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2011 Vol. 25, No. 8
Published: 01 August 2011
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Screening and Identification of Thermoduric Lactic Acid Bacteria Strains for Meat Fermentation
GUI Meng;ZHANG Xiao-qiong;YU Mu-yang;WU Rui-yun;LI Ping-lan
DOI: 10.7506/rlyj1001-8123-201108001
2011 Vol. 25 (8): 1-5 [
Abstract
] (
122
)
全文
(
247
)
6
Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels
SUN Gao-jun;MA Fei;NIE Xing-long;LI Yu;LU Jin-feng;CHEN Cong-gui
DOI: 10.7506/rlyj1001-8123-201108002
2011 Vol. 25 (8): 6-11 [
Abstract
] (
163
)
全文
(
275
)
12
Camosine Content and Antioxidant Activities of Pre-cooked Beef Juice with Different Treatments
ZOU Zheng-lin;KING Zi-xin;ZHU Qiu-jin
DOI: 10.7506/rlyj1001-8123-201108003
2011 Vol. 25 (8): 12-16 [
Abstract
] (
149
)
全文
(
297
)
17
Screening and Identification of Staphylococcus with High Nitrate Reductase Activity
ZHANG Xiao-qiong;GUI Meng;JIN Xiao-jiao;ZHOU Guan-hong;MA Chang-wei;LI Ping-lan
DOI: 10.7506/rlyj1001-8123-201108004
2011 Vol. 25 (8): 17-21 [
Abstract
] (
103
)
全文
(
626
)
Processing Technology
22
Optimization of Chondroitin Sulfate Extraction from Bovine Pipes by Ultrasonic-assisted Dual-enzyme Hydrolysis
TIAN Jia-chun;YU Qun-li
DOI: 10.7506/rlyj1001-8123-201108005
2011 Vol. 25 (8): 22-25 [
Abstract
] (
121
)
全文
(
258
)
26
Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP)
FENG Yue-ling
DOI: 10.7506/rlyj1001-8123-201108006
2011 Vol. 25 (8): 26-30 [
Abstract
] (
122
)
全文
(
219
)
31
Formulation of a Composite Fat Replacer and Its Application in Beef Products
HU Tie-jun;FAN Jing-jing;QIN Feng-xian;HE Bin
DOI: 10.7506/rlyj1001-8123-201108007
2011 Vol. 25 (8): 31-33 [
Abstract
] (
122
)
全文
(
196
)
Package & Storage
34
Influence of Water-retaining Agents on Pork Shashlik
FAN Su-qin;HUANG Hai-yan;WANG Xiao-mei;ZHANG Juan-juan
DOI: 10.7506/rlyj1001-8123-201108008
2011 Vol. 25 (8): 34-36 [
Abstract
] (
127
)
全文
(
244
)
Reviews
37
Applications and Prospects of Natural Preservatives in Meat Preservation
ZHANG Shun-liang;CHENG Xiao-yu;CHEN Wen-hua;QI Biao;QIAO Xiao-ling
DOI: 10.7506/rlyj1001-8123-201108009
2011 Vol. 25 (8): 37-41 [
Abstract
] (
149
)
全文
(
389
)
42
Research Progress in Rapid Detection Methods for Meat Freshness
ZHANG Ying-long;WANG Li-dong;ZHAN Wei-wei;ZHANG Yong-mei;SU Lei;MA Yu-zhen
DOI: 10.7506/rlyj1001-8123-201108010
2011 Vol. 25 (8): 42-46 [
Abstract
] (
152
)
全文
(
361
)
47
Formation and Affecting Factors of Warmed-over Flavor in Meat Products during Cold Storage
HUANG Ye-chuan;ZENG Hua-yan
DOI: 10.7506/rlyj1001-8123-201108011
2011 Vol. 25 (8): 47-49 [
Abstract
] (
170
)
全文
(
921
)
50
Analysis of Safety Issues of Livestock Products
ZHANG Tian-jing;YANG Qing-hua
DOI: 10.7506/rlyj1001-8123-201108012
2011 Vol. 25 (8): 50-54 [
Abstract
] (
127
)
全文
(
282
)
55
A Review on New Technologies for Processing and Application of Bovine Blood in Food
XIN Ying-ying;ZHOU Chang-xu;ZHANG Ya-wei;CHEN Qi-liang;SHAO Bin;XIONG Xiong;WU Ding-jing
DOI: 10.7506/rlyj1001-8123-201108013
2011 Vol. 25 (8): 55-58 [
Abstract
] (
135
)
全文
(
225
)
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