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2009 Vol. 23, No. 6
Published: 01 June 2009
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Application of HACCP in Pasteurized Meat Products
LI Baozhen
DOI: 10.7506/rlyj1001-8123-200906001
2009 Vol. 23 (6): 3-8 [
Abstract
] (
126
)
全文
(
616
)
Basic Research
9
A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants
PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-200906002
2009 Vol. 23 (6): 9-15 [
Abstract
] (
151
)
全文
(
1241
)
16
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
CHU Fujuan;KONG Baohua;HUANG Yong
DOI: 10.7506/rlyj1001-8123-200906003
2009 Vol. 23 (6): 16-20 [
Abstract
] (
131
)
全文
(
402
)
Processing Technology
21
Improvement of Technologies of Salted Duck and Effects on the Quality
ZENG Fanmei;SUN Weiqing
DOI: 10.7506/rlyj1001-8123-200906004
2009 Vol. 23 (6): 21-23 [
Abstract
] (
135
)
全文
(
254
)
24
Processing Technology of Duck Products
WANG Liuliu;WANG Yingda
DOI: 10.7506/rlyj1001-8123-200906005
2009 Vol. 23 (6): 24-25 [
Abstract
] (
135
)
全文
(
214
)
Quality and Safety
26
Application and Development of Preservation Technology on Chilled Meat
CHEN Lide;CHEN Feng
DOI: 10.7506/rlyj1001-8123-200906006
2009 Vol. 23 (6): 26-30 [
Abstract
] (
137
)
全文
(
348
)
31
Research Progress on Microbial Prevention and Preservative Technology of Chilled Meat
SONG Zhijuan;HUANG Suzhen
DOI: 10.7506/rlyj1001-8123-200906007
2009 Vol. 23 (6): 31-36 [
Abstract
] (
129
)
全文
(
428
)
37
Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200906008
2009 Vol. 23 (6): 37-41 [
Abstract
] (
141
)
全文
(
278
)
42
Effects of Frying Temperature and Time on Acrylamide Contents of Chicken
DIAO Enjie;LI Xiangyang;DING Xiaowen
DOI: 10.7506/rlyj1001-8123-200906009
2009 Vol. 23 (6): 42-45 [
Abstract
] (
153
)
全文
(
340
)
Analysis & Detection
46
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
ZANG Mingwu;WANG Yu;HAN Kai;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-200906010
2009 Vol. 23 (6): 46-51 [
Abstract
] (
148
)
全文
(
407
)
52
Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures
MENG Xiaoxia;PENG Zengqi;FENG Yun
DOI: 10.7506/rlyj1001-8123-200906011
2009 Vol. 23 (6): 52-55 [
Abstract
] (
151
)
全文
(
901
)
56
The Application of Flavor Evaluation Technology in Evaluating the Pork Quality
LI Shunmin;CHENG Dingjun;SONG Zhenshuo
DOI: 10.7506/rlyj1001-8123-200906012
2009 Vol. 23 (6): 56-58 [
Abstract
] (
129
)
全文
(
460
)
59
The Research Advances of PCR-DGGE Technique in the Application of Food Microorganism
WANG Jungang;LI Kaixiong;LU Shiling
DOI: 10.7506/rlyj1001-8123-200906013
2009 Vol. 23 (6): 59-62 [
Abstract
] (
143
)
全文
(
292
)
63
Application on Evaluation of Fish Quality and Freshness by Electronic Tongue and Nose
WANG min;ZHAO Ye
DOI: 10.7506/rlyj1001-8123-200906014
2009 Vol. 23 (6): 63-65 [
Abstract
] (
121
)
全文
(
656
)
College Forum
66
Application of Hurdle Technology in Meat Storage
LIU Lin
DOI: 10.7506/rlyj1001-8123-200906015
2009 Vol. 23 (6): 66-70 [
Abstract
] (
147
)
全文
(
727
)
71
Protein Functionality in Food Systems
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200906016
2009 Vol. 23 (6): 71-77 [
Abstract
] (
164
)
全文
(
2455
)
Reviews
78
Progress on Livestock Bone Synthesize Utilize and Products Exploiture
XIANG Cong;MA Meihu
DOI: 10.7506/rlyj1001-8123-200906017
2009 Vol. 23 (6): 78-84 [
Abstract
] (
155
)
全文
(
791
)
85
Storage Technology of Vacuum Pre-cooling and Applied in Meats
LI Suyun;ZONG Wei;LI Changwen
DOI: 10.7506/rlyj1001-8123-200906018
2009 Vol. 23 (6): 85-88 [
Abstract
] (
125
)
全文
(
223
)
International Exchange
89
Sub-critical Water Extraction and Application of Meat Detection
ZHAO Jian;WANG Er-xia
DOI: 10.7506/rlyj1001-8123-200906019
2009 Vol. 23 (6): 89-92 [
Abstract
] (
123
)
全文
(
201
)
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