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2009 Vol. 23, No. 5
Published: 01 May 2009
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Distributions and Preventing of Ham Pests on Xuanwei Ham
XU Zhiqiang;GE Changrong;LI qiang;HUANG Qichao
DOI: 10.7506/rlyj1001-8123-200905001
2009 Vol. 23 (5): 3-5 [
Abstract
] (
104
)
全文
(
316
)
6
Research on Lipids of Dry-cured Ham
MA Huarong;HUANG Qichao;YIN Hong;XU Zhiqiang
DOI: 10.7506/rlyj1001-8123-200905002
2009 Vol. 23 (5): 6-10 [
Abstract
] (
90
)
全文
(
306
)
Basic Research
11
Muscular Histological Characteristics and Meat Quality
GAO Rusong;ZHANG Chunxia;ZHAO Hongyan
DOI: 10.7506/rlyj1001-8123-200905003
2009 Vol. 23 (5): 11-15 [
Abstract
] (
100
)
全文
(
425
)
16
The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200905004
2009 Vol. 23 (5): 16-20 [
Abstract
] (
112
)
全文
(
1302
)
21
Application on Lactic Acid Bacteria in Fermented Sausage
LI Yinghua;SU Qiaoyan
DOI: 10.7506/rlyj1001-8123-200905005
2009 Vol. 23 (5): 21-23 [
Abstract
] (
121
)
全文
(
385
)
Processing Technology
24
Establishment of the Digital Model of Beefsteak's Frying Condition
WANG Fangbing;NIU Wenjuan;XIE Cong;WU Zhaoxi;NIU Lebao
DOI: 10.7506/rlyj1001-8123-200905006
2009 Vol. 23 (5): 24-27 [
Abstract
] (
89
)
全文
(
330
)
28
Study on Compound Curing Technology of Dry-cured Meat
WANG Cheng;QIAO Fadong;JIN Wei
DOI: 10.7506/rlyj1001-8123-200905007
2009 Vol. 23 (5): 28-31 [
Abstract
] (
86
)
全文
(
203
)
32
Study on Processing Technology of Fermented Beef Jerky
LI Jiang;YANG Yanbin;ZHOU Hong;LI Kaixiong
DOI: 10.7506/rlyj1001-8123-200905008
2009 Vol. 23 (5): 32-38 [
Abstract
] (
108
)
全文
(
344
)
39
Research on Changes of Main Nutrient Composition in Processing of Roast Chicken
WU Suolian;KANG Huaibin;WANG Dengfeng;MENG Fei;HU Zhanlei;CHENG Lizhi
DOI: 10.7506/rlyj1001-8123-200905009
2009 Vol. 23 (5): 39-40 [
Abstract
] (
133
)
全文
(
285
)
41
Manufacturing Technology of Salted Duck
ZHENG Jianqiang;MA Lizhen
DOI: 10.7506/rlyj1001-8123-200905010
2009 Vol. 23 (5): 41-44 [
Abstract
] (
94
)
全文
(
202
)
Quality and Safety
45
Influence Factor of Quality of Chilled Meat
WANG Dan;ZHU Na
DOI: 10.7506/rlyj1001-8123-200905011
2009 Vol. 23 (5): 45-47 [
Abstract
] (
94
)
全文
(
317
)
48
Safety Problems of Food Additive in Meat Industry
XU Ping;LIU Qian
DOI: 10.7506/rlyj1001-8123-200905012
2009 Vol. 23 (5): 48-50 [
Abstract
] (
108
)
全文
(
304
)
Analysis & Detection
51
Determination of Ivermectin Residue in Animal Tissues by High Performance Liquid Chromatography
SONG Yongqing;GUO Wenping
DOI: 10.7506/rlyj1001-8123-200905013
2009 Vol. 23 (5): 51-53 [
Abstract
] (
110
)
全文
(
253
)
54
Development of Sample Pretreatmeat Techniques for Polycyclic Aromatic Hydrocarbons in Meats
YI Hailong;CHEN Mingxing
DOI: 10.7506/rlyj1001-8123-200905014
2009 Vol. 23 (5): 54-58 [
Abstract
] (
87
)
全文
(
214
)
College Forum
59
Meats Preservation(XV) Biofilm Formation and Control in Food Industry
Sun Jing;Dong Sainan
DOI: 10.7506/rlyj1001-8123-200905015
2009 Vol. 23 (5): 59-66 [
Abstract
] (
98
)
全文
(
1288
)
67
Meats Preservation(XV) The Water Activity of Meat Products
WENG Hangping;Mark.XU
DOI: 10.7506/rlyj1001-8123-200905016
2009 Vol. 23 (5): 67-70 [
Abstract
] (
102
)
全文
(
1022
)
71
Protein Functionality in Food Systems(II) Study on the Relationship Between Protein Structure and Functional Properties of Food
ZHANG Xuemei;JIANG Yu
DOI: 10.7506/rlyj1001-8123-200905017
2009 Vol. 23 (5): 71-74 [
Abstract
] (
108
)
全文
(
585
)
Reviews
75
Research Progress of Utilization and Liquefaction of Lard
ZHANG Dongming;WU Xiao;MA Meihu
DOI: 10.7506/rlyj1001-8123-200905018
2009 Vol. 23 (5): 75-83 [
Abstract
] (
113
)
全文
(
448
)
84
Advances on the Research of Food Originated from Mussel
GUO Yuhua;LI Yujin;WU Xinying
DOI: 10.7506/rlyj1001-8123-200905019
2009 Vol. 23 (5): 84-87 [
Abstract
] (
112
)
全文
(
387
)
International Exchange
88
Application of Microwave Processing
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200905020
2009 Vol. 23 (5): 88-92 [
Abstract
] (
86
)
全文
(
176
)
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