Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
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
] (
172
)
全文
(
466
)
7
The Development of Green Packaging Design
YU Yuhan;XIE Jiao
DOI: 10.7506/rlyj1001-8123-201011002
2010 Vol. 24 (11): 7-10 [
Abstract
] (
127
)
全文
(
191
)
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
] (
114
)
全文
(
504
)
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
] (
131
)
全文
(
384
)
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
] (
142
)
全文
(
439
)
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
] (
158
)
全文
(
330
)
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
] (
152
)
全文
(
238
)
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
] (
164
)
全文
(
231
)
37
Meat Pollution and Its Control Measures
PENG Zhen
DOI: 10.7506/rlyj1001-8123-201011009
2010 Vol. 24 (11): 37-40 [
Abstract
] (
137
)
全文
(
461
)
41
The Research of Invitro Antioxidant Function Evaluation Methods
FU Yu
DOI: 10.7506/rlyj1001-8123-201011010
2010 Vol. 24 (11): 41-46 [
Abstract
] (
178
)
全文
(
322
)
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
] (
144
)
全文
(
499
)
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
] (
110
)
全文
(
492
)
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
] (
99
)
全文
(
260
)
57
Methods of Meat Sensory Analysis
ZHANG Xuan
DOI: 10.7506/rlyj1001-8123-201011014
2010 Vol. 24 (11): 57-60 [
Abstract
] (
145
)
全文
(
610
)
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
] (
120
)
全文
(
275
)
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
] (
130
)
全文
(
271
)
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
] (
127
)
全文
(
712
)
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
] (
136
)
全文
(
236
)
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
] (
143
)
全文
(
208
)
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
] (
134
)
全文
(
447
)
International Exchange
87
Design of Food Formulation
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201011021
2010 Vol. 24 (11): 87-94 [
Abstract
] (
115
)
全文
(
194
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
