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2010 Vol. 24, No. 1
Published: 01 January 2010
Reviews
Basic Research
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Development Status of Turkey Industry
HUANG Rong;LIU Dunhua
DOI: 10.7506/rlyj1001-8123-201001001
2010 Vol. 24 (1): 3-4 [
Abstract
] (
141
)
全文
(
321
)
5
The Name of Beef Cattle Cuts in Our Country
SUN Xiaoming;WU Bin;LI Haipeng;ZHANG Songshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201001002
2010 Vol. 24 (1): 5-7 [
Abstract
] (
131
)
全文
(
259
)
8
The Quality and Safety Control of Food in China and Abroad
FAN Xiaoxiang
DOI: 10.7506/rlyj1001-8123-201001003
2010 Vol. 24 (1): 8-11 [
Abstract
] (
140
)
全文
(
232
)
Basic Research
12
Research on Fatty Acids in Mutton
LUO Jianxue
DOI: 10.7506/rlyj1001-8123-201001004
2010 Vol. 24 (1): 12-15 [
Abstract
] (
157
)
全文
(
224
)
16
Research Progress About Collagen
WANG Lina;HUANG Suzhen
DOI: 10.7506/rlyj1001-8123-201001005
2010 Vol. 24 (1): 16-22 [
Abstract
] (
143
)
全文
(
40
)
Processing Technology
23
Reorganization of Meat Poducts
SHANG Zuping
DOI: 10.7506/rlyj1001-8123-201001006
2010 Vol. 24 (1): 23-25 [
Abstract
] (
127
)
全文
(
223
)
26
Processing Technology of Ketchup Beef Jerky
BI Haidan
DOI: 10.7506/rlyj1001-8123-201001007
2010 Vol. 24 (1): 26-29 [
Abstract
] (
156
)
全文
(
242
)
30
Development of Microwave Puffed Pork Products
ZHANG Lili;LI Xingwu
DOI: 10.7506/rlyj1001-8123-201001008
2010 Vol. 24 (1): 30-33 [
Abstract
] (
118
)
全文
(
225
)
34
Process of Extracting Collagen from Bone by Compund-enzyme Stepping Hydrolysis
HU Junjing;LIU Jingsheng;ZHANG Dali;CAI Dan;ZHENG Mingzhu
DOI: 10.7506/rlyj1001-8123-201001009
2010 Vol. 24 (1): 34-36 [
Abstract
] (
154
)
全文
(
203
)
37
Development and Utilization of Bones from By-products of Slaughtered Animals
ZHAO Dianbo;CHEN Xi;BAI Yanhong;ZHANG Xiaoyan
DOI: 10.7506/rlyj1001-8123-201001010
2010 Vol. 24 (1): 37-40 [
Abstract
] (
122
)
全文
(
222
)
Quality and Safety
41
Harm and Control on Biogenic Amines of Fermented Meat Products
YU Changqing;YAO Di;MAN Yonggang;WANG Changyuan
DOI: 10.7506/rlyj1001-8123-201001011
2010 Vol. 24 (1): 41-45 [
Abstract
] (
142
)
全文
(
33
)
46
Hot and Chilled Meat Shelf-life of Yanbian Yellow Cattle
LIU Xiaoxiao;HUA Jingzhong;LI Shujin;PING Yuxin;LIANG Chengyun
DOI: 10.7506/rlyj1001-8123-201001012
2010 Vol. 24 (1): 46-50 [
Abstract
] (
133
)
全文
(
163
)
51
Preservation Technology of Chicken
DENG Yuanxi;MA Long;XU Hui;ZHANG Bin
DOI: 10.7506/rlyj1001-8123-201001013
2010 Vol. 24 (1): 51-54 [
Abstract
] (
128
)
全文
(
221
)
55
Research Progress of Cholesterol-removing Technology in Food
LI Hong
DOI: 10.7506/rlyj1001-8123-201001014
2010 Vol. 24 (1): 55-58 [
Abstract
] (
134
)
全文
(
189
)
College Forum
59
Safety in Food Supply Chain(1) The Relationship of Food Supply Chain and Food Safety
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201001015
2010 Vol. 24 (1): 59-64 [
Abstract
] (
122
)
全文
(
42
)
65
Thickening and Gelling Agents for Food Processing(IV) Hydrophilic Colloid from Microbial Metabolism
LIU Qian
DOI: 10.7506/rlyj1001-8123-201001016
2010 Vol. 24 (1): 65-71 [
Abstract
] (
115
)
全文
(
36
)
Reviews
72
Lipases and Its Application in Food Industry
WANG Ting;QIN Gang
DOI: 10.7506/rlyj1001-8123-201001017
2010 Vol. 24 (1): 72-74 [
Abstract
] (
123
)
全文
(
210
)
75
The Applications of Vacuum Freeze-drying Technology on Food
WU Xinying;LI Yujin;GUO Yuhua;LI Yinta
DOI: 10.7506/rlyj1001-8123-201001018
2010 Vol. 24 (1): 75-78 [
Abstract
] (
153
)
全文
(
330
)
79
The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein
QU Nan;ZENG Mingyong;DONG Shiyuan
DOI: 10.7506/rlyj1001-8123-201001019
2010 Vol. 24 (1): 79-82 [
Abstract
] (
133
)
全文
(
311
)
International Exchange
83
Effective Implementation HACCP for Meat Safety
LIU Xingyong;ZHU Renjun
DOI: 10.7506/rlyj1001-8123-201001020
2010 Vol. 24 (1): 83-90 [
Abstract
] (
114
)
全文
(
35
)
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