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2009 Vol. 23, No. 4
Published: 01 April 2009
Reviews
Engineering Technology
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Research and Recommendations of Pig Carcass Grading Technology for Slaughtering Enterprises in China
GAO Li;ZHENG Limin;YIN Jianling;REN Fazheng;ZHU Hong;WU Ping;TIAN LiJun;REN XingChao;WANG Kai
DOI: 10.7506/rlyj1001-8123-200904001
2009 Vol. 23 (4): 3-6 [
Abstract
] (
97
)
全文
(
548
)
7
Relationship Between Meat Quality and Protein Transformation
CUI Wei;QIU Yan;CHEN Tao
DOI: 10.7506/rlyj1001-8123-200904002
2009 Vol. 23 (4): 7-9 [
Abstract
] (
114
)
全文
(
194
)
10
Research on the Weight Loss of Foods in Refrigerated Condition
HUO Xiaona
DOI: 10.7506/rlyj1001-8123-200904003
2009 Vol. 23 (4): 10-12 [
Abstract
] (
98
)
全文
(
279
)
Processing Technology
13
Advance on Effective Chopping Emulsification Technology in Meat Processing
CUI Yanfei;ZHAO Gaiming;WANG Yufen;XIE Hua;LI Miaoyun;LIU Yanxia;XU Xiong
DOI: 10.7506/rlyj1001-8123-200904004
2009 Vol. 23 (4): 13-17 [
Abstract
] (
102
)
全文
(
298
)
18
The Study on Shannon Bone Paste Preparation
FANG Duan;MA Meihu;CAI Chaoxia
DOI: 10.7506/rlyj1001-8123-200904005
2009 Vol. 23 (4): 18-27 [
Abstract
] (
89
)
全文
(
200
)
28
The Study on the Application Technology for the Frying Pan Rabbit
LI Guanghui;FENG Zhiping;ZHONG Shirong
DOI: 10.7506/rlyj1001-8123-200904006
2009 Vol. 23 (4): 28-30 [
Abstract
] (
86
)
全文
(
230
)
31
Study on the Extraction of Cytochrome C from Sheep Heart
YU Ying;XU Guihua
DOI: 10.7506/rlyj1001-8123-200904007
2009 Vol. 23 (4): 31-34 [
Abstract
] (
83
)
全文
(
392
)
Quality and Safety
35
Preservation of Chilled Meat and its Safety
DU Xiaofen;DONG Quan
DOI: 10.7506/rlyj1001-8123-200904008
2009 Vol. 23 (4): 35-38 [
Abstract
] (
88
)
全文
(
246
)
39
Application of Extraction of Garlic in Chilled Meat as a Preservative
CHEN Hongsheng;DIAO Jingjing;YANG Jian
DOI: 10.7506/rlyj1001-8123-200904009
2009 Vol. 23 (4): 39-42 [
Abstract
] (
86
)
全文
(
371
)
43
Safety Evaluation of Trans Fatty Acid
LUO Huan;CHEN Xiaoli;ZHANG Aike
DOI: 10.7506/rlyj1001-8123-200904010
2009 Vol. 23 (4): 43-45 [
Abstract
] (
89
)
全文
(
227
)
Engineering Technology
46
A Study on Preparation of Mixed Protein Peptide by Double Enzyme
WANG Yan
DOI: 10.7506/rlyj1001-8123-200904011
2009 Vol. 23 (4): 46-48 [
Abstract
] (
94
)
全文
(
314
)
49
The Application of Ultra High Pressure Technology in Meat Industry
ZHANG Haifeng;BAI Jie;LIU Shanshan;JIN Wengang
DOI: 10.7506/rlyj1001-8123-200904012
2009 Vol. 23 (4): 49-52 [
Abstract
] (
90
)
全文
(
243
)
College Forum
53
Application of biologic preservative agent in meat products Ⅱ——Lysozyme and Lactoferrin
Diao Jingjing
DOI: 10.7506/rlyj1001-8123-200904013
2009 Vol. 23 (4): 53-61 [
Abstract
] (
103
)
全文
(
478
)
62
Fermenting for Meat Products
XIANG Cong
DOI: 10.7506/rlyj1001-8123-200904014
2009 Vol. 23 (4): 62-65 [
Abstract
] (
103
)
全文
(
443
)
66
The Importance of Protein in Food Industry
SUN Jing;DONG Sainan
DOI: 10.7506/rlyj1001-8123-200904015
2009 Vol. 23 (4): 66-73 [
Abstract
] (
127
)
全文
(
948
)
Reviews
74
Summarization of Histamine of Aquatic Product Bringing Mechanism and Effect Factors Research
XIE Chao;WANG Yangguang;DEGN Shanggui
DOI: 10.7506/rlyj1001-8123-200904016
2009 Vol. 23 (4): 74-78 [
Abstract
] (
101
)
全文
(
862
)
79
Research Progress of Ocean Collagen and Collagen Active Peptides
LIAO Qun;WANG Li;LI Yeguang
DOI: 10.7506/rlyj1001-8123-200904017
2009 Vol. 23 (4): 79-84 [
Abstract
] (
100
)
全文
(
1174
)
International Exchange
85
Low Temperature Processing for Meat products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200904018
2009 Vol. 23 (4): 85-90 [
Abstract
] (
91
)
全文
(
186
)
91
The Study on Ozone Ice in the Freshness Keeping of Fishery Products
XU Tao;DENG Shanggui;ZHENG Haiping
DOI: 10.7506/rlyj1001-8123-200904019
2009 Vol. 23 (4): 91-93 [
Abstract
] (
95
)
全文
(
156
)
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