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2009 Vol. 23, No. 9
Published: 01 September 2009
Reviews
Basic Research
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
To See Development of Meat Science and Technology from ICoMST
MA Changwei;ZHONG Saiyi
DOI: 10.7506/rlyj1001-8123-200909001
2009 Vol. 23 (9): 3-6 [
Abstract
] (
107
)
全文
(
178
)
7
Analysis on Food Third Party Cold Chain Logistics
YU Yang
DOI: 10.7506/rlyj1001-8123-200909002
2009 Vol. 23 (9): 7-9 [
Abstract
] (
97
)
全文
(
203
)
10
The Development and Grandness of Meat Enterprise in Our Country
ZHANG Lijuan;CAI Kezhou;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-200909003
2009 Vol. 23 (9): 10-13 [
Abstract
] (
112
)
全文
(
153
)
Basic Research
14
Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation
YOU Juan;ZHANG Jia;LUO Yongkang;SHEN Huixing
DOI: 10.7506/rlyj1001-8123-200909004
2009 Vol. 23 (9): 14-18 [
Abstract
] (
103
)
全文
(
181
)
19
The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor
FU Xiaoyan;GUO Shanguang;JiANG Aimin;TAN Biyun;LING Shuun;LI Yongzhao
DOI: 10.7506/rlyj1001-8123-200909005
2009 Vol. 23 (9): 19-24 [
Abstract
] (
100
)
全文
(
306
)
Processing Technology
25
Development Technology of a New Type of Fat Simulacrum
GUO Aiju;QU Chao;NIE Zhiqiang
DOI: 10.7506/rlyj1001-8123-200909006
2009 Vol. 23 (9): 25-27 [
Abstract
] (
105
)
全文
(
298
)
28
Effects of Processing Factors and Formulating on Quality of Meatball
ZHOU Jie;CHEN Tao
DOI: 10.7506/rlyj1001-8123-200909007
2009 Vol. 23 (9): 28-33 [
Abstract
] (
122
)
全文
(
733
)
34
Study on Processing Technology of Huling Dried Beef
YE Qiang;JIA Caihe
DOI: 10.7506/rlyj1001-8123-200909008
2009 Vol. 23 (9): 34-36 [
Abstract
] (
134
)
全文
(
170
)
37
The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package
SHI Kuichun;HOU Zengyue;YAN Yuewen
DOI: 10.7506/rlyj1001-8123-200909009
2009 Vol. 23 (9): 37-39 [
Abstract
] (
109
)
全文
(
204
)
40
Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn
XIE Chao;LIN Lin;TANG Jun
DOI: 10.7506/rlyj1001-8123-200909010
2009 Vol. 23 (9): 40-43 [
Abstract
] (
83
)
全文
(
174
)
44
Study on Production Technology of Green Tea Hide Jelly
REN Tingyuan;AN Yuhong
DOI: 10.7506/rlyj1001-8123-200909011
2009 Vol. 23 (9): 44-46 [
Abstract
] (
91
)
全文
(
237
)
Quality and Safety
47
Analysis and Detection Technology in Meat Food Safety Come from Microbial Sources
KONG Baohua;XIA Xiufang
DOI: 10.7506/rlyj1001-8123-200909012
2009 Vol. 23 (9): 47-51 [
Abstract
] (
109
)
全文
(
432
)
52
Effects of Different Factors on Color Change of Chilled Beef
SUN Jingxin;LUO Xin;XU Xiaolan
DOI: 10.7506/rlyj1001-8123-200909013
2009 Vol. 23 (9): 52-56 [
Abstract
] (
85
)
全文
(
385
)
57
Research Progress on the Biologic Preservative of Meats
ZHOU Gege;ZHANG Like;MENG Xiangang
DOI: 10.7506/rlyj1001-8123-200909014
2009 Vol. 23 (9): 57-59 [
Abstract
] (
89
)
全文
(
178
)
College Forum
60
Preservation of Meat and Meat Products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200909015
2009 Vol. 23 (9): 60-69 [
Abstract
] (
85
)
全文
(
302
)
70
Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein
SUN Jing;DONG Sainan
DOI: 10.7506/rlyj1001-8123-200909016
2009 Vol. 23 (9): 70-80 [
Abstract
] (
118
)
全文
(
640
)
Reviews
81
Study on New Preserving Method of Chilled Chicken
HE Ruiqi;GUO Shanguang;JIANG Aimin
DOI: 10.7506/rlyj1001-8123-200909017
2009 Vol. 23 (9): 81-83 [
Abstract
] (
95
)
全文
(
253
)
84
Interpretation of Influenza A(H1N1)
CHU Haiyan;XU Yongheng
DOI: 10.7506/rlyj1001-8123-200909018
2009 Vol. 23 (9): 84-87 [
Abstract
] (
76
)
全文
(
267
)
88
Enzyme-The Tool to Improve Food Safety
ZHANG Xinwen
DOI: 10.7506/rlyj1001-8123-200909019
2009 Vol. 23 (9): 88-91 [
Abstract
] (
96
)
全文
(
321
)
International Exchange
92
The Relationship Between Tenderness and Protein Transformation in Postmortem Muscle
CUI Wei;QIU Yan;CHEN Tao
DOI: 10.7506/rlyj1001-8123-200909020
2009 Vol. 23 (9): 92-94 [
Abstract
] (
79
)
全文
(
158
)
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