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2014 Vol. 28, No. 12
Published: 01 December 2014
Reviews
Basic Research
Basic Research
1
Effect of Sodium Reduction on Lipid Oxidation and Flavor of Duck Sausage
JIN Xiaoli;WANG Wu;CHEN Conggui;SHI Jiangtao;WEI Ling
DOI: 10.7506/rlyj1001-8123-201412001
2014 Vol. 28 (12): 1-5 [
Abstract
] (
127
)
全文
(
363
)
6
Influence of Medium-Temperature Sterilization on the Changes of Volatile Flavor Components in Emulsified Sausages
AI Ting;ZHANG Shunliang;WANG Shouwei;CHENG Xiaoyu;ZHAO Bing;PAN Xiaoqian;HAo Baorui;QIAo Xiaoling;CHEN Wenhua;LIU Wenying;QU Chao
DOI: 10.7506/rlyj1001-8123-201412002
2014 Vol. 28 (12): 6-9 [
Abstract
] (
194
)
全文
(
250
)
10
Effect of Salts and Ultra-High Pressure on the Oxidative Stability of Pork Back Fat
SHI Zhijia;GONG Hui;TIAN Hanyou;YANG Zhen;CHEN Wenhua
DOI: 10.7506/rlyj1001-8123-201412003
2014 Vol. 28 (12): 10-13 [
Abstract
] (
134
)
全文
(
326
)
14
Processing Characteristics of Pea Protein and Its Application in Emulsified Sausage
BAI Yifan;WANG Hui;YANG Zhen;GONG Hui
DOI: 10.7506/rlyj1001-8123-201412004
2014 Vol. 28 (12): 14-16 [
Abstract
] (
151
)
全文
(
421
)
17
Comparison of Activity Assays for Antimicrobial Peptides
PAN Xiaoqian;CHENG Xiaoyu;ZHANG Shunliang;QIAO Xiaoling;CHEN Wenhua
DOI: 10.7506/rlyj1001-8123-201412005
2014 Vol. 28 (12): 17-20 [
Abstract
] (
160
)
全文
(
560
)
21
Synergistic Inhibition of Induced Lipid Oxidation in Pork Fat by Rosemary Essential Oil
LIU Wenying;QI Biao;CHENG Xiaoyu;QIAO Xiaoling;WANG Shouwei;LI Jiapeng;ZHANG Ruimei
DOI: 10.7506/rlyj1001-8123-201412006
2014 Vol. 28 (12): 21-23 [
Abstract
] (
169
)
全文
(
296
)
27
Effect of Sodium Nitrite Addition on Color and Crucial Hurdle Factors for Salami
YANG Junna;LI Jiapeng;ZHOU Tong;LI Jinchun;CHEN Xi;XU Suigen;QU Chao
DOI: 10.7506/rlyj1001-8123-201412007
2014 Vol. 28 (12): 27-27 [
Abstract
] (
159
)
全文
(
230
)
Reviews
28
Fish Storage and Preservation:A Review
QIN Na;SONG Yongling;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-201412008
2014 Vol. 28 (12): 28-32 [
Abstract
] (
164
)
全文
(
1027
)
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