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2009 Vol. 23, No. 1
Published: 01 January 2009
Reviews
Engineering Technology
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Situation and Trends of Northern Meat Market
SUN Haijiao;SU Linlin;GU Dahai
DOI: 10.7506/rlyj1001-8123-200901001
2009 Vol. 23 (1): 3-5 [
Abstract
] (
136
)
全文
(
226
)
6
Feasibility Analysis of Pork Traceability System Based on Wholesale Market
ZHU Min
DOI: 10.7506/rlyj1001-8123-200901002
2009 Vol. 23 (1): 6-8 [
Abstract
] (
107
)
全文
(
305
)
Processing Technology
9
Study on the Effect of Sausage Product Texture by Plasma Protein Isolate
FAN Suqin;CHEN Xinbing;YU Gongming;WANG Chengzhong
DOI: 10.7506/rlyj1001-8123-200901003
2009 Vol. 23 (1): 9-11 [
Abstract
] (
138
)
全文
(
250
)
12
The Technology of Recreation Foodstuff Produces of Anglerfish Skin by Microwave Puffing
QIU Lianlian;XIE Chao
DOI: 10.7506/rlyj1001-8123-200901004
2009 Vol. 23 (1): 12-13 [
Abstract
] (
151
)
全文
(
279
)
Quality and Safety
15
Microbial Control of Meats
LI Baozhen
DOI: 10.7506/rlyj1001-8123-200901005
2009 Vol. 23 (1): 15-21 [
Abstract
] (
126
)
全文
(
291
)
22
Function of Meat Mincing Techniques During Pasteurized Meat Products
GAO Xiaoping;HUANG Xianqing;LI Miaoyun;LIU Yanxia
DOI: 10.7506/rlyj1001-8123-200901006
2009 Vol. 23 (1): 22-24 [
Abstract
] (
110
)
全文
(
555
)
25
Application of Cold Bind Agent to Restructured Fresh Beef
HUANG Li;KONG Baohua;MA Fujun;CHEN Lidong;KUANG Yunfeng
DOI: 10.7506/rlyj1001-8123-200901007
2009 Vol. 23 (1): 25-28 [
Abstract
] (
130
)
全文
(
311
)
29
Development and Application of Fresh Meat Preservation Technology
LI Aizhen;SHAO Xiuzhi;CHEN Yanglou
DOI: 10.7506/rlyj1001-8123-200901008
2009 Vol. 23 (1): 29-32 [
Abstract
] (
145
)
全文
(
383
)
33
Common Security and Measures in the Meat and Meat Products
WANG Jinmei;SHI Jing;LI Ruixiao
DOI: 10.7506/rlyj1001-8123-200901009
2009 Vol. 23 (1): 33-35 [
Abstract
] (
190
)
全文
(
258
)
Analysis & Detection
36
Separation and Identification of Pediococcus from Northern Chinese Sausage
XU Shiming;XU Dongxue;JU Bao
DOI: 10.7506/rlyj1001-8123-200901010
2009 Vol. 23 (1): 36-39 [
Abstract
] (
115
)
全文
(
247
)
40
Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions
SUN Jing;YANG Ergang
DOI: 10.7506/rlyj1001-8123-200901011
2009 Vol. 23 (1): 40-47 [
Abstract
] (
129
)
全文
(
345
)
48
Enzyme-linked Immunosorbent Assay of Antibiotics in Meat Products Detection
YU Ying;XU Guihua
DOI: 10.7506/rlyj1001-8123-200901012
2009 Vol. 23 (1): 48-51 [
Abstract
] (
109
)
全文
(
266
)
Engineering Technology
52
Application Status of Biotechnology in Muscle Food
BI Haidan
DOI: 10.7506/rlyj1001-8123-200901013
2009 Vol. 23 (1): 52-56 [
Abstract
] (
99
)
全文
(
472
)
57
The Specific Property of Food Irradiation Technology and Its Application in Meat Products
HAN Jing;LI Kaixiong;LI Lihua
DOI: 10.7506/rlyj1001-8123-200901014
2009 Vol. 23 (1): 57-62 [
Abstract
] (
129
)
全文
(
841
)
College Forum
63
The Influence of High Hydrostatic Pressure Technology on Meat Quality
JIN Wengang;BAI Jie
DOI: 10.7506/rlyj1001-8123-200901015
2009 Vol. 23 (1): 63-68 [
Abstract
] (
118
)
全文
(
345
)
69
The Application of High-intensity Pulsed Electric Fields in Food Preservation
LING Jing
DOI: 10.7506/rlyj1001-8123-200901016
2009 Vol. 23 (1): 69-73 [
Abstract
] (
135
)
全文
(
337
)
Reviews
74
A Review of Addition of Phosphates in Food Muscle Induction
JIN Hongguo;PENG Zengqi
DOI: 10.7506/rlyj1001-8123-200901017
2009 Vol. 23 (1): 74-77 [
Abstract
] (
147
)
全文
(
1012
)
78
The Application of Spice in Meat Products
ZHANG Tianjing;GU Yuan;LU Caixia
DOI: 10.7506/rlyj1001-8123-200901018
2009 Vol. 23 (1): 78-81 [
Abstract
] (
119
)
全文
(
481
)
82
Research Progress on the Novel Preservative of Chilled Meat
HUANG Wei
DOI: 10.7506/rlyj1001-8123-200901019
2009 Vol. 23 (1): 82-84 [
Abstract
] (
124
)
全文
(
274
)
International Exchange
85
The Current Situation of Meat Products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200901020
2009 Vol. 23 (1): 85-87 [
Abstract
] (
117
)
全文
(
234
)
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