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2013 Vol. 27, No. 4
Published: 01 April 2013
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein
CHEN Hong-sheng;KONG Bao-Hua;WANG Yu
DOI: 10.7506/rlyj1001-8123-201304001
2013 Vol. 27 (4): 1-4 [
Abstract
] (
152
)
全文
(
337
)
5
Improving the Quality of Textured Soy Protein Meatballs with Transglutaminase
CHI Yu-jie;JING Yan;LI Bing
DOI: 10.7506/rlyj1001-8123-201304002
2013 Vol. 27 (4): 5-9 [
Abstract
] (
161
)
全文
(
269
)
10
Application of Edge Detection and Binarization for Beef Grading
ZHANG Li;LI Yan-mei;SUN Bao-zhong;YU Qun-li
DOI: 10.7506/rlyj1001-8123-201304003
2013 Vol. 27 (4): 10-14 [
Abstract
] (
112
)
全文
(
303
)
Processing Technology
15
Effect of Lotus Leaf Powder on the Quality of Pork Sausages
HE Jing;YAO Zheng;WANG Lu;DU Qing-fei;CHEN Cong-gui
DOI: 10.7506/rlyj1001-8123-201304004
2013 Vol. 27 (4): 15-19 [
Abstract
] (
131
)
全文
(
263
)
20
Orthogonal Array Design for Formulation Optimization of a New Type of Nutritious Fastfood Sausage
NIU Fei-fei;ZHENG Lin;SUN Meng-han;LI Zhong-yuan;ZHAO Dan-yang;ZHOU Ya-jun
DOI: 10.7506/rlyj1001-8123-201304005
2013 Vol. 27 (4): 20-23 [
Abstract
] (
147
)
全文
(
349
)
24
Preparation of Simulated Shark Fin from Tilapia Fish Tail
ZHANG Xiong;DUAN Zhen-hua;JIN Qing;KANG Rui;LIU Yi-tong;LI Jing-yi
DOI: 10.7506/rlyj1001-8123-201304006
2013 Vol. 27 (4): 24-27 [
Abstract
] (
137
)
全文
(
242
)
28
Effect of Main Raw Materials on Gel Properties and Sensory Quality of Pork Balls
ZHANG Gen-sheng;WEI Dong-shan;WANG Yue;DING Wan-ying
DOI: 10.7506/rlyj1001-8123-201304007
2013 Vol. 27 (4): 28-31 [
Abstract
] (
169
)
全文
(
377
)
32
Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood
WANG Lu;XU Zuo-zheng;ZHOU Yan-zi;FANG Hong-mei;CHEN Cong-gui
DOI: 10.7506/rlyj1001-8123-201304008
2013 Vol. 27 (4): 32-35 [
Abstract
] (
135
)
全文
(
312
)
Analysis & Detection
36
Determination of PM2 5 Concentration and Hazardous Substances in Fumes from Roast Chicken Production
SHI Jin-ming，PENG Zeng-qi*，ZHU Yi，WAN Ke-hui，YAO Yao，WANG Yuan， ZHANG Ya-wei，WANG Fu-long，HUI Teng，LI Jun-ke
DOI: 10.7506/rlyj1001-8123-201304009
2013 Vol. 27 (4): 36-39 [
Abstract
] (
135
)
全文
(
337
)
40
Application of DNA Barcoding in Anti-Fraud Identification of Aquatic Products
QIU De-yi;HU Jia;LIU De-xing;WEI Xiao-ya;LIU Guo-xiong;YUE Qiao-yun
DOI: 10.7506/rlyj1001-8123-201304010
2013 Vol. 27 (4): 40-43 [
Abstract
] (
122
)
全文
(
475
)
Reviews
44
Recent Progress on Analytical Methods for Ractopamine in Foods of Animal Origin
SHI Jing;WANG Yi-qian;WU Fu-ping;GUO Yang
DOI: 10.7506/rlyj1001-8123-201304011
2013 Vol. 27 (4): 44-47 [
Abstract
] (
157
)
全文
(
670
)
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