Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
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. 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
] (
151
)
全文
(
321
)
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
] (
98
)
全文
(
474
)
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
] (
113
)
全文
(
275
)
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
] (
120
)
全文
(
344
)
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
] (
132
)
全文
(
292
)
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
] (
107
)
全文
(
334
)
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
] (
109
)
全文
(
346
)
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
] (
122
)
全文
(
436
)
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
] (
149
)
全文
(
277
)
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
] (
157
)
全文
(
172
)
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
] (
113
)
全文
(
239
)
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
] (
122
)
全文
(
180
)
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
] (
116
)
全文
(
283
)
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
] (
112
)
全文
(
404
)
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
] (
100
)
全文
(
412
)
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
] (
119
)
全文
(
1308
)
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
] (
127
)
全文
(
523
)
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
] (
169
)
全文
(
1620
)
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
] (
108
)
全文
(
256
)
79
Research Progress on Chilled Meat and Preservative Technology
WANG Lina
DOI: 10.7506/rlyj1001-8123-200908020
2009 Vol. 23 (8): 79-84 [
Abstract
] (
129
)
全文
(
312
)
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
] (
119
)
全文
(
272
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
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
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
