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2008 Vol. 22, No. 2
Published: 01 February 2008
3
Effects of Light on Lipid Oxidation and Color Change of Chilled Meat
Huo xiao-na;Li xing-min
DOI: 10.7506/rlyj1001-8123-200802001
2008 Vol. 22 (2): 3-10 [
Abstract
] (
133
)
全文
(
322
)
11
General Situation and Current Research in Meat Color
Zhu Tong;Wang Yu;Yang Jun-na;Qiao Xiao-ling
DOI: 10.7506/rlyj1001-8123-200802002
2008 Vol. 22 (2): 11-18 [
Abstract
] (
138
)
全文
(
553
)
19
Meat Tenderization Theory Method and Prospect
Song Cui-ying;Weng Hang-ping;Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200802003
2008 Vol. 22 (2): 19-22 [
Abstract
] (
154
)
全文
(
269
)
23
Effects of the Characteristics of Muscle Collagen on Tenderness
Li Xiao-bo;Zhao Wen-bo;Shalina
DOI: 10.7506/rlyj1001-8123-200802004
2008 Vol. 22 (2): 23-25 [
Abstract
] (
129
)
全文
(
253
)
26
The Variations and Relationships of Bio-impedance and Water Lose Rate in Bovine Muscles
FANG Hai-tian;LIU Hui-yan;Deligeersang
DOI: 10.7506/rlyj1001-8123-200802005
2008 Vol. 22 (2): 26-28 [
Abstract
] (
107
)
全文
(
176
)
29
Research Progress on Fresh-keeping Technology of Chilled Meat
Xiong Yan-zi
DOI: 10.7506/rlyj1001-8123-200802006
2008 Vol. 22 (2): 29-33 [
Abstract
] (
125
)
全文
(
243
)
34
Nisin and its Application in Chilling Meat
Wang Er-xia;Zhao Jian
DOI: 10.7506/rlyj1001-8123-200802007
2008 Vol. 22 (2): 34-37 [
Abstract
] (
122
)
全文
(
240
)
38
Research Progress of Bacteriostasis Effect on Chilled Meat with Different Biopreservatives
Lu shi-ling;Li Kai-xiong;Xu Xing-lian
DOI: 10.7506/rlyj1001-8123-200802008
2008 Vol. 22 (2): 38-41 [
Abstract
] (
131
)
全文
(
396
)
42
Extending Shelf Life of Chilled Pork by Combination of Hydrophilic Monoglyceride and Preservatives
Song Meng;Kong Bao-hua
DOI: 10.7506/rlyj1001-8123-200802009
2008 Vol. 22 (2): 42-46 [
Abstract
] (
117
)
全文
(
206
)
47
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken
Diao En-jie;Su Miao-miao
DOI: 10.7506/rlyj1001-8123-200802010
2008 Vol. 22 (2): 47-49 [
Abstract
] (
152
)
全文
(
297
)
50
Application of Electronic Nose Technology in Pork Freshness Recognition
Sun Zhong-lei
DOI: 10.7506/rlyj1001-8123-200802011
2008 Vol. 22 (2): 50-53 [
Abstract
] (
126
)
全文
(
532
)
54
The Review of Extending the Shelf-life of Chilled Meat by Packaging
Kong Bao-hua;Diao Xin-ping
DOI: 10.7506/rlyj1001-8123-200802012
2008 Vol. 22 (2): 54-59 [
Abstract
] (
109
)
全文
(
318
)
60
The Research on the Fresh-Keeping Technology for Chilled Meat with Small Tray Package
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Churn-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Li Ke-rong;Fang Jin-hua;Fang Si-ke
DOI: 10.7506/rlyj1001-8123-200802013
2008 Vol. 22 (2): 60-67 [
Abstract
] (
103
)
全文
(
472
)
68
The Development and Application of Fresh Meat Package Technology
Luo Yang
DOI: 10.7506/rlyj1001-8123-200802014
2008 Vol. 22 (2): 68-70 [
Abstract
] (
128
)
全文
(
421
)
71
Microbial Safety of Meats
Liu Ling
DOI: 10.7506/rlyj1001-8123-200802015
2008 Vol. 22 (2): 71-77 [
Abstract
] (
104
)
全文
(
254
)
78
Research Progress on Microbial Prevention and Preservative Method of Chilled Meat
Xiang Yang;Chen Li-hua
DOI: 10.7506/rlyj1001-8123-200802016
2008 Vol. 22 (2): 78-82 [
Abstract
] (
110
)
全文
(
237
)
83
Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering
Yang Yong;Ma Chang-wei
DOI: 10.7506/rlyj1001-8123-200802017
2008 Vol. 22 (2): 83-88 [
Abstract
] (
113
)
全文
(
310
)
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