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2013 Vol. 27, No. 7
Published: 01 July 2013
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Proteomic Analysis of Tengchong Snowcock Muscles in Yunnan
LIAO Guo-zhou;WANG Gui-ying;CHENG Zhi-bin;JIA Jun-jing;GE Chang-rong
DOI: 10.7506/rlyj1001-8123-201307001
2013 Vol. 27 (7): 1-5 [
Abstract
] (
112
)
全文
(
270
)
6
Influence of L.plantarum and P.pentosaceus for Growing of Enterotoxigenic Staphylococcus aureus
JU Rong-hui;HUANG Guang-xue;LUO Hong-xia;JIA Hong-liang;ZHANG Song-shan;LI Hai-peng;SUN Bao-zhong
DOI: 10.7506/rlyj1001-8123-201307002
2013 Vol. 27 (7): 6-9 [
Abstract
] (
154
)
全文
(
603
)
10
Changes in Muscle Fiber Types during the Growth of Ujumqin Sheep
XUE Bao-ling;WANG Shui-qing;ZHANG Dong-mei;BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-201307003
2013 Vol. 27 (7): 10-13 [
Abstract
] (
138
)
全文
(
247
)
Processing Technology
14
Optimization of Reaction Conditions for Beef Tenderization with Crude Protease from Actinidia arguta Fruit and Tenderization Mechanism
WANG Hai-li;SUI Miao-miao;CUI Ming-xun;JIANG Cheng-zhe;MU Bai-de;LI Guan-hao
DOI: 10.7506/rlyj1001-8123-201307004
2013 Vol. 27 (7): 14-19 [
Abstract
] (
153
)
全文
(
294
)
20
Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength
LING Yun-xiao;JIANG Chen;ZHENG Juan;CHENG Hai-long;WU Qi-yun;JIANG Shao-tong;CAI Ke-zhou
DOI: 10.7506/rlyj1001-8123-201307005
2013 Vol. 27 (7): 20-25 [
Abstract
] (
121
)
全文
(
281
)
26
Effect of Different Cooking Methods on the Quality of Chicken Soup
DU Hua-ying;YE Hui;GAO Guo-qing;XU Ming-sheng
DOI: 10.7506/rlyj1001-8123-201307006
2013 Vol. 27 (7): 26-29 [
Abstract
] (
198
)
全文
(
914
)
Analysis & Detection
30
Nutritional Composition of Ujumqin Sheep Meat during Different Growth Stages
LIANG Tu-ya;Erkigul;BORJIGIN Gerilt
DOI: 10.7506/rlyj1001-8123-201307007
2013 Vol. 27 (7): 30-34 [
Abstract
] (
111
)
全文
(
394
)
35
Quality Characteristics of Horse Meat from Different Anatomical Locations
ZHAO Li-nan;REXIATI Dawulaiti;YANG Sui-xia;RUAN Chao-xia;BATUER Abulikemu
DOI: 10.7506/rlyj1001-8123-201307008
2013 Vol. 27 (7): 35-39 [
Abstract
] (
151
)
全文
(
351
)
40
Isolation and Identification of Lactic Acid Bacteria from Sour Meat and Sour Fish of Minor Nationalities in Guizhou Province
ZHAN Jian-long;CHEN Yun;HUANG Lin-bo;CHE Pu;HU Ping
DOI: 10.7506/rlyj1001-8123-201307009
2013 Vol. 27 (7): 40-43 [
Abstract
] (
136
)
全文
(
341
)
44
Volatile Flavor Compounds of Tujia Bacon
ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;PAN Xiao-qian;QU Chao;QIAO Xiao-ling;WANG Shou-wei
DOI: 10.7506/rlyj1001-8123-201307010
2013 Vol. 27 (7): 44-47 [
Abstract
] (
137
)
全文
(
557
)
Reviews
48
Research and Application of Superheated Steam in Prepared Meat Food Processing
HU-Honghai;ZHANG-Hong;ZHANG-Xue
DOI: 10.7506/rlyj1001-8123-201307011
2013 Vol. 27 (7): 48-52 [
Abstract
] (
202
)
全文
(
1154
)
53
Quality Formation and Maintenance during Production of Prepared Meat Cuisines
ZHANG Hong;HUANG Feng
DOI: 10.7506/rlyj1001-8123-201307012
2013 Vol. 27 (7): 53-57 [
Abstract
] (
150
)
全文
(
582
)
58
Application of Hurdle Technology for Quality Control and Cold Chain Management in Meat Processing Industry
WANG Wei;ZHANG Jia-min;WANG Xin-hui;LI Xiang;TANG Ren-yong
DOI: 10.7506/rlyj1001-8123-201307013
2013 Vol. 27 (7): 58-61 [
Abstract
] (
126
)
全文
(
489
)
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