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2009 Vol. 23, No. 10
Published: 01 October 2009
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Studies of Chilled Pork Safety Control Technology and Traceability Information Management System
LUO Zhiliang;ZHU Tianfu;GUO Gengrui;ZHANG Jianlin;LI Miaoyun
DOI: 10.7506/rlyj1001-8123-200910001
2009 Vol. 23 (10): 3-7 [
Abstract
] (
102
)
全文
(
161
)
Basic Research
8
Studies on Antioxidant Activities and Refreshment of Carnosine for Pork
XING Zixin;ZHU Qiujin
DOI: 10.7506/rlyj1001-8123-200910002
2009 Vol. 23 (10): 8-12 [
Abstract
] (
139
)
全文
(
351
)
13
Development of Water's State in Meat and Meat Products-low Field NMR Method
HAN Minyi;KANG Mingli;MOU Dehua
DOI: 10.7506/rlyj1001-8123-200910003
2009 Vol. 23 (10): 13-18 [
Abstract
] (
127
)
全文
(
204
)
Processing Technology
19
Influencing Factors on Quality Characteristics of Celery Pork Balls
CHEN Lide;CHEN Feng
DOI: 10.7506/rlyj1001-8123-200910004
2009 Vol. 23 (10): 19-22 [
Abstract
] (
112
)
全文
(
272
)
23
Study on Industrial Production Technology of Preserved Tibang
WANG Ping
DOI: 10.7506/rlyj1001-8123-200910005
2009 Vol. 23 (10): 23-24 [
Abstract
] (
116
)
全文
(
230
)
25
The Ferment of Microbial Polysaccharides
ZHANG Jianmei
DOI: 10.7506/rlyj1001-8123-200910006
2009 Vol. 23 (10): 25-27 [
Abstract
] (
141
)
全文
(
227
)
28
Hydrolysis Technologic Parameters of Antioxidant Peptides from Deer Blood
WANG Shuai;ZHU Lifu;ZHAI Xuechao
DOI: 10.7506/rlyj1001-8123-200910007
2009 Vol. 23 (10): 28-31 [
Abstract
] (
112
)
全文
(
272
)
32
Studies on the Extraction Technique of Superoxide Dismutase from Sheep Blood——The Influence of Thermal Denatureation Temperature and Time and Thermal Change Method on Extraction of SOD,and the Selection of Optimal Technique Condition
YU Ying;XU Guihua
DOI: 10.7506/rlyj1001-8123-200910008
2009 Vol. 23 (10): 32-35 [
Abstract
] (
121
)
全文
(
460
)
Quality and Safety
36
Study on Reduced the Precooling Loss of Chilled Fresh Pork
HUANG Xiaobo;LI Fenghua;MA Meihu
DOI: 10.7506/rlyj1001-8123-200910009
2009 Vol. 23 (10): 36-38 [
Abstract
] (
129
)
全文
(
306
)
39
Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef
ZHOU Quan;JIANG Aimin;GUO Shangguang;WAN Zhili;ZHANG Xianwei;YE Huilan
DOI: 10.7506/rlyj1001-8123-200910010
2009 Vol. 23 (10): 39-43 [
Abstract
] (
122
)
全文
(
404
)
44
Harm and Control on Microorganism of Meat Products in Low-temperature
YAO Di;XIA Xiufang;WANG Ying;LI Juan
DOI: 10.7506/rlyj1001-8123-200910011
2009 Vol. 23 (10): 44-47 [
Abstract
] (
133
)
全文
(
274
)
48
Action Mechanism of Antimicrobial Tea Polyphenols on Pseudomonad
SUN Jingxin;WANG Wunjuan
DOI: 10.7506/rlyj1001-8123-200910012
2009 Vol. 23 (10): 48-51 [
Abstract
] (
125
)
全文
(
492
)
Analysis & Detection
52
Detection and Application of Diethylstilbestrol in Meat Products
LI Yan;LIU Hongyu;CUI Hongbin
DOI: 10.7506/rlyj1001-8123-200910013
2009 Vol. 23 (10): 52-54 [
Abstract
] (
116
)
全文
(
226
)
55
Determination of Total Collagen in Skeletal Muscle of Sunit Mutton
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200910014
2009 Vol. 23 (10): 55-57 [
Abstract
] (
212
)
全文
(
207
)
58
Determine TVB-N in Meat and Meat products by Improved Means
SHAO Jinliang;YANG Fang;DU Lijuan;FAN Jianlin;SHU Jihong
DOI: 10.7506/rlyj1001-8123-200910015
2009 Vol. 23 (10): 58-60 [
Abstract
] (
133
)
全文
(
1576
)
College Forum
61
The Affecting Factors of Food Proteins Functionality
LIU Lin
DOI: 10.7506/rlyj1001-8123-200910016
2009 Vol. 23 (10): 61-66 [
Abstract
] (
137
)
全文
(
809
)
67
Application Technology of Food Thickener
GUO Yuhua;LI Yujin
DOI: 10.7506/rlyj1001-8123-200910017
2009 Vol. 23 (10): 67-71 [
Abstract
] (
111
)
全文
(
452
)
Reviews
72
Research Progress of the Functional Meat Products
WANG Linshan;CAI Kezhou;ZHANG Lijuan;CHENG Yuming
DOI: 10.7506/rlyj1001-8123-200910018
2009 Vol. 23 (10): 72-74 [
Abstract
] (
129
)
全文
(
201
)
75
Research Advance on Detection Methods of Salmonella
SHI Qinhong;PEN Xiulong
DOI: 10.7506/rlyj1001-8123-200910019
2009 Vol. 23 (10): 75-79 [
Abstract
] (
103
)
全文
(
277
)
80
Research Progress on Gel Properties of Surimi
QU Nan;ZHENG Mingyong;ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-200910020
2009 Vol. 23 (10): 80-84 [
Abstract
] (
138
)
全文
(
637
)
International Exchange
85
Advance on Effective Chopping Emulsification Technology in Meat Processing
CUI Yanfei;ZHAO Gaiming;WANG Yufen;XIE Hua;LI Miaoyun;LIU Yanxia;XU Xiong
DOI: 10.7506/rlyj1001-8123-200910021
2009 Vol. 23 (10): 85-88 [
Abstract
] (
100
)
全文
(
158
)
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