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2010 Vol. 24, No. 6
Published: 01 June 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Present Development and Processing Situation of Yak
YANG Bin;CHEN Feng;WEI Yanjie;LU Xiubin
DOI: 10.7506/rlyj1001-8123-201006001
2010 Vol. 24 (6): 3-5 [
Abstract
] (
101
)
全文
(
586
)
Basic Research
6
Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus
CHEN Qiliang, SHI Jie, PENG Zengqi, ZHAO Ning, WANG Zhanggui, JIN Hongguo, WANG Rongrong
DOI: 10.7506/rlyj1001-8123-201006002
2010 Vol. 24 (6): 6-9 [
Abstract
] (
105
)
全文
(
266
)
10
Functional Properties of Emulsion-Type Pigskin Collagen
HU Na;QIAO Meiliang;LIU Yi;MA Changwei
DOI: 10.7506/rlyj1001-8123-201006003
2010 Vol. 24 (6): 10-14 [
Abstract
] (
109
)
全文
(
390
)
15
Study on Gel Properties of the Composed Surimi at Different Setting Conditions
LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-201006004
2010 Vol. 24 (6): 15-18 [
Abstract
] (
109
)
全文
(
275
)
Processing Technology
19
Preparation of Fermented Sausage with Jujube Dates
WANG Ting
DOI: 10.7506/rlyj1001-8123-201006005
2010 Vol. 24 (6): 19-21 [
Abstract
] (
89
)
全文
(
253
)
22
The Technology of the Fermented Sausage
DENG Kaiye
DOI: 10.7506/rlyj1001-8123-201006006
2010 Vol. 24 (6): 22-24 [
Abstract
] (
120
)
全文
(
258
)
25
The Tea Flavor Dried Beef
TAN Meichun
DOI: 10.7506/rlyj1001-8123-201006007
2010 Vol. 24 (6): 25-27 [
Abstract
] (
92
)
全文
(
389
)
28
Improving the Technics of Japanese Hamburger
SUN Xiaoming;ZHANG haiyan;ZHANG Sunshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201006008
2010 Vol. 24 (6): 28-30 [
Abstract
] (
103
)
全文
(
270
)
31
Application of Vacuum Impregnation on the Processing of Chinese Bacon
LUO Yang;LIU Chengguo;CHEN Yao;WANG Dongdong
DOI: 10.7506/rlyj1001-8123-201006009
2010 Vol. 24 (6): 31-34 [
Abstract
] (
100
)
全文
(
592
)
Quality and Safety
35
Animal Production Process Safety Problems and Measurement
WANG Lina;HUANG Suzhen
DOI: 10.7506/rlyj1001-8123-201006010
2010 Vol. 24 (6): 35-38 [
Abstract
] (
105
)
全文
(
203
)
39
Study on Natural Preservatives Extending Shelf-life of the Low-temperatrure Meat Products
XIA Xiufang;YU Changqing;LI Juan
DOI: 10.7506/rlyj1001-8123-201006011
2010 Vol. 24 (6): 39-43 [
Abstract
] (
91
)
全文
(
207
)
44
Application of Phosphate in Meat Products Research and Development
LIU Zongmin;JIANG Hongbo;WANG Peng;PAN Chao
DOI: 10.7506/rlyj1001-8123-201006012
2010 Vol. 24 (6): 44-46 [
Abstract
] (
97
)
全文
(
283
)
47
Improvement of the Tenderness on the Dry Meat Slice Using Compound Phosphate
LI Peihong;HUAN Yanjun;LIU Jun;WANG Huaixin
DOI: 10.7506/rlyj1001-8123-201006013
2010 Vol. 24 (6): 47-54 [
Abstract
] (
91
)
全文
(
328
)
Analysis & Detection
55
Supercritical Carbon Dioxide Extraction
SHEN Jiachuan
DOI: 10.7506/rlyj1001-8123-201006014
2010 Vol. 24 (6): 55-59 [
Abstract
] (
102
)
全文
(
322
)
60
Isolation and Identification of an Anaerobic Bacterium from Package Swollen Toasted Chicken
LIU Changjin;LI Meiyan;ZHANG Qin;MU Ruijun;LU Bin
DOI: 10.7506/rlyj1001-8123-201006015
2010 Vol. 24 (6): 60-62 [
Abstract
] (
93
)
全文
(
270
)
63
Determination of Crude Fat Content in Sunit Mutton
HOU Wenhui
DOI: 10.7506/rlyj1001-8123-201006016
2010 Vol. 24 (6): 63-65 [
Abstract
] (
96
)
全文
(
187
)
College Forum
66
The Control System and Safety Policy of Food
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201006017
2010 Vol. 24 (6): 66-72 [
Abstract
] (
130
)
全文
(
313
)
Project review
73
Application of HACCP in Chilled Meat
ZOU Chenghan
DOI: 10.7506/rlyj1001-8123-201006018
2010 Vol. 24 (6): 73-77 [
Abstract
] (
93
)
全文
(
277
)
78
Production Process of Instant Fresh Sea Cucumber
LI Yinta;LI Yujin;CHEN Yingxiang;SHAO Rending
DOI: 10.7506/rlyj1001-8123-201006019
2010 Vol. 24 (6): 78-81 [
Abstract
] (
96
)
全文
(
266
)
82
Preparation of Egg Powder of Rich Branched Chain Amino Acids and Low Cholesterol
WU Zhen
DOI: 10.7506/rlyj1001-8123-201006020
2010 Vol. 24 (6): 82-85 [
Abstract
] (
101
)
全文
(
250
)
International Exchange
86
Quality Changes of Frozen Meat During Storage and Control Measures
DU Jiangping
DOI: 10.7506/rlyj1001-8123-201006021
2010 Vol. 24 (6): 86-88 [
Abstract
] (
102
)
全文
(
320
)
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