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2008 Vol. 22, No. 7
Published: 01 July 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
Cultural Economics
3
Introduction of UNECE Standard for Duck Meat
Teng An-guo;Gao Feng;Li Chun-bao;Zhou Guang-hong;Xia Xing-cheng;Liu Li-hua
DOI: 10.7506/rlyj1001-8123-200807001
2008 Vol. 22 (7): 3-8 [
Abstract
] (
99
)
全文
(
228
)
9
Past,Present and Future of Meat Products in China
Luo Xin;Zhou Guang-hong
DOI: 10.7506/rlyj1001-8123-200807002
2008 Vol. 22 (7): 9-12 [
Abstract
] (
120
)
全文
(
284
)
Reviews
13
Development of Functional Health Meats
Ju Zheng-yan;Xia Fan
DOI: 10.7506/rlyj1001-8123-200807003
2008 Vol. 22 (7): 13-16 [
Abstract
] (
107
)
全文
(
346
)
17
Research Progress on Preservation Technology of Chilled Meat
Chi Ze-ling
DOI: 10.7506/rlyj1001-8123-200807004
2008 Vol. 22 (7): 17-19 [
Abstract
] (
95
)
全文
(
246
)
Basic Research
20
Nutrition Composition of Donkey Meat and Comparison with Other Livestock and Poultry Meat
You Juan;Luo Yong-kang;Zhang Yan-chun;Zheng Zhe
DOI: 10.7506/rlyj1001-8123-200807005
2008 Vol. 22 (7): 20-22 [
Abstract
] (
214
)
全文
(
748
)
23
Effects of Nitrite on Cell Yield and Ultrastructure of Clostridium Sporogenes
Dong Qing-li;Tu Kang;Liu Bao-lin;Li Bao-guo
DOI: 10.7506/rlyj1001-8123-200807006
2008 Vol. 22 (7): 23-26 [
Abstract
] (
96
)
全文
(
151
)
27
The Function of Microorganisms in Fermented Meat Products
Cao Li-qun
DOI: 10.7506/rlyj1001-8123-200807007
2008 Vol. 22 (7): 27-29 [
Abstract
] (
95
)
全文
(
431
)
30
Composition and Function of Nitrosohemoglobin——and Comparison with Casein and Soy Protein Isolate
Shi Chun-quan;Kong Bao-hua;Zhang Tian-qi;Xing Shao-ping
DOI: 10.7506/rlyj1001-8123-200807008
2008 Vol. 22 (7): 30-34 [
Abstract
] (
94
)
全文
(
240
)
Processing Technology
35
Development of Livestock and Birds Collagen Compound Condiment for Flavor Bamboo Shoot
Li Guang-hui;Ming Hong-mei
DOI: 10.7506/rlyj1001-8123-200807009
2008 Vol. 22 (7): 35-37 [
Abstract
] (
75
)
全文
(
187
)
38
Rheology Properties of Three Batters and Effects on Quality of Fried Chicken Nuggets
Diao En-jie;Ding Xiao-wen
DOI: 10.7506/rlyj1001-8123-200807010
2008 Vol. 22 (7): 38-41 [
Abstract
] (
111
)
全文
(
291
)
42
Transglutaminase and Its Application in Meat Processing
Wang Shun-feng;Qi Shi-chu;Pan Chao;Zhu Bin
DOI: 10.7506/rlyj1001-8123-200807011
2008 Vol. 22 (7): 42-45 [
Abstract
] (
106
)
全文
(
632
)
46
Preservation and Coloring of Monascus Color and Sorghum Red
Liang Cheng-yun;Wei Wen-ping
DOI: 10.7506/rlyj1001-8123-200807012
2008 Vol. 22 (7): 46-49 [
Abstract
] (
103
)
全文
(
387
)
50
Processing Technology of Several Kinds of Jerky
Si Jun-ling
DOI: 10.7506/rlyj1001-8123-200807013
2008 Vol. 22 (7): 50-52 [
Abstract
] (
98
)
全文
(
244
)
Quality and Safety
53
Meat Microbiology(part4) Moulds in Meat Products
Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200807014
2008 Vol. 22 (7): 53-58 [
Abstract
] (
99
)
全文
(
288
)
59
Study on Prolonging Shelf-life of Pasteurized Sausage by Adding Complex Spice Essential Oil
Liu Yan-fang;Zhang He-jun
DOI: 10.7506/rlyj1001-8123-200807015
2008 Vol. 22 (7): 59-61 [
Abstract
] (
83
)
全文
(
260
)
Analysis & Detection
62
Effect and Application of Chlorine Dioxide on Animal-derived Food
Xia Ling
DOI: 10.7506/rlyj1001-8123-200807016
2008 Vol. 22 (7): 62-64 [
Abstract
] (
86
)
全文
(
250
)
65
Edible Value of Fat and Lard
Dai Xiao-rong;Zhang Bao-yong
DOI: 10.7506/rlyj1001-8123-200807017
2008 Vol. 22 (7): 65-68 [
Abstract
] (
94
)
全文
(
441
)
69
Research Progress and Application of Meat Flavor
Han Jing;Li Kai-xiong;Zhou Hai-zhen
DOI: 10.7506/rlyj1001-8123-200807018
2008 Vol. 22 (7): 69-72 [
Abstract
] (
115
)
全文
(
550
)
Engineering Technology
73
Applications of RFID Technology in Olympic Food Safety Control
Chen Li-hua
DOI: 10.7506/rlyj1001-8123-200807019
2008 Vol. 22 (7): 73-75 [
Abstract
] (
95
)
全文
(
211
)
76
Research Progress on Food Freezing and Thawing Technology
Wen Jing;Liang Xian-ju
DOI: 10.7506/rlyj1001-8123-200807020
2008 Vol. 22 (7): 76-80 [
Abstract
] (
160
)
全文
(
977
)
International Exchange
81
Fermented Meat Products
Ling Jing;Xiang Yang
DOI: 10.7506/rlyj1001-8123-200807021
2008 Vol. 22 (7): 81-83 [
Abstract
] (
95
)
全文
(
182
)
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