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2010 Vol. 24, No. 12
Published: 01 December 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Improvement and Development in Meat Flavor
QUAN Tuo
DOI: 10.7506/rlyj1001-8123-201012001
2010 Vol. 24 (12): 3-8 [
Abstract
] (
99
)
全文
(
244
)
Basic Research
9
Advances in Ultra-high Pressure Sterilization Technology
PI Xiaojuan;LI Liang;LIU Xiong
DOI: 10.7506/rlyj1001-8123-201012002
2010 Vol. 24 (12): 9-13 [
Abstract
] (
116
)
全文
(
553
)
14
The Research Advance in Polyunsaturated Fatty Acid
WANG Haiyan;LI Rui
DOI: 10.7506/rlyj1001-8123-201012003
2010 Vol. 24 (12): 14-17 [
Abstract
] (
108
)
全文
(
536
)
Processing Technology
18
The Problems in Beef Slaughter and Processing and Process Corresponding Solutions
REN Qiubin;SUN Baozhong;ZHENG Shixue;LI Haipeng;ZHANG Songshan
DOI: 10.7506/rlyj1001-8123-201012004
2010 Vol. 24 (12): 18-20 [
Abstract
] (
98
)
全文
(
269
)
21
The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham
YANG Yongsheng;PENG Zengqi
DOI: 10.7506/rlyj1001-8123-201012005
2010 Vol. 24 (12): 21-25 [
Abstract
] (
82
)
全文
(
425
)
26
Development in Researches on Ultra High Pressure Treatments of Meats
LI Yong;LI Hongjun
DOI: 10.7506/rlyj1001-8123-201012006
2010 Vol. 24 (12): 26-30 [
Abstract
] (
79
)
全文
(
201
)
31
The Development of Beef Meat Loaf
REN Lin;HAN Kai;WANG Yu;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201012007
2010 Vol. 24 (12): 31-33 [
Abstract
] (
88
)
全文
(
241
)
34
The Application of Soy Protein in Prepared Meat Products
ZHANG Xiaogong;LU Jinfeng;WANG Yajing;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201012008
2010 Vol. 24 (12): 34-36 [
Abstract
] (
96
)
全文
(
218
)
37
Optimization of Conditions for Heparin Sodium Partitioning and Purification from Yak's Lung
CHENG Linkun;SONG Huanlu
DOI: 10.7506/rlyj1001-8123-201012009
2010 Vol. 24 (12): 37-41 [
Abstract
] (
93
)
全文
(
306
)
Quality and Safety
42
The Hurdle Technology Applied in the Low Temperature Meats
LI Yanli
DOI: 10.7506/rlyj1001-8123-201012010
2010 Vol. 24 (12): 42-48 [
Abstract
] (
114
)
全文
(
293
)
49
The Main Factors of Affecting Meat Safety and the Control Measures
YANG Yali
DOI: 10.7506/rlyj1001-8123-201012011
2010 Vol. 24 (12): 49-53 [
Abstract
] (
82
)
全文
(
259
)
54
Comparison and Analysis on Standards of Veterinary Drugs Maximum Residue Limits in Eggs Between Domestic and International Standards
YANG Junna;ZHANG CHunjiang;CHEN Wenhua;ZHANG SHunliang;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-201012012
2010 Vol. 24 (12): 54-58 [
Abstract
] (
95
)
全文
(
520
)
Analysis & Detection
59
Determination of Volatile Compounds of Pickled Chicken Feet Using HS-SPME-GC-MS Analysis
XIONG Yue;WANG Ting;QIN Gang;XIAN Yao
DOI: 10.7506/rlyj1001-8123-201012013
2010 Vol. 24 (12): 59-60 [
Abstract
] (
89
)
全文
(
219
)
61
The Application of Electronic Nose and Electronic Tongue in Food Detection
GAO Ruiping;LIU Hui
DOI: 10.7506/rlyj1001-8123-201012014
2010 Vol. 24 (12): 61-67 [
Abstract
] (
97
)
全文
(
989
)
68
Application of Sensory Analysis and Development of Research on Analysis Methods of Results
PENG Zhen
DOI: 10.7506/rlyj1001-8123-201012015
2010 Vol. 24 (12): 68-71 [
Abstract
] (
100
)
全文
(
659
)
College Forum
72
The Meat Tenderizer Agent
WANG Hongping
DOI: 10.7506/rlyj1001-8123-201012016
2010 Vol. 24 (12): 72-75 [
Abstract
] (
97
)
全文
(
457
)
Project review
76
The Application of Biosensors in Food Industry
NIE Chengxia
DOI: 10.7506/rlyj1001-8123-201012017
2010 Vol. 24 (12): 76-79 [
Abstract
] (
77
)
全文
(
248
)
80
Transglutaminase and Its Application in Meat Products
LIU Hui;GAO Ruiping;LIU Jia
DOI: 10.7506/rlyj1001-8123-201012018
2010 Vol. 24 (12): 80-82 [
Abstract
] (
115
)
全文
(
320
)
83
Functional Properties of Whey Protein and Its Application in Meat Products
YU Jiang;LI Li
DOI: 10.7506/rlyj1001-8123-201012019
2010 Vol. 24 (12): 83-85 [
Abstract
] (
105
)
全文
(
656
)
86
On Technical Parameter of Spray Drying of Pig Blood
WANG Li
DOI: 10.7506/rlyj1001-8123-201012020
2010 Vol. 24 (12): 86-88 [
Abstract
] (
93
)
全文
(
257
)
89
On Technique Conditions and Parameter of Enzymatic Hydrolysis Porcine Hemoglobin
WU Mingwen;SONG Guquan;ZHANG Lijuan;LU Jinfeng;WANG Yajing;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-201012021
2010 Vol. 24 (12): 89-91 [
Abstract
] (
72
)
全文
(
287
)
International Exchange
93
Lycopene: New Addtive for Processed Meat
SHEN Jiachuan;DAI Qicheng;HAN Pengfei
DOI: 10.7506/rlyj1001-8123-201012022
2010 Vol. 24 (12): 93-96 [
Abstract
] (
70
)
全文
(
218
)
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