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2014 Vol. 28, No. 7
Published: 01 July 2014
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparison of Sensory and Physico-chemical Properties of Traditional Guizhou Bacon and Bacon with Added Chinese Medicinal Herbs
AN Yu-hong, REN Ting-yuan, LIU Jia, HUANG Yan, XU Yi
DOI: 10.7506/rlyj1001-8123-201407001
2014 Vol. 28 (7): 1-4 [
Abstract
] (
103
)
全文
(
234
)
Processing Technology
5
Effects of Processing Conditions on Texture Properties of Prepared Chicken Products
YU Wei, WANG Lan, WU Wen-jin, LI Xin, DING An-zi, XIONG Guang-quan, QIAO Yu, WANG Jun, LIAO Li
DOI: 10.7506/rlyj1001-8123-201407002
2014 Vol. 28 (7): 5-10 [
Abstract
] (
119
)
全文
(
373
)
Analysis & Detection
11
Analysis of Main Rancid Compounds from Cured Meat Products by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
LI Ying-ying, SONG Yong-qing, LI He-nan, GUO Wen-ping, WANG Shou-wei
DOI: 10.7506/rlyj1001-8123-201407003
2014 Vol. 28 (7): 11-14 [
Abstract
] (
109
)
全文
(
250
)
15
Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry (GC-MS)
HOU Zhao-hua, LUO Jing, NING Hao-ran, CUI Song-huan
DOI: 10.7506/rlyj1001-8123-201407004
2014 Vol. 28 (7): 15-18 [
Abstract
] (
116
)
全文
(
384
)
Package & Storage
19
Effect of Modified Atmosphere Packaging on the Quality of Chilled Beef
ZHENG Yu-xuan
DOI: 10.7506/rlyj1001-8123-201407005
2014 Vol. 28 (7): 19-22 [
Abstract
] (
112
)
全文
(
300
)
23
Antimicrobial and Antioxidant Effects of of Sorbic Acid Nanoparticle on Chinese Sausage
WANG Jia-yi, WU Tao, LI Lu, DING Wu
DOI: 10.7506/rlyj1001-8123-201407006
2014 Vol. 28 (7): 23-27 [
Abstract
] (
89
)
全文
(
275
)
Reviews
28
Application of Shellfish Processing Equipment in China: Current Status and Future Prospects
OUYANG Jie, SHEN Jian
DOI: 10.7506/rlyj1001-8123-201407007
2014 Vol. 28 (7): 28-31 [
Abstract
] (
95
)
全文
(
481
)
32
Formation, Health Hazards and Reduction of Trans Fatty Acids in Fried Foods
WEI Lu-qi, LIU Biao, ZHANG Ya-wei, Lü Hui-chao, LIU Sen-xuan
DOI: 10.7506/rlyj1001-8123-201407008
2014 Vol. 28 (7): 32-37 [
Abstract
] (
131
)
全文
(
638
)
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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:
Beijing Magtech
