Home
|
About Journal
|
Editorial Board
|
Instruction
|
Subscriptions
|
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
2009 Vol. 23, No. 3
Published: 01 March 2009
Reviews
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Making Meat Color and Fat Color Standard Map of Molar Grade Standard of Yanbian Cattle
ZHAN Fengjun;ZHANG Kangkang;WANG Haili;LIANG Chengyun
DOI: 10.7506/rlyj1001-8123-200903001
2009 Vol. 23 (3): 3-5 [
Abstract
] (
108
)
全文
(
198
)
6
Actualities of Islamic Low-temperature Beef and Mutton Industries in Ningxia
ZHANG Ying;JIN Wengang;BAI Jie
DOI: 10.7506/rlyj1001-8123-200903002
2009 Vol. 23 (3): 6-8 [
Abstract
] (
82
)
全文
(
188
)
9
Scientific Outlook on Development Viewed from Clenbuterol Hydrochloride Event
GUO Xiduo
DOI: 10.7506/rlyj1001-8123-200903003
2009 Vol. 23 (3): 9-13 [
Abstract
] (
99
)
全文
(
28
)
Processing Technology
14
The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products
LIU Didi;KONG Baohua
DOI: 10.7506/rlyj1001-8123-200903004
2009 Vol. 23 (3): 14-18 [
Abstract
] (
116
)
全文
(
315
)
19
Research Progress of Porcine Hemoglobin Discoloration Technique
ZHANG Fengying;LI Cheng
DOI: 10.7506/rlyj1001-8123-200903005
2009 Vol. 23 (3): 19-22 [
Abstract
] (
95
)
全文
(
160
)
23
The Study and Quality Control on Salted Pig Liver and Intestines
SUN Haijiao;HUANG Aixiang;SU Linlin;GU Dahai;SHI Chongying;LI Yongqiang
DOI: 10.7506/rlyj1001-8123-200903006
2009 Vol. 23 (3): 23-26 [
Abstract
] (
100
)
全文
(
152
)
27
The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage
HUA Jingzhong;LIU Xiaoxiao;WANG Fang;LIANG Chengyun
DOI: 10.7506/rlyj1001-8123-200903007
2009 Vol. 23 (3): 27-29 [
Abstract
] (
87
)
全文
(
195
)
30
Influence of Different Ingredients on the Quality of Chicken Meatball
SUN Jingxin;LEI Tiantian;DING Cuiyun;LUAN Xiangxiu;LI Shaolin
DOI: 10.7506/rlyj1001-8123-200903008
2009 Vol. 23 (3): 30-33 [
Abstract
] (
102
)
全文
(
304
)
34
The Research of Fruit-fish Cake
FANG Lei
DOI: 10.7506/rlyj1001-8123-200903009
2009 Vol. 23 (3): 34-36 [
Abstract
] (
111
)
全文
(
195
)
Quality and Safety
37
The Application of HACCP System in Beef Cattle Slaughtered and Processing Both at Home and Abroad
WEI Wenping;LIANG Chengyun;LIU Xiaoxiao;HUANG Jinzhu
DOI: 10.7506/rlyj1001-8123-200903010
2009 Vol. 23 (3): 37-41 [
Abstract
] (
103
)
全文
(
289
)
42
The Bacteria in Meat and Meat Products
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200903011
2009 Vol. 23 (3): 42-46 [
Abstract
] (
88
)
全文
(
234
)
Analysis & Detection
47
Sensory Analysis and Application in Meat Indrusty
WEI Naijie
DOI: 10.7506/rlyj1001-8123-200903012
2009 Vol. 23 (3): 47-50 [
Abstract
] (
103
)
全文
(
253
)
51
Extraction Crude of Thrombin from Sheep Blood
XU Guihua;YU Ying
DOI: 10.7506/rlyj1001-8123-200903013
2009 Vol. 23 (3): 51-53 [
Abstract
] (
97
)
全文
(
152
)
54
Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products
LI Hongmin;CHEN Tao;LU Jie;ZHANG Jingxing;ZHANG Yang
DOI: 10.7506/rlyj1001-8123-200903014
2009 Vol. 23 (3): 54-58 [
Abstract
] (
124
)
全文
(
315
)
College Forum
59
The Use of Chemicals as Food Preservatives in Meats Preservation
DU Bingbing;XU Zhenhui
DOI: 10.7506/rlyj1001-8123-200903015
2009 Vol. 23 (3): 59-63 [
Abstract
] (
101
)
全文
(
353
)
64
Application of Biologic Preservative Agent in Meat Products (I) Streptostacin Lactic Acid and Natamicy
DIAO Jingjing
DOI: 10.7506/rlyj1001-8123-200903016
2009 Vol. 23 (3): 64-69 [
Abstract
] (
125
)
全文
(
287
)
Reviews
70
Research and Prospect of the Quality of Chilled Meat
HU Hongyan;YAO Ping;ZHANG Huiyun;KANG Huaibin
DOI: 10.7506/rlyj1001-8123-200903017
2009 Vol. 23 (3): 70-73 [
Abstract
] (
113
)
全文
(
212
)
74
The Discuss on Sterilization of Meat and Meat Products Using Supercritical Carbon Dioxide
SUN Yuanyuan
DOI: 10.7506/rlyj1001-8123-200903018
2009 Vol. 23 (3): 74-77 [
Abstract
] (
102
)
全文
(
182
)
78
Research on Aminofusin Chelated Calcium of Animal Skeleton
HUANG Suzhen;YANG Guosheng;ZHU Yingchun;BAI Jian
DOI: 10.7506/rlyj1001-8123-200903019
2009 Vol. 23 (3): 78-82 [
Abstract
] (
89
)
全文
(
187
)
83
The Bioactive Components from Marine Fish Processing By-products
WANG Zhenhua
DOI: 10.7506/rlyj1001-8123-200903020
2009 Vol. 23 (3): 83-85 [
Abstract
] (
99
)
全文
(
218
)
International Exchange
86
Study on the Species-related Flavors and the Ways to Improve the Acceptability of Mutton
ZHANG Xuemei;YANG Yong;LIU Shuliang;YE Jingsong
DOI: 10.7506/rlyj1001-8123-200903021
2009 Vol. 23 (3): 86-89 [
Abstract
] (
90
)
全文
(
194
)
News
Download
Manuscript Review Process
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
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
