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2008 Vol. 22, No. 4
Published: 01 April 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Cultural Economics
Reviews
3
Antimicrobial Activity of Spices Essential Oil and Its Application in Meat Products
DOI: 10.7506/rlyj1001-8123-200804001
2008 Vol. 22 (4): 3-6 [
Abstract
] (
106
)
全文
(
329
)
7
On Hydrocolloids and Its Complex Gums Used in Meat Products
Zhang Guo-cong;Li Mei-tao;Liu Huan;Ma Chang-wei
DOI: 10.7506/rlyj1001-8123-200804002
2008 Vol. 22 (4): 7-9 [
Abstract
] (
119
)
全文
(
258
)
Basic Research
10
Introduction to Meat Microbiology
Weng Han-ping
DOI: 10.7506/rlyj1001-8123-200804003
2008 Vol. 22 (4): 10-14 [
Abstract
] (
103
)
全文
(
237
)
15
Current Research on Affecting Factors of Meat Color
Bai Feng-xia;Kong Bao-hua;Dai Rui-tong
DOI: 10.7506/rlyj1001-8123-200804004
2008 Vol. 22 (4): 15-19 [
Abstract
] (
118
)
全文
(
291
)
Processing Technology
20
Optimization of Enzymatic Preparation and Decolourization Technology of Yak Hemoglobin Bioactive Peptides
Sun Qian;Lin Jin-Xia;Luo Yong-kang;Liu Chang-rong;Bai Tao
DOI: 10.7506/rlyj1001-8123-200804005
2008 Vol. 22 (4): 20-24 [
Abstract
] (
133
)
全文
(
194
)
25
Extracting Calcium-binding Peptides from Sheep Bone's Enzymatic Hydrolysates
Liu Yu-hua;Ma Li-zhen;Kong Bao-hua;Xin Xin;Li Xue-zhi
DOI: 10.7506/rlyj1001-8123-200804006
2008 Vol. 22 (4): 25-29 [
Abstract
] (
126
)
全文
(
342
)
30
Filtration of Curing Agent Preparation by Antibacterial Zone Trail
Zang Er-yan;Qiao Fa-dong;Meng jia
DOI: 10.7506/rlyj1001-8123-200804007
2008 Vol. 22 (4): 30-31 [
Abstract
] (
106
)
全文
(
221
)
Quality and Safety
32
Shelf-life of the Pasteurized Meat Products with the Common Package in Normal Temperature
Huang Zong-hai;Ma Li-zhen;Gang Jian-wei
DOI: 10.7506/rlyj1001-8123-200804008
2008 Vol. 22 (4): 32-37 [
Abstract
] (
128
)
全文
(
194
)
38
Screening the Preservatives for Chilled Meat
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Li Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua
DOI: 10.7506/rlyj1001-8123-200804009
2008 Vol. 22 (4): 38-42 [
Abstract
] (
132
)
全文
(
249
)
43
Freshness Keeping Effect of Ozone-water Treatment on Fillets during Refrigeration Storage
Li Cheng;Shen Xiao-ling;Gu An-chao
DOI: 10.7506/rlyj1001-8123-200804010
2008 Vol. 22 (4): 43-48 [
Abstract
] (
118
)
全文
(
169
)
Analysis & Detection
49
Solid Phase Microextraction (SPME) and Its Application in Nitrosamine Analysis
Fang Chang-fa;Ma Li-zhen;Liu Hui-ping;Wang Rui
DOI: 10.7506/rlyj1001-8123-200804011
2008 Vol. 22 (4): 49-53 [
Abstract
] (
129
)
全文
(
304
)
54
Application of Ultra Performance Liquid Chromatography in Antibiotics and Hormone
Tang Yan-rong;Gan Bin-bin;Ling Min
DOI: 10.7506/rlyj1001-8123-200804012
2008 Vol. 22 (4): 54-57 [
Abstract
] (
98
)
全文
(
292
)
60
Sample Pretreatment for Heteroaromatic Amines Determination in Cooked Foods
Liao Qian;Yang Wen-xia;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200804014
2008 Vol. 22 (4): 60-64 [
Abstract
] (
110
)
全文
(
230
)
65
Application of Food Grade Hydrogen Peroxide in Animal-Derived Foods
Liang Xian-ju;Wen Jing
DOI: 10.7506/rlyj1001-8123-200804015
2008 Vol. 22 (4): 65-70 [
Abstract
] (
119
)
全文
(
264
)
71
Application of Sensory Evaluation in Meat Quality
Wang Er-xia;Zhao Jian
DOI: 10.7506/rlyj1001-8123-200804016
2008 Vol. 22 (4): 71-74 [
Abstract
] (
117
)
全文
(
249
)
Engineering Technology
75
Meat Freezing Theories and Their New Technologies
Jin Wen-gang;Bai Jie;Liu Shan-shan;Zhang Hai-feng
DOI: 10.7506/rlyj1001-8123-200804017
2008 Vol. 22 (4): 75-78 [
Abstract
] (
116
)
全文
(
394
)
Cultural Economics
79
Classification of Meat Products According to Distribution Pattern
Liu Ai-ping
DOI: 10.7506/rlyj1001-8123-200804018
2008 Vol. 22 (4): 79-82 [
Abstract
] (
113
)
全文
(
254
)
Analysis & Detection
583
Determination of Lead and Cadmium in Beef by Microwave Digestion Method
Tian Long
DOI: 10.7506/rlyj1001-8123-200804013
2008 Vol. 22 (4): 583-59 [
Abstract
] (
137
)
全文
(
189
)
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