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2008 Vol. 22, No. 1
Published: 01 January 2008
Reviews
Basic Research
Analysis & Detection
Processing Technology
Animal & Veterinary
Reviews
3
Microorganisms in Fermented Meat Products and its Impactings on the Flavor
CHU Fu-juan,KONG Bao-hua
DOI: 10.7506/rlyj1001-8123-200801001
2008 Vol. 22 (1): 3-6 [
Abstract
] (
108
)
全文
(
274
)
7
Research Progress on Influencing Factors of Chicken Quality
Xiang Yang;Ling Jing
DOI: 10.7506/rlyj1001-8123-200801002
2008 Vol. 22 (1): 7-10 [
Abstract
] (
88
)
全文
(
452
)
Basic Research
11
Biological Character and Avidity Regulation of μ-Calpain
Li Lan-hui;Li Xiang-long;Zhou Rong-yan;Zhang Zhi-sheng
DOI: 10.7506/rlyj1001-8123-200801003
2008 Vol. 22 (1): 11-14 [
Abstract
] (
90
)
全文
(
196
)
15
Characteristics of Transglutam inase and Application in Meat Products
Weng Hang-ping
DOI: 10.7506/rlyj1001-8123-200801004
2008 Vol. 22 (1): 15-17 [
Abstract
] (
111
)
全文
(
539
)
18
Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products
Sun Jing;Huan Yan-jun;Lu Rui-qi
DOI: 10.7506/rlyj1001-8123-200801005
2008 Vol. 22 (1): 18-23 [
Abstract
] (
95
)
全文
(
601
)
Processing Technology
24
Study on the Extraction Technology of Heme Iron by Distillation
HU Xin;LUO Yong-kang
DOI: 10.7506/rlyj1001-8123-200801006
2008 Vol. 22 (1): 24-26 [
Abstract
] (
103
)
全文
(
153
)
27
Integrated Utilization of Bone and Meat of Stock and Poultry
Xu Xiong;SUN Ling-Xia;LI Miao-yun;LIU Yan-xia;ZHAO Gai-ming
DOI: 10.7506/rlyj1001-8123-200801007
2008 Vol. 22 (1): 27-30 [
Abstract
] (
90
)
全文
(
304
)
31
On the Bone Paste Fermented by lactic Acid Bacteria
XIANG Cong;MA Mei-hu;HU Zi-ji
DOI: 10.7506/rlyj1001-8123-200801008
2008 Vol. 22 (1): 31-36 [
Abstract
] (
106
)
全文
(
369
)
37
The Technology of Snakehead Recreation Foodstuff Processing
Xie chao;Wang yang-guang
DOI: 10.7506/rlyj1001-8123-200801009
2008 Vol. 22 (1): 37-39 [
Abstract
] (
105
)
全文
(
222
)
40
The Technology of Sichuan Flavor Bittern Chicken Wings
Gao Lun-Jiang;Dong Quan;Tang Chun-Hong
DOI: 10.7506/rlyj1001-8123-200801010
2008 Vol. 22 (1): 40-41 [
Abstract
] (
98
)
全文
(
196
)
Analysis & Detection
42
The Technique and Developing Direction of Sail Duck
Yang Xiu-jia
DOI: 10.7506/rlyj1001-8123-200801011
2008 Vol. 22 (1): 42-44 [
Abstract
] (
83
)
全文
(
343
)
45
Safety Guarantee of the Meat Products during Olympic Game
Li Bao-zhen;Li Hai-ping;Liu Chang-rong;Liu Yan
DOI: 10.7506/rlyj1001-8123-200801012
2008 Vol. 22 (1): 45-47 [
Abstract
] (
73
)
全文
(
186
)
48
The Application of DNA Chip in Meat Products Detection
Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200801013
2008 Vol. 22 (1): 48-51 [
Abstract
] (
97
)
全文
(
187
)
52
Near Infrared Analytical Technique and the Application in Meat Products
Ling jing;Xiang yang
DOI: 10.7506/rlyj1001-8123-200801014
2008 Vol. 22 (1): 52-55 [
Abstract
] (
99
)
全文
(
317
)
56
Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef
Niu Le-bao;Jia Jun-jing;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong;Huang Qi-chao
DOI: 10.7506/rlyj1001-8123-200801015
2008 Vol. 22 (1): 56-58 [
Abstract
] (
102
)
全文
(
199
)
Animal & Veterinary
59
Fast Test and Disposal of Pork from Diseased or Dead Pigs
Kong Xian-qin,Lian Hang,Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200801016
2008 Vol. 22 (1): 59-62 [
Abstract
] (
88
)
全文
(
452
)
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