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2012 Vol. 26, No. 10
Published: 01 October 2012
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of High Pressure Carbon Dioxide Treatment on Bacillus subtilis in Pork
LI Feng-juan；ZHOU Xian-han
DOI: 10.7506/rlyj1001-8123-201210001
2012 Vol. 26 (10): 1-4 [
Abstract
] (
110
)
全文
(
315
)
5
Preparation and Activity of Antimicrobial Peptides from Bovine Bone Collagen
ZHANG Shun-liang；CHENG Xiao-yu；PAN Xiao-qian；QIAO Xiao-ling；CHEN Wen-hua
DOI: 10.7506/rlyj1001-8123-201210002
2012 Vol. 26 (10): 5-8 [
Abstract
] (
117
)
全文
(
273
)
9
Effect of Sorbic Alcohol on the Quality of Prepared Minced Meat Products
ZHU Sheng-gang；ZHONG Yu-hu；HUAN Yan-jun
DOI: 10.7506/rlyj1001-8123-201210003
2012 Vol. 26 (10): 9-12 [
Abstract
] (
104
)
全文
(
344
)
13
Effect of Different Sterilization Methods on Smoked Meat
ZHAO Bing；REN Lin；ZHANG Chun-jiang；CHEN Wen-hua；Lü Yu；LI Jia-peng；ZHAO Yan
DOI: 10.7506/rlyj1001-8123-201210004
2012 Vol. 26 (10): 13-17 [
Abstract
] (
87
)
全文
(
285
)
Processing Technology
18
Enzymatic Preparation and Decolorization of Pork Bone Collagen Polypeptides
CHENG Xiao-yu；PAN Xiao-qian；QU Chao；ZHANG Shun-liang；CHEN Wen-hua
DOI: 10.7506/rlyj1001-8123-201210005
2012 Vol. 26 (10): 18-21 [
Abstract
] (
143
)
全文
(
203
)
22
Effects of Wet Refining and Leaching on Lard Quality
ZHANG Ming-jie；HAN Zhen-min；PAN Teng；REN Fa-zheng；GUO Hui-yuan；CUI Jian-yun
DOI: 10.7506/rlyj1001-8123-201210006
2012 Vol. 26 (10): 22-25 [
Abstract
] (
142
)
全文
(
482
)
Analysis & Detection
26
Effects of Sample Specifications on Results of Determination of Texture Profile Analysis Parameters of Sausages
SHI Zhi-jia；Lü Yu；ZANG Ming-wu；QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201210007
2012 Vol. 26 (10): 26-29 [
Abstract
] (
124
)
全文
(
248
)
Reviews
30
Potential Hazards and Control Measures of Raw Beef
GAO Yuan；LIU Fei；WANG Chun-xiao；LANG Yu-miao；HUANG Cai-xia；SUN Bao-zhong
DOI: 10.7506/rlyj1001-8123-201210008
2012 Vol. 26 (10): 30-33 [
Abstract
] (
223
)
全文
(
405
)
34
Recent Advances in Research on Meat Quality Evaluation and Influencing Factor of Fish
CHEN Wei-xing；LIU Qing-zhen；FAN Zhao-ting
DOI: 10.7506/rlyj1001-8123-201210009
2012 Vol. 26 (10): 34-40 [
Abstract
] (
138
)
全文
(
365
)
41
Research Progress on Influencing Factors and Improvement Technologies for Beef Quality
WU Duan-qin；HE Zhi-xiong；QIAO Jun-yi；RAN Tao
DOI: 10.7506/rlyj1001-8123-201210010
2012 Vol. 26 (10): 41-44 [
Abstract
] (
103
)
全文
(
239
)
45
Research Progress in the Effect of Processing Technology on Hetercyclic Amine Content in Meat Products and Control Measures
WANG Zheng-yong
DOI: 10.7506/rlyj1001-8123-201210011
2012 Vol. 26 (10): 45-47 [
Abstract
] (
127
)
全文
(
246
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
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