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2012 Vol. 26, No. 4
Published: 01 April 2012
Reviews
Basic Research
Analysis & Detection
 
       Basic Research
1 Effect of Plasma Protein Powder on Volatile Flavor Compounds of Pork Meat
CHANG Rui-hong，CHEN Cong-gui，CAI Ke-zhou，LU Lin，LU Jin-feng，CHEN Chang-hao
DOI: 10.7506/rlyj1001-8123-201204001
2012 Vol. 26 (4): 1-7 [Abstract] ( 103 ) 全文 ( 251 )
8 Effect of Ultraviolet Radiation on the Quality of Chilled Pork
YANG Xin-lei，DING Wu
DOI: 10.7506/rlyj1001-8123-201204002
2012 Vol. 26 (4): 8-11 [Abstract] ( 115 ) 全文 ( 225 )
12 Effects of Xanthan Gun on Qualities of Pork Sausage with Wormwood Leaf Powder
ZHANG Zhen-huan，LU Lin，HAN Zhuo，ZHOU Cun-liu，CHEN Chang-hao，CHEN Cong-gui
DOI: 10.7506/rlyj1001-8123-201204003
2012 Vol. 26 (4): 12-15 [Abstract] ( 116 ) 全文 ( 242 )
       Analysis & Detection
16 Changes of Biogenic Amine on Restructured Fermented Hams
HU Bin，ZHANG Xiao-gang，ZHOU Yang，CHEN Shi-gang，YANG Rui，ZHU Qiu-jin
DOI: 10.7506/rlyj1001-8123-201204004
2012 Vol. 26 (4): 16-20 [Abstract] ( 109 ) 全文 ( 236 )
21 Identification of Simulated Jinluo Chicken Sausage Essence by Electronic Nose
ZHANG Shuo，WANG Yu-tian，MENG Xin
DOI: 10.7506/rlyj1001-8123-201204005
2012 Vol. 26 (4): 21-23 [Abstract] ( 152 ) 全文 ( 219 )
24 Determination of ATP-Related Compounds in Fish by RP-HPLC
JIA Peng-yu，SUN Rui，YU Long-hao，HE Shu-qing，ZHANG Meng，ZHANG Yu-ning
DOI: 10.7506/rlyj1001-8123-201204006
2012 Vol. 26 (4): 24-27 [Abstract] ( 125 ) 全文 ( 351 )
       Reviews
28 Review on Salt Content Reduction in the Emulsion-type Meat Products
WEI Chao-gui，WU Ju-qing，SHAO Jun-hua，XU Xing-lian，ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201204007
2012 Vol. 26 (4): 28-31 [Abstract] ( 116 ) 全文 ( 330 )
32 Chinese Beef Jerky Processing Technology and Industry Development Status
LI Xin-sheng，DANG Ya，WANG Yan-long
DOI: 10.7506/rlyj1001-8123-201204008
2012 Vol. 26 (4): 32-35 [Abstract] ( 133 ) 全文 ( 536 )
36 Review on Influencing Factors of Biogenic Amines Content in Fermented Sausages
TONG Li-ga，JIN Zhi-min，DUAN Yan，JIN Ye
DOI: 10.7506/rlyj1001-8123-201204009
2012 Vol. 26 (4): 36-39 [Abstract] ( 103 ) 全文 ( 228 )
40 Researches and Applications of Hyperspectral Imaging in Food Industry （Ⅰ）
QU Jia-huan，MA Ji，SUN Da-Wen，WU Di，ZENG Xin-an
DOI: 10.7506/rlyj1001-8123-201204010
2012 Vol. 26 (4): 40-45 [Abstract] ( 130 ) 全文 ( 309 )
46 Review on Cold and Hot Properties of Chicken and Duck Meat and the Environment Influence on Them
HU Wen-jin，CAI Zhao-xia，JIN Guo-feng，JIN Yong-guo，MA Mei-hu
DOI: 10.7506/rlyj1001-8123-201204011
2012 Vol. 26 (4): 46-50 [Abstract] ( 126 ) 全文 ( 299 )
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22 CHINA GENERAL CHAMBER COMMERCE
22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
22 CHNFOOD
22 FOOD SCIENCE
22 FOOD SCIENCE AND HUMAN WELLNESS
22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
22 JOURNAL OF FUTURE FOODS
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