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2014 Vol. 28, No. 4
Published: 01 April 2014
Reviews
Package & Storage
Analysis & Detection
Processing Technology
Processing Technology
1
Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage
DENG Ya-min;ZHANG Li-fang;SHAO Jun-hua;LIU Deng-Yong;SONG Li;QI Jun
DOI: 10.7506/rlyj1001-8123-201404001
2014 Vol. 28 (4): 1-4 [
Abstract
] (
77
)
全文
(
234
)
Analysis & Detection
5
Intramuscular Phospholipid Fatty Acid Deposition in Male Hyla Rabbits during Different Growth Periods: Dynamic Patterns and Partial Least Squares Regression Analysis
XUE Shan;HE Zhi-fei;LI Hong-jun
DOI: 10.7506/rlyj1001-8123-201404002
2014 Vol. 28 (4): 5-10 [
Abstract
] (
106
)
全文
(
203
)
11
Using Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry to Determine Clenbuterol in Meat
JIANG Yong;HU Gui-xiang;ZHU Hui-fang
DOI: 10.7506/rlyj1001-8123-201404003
2014 Vol. 28 (4): 11-13 [
Abstract
] (
91
)
全文
(
312
)
14
Determination of Amantadine in Chicken Muscle by Liquid Chromatography with Tandem Mass Spectrometry Coupled with Dispersive Solid Phase Extraction Using Multiwalled Carbon Nanotubes as Adsorbent
SUN Ya-mi;LIU Yong-jun;ZHAO Jian;YE Yu-fei;L(U) Yan;WU Yin-liang
DOI: 10.7506/rlyj1001-8123-201404004
2014 Vol. 28 (4): 14-18 [
Abstract
] (
93
)
全文
(
290
)
19
Effects of Different Smoking Methods on Eating Quality of Smoked Sausage
SHEN Si
DOI: 10.7506/rlyj1001-8123-201404005
2014 Vol. 28 (4): 19-22 [
Abstract
] (
128
)
全文
(
375
)
Package & Storage
23
Attempt to Prevent Spiced Pork Shoulder from Fading Under Light
ZHANG Hou-jun;TIAN Han-you;SHI Zhi-jia;QIAO Xiao-ling;ZHENG Gang;JI Chun-hua
DOI: 10.7506/rlyj1001-8123-201404006
2014 Vol. 28 (4): 23-26 [
Abstract
] (
99
)
全文
(
278
)
27
Effects of Different Cooling Methods and Coating Types on the Quality of Chicken
FENG Ting;SUN Jing-xin;LIU Gong-ming;HUANG Ming;LEI Tian-tian;XU Xing-lian;QIAO Chang-ming
DOI: 10.7506/rlyj1001-8123-201404007
2014 Vol. 28 (4): 27-31 [
Abstract
] (
93
)
全文
(
287
)
Reviews
32
Advances in Methods for Evaluating the Eating Quality of Meat Products
DONG Li;LIU Deng-yong;TAN Yang;WANG Le-tian;DENG Ya-min;WANG Ji-ye;WANG Nan
DOI: 10.7506/rlyj1001-8123-201404008
2014 Vol. 28 (4): 32-37 [
Abstract
] (
126
)
全文
(
502
)
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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
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