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2013 Vol. 27, No. 8
Published: 01 August 2013
Reviews
Basic Research
Processing Technology
Basic Research
1
Physico-chemical Property of Yunnan Dry-Cured Beef during the Static Curing Process
HE Fan;WANG Zhen-yu;CHEN Li-juan;RAO Wei-li;LIAO Guo-zhou;ZHANG De-quan
DOI: 10.7506/rlyj1001-8123-201308001
2013 Vol. 27 (8): 1-4 [
Abstract
] (
110
)
全文
(
222
)
5
Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat
SHI Ce;HAN Feng-feng;LIU Peng;XU Ping;LUO Yong-kang
DOI: 10.7506/rlyj1001-8123-201308002
2013 Vol. 27 (8): 5-7 [
Abstract
] (
118
)
全文
(
320
)
Processing Technology
8
Effect of Ammonium Hydroxide Treatment on Physicochemical Properties of Yak Meat
SHI Zhi-jia;ZANG Ming-wu;L(U) Yu
DOI: 10.7506/rlyj1001-8123-201308003
2013 Vol. 27 (8): 8-10 [
Abstract
] (
108
)
全文
(
276
)
11
Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck
YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei
DOI: 10.7506/rlyj1001-8123-201308004
2013 Vol. 27 (8): 11-15 [
Abstract
] (
143
)
全文
(
263
)
16
Effect of Exogenous Protease Enzymes on the Flavor of Guizhou Bacon
ZHU Jian-jun;WANG Xiao-yu;HU Ping;SONG Zhu-yu
DOI: 10.7506/rlyj1001-8123-201308005
2013 Vol. 27 (8): 16-20 [
Abstract
] (
100
)
全文
(
261
)
21
Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage
ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201308006
2013 Vol. 27 (8): 21-24 [
Abstract
] (
176
)
全文
(
213
)
Reviews
25
Relationship of Muscle Fiber Types with Physiological Metabolism, Growth Performance and Meat Quality
ZHANG Li;SUN Bao-zhong
DOI: 10.7506/rlyj1001-8123-201308007
2013 Vol. 27 (8): 25-30 [
Abstract
] (
118
)
全文
(
388
)
31
Recent Progress in Understanding the Formation Mechanism of Harman and Norharman in Cooked Meat Products during Processing
PAN Han;WANG Zhen-yu;GUO Hai-tao;NI Na;ZHANG De-quan
DOI: 10.7506/rlyj1001-8123-201308008
2013 Vol. 27 (8): 31-34 [
Abstract
] (
112
)
全文
(
365
)
35
A Review of Technologies for Processing and Utilization of Tuna
DUAN Zhen-hua;WANG Su-hua
DOI: 10.7506/rlyj1001-8123-201308009
2013 Vol. 27 (8): 35-38 [
Abstract
] (
122
)
全文
(
427
)
39
Advances in Safety and Hygiene Control and Preservation Technologies for Chilled Meat
ZHANG Dong-yi;WU Shuang;CHEN Tao
DOI: 10.7506/rlyj1001-8123-201308010
2013 Vol. 27 (8): 39-43 [
Abstract
] (
146
)
全文
(
234
)
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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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