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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
] (
133
)
全文
(
401
)
7
The Development of Green Packaging Design
YU Yuhan;XIE Jiao
DOI: 10.7506/rlyj1001-8123-201011002
2010 Vol. 24 (11): 7-10 [
Abstract
] (
98
)
全文
(
184
)
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
] (
87
)
全文
(
323
)
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
] (
108
)
全文
(
321
)
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
] (
106
)
全文
(
337
)
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
] (
118
)
全文
(
287
)
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
] (
108
)
全文
(
213
)
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
] (
130
)
全文
(
207
)
37
Meat Pollution and Its Control Measures
PENG Zhen
DOI: 10.7506/rlyj1001-8123-201011009
2010 Vol. 24 (11): 37-40 [
Abstract
] (
106
)
全文
(
438
)
41
The Research of Invitro Antioxidant Function Evaluation Methods
FU Yu
DOI: 10.7506/rlyj1001-8123-201011010
2010 Vol. 24 (11): 41-46 [
Abstract
] (
143
)
全文
(
306
)
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
] (
117
)
全文
(
369
)
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
] (
82
)
全文
(
418
)
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
] (
72
)
全文
(
249
)
57
Methods of Meat Sensory Analysis
ZHANG Xuan
DOI: 10.7506/rlyj1001-8123-201011014
2010 Vol. 24 (11): 57-60 [
Abstract
] (
111
)
全文
(
277
)
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
] (
88
)
全文
(
187
)
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
] (
104
)
全文
(
207
)
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
] (
100
)
全文
(
513
)
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
] (
103
)
全文
(
206
)
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
] (
119
)
全文
(
196
)
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
] (
102
)
全文
(
339
)
International Exchange
87
Design of Food Formulation
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201011021
2010 Vol. 24 (11): 87-94 [
Abstract
] (
88
)
全文
(
178
)
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