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2010 Vol. 24, No. 2
Published: 01 February 2010
Reviews
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Risks and Benefits of Red Meat Consumption
DAI Ruitong;LIU Yi
DOI: 10.7506/rlyj1001-8123-201002001
2010 Vol. 24 (2): 3-6 [
Abstract
] (
140
)
全文
(
366
)
7
Market Survey on Fresh Beef and Beef Products of Circulation Area in Beijing
REN Qiubin;ZHENG Shixue;LI Haipeng;ZHANG Songshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201002002
2010 Vol. 24 (2): 7-11 [
Abstract
] (
168
)
全文
(
581
)
12
The Application of Hybrid Solar Drying Room in the Processing Traditional Curing Meat Products
LI Sen;WANG Ping
DOI: 10.7506/rlyj1001-8123-201002003
2010 Vol. 24 (2): 12-14 [
Abstract
] (
123
)
全文
(
235
)
Basic Research
15
Meat Tenderizing Technology
LI Li
DOI: 10.7506/rlyj1001-8123-201002004
2010 Vol. 24 (2): 15-17 [
Abstract
] (
131
)
全文
(
302
)
18
Surimi Products' Gel Properties and Its Development
YAO Lei;LUO Yongkang;SHEN Huixing
DOI: 10.7506/rlyj1001-8123-201002005
2010 Vol. 24 (2): 18-22 [
Abstract
] (
137
)
全文
(
1023
)
Processing Technology
23
The Research of Ham and Agaricus bisporus Canned
WANG Lei;ZHAO Qianhui;LI Min
DOI: 10.7506/rlyj1001-8123-201002006
2010 Vol. 24 (2): 23-26 [
Abstract
] (
120
)
全文
(
274
)
27
The Development of Mutton Spicy Characteristics
ZENG Liping;ZHOU Hong;CHEN Simin
DOI: 10.7506/rlyj1001-8123-201002007
2010 Vol. 24 (2): 27-30 [
Abstract
] (
139
)
全文
(
263
)
31
Preparation Technology of Beef Flavor
MENG Yijuan;DIAO Xueyang;SHI Jing
DOI: 10.7506/rlyj1001-8123-201002008
2010 Vol. 24 (2): 31-34 [
Abstract
] (
121
)
全文
(
675
)
35
Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork
GAO Xiaoping;HUANG Xianqing;ZHAO Gaiming
DOI: 10.7506/rlyj1001-8123-201002009
2010 Vol. 24 (2): 35-36 [
Abstract
] (
163
)
全文
(
455
)
37
Optimization of Enzymatic Hydrolysis Processing for Preparing Flavour Peptide from Bovine Bone
SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei
DOI: 10.7506/rlyj1001-8123-201002010
2010 Vol. 24 (2): 37-41 [
Abstract
] (
143
)
全文
(
393
)
Quality and Safety
42
Problems in Animal Products Safety and Their Solutions in China
LUO Jianxue;SU bo
DOI: 10.7506/rlyj1001-8123-201002011
2010 Vol. 24 (2): 42-45 [
Abstract
] (
123
)
全文
(
283
)
46
The Application of Lactic Acid Bacteria in Meat Safety
SHI Jiang
DOI: 10.7506/rlyj1001-8123-201002012
2010 Vol. 24 (2): 46-48 [
Abstract
] (
130
)
全文
(
430
)
49
The Application of HACCP in the Western Smoking Sausage
CHEN Hongmei;ZHANG Bin
DOI: 10.7506/rlyj1001-8123-201002013
2010 Vol. 24 (2): 49-52 [
Abstract
] (
121
)
全文
(
268
)
Analysis & Detection
53
Polymerase Chain Reaction Method for Detection of Listeria monocytogenes in Meat Samples
LI Yan;CUI Hongbin;LIU Hongyu
DOI: 10.7506/rlyj1001-8123-201002014
2010 Vol. 24 (2): 53-56 [
Abstract
] (
138
)
全文
(
306
)
57
The Changes and Control Measures of Microorganisms in Processing and Storage of Dezhon Chicken
ZHANG Xiumei;YAN Xiaomin;HOU Jianning;LI Jun;TIAN Yifeng;YAN Ruirui;WANG Yang;WANG Aiqin
DOI: 10.7506/rlyj1001-8123-201002015
2010 Vol. 24 (2): 57-59 [
Abstract
] (
118
)
全文
(
282
)
College Forum
60
Safety in Food Supply Chain(Ⅱ)The Key Elements of Food Supply Chain(ISO22000)
ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-201002016
2010 Vol. 24 (2): 60-66 [
Abstract
] (
149
)
全文
(
2101
)
67
Thickening and Gelling Agents for Food Processing (Ⅴ)Food Thickener from Seaweed Gel
LIU Qian
DOI: 10.7506/rlyj1001-8123-201002017
2010 Vol. 24 (2): 67-70 [
Abstract
] (
131
)
全文
(
990
)
Project review
71
Use and Management of Meat Products Additives
LIU Jia
DOI: 10.7506/rlyj1001-8123-201002018
2010 Vol. 24 (2): 71-75 [
Abstract
] (
136
)
全文
(
373
)
Reviews
76
Physiological Function and Application of Dietary Fiber
CAO Rongan;JIA Jian;LI Liangyu;ZHANG Liping
DOI: 10.7506/rlyj1001-8123-201002019
2010 Vol. 24 (2): 76-78 [
Abstract
] (
137
)
全文
(
1072
)
International Exchange
79
Protein Functionality in Food Systems
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201002020
2010 Vol. 24 (2): 79-84 [
Abstract
] (
132
)
全文
(
192
)
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