Home
|
About Journal
|
Editorial Board
|
Instruction
|
Subscriptions
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2011 Vol. 25, No. 9
Published: 01 September 2011
Reviews
Basic Research
Processing Technology
Basic Research
1
Free Radical Scavenging Effect of Celery Powder and the Antioxidant in Meat Products
SUN Dong-mei，HUAN Yan-jun
DOI: 10.7506/rlyj1001-8123-201109001
2011 Vol. 25 (9): 1-4 [
Abstract
] (
128
)
全文
(
264
)
5
Influence of Different Commercial Compound Sodium Alginate Products on Texture of Fat Substitute
FAN Su-qin，HUANG Hai-yan，WANG Xiao-mei，ZHANG Juan-juan
DOI: 10.7506/rlyj1001-8123-201109002
2011 Vol. 25 (9): 5-7 [
Abstract
] (
98
)
全文
(
243
)
Processing Technology
8
Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality
JING Jing-jing，ZHANG Jian-hao，PAN Dao-dong
DOI: 10.7506/rlyj1001-8123-201109003
2011 Vol. 25 (9): 8-14 [
Abstract
] (
117
)
全文
(
291
)
15
Optimization of Flavoring Materials in Steamed Lamb Using Response Surface Methodology
YANG Xiao-bo，LIU Dun-hua，WU Hua-yu，LEI Jian-gang，GUO Jin
DOI: 10.7506/rlyj1001-8123-201109004
2011 Vol. 25 (9): 15-20 [
Abstract
] (
113
)
全文
(
302
)
21
Comparative Studies of Enzymatic Hydrolysis of Chicken Embryo Protein by Different Proteases
LIANG Qiong，ZHANG Pei-zheng，GAO Wei，SUN He-mei
DOI: 10.7506/rlyj1001-8123-201109005
2011 Vol. 25 (9): 21-24 [
Abstract
] (
82
)
全文
(
261
)
25
Opthnization of Simultaneous Addition of Three Water-holding Agents for Improved Water-holding Capacity of Recombinant Beef
HU Tie-jun，SHANG Zu-ping
DOI: 10.7506/rlyj1001-8123-201109006
2011 Vol. 25 (9): 25-29 [
Abstract
] (
118
)
全文
(
400
)
Reviews
30
Advances in Comprehensive Exploitation and Utilization of Bovine Blood
ZHANG Yu-bin，CAO Hui，GUO Zhao-bin，YU Qun-li
DOI: 10.7506/rlyj1001-8123-201109007
2011 Vol. 25 (9): 30-34 [
Abstract
] (
103
)
全文
(
257
)
35
Application of Near Infrared Reflectance Spectroscopy in Meat Industry
KAI Han，KONG Bao-hua
DOI: 10.7506/rlyj1001-8123-201109008
2011 Vol. 25 (9): 35-39 [
Abstract
] (
91
)
全文
(
295
)
40
Application of Several Natural Preservatives in Low-temperature Meat Products
JIN Sheng-kun，WEI Fei
DOI: 10.7506/rlyj1001-8123-201109009
2011 Vol. 25 (9): 40-42 [
Abstract
] (
95
)
全文
(
273
)
43
Research Progress of Low-fat and Low-nitrite Meat Products
MENG Bin，YU Fu-man，WANG Xiao-qiao，YU Hong-zhan，CHENG Yu-ming，JIANG Wu-bian，XIA Yi-qiang
DOI: 10.7506/rlyj1001-8123-201109010
2011 Vol. 25 (9): 43-46 [
Abstract
] (
93
)
全文
(
259
)
47
Progress in Research on Detection Techniques for Food Safety
XUAN Wei，WANG Jun，WANG Xiu-yue，ZHANG Huai-guang
DOI: 10.7506/rlyj1001-8123-201109011
2011 Vol. 25 (9): 47-51 [
Abstract
] (
102
)
全文
(
552
)
News
Download
Manuscript Review Process
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
