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2009 Vol. 23, No. 12
Published: 01 December 2009
Reviews
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Implementation of Pork Traceability System Based on RFID and Barcode Technology
ZANG Mingwu;ZHAO Yan;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-200912001
2009 Vol. 23 (12): 3-7 [
Abstract
] (
58
)
全文
(
167
)
5
Security Issues and Countermeasures of Meat and Meat Products
YANG Hui;ZHANG Fan
DOI: 10.7506/rlyj1001-8123-200912002
2009 Vol. 23 (12): 5-12 [
Abstract
] (
99
)
全文
(
28
)
Processing Technology
13
Optimization of technique conditions to Improve the Solubility of Catfish Edible Meat Meal by Using Response Surface Analysis
FU Cuiping;MA Lizhen;LIU Hui;ZHANG Yarong
DOI: 10.7506/rlyj1001-8123-200912003
2009 Vol. 23 (12): 13-18 [
Abstract
] (
71
)
全文
(
163
)
19
Preparation of the Starch Phosphate and Its Application in Meats
KONG Lingxiao;CUI Bo;YAO Junguo;LI Li
DOI: 10.7506/rlyj1001-8123-200912004
2009 Vol. 23 (12): 19-22 [
Abstract
] (
69
)
全文
(
195
)
23
Study on Pig Meatball Texture by TPA Test
ZHANG Jian
DOI: 10.7506/rlyj1001-8123-200912005
2009 Vol. 23 (12): 23-27 [
Abstract
] (
75
)
全文
(
171
)
28
The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork
SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei
DOI: 10.7506/rlyj1001-8123-200912006
2009 Vol. 23 (12): 28-30 [
Abstract
] (
94
)
全文
(
163
)
31
Study on the Application of Rosemary, Cinnamon and Cloves in the Meats
WANG Ying;YAO Di;XIA Xiufang
DOI: 10.7506/rlyj1001-8123-200912007
2009 Vol. 23 (12): 31-34 [
Abstract
] (
67
)
全文
(
272
)
Quality and Safety
35
Present Research Status of Natamycin in Food Industry
CUI Xuhai
DOI: 10.7506/rlyj1001-8123-200912008
2009 Vol. 23 (12): 35-38 [
Abstract
] (
74
)
全文
(
264
)
39
An Overview of Cyanuric Acid
WU Bin;CHEN Yizi
DOI: 10.7506/rlyj1001-8123-200912009
2009 Vol. 23 (12): 39-41 [
Abstract
] (
75
)
全文
(
171
)
42
Research Progress on Toxicity Detection Methods of Melamine
TANG Ying;CHEN Yizi
DOI: 10.7506/rlyj1001-8123-200912010
2009 Vol. 23 (12): 42-44 [
Abstract
] (
77
)
全文
(
200
)
Analysis & Detection
45
Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose
WANG Man;WANG Zhenyu;MA Changwei
DOI: 10.7506/rlyj1001-8123-200912011
2009 Vol. 23 (12): 45-49 [
Abstract
] (
76
)
全文
(
167
)
50
Supported Liquid Membrane Extraction Technology and Its Application in Detection of Meat Security
LIU Jia;LI Weijin
DOI: 10.7506/rlyj1001-8123-200912012
2009 Vol. 23 (12): 50-53 [
Abstract
] (
70
)
全文
(
178
)
54
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
WANG Yu;SONG Yongqing;QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-200912013
2009 Vol. 23 (12): 54-57 [
Abstract
] (
71
)
全文
(
183
)
College Forum
58
Functional Properties of Protein in Meat Product
LIU Qian
DOI: 10.7506/rlyj1001-8123-200912014
2009 Vol. 23 (12): 58-66 [
Abstract
] (
83
)
全文
(
41
)
67
Thickening and Gelling Agents for Food Processing(Ⅲ)Thickeners Originated from Plant
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200912015
2009 Vol. 23 (12): 67-75 [
Abstract
] (
60
)
全文
(
31
)
Reviews
76
Research on the Development and Application of Animals' Bone Soup and Its Seasoning
DONG Haiying;WANG Haibin
DOI: 10.7506/rlyj1001-8123-200912016
2009 Vol. 23 (12): 76-80 [
Abstract
] (
97
)
全文
(
36
)
81
Progress of Comprehensive Development and Application Research of Porcine Blood
WANG Hongjiang;XI Ji;LIU Ting;CHEN Ting;MA Meihu;ZHANG Min;GUO Ailing
DOI: 10.7506/rlyj1001-8123-200912017
2009 Vol. 23 (12): 81-87 [
Abstract
] (
67
)
全文
(
28
)
88
The Present Research and Exploiture Situation of Green Tea Extract
YANG Bin;HUANG Wei;CHEN Feng
DOI: 10.7506/rlyj1001-8123-200912018
2009 Vol. 23 (12): 88-91 [
Abstract
] (
75
)
全文
(
229
)
International Exchange
92
Research Progress on Gel Properties of Surimi
QU Nan
DOI: 10.7506/rlyj1001-8123-200912019
2009 Vol. 23 (12): 92-95 [
Abstract
] (
78
)
全文
(
184
)
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