Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2008 Vol. 22, No. 5
Published: 01 May 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Cultural Economics
Reviews
3
Research Progress of the Preservation Technology of Processed Meat Products
Liu Lin;Zhang De-quan;He Zhi-fei
DOI: 10.7506/rlyj1001-8123-200805001
2008 Vol. 22 (5): 3-9 [
Abstract
] (
140
)
全文
(
522
)
10
The Application of Natrual Preservation in Chilled Meat
Zhang Xiao-ling;He Zhi-fei
DOI: 10.7506/rlyj1001-8123-200805002
2008 Vol. 22 (5): 10-13 [
Abstract
] (
131
)
全文
(
227
)
14
Advances in Preservation Technologies of Pasteurized Meat Products
Sun Yuan-yuan;Zhang De-quan
DOI: 10.7506/rlyj1001-8123-200805003
2008 Vol. 22 (5): 14-17 [
Abstract
] (
141
)
全文
(
294
)
18
New Technology of Food Flavoring Essence and Development of the Controlling & Releasing System
Chen Neng-fei;Li Wei-hua;Zhang Shu-min
DOI: 10.7506/rlyj1001-8123-200805004
2008 Vol. 22 (5): 18-21 [
Abstract
] (
157
)
全文
(
448
)
22
Application & Development of Modified Starch in Meat Products
Li Su-yun;Bao Tong-hua
DOI: 10.7506/rlyj1001-8123-200805005
2008 Vol. 22 (5): 22-24 [
Abstract
] (
134
)
全文
(
456
)
Basic Research
25
The Status Quo and Development Trend of Meat Tenderization
Chen Yong-qiang
DOI: 10.7506/rlyj1001-8123-200805006
2008 Vol. 22 (5): 25-28 [
Abstract
] (
140
)
全文
(
398
)
29
Advanced Research on Kefir Micro-ecology
Yang Yuan-jian
DOI: 10.7506/rlyj1001-8123-200805007
2008 Vol. 22 (5): 29-33 [
Abstract
] (
109
)
全文
(
942
)
34
The Antioxidant Ability of Carnosine and Its Mechanism
Ju Zheng-yan;Xia Fan
DOI: 10.7506/rlyj1001-8123-200805008
2008 Vol. 22 (5): 34-36 [
Abstract
] (
165
)
全文
(
747
)
Processing Technology
37
Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides
Sun Qian;Wang Zheng-zheng;Luo Yong-kang;Liu Chang-rong;Bai Tao
DOI: 10.7506/rlyj1001-8123-200805009
2008 Vol. 22 (5): 37-41 [
Abstract
] (
119
)
全文
(
341
)
42
The Processing Technology of Roasted Chicken
DOI: 10.7506/rlyj1001-8123-200805010
2008 Vol. 22 (5): 42-43 [
Abstract
] (
108
)
全文
(
273
)
44
Review on the Preparation Of Tenderized Jerky
Yang Feng
DOI: 10.7506/rlyj1001-8123-200805011
2008 Vol. 22 (5): 44-46 [
Abstract
] (
117
)
全文
(
284
)
47
Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism
Wang Ling-jian;Li Su-juan;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200805012
2008 Vol. 22 (5): 47-51 [
Abstract
] (
144
)
全文
(
208
)
Quality and Safety
52
G+ Food-borne Pathogens Bacteria
Gong Xiao;Chen Pan
DOI: 10.7506/rlyj1001-8123-200805013
2008 Vol. 22 (5): 52-60 [
Abstract
] (
118
)
全文
(
649
)
61
Study on Inactivation/Survival Model and Control Measures of Y.Enterocolitica in Pork
Zhou Yan-ming;Wang Qi;Yu Wei-jun
DOI: 10.7506/rlyj1001-8123-200805014
2008 Vol. 22 (5): 61-64 [
Abstract
] (
115
)
全文
(
246
)
65
Research Progress on the Decontamination of Carcass in the Processing of the Chilled Meat
Lu Jie;Chen Tao
DOI: 10.7506/rlyj1001-8123-200805015
2008 Vol. 22 (5): 65-69 [
Abstract
] (
121
)
全文
(
243
)
Analysis & Detection
70
Detection of Pork Mineral Elements
Wang Ming;Huo Xiao-ting;Ren Guang-zhi
DOI: 10.7506/rlyj1001-8123-200805016
2008 Vol. 22 (5): 70-72 [
Abstract
] (
123
)
全文
(
226
)
73
Methods of Apparatus Detection for Texture of Meat and Its Products
Chen Qiao-lin
DOI: 10.7506/rlyj1001-8123-200805017
2008 Vol. 22 (5): 73-75 [
Abstract
] (
135
)
全文
(
317
)
Engineering Technology
76
Application of Microwave Sterilization Technology in Meat Products
Guo Liao-pu;Li Hong-jun;Du Jie;Wang Pan-pan;Huang Qin
DOI: 10.7506/rlyj1001-8123-200805018
2008 Vol. 22 (5): 76-79 [
Abstract
] (
126
)
全文
(
324
)
Cultural Economics
80
The Ancient Times Pig,Wild Boar and the Inbreeding Pigs
GUO Xi-duo
DOI: 10.7506/rlyj1001-8123-200805019
2008 Vol. 22 (5): 80-83 [
Abstract
] (
120
)
全文
(
503
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
