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2010 Vol. 24, No. 9
Published: 01 September 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Development Prospects of China Meat Industry and Technology
WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201009001
2010 Vol. 24 (9): 3-5 [
Abstract
] (
128
)
全文
(
323
)
Basic Research
6
Current Research in Meat Color
YUAN Xianqun
DOI: 10.7506/rlyj1001-8123-201009002
2010 Vol. 24 (9): 6-12 [
Abstract
] (
157
)
全文
(
430
)
Processing Technology
13
The New Technology of the Lafeng Beef
LI Baozhen;BAI Tao
DOI: 10.7506/rlyj1001-8123-201009003
2010 Vol. 24 (9): 13-16 [
Abstract
] (
148
)
全文
(
446
)
17
The New Product——the Health Beverage from Fish Protein Hydrolyzate with High Content of Calcium
YI Qian
DOI: 10.7506/rlyj1001-8123-201009004
2010 Vol. 24 (9): 17-19 [
Abstract
] (
115
)
全文
(
272
)
20
Development of Kelp and Squid Nutritional Jam
ZHU Wenhui;WEI Zhengpeng;SHAO Rendong;LI YuJin;BUYing
DOI: 10.7506/rlyj1001-8123-201009005
2010 Vol. 24 (9): 20-21 [
Abstract
] (
127
)
全文
(
321
)
22
The Applications of Dietary Fiber in Meat Products Processing
LI Huiqin
DOI: 10.7506/rlyj1001-8123-201009006
2010 Vol. 24 (9): 22-27 [
Abstract
] (
168
)
全文
(
435
)
Quality and Safety
28
The Main Factors Affecting the Safety of Meat and Control Measures
JIANG Lishi
DOI: 10.7506/rlyj1001-8123-201009007
2010 Vol. 24 (9): 28-31 [
Abstract
] (
133
)
全文
(
322
)
32
Quorum Sensing and New Strategies of Aquatic Products Preservation
ZENG Hui;DONG Shiyuan
DOI: 10.7506/rlyj1001-8123-201009008
2010 Vol. 24 (9): 32-35 [
Abstract
] (
127
)
全文
(
183
)
36
Aquatic Clenbuterol and Livestock Products Safety
LUO Minggang;CHEN Yizi
DOI: 10.7506/rlyj1001-8123-201009009
2010 Vol. 24 (9): 36-41 [
Abstract
] (
139
)
全文
(
280
)
42
Preliminary Study on Pork Carcass Grading Scale for Sanyuan Crossbred Pigs in Beijing
REN Xingchao;ZHENG Limin;REN Fazheng;ZHU Hong;WU Ping;TIAN Lijun;WANG Kai
DOI: 10.7506/rlyj1001-8123-201009010
2010 Vol. 24 (9): 42-44 [
Abstract
] (
136
)
全文
(
212
)
Analysis & Detection
45
Application of Fuzzy Mathematics in Sensory Assessment of Particle-type Sausage
ZHANG Jianguo;WEI Yongyi;JIAO Tuowen;CHE Zhimin;ZHANG Li
DOI: 10.7506/rlyj1001-8123-201009011
2010 Vol. 24 (9): 45-47 [
Abstract
] (
125
)
全文
(
279
)
48
Study on Rapid Detection of the Quality of Frying Oil by Conductivity Method
SUN Jingxin;GUO Liping;WANG Tan
DOI: 10.7506/rlyj1001-8123-201009012
2010 Vol. 24 (9): 48-51 [
Abstract
] (
139
)
全文
(
397
)
52
Research Development of Detection Techniques for Penicillin Residues in Milk
LU Xiubin;CHEN Feng;YANG Bin;WEI Yanjie
DOI: 10.7506/rlyj1001-8123-201009013
2010 Vol. 24 (9): 52-54 [
Abstract
] (
127
)
全文
(
281
)
College Forum
55
Application of Condiment on Processing of Meat Products
GUO Yuhua;WU Xinying
DOI: 10.7506/rlyj1001-8123-201009014
2010 Vol. 24 (9): 55-59 [
Abstract
] (
135
)
全文
(
495
)
60
Spices and Functions in Meat Products
ZHU Xiaojie;ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-201009015
2010 Vol. 24 (9): 60-64 [
Abstract
] (
133
)
全文
(
394
)
Project review
65
Functional Properties and Application of Food Flavors and Fragrances in Food Industry
SUN Lingxia;ZHAO Gaiming;GAO Xiaoping
DOI: 10.7506/rlyj1001-8123-201009016
2010 Vol. 24 (9): 65-68 [
Abstract
] (
148
)
全文
(
1604
)
69
Application of Biological Preservative in Meat Products
YAO Yanling
DOI: 10.7506/rlyj1001-8123-201009017
2010 Vol. 24 (9): 69-72 [
Abstract
] (
151
)
全文
(
422
)
73
The Research Status and Development Prospects of Bone Proteolysis
WANG Dongdong;LIU Chengguo;CHEN Yao;LUO Yang
DOI: 10.7506/rlyj1001-8123-201009018
2010 Vol. 24 (9): 73-76 [
Abstract
] (
132
)
全文
(
393
)
77
The Preliminary Study of Liquild Soybean Protein
CAO Xinqiao;WANG Tianxi;LIU Ding
DOI: 10.7506/rlyj1001-8123-201009019
2010 Vol. 24 (9): 77-81 [
Abstract
] (
133
)
全文
(
203
)
International Exchange
82
Lipases and Its Application in Food Industry
WANG Ting;QIN Gang
DOI: 10.7506/rlyj1001-8123-201009020
2010 Vol. 24 (9): 82-84 [
Abstract
] (
128
)
全文
(
221
)
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