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2011 Vol. 25, No. 1
Published: 01 January 2011
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
1
The Turkey and Turkey Products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201101001
2011 Vol. 25 (1): 1-8 [
Abstract
] (
135
)
全文
(
656
)
9
Study on Greenhouse Gas Emission and Reduction Measures of Meat Products
MA Aijin;ZHAO Haizhen
DOI: 10.7506/rlyj1001-8123-201101002
2011 Vol. 25 (1): 9-11 [
Abstract
] (
144
)
全文
(
353
)
12
Study on Evaluate Method for Consumers Satisfaction in Food
TANG Zhiguo;YANG Jian
DOI: 10.7506/rlyj1001-8123-201101003
2011 Vol. 25 (1): 12-16 [
Abstract
] (
129
)
全文
(
251
)
Basic Research
17
Exploring Relations of Unsaturated Fatty Acids and Human Health
HU Yan;CHEN Zhongjie
DOI: 10.7506/rlyj1001-8123-201101004
2011 Vol. 25 (1): 17-20 [
Abstract
] (
156
)
全文
(
655
)
21
The Degradation of Lycopene in Food Processing
ZHAO Xiaowan
DOI: 10.7506/rlyj1001-8123-201101005
2011 Vol. 25 (1): 21-23 [
Abstract
] (
127
)
全文
(
483
)
Processing Technology
24
The Development of Tomato Juice Mutton Meat Loaf
HAN Kai;REN Lin;WANG Yu
DOI: 10.7506/rlyj1001-8123-201101006
2011 Vol. 25 (1): 24-26 [
Abstract
] (
116
)
全文
(
216
)
27
Research Status of Traditional Curing Meat Products Salted Duck
QING Yuan
DOI: 10.7506/rlyj1001-8123-201101007
2011 Vol. 25 (1): 27-29 [
Abstract
] (
151
)
全文
(
257
)
30
Research Progress in Alternative of Nitrite in Meats
YANG Lin
DOI: 10.7506/rlyj1001-8123-201101008
2011 Vol. 25 (1): 30-32 [
Abstract
] (
117
)
全文
(
420
)
33
Research Progress of Manascus Pigment Substitute for Nitrite in Meat Color Protection
LIU Fangjing;LIU Hui;NING Na
DOI: 10.7506/rlyj1001-8123-201101009
2011 Vol. 25 (1): 33-36 [
Abstract
] (
148
)
全文
(
773
)
37
Study on Crawfish Accounts with Edible Coatings Preservative
LI Xinjian
DOI: 10.7506/rlyj1001-8123-201101010
2011 Vol. 25 (1): 37-39 [
Abstract
] (
189
)
全文
(
242
)
Quality and Safety
40
Research on Tenderizing Effect of Papain on Dried Meat Slice
LI Peihong;WANG Huaixin;HUAN Yanjun
DOI: 10.7506/rlyj1001-8123-201101011
2011 Vol. 25 (1): 40-45 [
Abstract
] (
148
)
全文
(
838
)
46
Methods of Meat Freshness Detection
JIANG Lishi
DOI: 10.7506/rlyj1001-8123-201101012
2011 Vol. 25 (1): 46-49 [
Abstract
] (
160
)
全文
(
1330
)
Analysis & Detection
50
Preparation and Magnetic Performance of Magnetic Nanoparticles precursor of Sulfonamide Core-shell Magnetic Molecularly Imprinted Polymer Microspheres
YUAN Liang;HUANG Lei;XIONG Zhouyi;XIONG Hanguo
DOI: 10.7506/rlyj1001-8123-201101013
2011 Vol. 25 (1): 50-53 [
Abstract
] (
135
)
全文
(
214
)
54
The Application of Enose Technology in Food Sensory Analysis
SONG Huige
DOI: 10.7506/rlyj1001-8123-201101014
2011 Vol. 25 (1): 54-58 [
Abstract
] (
120
)
全文
(
441
)
59
The Applications of Sensory Analysis in Meat Processing
SHEN Hailiang
DOI: 10.7506/rlyj1001-8123-201101015
2011 Vol. 25 (1): 59-63 [
Abstract
] (
129
)
全文
(
470
)
64
Fuzzy Comprehensive Evaluation Applied in Food Sensory Evaluation
JIN Shengkun;LI Yong
DOI: 10.7506/rlyj1001-8123-201101016
2011 Vol. 25 (1): 64-67 [
Abstract
] (
136
)
全文
(
638
)
College Forum
68
Application of Quality Additives on Processing of Meat Products
HE Qingmei
DOI: 10.7506/rlyj1001-8123-201101017
2011 Vol. 25 (1): 68-71 [
Abstract
] (
147
)
全文
(
1119
)
Reviews
72
Research Progress of Modified Atmosphere Packaging Technology on Chilled Fresh Meat
ZHAO Yuzhi;LIU Chengguo;ZHOU Xuan
DOI: 10.7506/rlyj1001-8123-201101018
2011 Vol. 25 (1): 72-77 [
Abstract
] (
151
)
全文
(
616
)
78
Study on Extracting Biochemical Medicine and Development and Utilization of Pig Viscera
LI Xingwu;ZHANG Lili
DOI: 10.7506/rlyj1001-8123-201101019
2011 Vol. 25 (1): 78-81 [
Abstract
] (
138
)
全文
(
597
)
82
Research Pogress of EPA and DHA from Aatic
GUO Yuhua;LI Yujin
DOI: 10.7506/rlyj1001-8123-201101020
2011 Vol. 25 (1): 82-86 [
Abstract
] (
131
)
全文
(
1053
)
International Exchange
87
Current Research on Mechanism of Meat Color
YUAN Xianqun
DOI: 10.7506/rlyj1001-8123-201101021
2011 Vol. 25 (1): 87-92 [
Abstract
] (
128
)
全文
(
319
)
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