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2009 Vol. 23, No. 8
Published: 01 August 2009
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
GMP in the Meat Production
LIU Lin
DOI: 10.7506/rlyj1001-8123-200908001
2009 Vol. 23 (8): 3-6 [
Abstract
] (
112
)
全文
(
280
)
7
The Analysis of the Current Quality Standards for Domestic Meat Products and Suggestions
CHEN Yuhong
DOI: 10.7506/rlyj1001-8123-200908002
2009 Vol. 23 (8): 7-10 [
Abstract
] (
71
)
全文
(
411
)
Basic Research
11
The Application of Nutriology in Meat Processing
LIU Yan
DOI: 10.7506/rlyj1001-8123-200908003
2009 Vol. 23 (8): 11-15 [
Abstract
] (
87
)
全文
(
243
)
17
Extraction and Detection of Type Ⅰ Collagen From Skeletal Muscle of Sunit Sheep
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200908004
2009 Vol. 23 (8): 17-19 [
Abstract
] (
82
)
全文
(
304
)
Processing Technology
20
Application of Thickening Agents in Meat Industry
SONG Huajing;WU Rongshu
DOI: 10.7506/rlyj1001-8123-200908005
2009 Vol. 23 (8): 20-23 [
Abstract
] (
97
)
全文
(
253
)
24
Application of a Complex Fat Substitutes in Coarse-cut Sausage
NIE Zhiqiang;ZHANG Gensheng;GUO Aiju;CHEN Wenhua;CHENG Xiaoyu;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-200908006
2009 Vol. 23 (8): 24-27 [
Abstract
] (
78
)
全文
(
247
)
28
The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction
XIE Chao;LIN Lin;TANG Jun
DOI: 10.7506/rlyj1001-8123-200908007
2009 Vol. 23 (8): 28-31 [
Abstract
] (
87
)
全文
(
312
)
Quality and Safety
32
Influence of Post-slaughter Processing on Chickens Quality and Processing Capability
ZHANG Haifeng;BAI Jie;ZHANG Ying
DOI: 10.7506/rlyj1001-8123-200908008
2009 Vol. 23 (8): 32-36 [
Abstract
] (
95
)
全文
(
318
)
37
Microbial Culture Starters in Fermented Meat Products
ZHANG Xuemei;YANG Yong
DOI: 10.7506/rlyj1001-8123-200908009
2009 Vol. 23 (8): 37-41 [
Abstract
] (
112
)
全文
(
196
)
42
Nondestructive Physical Methods Differentiates Unfrozen from Frozen-thawed Grouper (Epinephelus drummondhayi)
CAI Ting;ZOU Jia;LUO Yongkang;SHEN Huixing
DOI: 10.7506/rlyj1001-8123-200908010
2009 Vol. 23 (8): 42-44 [
Abstract
] (
120
)
全文
(
167
)
45
Changes of Microorganism and TBA Values of High Oxygen Packaged Duck Meat Products During Storages
QIN Weidong;LIU Hui;CHEN Xuehong
DOI: 10.7506/rlyj1001-8123-200908011
2009 Vol. 23 (8): 45-47 [
Abstract
] (
87
)
全文
(
230
)
48
Study on HACCP Systerm Implied in Sausge Compound with Tomato Process
LI Suyun;ZONG;WEI;LI Changwen
DOI: 10.7506/rlyj1001-8123-200908012
2009 Vol. 23 (8): 48-50 [
Abstract
] (
97
)
全文
(
167
)
Analysis & Detection
51
Application of Meat Research in the Technology of Molecular Absorption Spectrum
WANG Lei;LIN Qi
DOI: 10.7506/rlyj1001-8123-200908013
2009 Vol. 23 (8): 51-54 [
Abstract
] (
89
)
全文
(
237
)
55
Electronic Nose and the Application in Meat Sensory Evaluation
ZHOU Yingxia;WU Hai
DOI: 10.7506/rlyj1001-8123-200908014
2009 Vol. 23 (8): 55-58 [
Abstract
] (
88
)
全文
(
299
)
59
Determination the Concentration of α-Tocopherol in Goose by HPLC with Diode Array Detector
ZENG Yanbing;LI Weihong;YAN Han;YIN Defeng;WEI Aihua;LUO Linguang
DOI: 10.7506/rlyj1001-8123-200908015
2009 Vol. 23 (8): 59-61 [
Abstract
] (
74
)
全文
(
330
)
College Forum
62
Protein Functionality in Food Systems(V) Functional Properties of Protein in Foods(Ⅱ)——Collagen and Plasma Protein
LIU Qian
DOI: 10.7506/rlyj1001-8123-200908016
2009 Vol. 23 (8): 62-68 [
Abstract
] (
82
)
全文
(
556
)
Reviews
69
Harm and Control of Antibiotic Residues in Meat Products
SHI Jianjun
DOI: 10.7506/rlyj1001-8123-200908017
2009 Vol. 23 (8): 69-71 [
Abstract
] (
99
)
全文
(
483
)
72
The Development and Status Of Chicken Products
ZHANG Ying;BAI Jie;ZHANG Haifeng
DOI: 10.7506/rlyj1001-8123-200908018
2009 Vol. 23 (8): 72-75 [
Abstract
] (
124
)
全文
(
1261
)
76
Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products
ZHAO Ye;WANG Min
DOI: 10.7506/rlyj1001-8123-200908019
2009 Vol. 23 (8): 76-78 [
Abstract
] (
79
)
全文
(
234
)
79
Research Progress on Chilled Meat and Preservative Technology
WANG Lina
DOI: 10.7506/rlyj1001-8123-200908020
2009 Vol. 23 (8): 79-84 [
Abstract
] (
92
)
全文
(
279
)
International Exchange
85
The Application of Spice in Meat Products
ZHANG Tianjing;GU Yuan;LU Caixia
DOI: 10.7506/rlyj1001-8123-200908021
2009 Vol. 23 (8): 85-88 [
Abstract
] (
83
)
全文
(
246
)
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