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2011 Vol. 25, No. 5
Published: 01 May 2011
Reviews
Basic Research
Processing Technology
College Forum
Basic Research
1
Color Protection of Semi-dry Chicken Pet Food
PANG Sheng-hui;YU Hai-feng;CUI Bo
DOI: 10.7506/rlyj1001-8123-201105001
2011 Vol. 25 (5): 1-4 [
Abstract
] (
115
)
全文
(
330
)
5
Antioxidant Effect of Carp Meat Protein Hydrolysates on Cooked Minced Pork
SHI Xue;KONG Bao-hua;LIU Qian;ZHANG Jin-duo
DOI: 10.7506/rlyj1001-8123-201105002
2011 Vol. 25 (5): 5-9 [
Abstract
] (
127
)
全文
(
342
)
Processing Technology
10
Optimization of Preparation Process for Hydrolyzed Grass Carp Visceral Proteins without Adding Exogenous Enzymes
LIU Lan;MA Chang-wei
DOI: 10.7506/rlyj1001-8123-201105003
2011 Vol. 25 (5): 10-13 [
Abstract
] (
98
)
全文
(
255
)
14
Optimization of Restructured Beef Tenderization with Both Compound Phosphate and Sodium Bicarbonate
SHANG Zu-ping;HU Tie-jun;FAN Jing-jing
DOI: 10.7506/rlyj1001-8123-201105004
2011 Vol. 25 (5): 14-17 [
Abstract
] (
103
)
全文
(
302
)
18
Development of Sandwich Fillings for U.S.Almond Sausage
YANG Yang;ZHANG Hong-wei
DOI: 10.7506/rlyj1001-8123-201105005
2011 Vol. 25 (5): 18-21 [
Abstract
] (
109
)
全文
(
276
)
22
Optimization of Preparation of Fat Substitute with Higher Emulsification Stability
FAN Jing-jing;HU Tie-jun;SHANG Zu-ping
DOI: 10.7506/rlyj1001-8123-201105006
2011 Vol. 25 (5): 22-27 [
Abstract
] (
86
)
全文
(
250
)
College Forum
28
Application of Vegetable Protein and Milk Protein in Meat Industry: A Review
GUO Yu-hua;LI Yu-jin
DOI: 10.7506/rlyj1001-8123-201105007
2011 Vol. 25 (5): 28-32 [
Abstract
] (
94
)
全文
(
521
)
Reviews
33
Challenges and Opportunities for the Traditional Carbonado Processing Industry
SHAO Bin;ZHANG Ya-wei;PENG Zeng-qi;JIN Hong-guo;YAO Yao;WAN Ke-hui
DOI: 10.7506/rlyj1001-8123-201105008
2011 Vol. 25 (5): 33-36 [
Abstract
] (
109
)
全文
(
465
)
37
Recent Advances in Research on Survival Mechanisms and Culturability of Campylobacter jejuni under Stress Conditions
WANG Wei;WANG Bei-lei;HU Gui-xue;WANG Wei-li
DOI: 10.7506/rlyj1001-8123-201105009
2011 Vol. 25 (5): 37-39 [
Abstract
] (
90
)
全文
(
337
)
40
A Review of Meat Traceability Technology Based on SNP Markers
ZHANG Xiao-bo;HE Hui;WU Xiao;ZHU Lian-long;TANG Xue-ming
DOI: 10.7506/rlyj1001-8123-201105010
2011 Vol. 25 (5): 40-45 [
Abstract
] (
95
)
全文
(
526
)
46
Current Legal and Standard Systems Concerning Meat and Meat Products in China
XIONG Li-wen;LI Jiang-hua;LI Dan
DOI: 10.7506/rlyj1001-8123-201105011
2011 Vol. 25 (5): 46-53 [
Abstract
] (
107
)
全文
(
619
)
54
Research Progress on Preservation Methods and Preservatives for Chilled Meat
WANG Jian;GE Chang-rong
DOI: 10.7506/rlyj1001-8123-201105012
2011 Vol. 25 (5): 54-57 [
Abstract
] (
110
)
全文
(
441
)
58
Quality Characteristics of Meat Products and Their Evaluation: A Review
ZHANG Qiu-hui;ZHAO Gai-ming;LI Miao-yun;LIU Yan-xia;HUANG Xian-qing;GAO Xiao-ping;SUN Ling-xia;ZHANG Jian-wei;TIAN Wei
DOI: 10.7506/rlyj1001-8123-201105013
2011 Vol. 25 (5): 58-61 [
Abstract
] (
127
)
全文
(
662
)
62
A Review on Detection Methods for Pork Freshness
LIN Ya-qing;FANG Zi-shu
DOI: 10.7506/rlyj1001-8123-201105014
2011 Vol. 25 (5): 62-65 [
Abstract
] (
97
)
全文
(
1166
)
66
A Probe into Key Processing Steps in Sorbic Acid Production
WANG Guo-jun
DOI: 10.7506/rlyj1001-8123-201105015
2011 Vol. 25 (5): 66-72 [
Abstract
] (
123
)
全文
(
1541
)
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