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2012 Vol. 26, No. 7
Published: 01 July 2012
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Comparative Studies on Enzymatic and Acidic Extraction and Properties of Collagen from Crocodile Skin
BAO Yu-long;CHEN Sun-fu;LUO Yong-kang
DOI: 10.7506/rlyj1001-8123-201207001
2012 Vol. 26 (7): 1-4 [
Abstract
] (
111
)
全文
(
299
)
5
Antioxidant Effect of Peptides of Different Origins on Sausages
DIAO Jing-jing;ZHANG Li-ping
DOI: 10.7506/rlyj1001-8123-201207002
2012 Vol. 26 (7): 5-9 [
Abstract
] (
101
)
全文
(
259
)
Processing Technology
10
Effects of Processing Technology on the Quality of Chicken Soup and Chicken
CHEN Wen-ping;LI Xia;LIU Chen-yan
DOI: 10.7506/rlyj1001-8123-201207003
2012 Vol. 26 (7): 10-12 [
Abstract
] (
99
)
全文
(
289
)
13
Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster
SHI Wan-zhen
DOI: 10.7506/rlyj1001-8123-201207004
2012 Vol. 26 (7): 13-15 [
Abstract
] (
107
)
全文
(
260
)
Analysis & Detection
16
Investigations of Phosphate Content and Limit in Meat Products
ZANG Ming-wu;WANG Shou-wei;QIAO Xiao-ling;L(U) Yu;SHI Zhi-jia
DOI: 10.7506/rlyj1001-8123-201207005
2012 Vol. 26 (7): 16-20 [
Abstract
] (
159
)
全文
(
545
)
21
High Throughput GPC/GC/MS Determination of 20 Phthalate Esters in Meat Products
LI Qiang;CAI Li-peng;ZHANG Yan
DOI: 10.7506/rlyj1001-8123-201207006
2012 Vol. 26 (7): 21-24 [
Abstract
] (
102
)
全文
(
237
)
25
Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats
LU Han;CHEN Sun-fu;LUO Yong-kang
DOI: 10.7506/rlyj1001-8123-201207007
2012 Vol. 26 (7): 25-28 [
Abstract
] (
169
)
全文
(
1170
)
Reviews
29
Progress in the Research of Processing Technologies for Freshwater Fish
OUYANG Jie;SHEN Jian
DOI: 10.7506/rlyj1001-8123-201207008
2012 Vol. 26 (7): 29-31 [
Abstract
] (
105
)
全文
(
313
)
32
Present Situation and Development of Beef Cattle Industry in Fengdu County
GAN Yi;LI Hong-jun;WANG Jun;HE Zhi-fei
DOI: 10.7506/rlyj1001-8123-201207009
2012 Vol. 26 (7): 32-35 [
Abstract
] (
110
)
全文
(
372
)
36
Research Progress on Functional Properties of Antioxidants from Bamboo Leaves and Their Applications in Meat Products
LI Hui-li;LIU Zun-ying
DOI: 10.7506/rlyj1001-8123-201207010
2012 Vol. 26 (7): 36-38 [
Abstract
] (
117
)
全文
(
500
)
39
Current Status of Research on Vacuum Freeze Drying of Fish and Meat Products
JIANG Zhao-qing;ZHOU Ran
DOI: 10.7506/rlyj1001-8123-201207011
2012 Vol. 26 (7): 39-43 [
Abstract
] (
130
)
全文
(
369
)
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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
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