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2013 Vol. 27, No. 6
Published: 01 June 2013
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat
SHI Xi-xiong;YU Qun-li;DANG Xin
DOI: 10.7506/rlyj1001-8123-201306001
2013 Vol. 27 (6): 1-4 [
Abstract
] (
111
)
全文
(
244
)
5
Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham
ZHU Chao-zhi;ZHANG Wan-gang;XU Xing-lian;ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201306002
2013 Vol. 27 (6): 5-9 [
Abstract
] (
89
)
全文
(
281
)
10
Muscle Fiber Characteristics of Beef Samples of Yanbian Yellow Cattle from Different Quality Grades
YI Qing-yan;DONG Yu-ying;LI Guan-hao;LIU Xiao-xiao;LIANG Cheng-yun
DOI: 10.7506/rlyj1001-8123-201306003
2013 Vol. 27 (6): 10-13 [
Abstract
] (
97
)
全文
(
289
)
Processing Technology
14
Technology Optimization of Air-drying and Ripening for Langshan Chicken
LIU Yang;ZANG Ming-wu;ZHANG Ying-yang
DOI: 10.7506/rlyj1001-8123-201306004
2013 Vol. 27 (6): 14-18 [
Abstract
] (
96
)
全文
(
209
)
Analysis & Detection
19
Determination of 8 Red Pigments in Sausage by Ultrasonic Extraction-Liquid Chromatography Tandem Mass Spectrometry
ZHOU Fa-dong;LIU Xian-jun;LAI Chuang-ye;LIU Ben-fa
DOI: 10.7506/rlyj1001-8123-201306005
2013 Vol. 27 (6): 19-21 [
Abstract
] (
92
)
全文
(
223
)
22
Analysis of Nutritional Components and Active Components in Cervus elaphus kansuensis Meat
ZHANG Ai-ping;XIE Zong-ping;LI Jun-lan;GUO Zhao-bin;YU Qun-li
DOI: 10.7506/rlyj1001-8123-201306006
2013 Vol. 27 (6): 22-24 [
Abstract
] (
96
)
全文
(
275
)
Package & Storage
25
Predictive Modeling of the Shelf Life of Spiced Beef
LU Jun-yi;LUO Rui-ming;LIU Ying-ying;HU Cong
DOI: 10.7506/rlyj1001-8123-201306007
2013 Vol. 27 (6): 25-28 [
Abstract
] (
102
)
全文
(
259
)
29
Effect of Grapefruit Seed Extract in Preserving Meat Quality of Yanbian Yellow Cattle
JIN Hai-li;WANG Hai-li;LIANG Cheng-yun;SUI Miao-miao;JUNG Kwuang-ho;LI Guan-hao
DOI: 10.7506/rlyj1001-8123-201306008
2013 Vol. 27 (6): 29-32 [
Abstract
] (
111
)
全文
(
263
)
Reviews
33
A Review of the Effect of High Hydrostatic Pressure Processing on Tissues and Main Chemical Components of Meat and Meat Products
YANG Hui-juan;ZOU Yu-feng;XU Xing-lian;ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201306009
2013 Vol. 27 (6): 33-38 [
Abstract
] (
127
)
全文
(
443
)
39
Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products
WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao
DOI: 10.7506/rlyj1001-8123-201306010
2013 Vol. 27 (6): 39-43 [
Abstract
] (
106
)
全文
(
1401
)
44
Recent Progress on Application of Exogenous Proteases for Beef Tenderization
NIE Yuan-yang;LI Lu;WEN Wen-ting;XIA Bai-xue;SUN Qun
DOI: 10.7506/rlyj1001-8123-201306011
2013 Vol. 27 (6): 44-48 [
Abstract
] (
128
)
全文
(
448
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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