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2008 Vol. 22, No. 8
Published: 01 August 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
Cultural Economics
3
Original Innovation of Meat Industry
Guo Xi-duo
DOI: 10.7506/rlyj1001-8123-200808001
2008 Vol. 22 (8): 3-6 [
Abstract
] (
146
)
全文
(
217
)
Basic Research
7
Research Progress of the Natural Antioxidants of Carnosine
Du qing
DOI: 10.7506/rlyj1001-8123-200808002
2008 Vol. 22 (8): 7-11 [
Abstract
] (
140
)
全文
(
623
)
12
Effect of the Trace Element Selenium on the Organism Health
Chen Ming-tao;Chen Yi-zi
DOI: 10.7506/rlyj1001-8123-200808003
2008 Vol. 22 (8): 12-16 [
Abstract
] (
160
)
全文
(
560
)
17
Meat Refreshing Technology
Liang Hang;Kong Xian-qin;Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200808004
2008 Vol. 22 (8): 17-21 [
Abstract
] (
152
)
全文
(
301
)
Processing Technology
22
Processing Technology and Flavor Formation of the Cured Meat Products
Song Cui-ying
DOI: 10.7506/rlyj1001-8123-200808005
2008 Vol. 22 (8): 22-25 [
Abstract
] (
131
)
全文
(
324
)
26
Ultra-highpressure Processing Technology for the Pasteurized Meat Products
Zhi Tie-niu;Jia Pei-qi
DOI: 10.7506/rlyj1001-8123-200808006
2008 Vol. 22 (8): 26-30 [
Abstract
] (
135
)
全文
(
335
)
31
Application of Apple Ultra-minipowder on Chinese Sausage
Fan Zhen-Jiang;Zong Wei
DOI: 10.7506/rlyj1001-8123-200808007
2008 Vol. 22 (8): 31-32 [
Abstract
] (
138
)
全文
(
211
)
33
The Processing Technology and Quality Control of the Sumu Crisp Fried Duck
XU Hai-xiang;Li Zhi-fang
DOI: 10.7506/rlyj1001-8123-200808008
2008 Vol. 22 (8): 33-35 [
Abstract
] (
145
)
全文
(
264
)
36
The Processing Technology of Crisp Fried Duck
Yan Jiang-hua
DOI: 10.7506/rlyj1001-8123-200808009
2008 Vol. 22 (8): 36-38 [
Abstract
] (
122
)
全文
(
294
)
Quality and Safety
39
Meat Microbiology (part5) Yeast in Meat Products
Wang Pan-pan
DOI: 10.7506/rlyj1001-8123-200808010
2008 Vol. 22 (8): 39-44 [
Abstract
] (
144
)
全文
(
2394
)
45
Application of Natamycin in Meat Products as the Preservative
Zhou LI
DOI: 10.7506/rlyj1001-8123-200808011
2008 Vol. 22 (8): 45-48 [
Abstract
] (
147
)
全文
(
417
)
49
Lactoferrin and Its Application in the Preservation of Chilled Meat
Kong Xiang-jian;Du qing;Zheng Hai-peng
DOI: 10.7506/rlyj1001-8123-200808012
2008 Vol. 22 (8): 49-53 [
Abstract
] (
129
)
全文
(
307
)
54
Meat Putrefaction Microorganism
Zheng Hai-peng
DOI: 10.7506/rlyj1001-8123-200808013
2008 Vol. 22 (8): 54-59 [
Abstract
] (
155
)
全文
(
491
)
Analysis & Detection
60
Determination of Amino Acids Content in Goat Meat and Its Nutrition Evalution
Shao Jin-liang;Li Qi-wan;Liu Hong-cheng;Dong Bao-sheng;Shu Ji-hong
DOI: 10.7506/rlyj1001-8123-200808014
2008 Vol. 22 (8): 60-62 [
Abstract
] (
134
)
全文
(
454
)
63
Determination and Analysis of Lard Interesterification Material
Zhang Qian-yi;Xie Ming-yu;Qiu Wen-jie;Jiang Hai-qing
DOI: 10.7506/rlyj1001-8123-200808015
2008 Vol. 22 (8): 63-65 [
Abstract
] (
141
)
全文
(
536
)
66
Nondestructive Measurement Techniques for Meat Quality Detection
Kong Xian-qin;Huang Su-zhen
DOI: 10.7506/rlyj1001-8123-200808016
2008 Vol. 22 (8): 66-69 [
Abstract
] (
154
)
全文
(
521
)
Engineering Technology
70
Application of RFID Technology in Food Industry
An Xiao-xia
DOI: 10.7506/rlyj1001-8123-200808017
2008 Vol. 22 (8): 70-73 [
Abstract
] (
156
)
全文
(
435
)
Reviews
74
Study on New Preserving Method and Mechanism of Chilled Meat
Zhang Hai-feng;Jin Wen-gang;Bai Jie
DOI: 10.7506/rlyj1001-8123-200808018
2008 Vol. 22 (8): 74-78 [
Abstract
] (
130
)
全文
(
443
)
International Exchange
79
Application of ISO22000 Systems in Cooked Meat Products
Li Bao-zhen
DOI: 10.7506/rlyj1001-8123-200808019
2008 Vol. 22 (8): 79-83 [
Abstract
] (
127
)
全文
(
260
)
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