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2011 Vol. 25, No. 2
Published: 01 February 2011
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
College Forum
Basic Research
1
Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides
WU Dong-mei;SONG Ru
DOI: 10.7506/rlyj1001-8123-201102001
2011 Vol. 25 (2): 1-4 [
Abstract
] (
201
)
全文
(
240
)
5
Antimicrobial Effects of Propolis on the Main Spoilage Bacteria of Meat Products
XU Shi-ming;ZHAO Rui-lian;XU Dong-xue;SONG Wei-juan
DOI: 10.7506/rlyj1001-8123-201102002
2011 Vol. 25 (2): 5-8 [
Abstract
] (
179
)
全文
(
309
)
Processing Technology
9
Optimizing Tenderization of Fresh Pork Using Response Surface Methodology
BAI Qing-yun;CHEN Xiao-ming
DOI: 10.7506/rlyj1001-8123-201102003
2011 Vol. 25 (2): 9-12 [
Abstract
] (
186
)
全文
(
372
)
13
Optimization of Processing Technology for Fermented Goose Sausage
LI Li-na;YU Chang-qing;HAN Yu-xi;WANG Dan-feng
DOI: 10.7506/rlyj1001-8123-201102004
2011 Vol. 25 (2): 13-16 [
Abstract
] (
169
)
全文
(
277
)
Package & Storage
17
Fresh-keeping Effects of Four Preservatives on Chilled Duck Meat
LI Chao
DOI: 10.7506/rlyj1001-8123-201102005
2011 Vol. 25 (2): 17-20 [
Abstract
] (
186
)
全文
(
307
)
21
Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton
SUN Li-na;JIN Ye
DOI: 10.7506/rlyj1001-8123-201102006
2011 Vol. 25 (2): 21-24 [
Abstract
] (
176
)
全文
(
355
)
Analysis & Detection
25
A Feasibility Study of Rapid Discrimination of Raw Meat and Adulterated Meat Based on Near-Infrared Spectroscopy and Artificial Neural Net Work Model
YANG Zhi-min;DING Wu
DOI: 10.7506/rlyj1001-8123-201102007
2011 Vol. 25 (2): 25-28 [
Abstract
] (
191
)
全文
(
391
)
College Forum
29
Ingredients in Meat Products:Thickeners
WANG Pan-pan
DOI: 10.7506/rlyj1001-8123-201102008
2011 Vol. 25 (2): 29-35 [
Abstract
] (
214
)
全文
(
551
)
Reviews
36
A Review of Research Progress in Salt Substitutes
ZHANG Ya-wei;GUO Xiu-yun;PENG Zeng-qi
DOI: 10.7506/rlyj1001-8123-201102009
2011 Vol. 25 (2): 36-38 [
Abstract
] (
280
)
全文
(
395
)
39
Research Progress in Modern Hot Deboning Technology
SUN Zhi-chang;LI Yong-peng;ZHAO Hui-ping;YU Qun-li;SUN Bao-zhong
DOI: 10.7506/rlyj1001-8123-201102010
2011 Vol. 25 (2): 39-41 [
Abstract
] (
189
)
全文
(
305
)
42
Current Production Status and Rating System of Veal
ZHAO Hui-ping;SUN Zhi-chang;ZHANG Song-shan;SUN Bao-zhong
DOI: 10.7506/rlyj1001-8123-201102011
2011 Vol. 25 (2): 42-44 [
Abstract
] (
175
)
全文
(
464
)
45
Advances in Research on Application of Hurdle Technology in Chinese Traditional Sausage Processing
LONG Hao;LIU Cheng-guo
DOI: 10.7506/rlyj1001-8123-201102012
2011 Vol. 25 (2): 45-48 [
Abstract
] (
173
)
全文
(
304
)
49
Electronic Tongue in the Sensory Evaluation of Food
JIANG Li-shi
DOI: 10.7506/rlyj1001-8123-201102013
2011 Vol. 25 (2): 49-52 [
Abstract
] (
237
)
全文
(
1024
)
53
Recent Advances in Research on Applications of Microwave Technology in Meat Industry
LI Chang-wen
DOI: 10.7506/rlyj1001-8123-201102014
2011 Vol. 25 (2): 53-54 [
Abstract
] (
217
)
全文
(
497
)
55
Sensory Evaluations of Porcine longissimus dorsi Muscle: Relationships of Postmortem Meat Quality Traits and Muscle Fiber Characteristics
WANG Hong-ping
DOI: 10.7506/rlyj1001-8123-201102015
2011 Vol. 25 (2): 55-58 [
Abstract
] (
194
)
全文
(
1057
)
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