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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
] (
110
)
全文
(
482
)
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
] (
108
)
全文
(
203
)
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
] (
110
)
全文
(
249
)
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
] (
107
)
全文
(
353
)
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
] (
105
)
全文
(
411
)
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
] (
101
)
全文
(
218
)
29
Advanced Research on Kefir Micro-ecology
Yang Yuan-jian
DOI: 10.7506/rlyj1001-8123-200805007
2008 Vol. 22 (5): 29-33 [
Abstract
] (
84
)
全文
(
434
)
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
] (
130
)
全文
(
605
)
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
] (
89
)
全文
(
306
)
42
The Processing Technology of Roasted Chicken
DOI: 10.7506/rlyj1001-8123-200805010
2008 Vol. 22 (5): 42-43 [
Abstract
] (
81
)
全文
(
241
)
44
Review on the Preparation Of Tenderized Jerky
Yang Feng
DOI: 10.7506/rlyj1001-8123-200805011
2008 Vol. 22 (5): 44-46 [
Abstract
] (
91
)
全文
(
243
)
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
] (
109
)
全文
(
179
)
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
] (
82
)
全文
(
557
)
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
] (
87
)
全文
(
217
)
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
] (
98
)
全文
(
187
)
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
] (
104
)
全文
(
175
)
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
] (
105
)
全文
(
284
)
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
] (
101
)
全文
(
270
)
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
] (
96
)
全文
(
382
)
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