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2008 Vol. 22, No. 3
Published: 01 March 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Cultural Economics
Animal & Veterinary
Reviews
3
The Present Situation and Trends of the Mutton Processing in China
Fang Meng-lin;Zhang De-quan;Zhang Bo-lin;Li Shu-rong;Li Qing-peng
DOI: 10.7506/rlyj1001-8123-200803001
2008 Vol. 22 (3): 3-7 [
Abstract
] (
81
)
全文
(
332
)
8
Review on Studies of N-nitroso Compound in Cured Meat
Wei Fa-shan;Xu Xing-lian;Zhou Guang-hong
DOI: 10.7506/rlyj1001-8123-200803002
2008 Vol. 22 (3): 8-12 [
Abstract
] (
117
)
全文
(
263
)
Basic Research
13
Advances of Bioactive Peptides Derived from Hemoglobin
Sun Qian;Hu Xin;Luo Yong-kang
DOI: 10.7506/rlyj1001-8123-200803003
2008 Vol. 22 (3): 13-17 [
Abstract
] (
128
)
全文
(
311
)
18
Research on the Funtion of Hemoprotein and the Protection of Ferrous Ions in It
Zhang Ting;Zhuang Hong;Xue Pei-yu;Liu Jing-bo
DOI: 10.7506/rlyj1001-8123-200803004
2008 Vol. 22 (3): 18-20 [
Abstract
] (
103
)
全文
(
378
)
21
Functional Property of Bone Protein Hydrolysates
Diao Jing-jing;Diao Xin-ping;Kong Bao-hua;Chen Hong-sheng
DOI: 10.7506/rlyj1001-8123-200803005
2008 Vol. 22 (3): 21-24 [
Abstract
] (
90
)
全文
(
281
)
25
Lipids and Meat Flavor
Shen Xiao-ling;Li Cheng
DOI: 10.7506/rlyj1001-8123-200803006
2008 Vol. 22 (3): 25-28 [
Abstract
] (
100
)
全文
(
508
)
Processing Technology
29
Study on the Filtration of Cured Meat's Compound Preparation
Zhang Er-yan;Qiao Fa-dong;Meng Jia
DOI: 10.7506/rlyj1001-8123-200803007
2008 Vol. 22 (3): 29-30 [
Abstract
] (
88
)
全文
(
213
)
31
Gelatinization Technology of Meats
Weng Hang-ping;Li Hong-jun;Du-Jie
DOI: 10.7506/rlyj1001-8123-200803008
2008 Vol. 22 (3): 31-35 [
Abstract
] (
121
)
全文
(
447
)
36
Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action
Duan Mao-hua;Zhang Dan;Zhu Qiu-jin
DOI: 10.7506/rlyj1001-8123-200803009
2008 Vol. 22 (3): 36-40 [
Abstract
] (
92
)
全文
(
269
)
41
Study on the Application of Alginate Sodium in Pasteurized Meat Products
Yu Gong-ming;Sun Chun-lu;Wang Cheng-zhong;Hu Rong-xue;Zhao Zhen-ling
DOI: 10.7506/rlyj1001-8123-200803010
2008 Vol. 22 (3): 41-43 [
Abstract
] (
86
)
全文
(
284
)
Quality and Safety
44
Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Lj Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua
DOI: 10.7506/rlyj1001-8123-200803011
2008 Vol. 22 (3): 44-51 [
Abstract
] (
86
)
全文
(
163
)
52
Application of HACCP in Processing of Pasteurized Ham
Huang Zhong-pei;Shen Shuang-gui
DOI: 10.7506/rlyj1001-8123-200803012
2008 Vol. 22 (3): 52-54 [
Abstract
] (
112
)
全文
(
205
)
Analysis & Detection
55
Detection and Control the Nitrite in Meat Products
Du qing
DOI: 10.7506/rlyj1001-8123-200803013
2008 Vol. 22 (3): 55-58 [
Abstract
] (
112
)
全文
(
313
)
59
Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef
Niu Le-bao;Jia Jun-jing;Huang Qi-chao;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong
DOI: 10.7506/rlyj1001-8123-200803014
2008 Vol. 22 (3): 59-61 [
Abstract
] (
104
)
全文
(
208
)
62
Microbial Contamination of Eggshell and Egg Contents
Liu Mei-yu;Wang Yong-xia;Kong De-jiang;Ren Fa-zheng
DOI: 10.7506/rlyj1001-8123-200803015
2008 Vol. 22 (3): 62-65 [
Abstract
] (
106
)
全文
(
624
)
66
Application of Molecular Imprinting Technique in Animal Derived Food Detection
Ji Da-sheng;Xiong Han-guo
DOI: 10.7506/rlyj1001-8123-200803016
2008 Vol. 22 (3): 66-68 [
Abstract
] (
85
)
全文
(
248
)
Animal & Veterinary
69
Effects of Sex on the Production Performance of Duroc × Landrace × Yorkshine Finishers
Shi Ya-zhong;Wu Ya-hua
DOI: 10.7506/rlyj1001-8123-200803017
2008 Vol. 22 (3): 69-73 [
Abstract
] (
96
)
全文
(
204
)
Engineering Technology
74
Disposal Technique of Meat Factory's Floor
Guo Xi-duo
DOI: 10.7506/rlyj1001-8123-200803018
2008 Vol. 22 (3): 74-77 [
Abstract
] (
96
)
全文
(
228
)
Cultural Economics
78
The Protection Consciousness of Intellectual Property is Extremely Urgent in Food Industry
Wang Xue-ping
DOI: 10.7506/rlyj1001-8123-200803019
2008 Vol. 22 (3): 78-80 [
Abstract
] (
81
)
全文
(
172
)
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