 )
25 Advances in Specific Spoilage Organisms in Fish and Their Applications
ZHANG Zhi-chao;GUI Meng;LI Ping-lan
DOI: 10.7506/rlyj1001-8123-201403006
2014 Vol. 28 (3): 25-30 [Abstract] ( 121 ) 全文 ( 268 )
31 Current Status, Issues and Countermeasures of Sheep Slaughtering and Processing Industry in China
DING Cun-zhen;ZHAO Rui-ying
DOI: 10.7506/rlyj1001-8123-201403007
2014 Vol. 28 (3): 31-35 [Abstract] ( 124 ) 全文 ( 509 )
36 Current Status of Patent Application Documents and Writing Strategies in the Food Field in China
LIU Xiao-na
DOI: 10.7506/rlyj1001-8123-201403008
2014 Vol. 28 (3): 36-40 [Abstract] ( 82 ) 全文 ( 263 )
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Links
22 CHINA GENERAL CHAMBER COMMERCE
22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
22 CHNFOOD
22 FOOD SCIENCE
22 FOOD SCIENCE AND HUMAN WELLNESS
22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
22 JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:Beijing Magtech