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2012 Vol. 26, No. 11
Published: 01 November 2012
Reviews
Basic Research
Analysis & Detection
Processing Technology
 
       Basic Research
1 Effects of Fermentation Conditions and Additives on Myoglobin Forms during Simulated Fermentation of Pork Salami
TIAN Han-you;ZOU Hao;LI Jia-peng;ZHOU Tong;YANG Jun-na;QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201211001
2012 Vol. 26 (11): 1-5 [Abstract] ( 109 ) 全文 ( 232 )
6 Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings
ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan
DOI: 10.7506/rlyj1001-8123-201211002
2012 Vol. 26 (11): 6-11 [Abstract] ( 116 ) 全文 ( 382 )
       Processing Technology
12 Optimization of Conditions for Lactic Acid Bacterial Fermentation of Beef
WANG Ya-shu-qian;QIN Ke-xin;XU Jing-wen;FAN Ya-xiong;ZHANG Ya-nan;ZHANG Gen-sheng
DOI: 10.7506/rlyj1001-8123-201211003
2012 Vol. 26 (11): 12-15 [Abstract] ( 166 ) 全文 ( 286 )
       Analysis & Detection
16 Effect of Primers and Temperature on Quantitative Determination of Chicken-Derived Ingredients in Blood Curd
ZHOU Tong;LI Jia-peng;ZOU Hao;TIAN Han-you;YANG Jun-na;QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201211004
2012 Vol. 26 (11): 16-19 [Abstract] ( 108 ) 全文 ( 206 )
20 Determination of Six Heavy Metal Elements in Lean Pork by Microwave Digestion/ICP-MS Method
ZENG Dan;ZHANG Ying;DING Guo-sheng
DOI: 10.7506/rlyj1001-8123-201211005
2012 Vol. 26 (11): 20-22 [Abstract] ( 126 ) 全文 ( 373 )
23 HPLC-FLD Determination of Seven Environmental Estrogens in Meat Packaging Materials
WU Zhong-ping;LU Jian;GAO Wei;ZHANG Xiao-qiang;WANG Li;CHE Wen-jun
DOI: 10.7506/rlyj1001-8123-201211006
2012 Vol. 26 (11): 23-26 [Abstract] ( 109 ) 全文 ( 226 )
27 Loop-mediated Isothermal Amplification for Detection of Staphylococcus aureus in Porcine Blood
CAI Ke-zhou;XUE Chong-lang;ZHANG Min;WANG Qi;LING Yun-xiao;JIANG Long-fei;JIANG Cheng;JIANG Shao-tong
DOI: 10.7506/rlyj1001-8123-201211007
2012 Vol. 26 (11): 27-30 [Abstract] ( 113 ) 全文 ( 249 )
       Reviews
31 Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin
MEI Hui;WANG Hai-bin
DOI: 10.7506/rlyj1001-8123-201211008
2012 Vol. 26 (11): 31-35 [Abstract] ( 96 ) 全文 ( 295 )
36 Recent Progress on Analytical Techniques for Fatty Acid Composition of Meat
WANG Yi;CHEN Hong-xia;ZHU Hui-min;LI Hong-jun
DOI: 10.7506/rlyj1001-8123-201211009
2012 Vol. 26 (11): 36-40 [Abstract] ( 110 ) 全文 ( 428 )
41 Recent Advances in Research on Sausage Texture Evaluation
BIAN Xing-wei
DOI: 10.7506/rlyj1001-8123-201211010
2012 Vol. 26 (11): 41-43 [Abstract] ( 101 ) 全文 ( 235 )
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22 BEIJING ACADEMY OF FOOD SCIENCES
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