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2010 Vol. 24, No. 10
Published: 01 October 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Safety of Fermented Ham Eaten Raw and Its Classificatory Characteristics
SHI Yanjun;ZHU Shangwu;WANG Shouwei;WANG Qihui;CHEN Chao
DOI: 10.7506/rlyj1001-8123-201010001
2010 Vol. 24 (10): 3-8 [
Abstract
] (
195
)
全文
(
609
)
Basic Research
9
Preparation of Porcine Blood Peptides and Inhibit Lipid Oxidation in Raw Pork Patties
ZHANG Lijuan;SONG Guquan;WU Mingwen;WANG Yajing;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201010002
2010 Vol. 24 (10): 9-14 [
Abstract
] (
193
)
全文
(
280
)
Processing Technology
15
The Influence and Application of Maillard Reaction in Food Processing
YU Pengwei
DOI: 10.7506/rlyj1001-8123-201010003
2010 Vol. 24 (10): 15-19 [
Abstract
] (
348
)
全文
(
1664
)
20
Development of Koukoucui Sausage
SHI Wentian
DOI: 10.7506/rlyj1001-8123-201010004
2010 Vol. 24 (10): 20-23 [
Abstract
] (
171
)
全文
(
323
)
24
Lycopene-the New Addtive for Processed Meat
SHEN Jiachuan;DAI Qichen;HAN Pengfei
DOI: 10.7506/rlyj1001-8123-201010005
2010 Vol. 24 (10): 24-28 [
Abstract
] (
156
)
全文
(
412
)
29
Study on the Technology of Enzymatic Hydrolysis of Chicken-blood
ZENG Liping;ZHOU Hong;LI Juntian;TANG Xianggui
DOI: 10.7506/rlyj1001-8123-201010006
2010 Vol. 24 (10): 29-32 [
Abstract
] (
179
)
全文
(
320
)
33
Study on Technology of Extraction and Purification Hyodeoxycholic Acid from Porcine Bile
JIA Jian;LI Liangyu
DOI: 10.7506/rlyj1001-8123-201010007
2010 Vol. 24 (10): 33-36 [
Abstract
] (
185
)
全文
(
423
)
Quality and Safety
37
Comparision of Influence of Pre-slaughter Conditions and Chilling Methods on Pork Quality
Subsidiary company of Danish Crown:SFK Systems A/S;SFK Slaughtering Equipment(Shanghai)Co.,Ltd.
DOI: 10.7506/rlyj1001-8123-201010008
2010 Vol. 24 (10): 37-42 [
Abstract
] (
175
)
全文
(
513
)
43
Effects of the Compound Antiseptic on Shelf Life of the Chilled Meat
LI Hongmin;XU Sheng;XIAO Huadang;GAN Quan
DOI: 10.7506/rlyj1001-8123-201010009
2010 Vol. 24 (10): 43-45 [
Abstract
] (
158
)
全文
(
298
)
46
The Research Development of Nitrite's Substitute in Meat Products
PI Xiaojuan;ZOU Chenghan
DOI: 10.7506/rlyj1001-8123-201010010
2010 Vol. 24 (10): 46-48 [
Abstract
] (
180
)
全文
(
255
)
Analysis & Detection
49
Preparation and Recognized Characteristic for the Molecularly Imprinted Polymers of Sulfonamide and Its Derivatives in Eggs
HUANG Lei;LIU Miao;XIONG Zhouyi;XIONG Hanguo
DOI: 10.7506/rlyj1001-8123-201010011
2010 Vol. 24 (10): 49-53 [
Abstract
] (
175
)
全文
(
273
)
54
Research on Melanin from Black-bone Silky Fowl
LI Ruicheng;SHANG Yongbiao;GUAN Junfeng
DOI: 10.7506/rlyj1001-8123-201010012
2010 Vol. 24 (10): 54-59 [
Abstract
] (
301
)
全文
(
1041
)
College Forum
60
Ingredients in Meat Products(Ⅲ)Application of Colorant and Color Auxiliary in Meat Processing
GUO Yuhua;LI Yujin
DOI: 10.7506/rlyj1001-8123-201010013
2010 Vol. 24 (10): 60-66 [
Abstract
] (
186
)
全文
(
614
)
Project review
67
Application of Soybean Protein in Meat Products
TAN Shuqiong;WANG Ting
DOI: 10.7506/rlyj1001-8123-201010014
2010 Vol. 24 (10): 67-69 [
Abstract
] (
186
)
全文
(
643
)
70
Application of Non-thermal Sterilization Technology in the Preservation of Meat
HAN Pengfei
DOI: 10.7506/rlyj1001-8123-201010015
2010 Vol. 24 (10): 70-74 [
Abstract
] (
166
)
全文
(
328
)
International Exchange
75
On Cathepsin in Skeletal Muscle
MU Xue;HAN Jianzhong
DOI: 10.7506/rlyj1001-8123-201010016
2010 Vol. 24 (10): 75-78 [
Abstract
] (
152
)
全文
(
237
)
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