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2012 Vol. 26, No. 8
Published: 01 August 2012
Reviews
Basic Research
Analysis & Detection
Processing Technology
 
       Basic Research
1 Effect of Ultra High Hydrostatic Pressure Treatment on Physiochemical Properties and Sensory Quality of Frankfurter Sausages
WANG Yang;GAO Yang;DAI Rui-tong;ZHENG Hai-tao;LI Ping-lan
DOI: 10.7506/rlyj1001-8123-201208001
2012 Vol. 26 (8): 1-5 [Abstract] ( 117 ) 全文  ( 201 )
6 Variations in Quality Characteristics of Dried Cured Goose during Production
SHI Pei-lei;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong
DOI: 10.7506/rlyj1001-8123-201208002
2012 Vol. 26 (8): 6-11 [Abstract] ( 111 ) 全文  ( 190 )
       Processing Technology
12 Optimization of Formulation and Texture Properties of Nutritional Fast Food Sausages Supplemented with Sticky Rice
NIU Fei-fei;SUN Meng-han;ZHENG Lin;LI Zhong-yuan;ZHAO Dan-yang;ZHOU Ya-jun
DOI: 10.7506/rlyj1001-8123-201208003
2012 Vol. 26 (8): 12-16 [Abstract] ( 121 ) 全文  ( 233 )
17 Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design
LU Yao-bi，ZHANG Yun，WU Wen-jin，XIONG Guang-quan，QIAO Yu1，LIAO Li，LI Xin，WANG Lan
DOI: 10.7506/rlyj1001-8123-201208004
2012 Vol. 26 (8): 17-21 [Abstract] ( 147 ) 全文  ( 161 )
22 Improvement of Stuffing Process for Changshu Beggar's Chicken
SHI Wan-zhen
DOI: 10.7506/rlyj1001-8123-201208005
2012 Vol. 26 (8): 22-25 [Abstract] ( 95 ) 全文  ( 170 )
       Analysis & Detection
26 Hardness Analysis of Rongchang Pig Meat
LIU Wen-zong;ZHOU Qin-fei
DOI: 10.7506/rlyj1001-8123-201208006
2012 Vol. 26 (8): 26-29 [Abstract] ( 125 ) 全文  ( 175 )
30 Analysis of Fatty Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle
LI Ju-cai;LIU Zi-xin;WANG Chuan;MEI Ning-an;MA Xiao-ming
DOI: 10.7506/rlyj1001-8123-201208007
2012 Vol. 26 (8): 30-34 [Abstract] ( 112 ) 全文  ( 217 )
35 Comparison of Bacterial Flora Composition in Chilled Pork Products from Different Body Parts
XIONG Dan-ping;LIU Chao-qun;WANG Hong-xun
DOI: 10.7506/rlyj1001-8123-201208008
2012 Vol. 26 (8): 35-38 [Abstract] ( 136 ) 全文  ( 186 )
       Reviews
39 Recent Advances in the Application of Near-Infrared Spectroscopy in Beef Quality Grading Systems
LANG Yu-miao;LI Hai-peng;SHA Kun;SUN Bao-zhong;LIU Fei;DANG Xin;ZHOU Nan
DOI: 10.7506/rlyj1001-8123-201208009
2012 Vol. 26 (8): 39-42 [Abstract] ( 120 ) 全文  ( 164 )
43 A Review of the EU's legal Systems Concerning Animal-Derived Foods
XING Xi-yuan;LI Jiang-hua;ZHENG Feng-tian;WANG Zhi-gang
DOI: 10.7506/rlyj1001-8123-201208010
2012 Vol. 26 (8): 43-47 [Abstract] ( 116 ) 全文  ( 197 )
48 Current Situation and Future Development of Rabbit Meat Processing
CHEN Hong-xia;WANG Yi;ZHU Hui-min;LI Hong-jun
DOI: 10.7506/rlyj1001-8123-201208011
2012 Vol. 26 (8): 48-51 [Abstract] ( 118 ) 全文  ( 190 )
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22 CHINA GENERAL CHAMBER COMMERCE
22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
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22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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