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2010 Vol. 24, No. 11
Published: 01 November 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Welfare Rearing Measures and Classification of Veal in European Union
TIAN Jiachun;YU Qunli;SUN Zhichang
DOI: 10.7506/rlyj1001-8123-201011001
2010 Vol. 24 (11): 3-6 [
Abstract
] (
309
)
全文
(
483
)
7
The Development of Green Packaging Design
YU Yuhan;XIE Jiao
DOI: 10.7506/rlyj1001-8123-201011002
2010 Vol. 24 (11): 7-10 [
Abstract
] (
280
)
全文
(
204
)
Basic Research
11
Research on Quality Change and Spoilage Bacteria of Chilling Cultured Pseudosciaena crocea and Antimicrobial Effect
WANG Yuting;SHAO Xiuzhi;JI Guoqiang
DOI: 10.7506/rlyj1001-8123-201011003
2010 Vol. 24 (11): 11-15 [
Abstract
] (
267
)
全文
(
544
)
Processing Technology
16
Analysis on Investigation Idea of Nutritional Balanced Diet in China
ZANG Mingwu;WANG Yu;YANG Junna;LV Yu;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201011004
2010 Vol. 24 (11): 16-18 [
Abstract
] (
322
)
全文
(
398
)
19
Progress of Extraction and Application of Technology of Papain
ZHAO Dianbo;CHEN Xi;ZHANG Liyao
DOI: 10.7506/rlyj1001-8123-201011005
2010 Vol. 24 (11): 19-23 [
Abstract
] (
359
)
全文
(
495
)
24
Application of Meat Products with Ultra High Pressure Processing
LU Hongjia;ZHENG Longhui
DOI: 10.7506/rlyj1001-8123-201011006
2010 Vol. 24 (11): 24-28 [
Abstract
] (
317
)
全文
(
341
)
29
Study on Cooking Technology of Bovine Bone Soup
CHENG Xiaoyu;YANG Wei;SHI Zhijia;CHEN Wenhua
DOI: 10.7506/rlyj1001-8123-201011007
2010 Vol. 24 (11): 29-32 [
Abstract
] (
344
)
全文
(
246
)
Quality and Safety
33
Problem Existing and Suggestions on Controling of Quality Safety of China
NIU Lei;ZHANG Zhisheng;LI Haipeng;ZHANG Songshan;SUN Baozhong
DOI: 10.7506/rlyj1001-8123-201011008
2010 Vol. 24 (11): 33-36 [
Abstract
] (
305
)
全文
(
296
)
37
Meat Pollution and Its Control Measures
PENG Zhen
DOI: 10.7506/rlyj1001-8123-201011009
2010 Vol. 24 (11): 37-40 [
Abstract
] (
309
)
全文
(
486
)
41
The Research of Invitro Antioxidant Function Evaluation Methods
FU Yu
DOI: 10.7506/rlyj1001-8123-201011010
2010 Vol. 24 (11): 41-46 [
Abstract
] (
351
)
全文
(
377
)
47
The Application of New Physical Preservation Methods on Chilled Meat
FU Junjie
DOI: 10.7506/rlyj1001-8123-201011011
2010 Vol. 24 (11): 47-50 [
Abstract
] (
282
)
全文
(
539
)
51
Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce
HAN Kai;WANG Yu;ZANG Mingwu
DOI: 10.7506/rlyj1001-8123-201011012
2010 Vol. 24 (11): 51-53 [
Abstract
] (
285
)
全文
(
551
)
Analysis & Detection
54
Screening of Corn Steep Liquor Dry Meal Culture Media for Lactobacillus pentosus
TIAN Hanyou;LI Jiapeng;KEN Lin;ZHOU Tong;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201011013
2010 Vol. 24 (11): 54-56 [
Abstract
] (
267
)
全文
(
271
)
57
Methods of Meat Sensory Analysis
ZHANG Xuan
DOI: 10.7506/rlyj1001-8123-201011014
2010 Vol. 24 (11): 57-60 [
Abstract
] (
299
)
全文
(
1255
)
61
Flavor Study on Dezhou Braised Chicken(DBC)by SPME
XIANG Qian;HOU Jianning;ZHANG Xing;LI Dapeng
DOI: 10.7506/rlyj1001-8123-201011015
2010 Vol. 24 (11): 61-64 [
Abstract
] (
273
)
全文
(
278
)
65
Preparation of Refined Fish Oils from Squid Liver and Analysis of the Fatty Acid Composition
XIE Chao;LIN Lin;QIU Xiaohua
DOI: 10.7506/rlyj1001-8123-201011016
2010 Vol. 24 (11): 65-68 [
Abstract
] (
284
)
全文
(
302
)
College Forum
69
Ingredients in Meat Products(Ⅳ) Coloring Agent and Application in Meat Products
ZHU Xiaojie;ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-201011017
2010 Vol. 24 (11): 69-73 [
Abstract
] (
292
)
全文
(
749
)
Project review
74
The Modified Atmosphere Packing Technology in Store of Meat Products
CHEN Haigui
DOI: 10.7506/rlyj1001-8123-201011018
2010 Vol. 24 (11): 74-78 [
Abstract
] (
320
)
全文
(
560
)
79
Utilization of Functional Components in Kelp:Present and Future
LIU Xiaolin;XU Jiachao;FU Xiaoting
DOI: 10.7506/rlyj1001-8123-201011019
2010 Vol. 24 (11): 79-82 [
Abstract
] (
269
)
全文
(
217
)
83
Advances in Research of Functional Factors with Auxiliary Lipid-lowering Effect
LIU Meiyan
DOI: 10.7506/rlyj1001-8123-201011020
2010 Vol. 24 (11): 83-86 [
Abstract
] (
301
)
全文
(
465
)
International Exchange
87
Design of Food Formulation
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201011021
2010 Vol. 24 (11): 87-94 [
Abstract
] (
277
)
全文
(
196
)
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