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2014 Vol. 28, No. 6
Published: 01 June 2014
Reviews
Basic Research
Analysis & Detection
Processing Technology
 
       Basic Research
1 Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority
ZHAN Jian-long;WANG Yang-fan;HU Ping
DOI: 10.7506/rlyj1001-8123-201406001
2014 Vol. 28 (6): 1-4 [Abstract] ( 93 ) 全文 ( 249 )
       Processing Technology
5 Influence of Catfish Sarcoplasmic Proteins on Gel Characteristics of Catfish Surimi
LI Peng;GUO Yao-hua;MA Yuan;LIU Xiao-hua;XIAO Yan;MA Li-zhen
DOI: 10.7506/rlyj1001-8123-201406002
2014 Vol. 28 (6): 5-8 [Abstract] ( 113 ) 全文 ( 286 )
9 Optimization of Process Parameters for Enzymatic Hydrolysis of Silky Fowl Meat
CHEN Hai-yan;YANG Liu;HU Tie-jun;ZHANG Feng-kuan;YOU Li-xin
DOI: 10.7506/rlyj1001-8123-201406003
2014 Vol. 28 (6): 9-12 [Abstract] ( 82 ) 全文 ( 276 )
13 Optimization of Marinade Composition of Prepared Fresh Pork Packaged under Modified Atmosphere (MAP)
TANG Jing;ZHANG Ying-yang;WU Hai-zhou;LI Liang-hao;ZHANG Jian-hao
DOI: 10.7506/rlyj1001-8123-201406004
2014 Vol. 28 (6): 13-17 [Abstract] ( 103 ) 全文 ( 556 )
       Analysis & Detection
18 Isolation, Identification and Growth Prediction of Dominant Spoilage Bacteria in Cold-Stored Sturgeon under Vacuum Condition
JIAO Wei-zhen;CHEN Si-lu;ZHANG Zhi-chao;LI Ping-lan
DOI: 10.7506/rlyj1001-8123-201406005
2014 Vol. 28 (6): 18-21 [Abstract] ( 98 ) 全文 ( 387 )
       Reviews
22 Progress towards Sodium Chloride Reduction in Meat Products
WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao
DOI: 10.7506/rlyj1001-8123-201406006
2014 Vol. 28 (6): 22-26 [Abstract] ( 209 ) 全文 ( 1259 )
27 Technical Problems and Solutions in the Production of Jinhua ham
MA Xiao-zhong;WU Kai-fa;CHEN Chao;CHEN Shun-tong
DOI: 10.7506/rlyj1001-8123-201406007
2014 Vol. 28 (6): 27-29 [Abstract] ( 84 ) 全文 ( 354 )
30 Yellow Cattle Industry in Yanbian, Northeast China’s Jilin Province:Development and Prospects
DONG Yu-ying;SUN Xiao-long;JIN Ying;LI Guan-hao;Li Yu-lin;LIANG Cheng-yun
DOI: 10.7506/rlyj1001-8123-201406008
2014 Vol. 28 (6): 30-33 [Abstract] ( 124 ) 全文 ( 361 )
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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
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