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2014 Vol. 28, No. 10
Published: 01 October 2014
Reviews
Package & Storage
Basic Research
Analysis & Detection
 
       Basic Research
1 Comparative Effect of Two Starter Cultures on Quality of Fermented Beef Ham
XUE Bing;YU Long-hao;ZHANG Rui-hong;HE Wang-lin;HAN Dong-xue
DOI: 10.7506/rlyj1001-8123-201410001
2014 Vol. 28 (10): 1-5 [Abstract] ( 100 ) 全文 ( 277 )
6 Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork
DENG Ya-min;WU Mei-ling;SHAO Jun-hua;LIU Deng-yong;SONG Li
DOI: 10.7506/rlyj1001-8123-201410002
2014 Vol. 28 (10): 6-9 [Abstract] ( 94 ) 全文 ( 248 )
       Analysis & Detection
10 Species Authentication of Luchuan Pig Meat and Meat Products Using ISSR Molecular Markers
HE Yu-ling;HUANG Li;FENG Yi;WANG Miao;TENG Jian-wen
DOI: 10.7506/rlyj1001-8123-201410003
2014 Vol. 28 (10): 10-14 [Abstract] ( 97 ) 全文 ( 283 )
15 Determination of Fresh Lamb Tenderloin Tenderness by Portable Near-Infrared Spectroscopy
ZOU Hao;TIAN Han-you;LIU Wen-ying;SHI Zhi-jia;LI Jia-peng;CHEN Wen-hua;DI Yan-quan;QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201410004
2014 Vol. 28 (10): 15-19 [Abstract] ( 99 ) 全文 ( 257 )
       Package & Storage
20 Predictive Model for the Growth Kinetics of Salmonella in Raw Fresh Pork Stored at Refrigeration Temperature
ZHANG Li;ZENG Yan-bing;YIN De-feng;YAN Han;LUO Lin-guang
DOI: 10.7506/rlyj1001-8123-201410005
2014 Vol. 28 (10): 20-23 [Abstract] ( 107 ) 全文 ( 290 )
24 Effect of Natural Preservatives on Preservation of Chilled Venison
SHI He;HU Tie-jun;QIN Feng-xian;YAN Xiao-xia;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;SONG Ji-wei;CHEN Hai-yan;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua
DOI: 10.7506/rlyj1001-8123-201410006
2014 Vol. 28 (10): 24-28 [Abstract] ( 101 ) 全文 ( 226 )
       Reviews
29 Advances in the Research of Enzymatic Hydrolysis of Beef and Its Products
CHEN Zhen;AN Xin;WANG Ya-xi;LIAO Xian-yan;HUANG Jun-yi
DOI: 10.7506/rlyj1001-8123-201410007
2014 Vol. 28 (10): 29-32 [Abstract] ( 248 ) 全文 ( 217 )
33 A Review on the Generation and Control of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in High-Temperature Processed Meat Products
WANG Nan;WANG Gui-ying;ZHAO Ying-ying;LIU Deng-yong
DOI: 10.7506/rlyj1001-8123-201410008
2014 Vol. 28 (10): 33-36 [Abstract] ( 109 ) 全文 ( 275 )
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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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