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2008 Vol. 22, No. 9
Published: 01 September 2008
Reviews
Engineering Technology
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
Cultural Economics
3
The Development Trend of Meat Production
YANG Chuanyu;CHU Qinghuan;SUN Jingxin;LI Peng
DOI: 10.7506/rlyj1001-8123-200809001
2008 Vol. 22 (9): 3-6 [
Abstract
] (
121
)
全文
(
341
)
Basic Research
7
Study on Three Phosphates Hydrolysis in Pork Longissimus dorsi by the 31p NMR Analysis
JIN Hongguo;PENG Zengqi
DOI: 10.7506/rlyj1001-8123-200809002
2008 Vol. 22 (9): 7-10 [
Abstract
] (
105
)
全文
(
313
)
11
Collagen and Its Effects on Meat Tenderness
LI Xin;LIU Qian;ZOU Chunhong;WANG Gang
DOI: 10.7506/rlyj1001-8123-200809003
2008 Vol. 22 (9): 11-14 [
Abstract
] (
90
)
全文
(
280
)
15
The Influence Factors of Pork Meat Quality
SUN Yanling;LIU Jianxin;CHI Zeling;LI Fang
DOI: 10.7506/rlyj1001-8123-200809004
2008 Vol. 22 (9): 15-18 [
Abstract
] (
110
)
全文
(
275
)
19
The Species-related Flavors and the Ways to Improve the Acceptability of Mutton
ZHANG Xuemei;YANG Yong;LIU Shuliang;YE Jingsong
DOI: 10.7506/rlyj1001-8123-200809005
2008 Vol. 22 (9): 19-23 [
Abstract
] (
101
)
全文
(
370
)
Processing Technology
24
A Experiment of Stewed Pork by Vacuum Freeze-drying
XU Jing
DOI: 10.7506/rlyj1001-8123-200809006
2008 Vol. 22 (9): 24-26 [
Abstract
] (
91
)
全文
(
274
)
Quality and Safety
27
Virus in Meat Products
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200809007
2008 Vol. 22 (9): 27-33 [
Abstract
] (
92
)
全文
(
217
)
34
On the Tenderization and Preservative Methods of Beef
XIANG Yang
DOI: 10.7506/rlyj1001-8123-200809008
2008 Vol. 22 (9): 34-37 [
Abstract
] (
92
)
全文
(
303
)
38
The Status Que of Livestock Products' Safety
YANG Zesheng;HUANG Hongwei
DOI: 10.7506/rlyj1001-8123-200809009
2008 Vol. 22 (9): 38-40 [
Abstract
] (
75
)
全文
(
180
)
41
Microorganisms and Meat Spoilage
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200809010
2008 Vol. 22 (9): 41-44 [
Abstract
] (
103
)
全文
(
2134
)
45
The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage
PAN Jinfeng;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-200809011
2008 Vol. 22 (9): 45-49 [
Abstract
] (
96
)
全文
(
200
)
50
Healthy Eating of Fried Feed
DU Bingbing;XU Zhenhui
DOI: 10.7506/rlyj1001-8123-200809012
2008 Vol. 22 (9): 50-52 [
Abstract
] (
105
)
全文
(
611
)
Analysis & Detection
53
Effects of Curing Agents on Residual Nitrite Contents and N-nitrosamine Formation in Cooked Ham
SUN Jing;HUAN Yanjun;LU Ruiqi;ZHAN Wenyuan;YU Peng
DOI: 10.7506/rlyj1001-8123-200809013
2008 Vol. 22 (9): 53-57 [
Abstract
] (
92
)
全文
(
154
)
58
The Research of Flavour in Traditional Fermented Meats
DAI Xiaorong;WEN Jing
DOI: 10.7506/rlyj1001-8123-200809014
2008 Vol. 22 (9): 58-61 [
Abstract
] (
96
)
全文
(
151
)
Engineering Technology
62
Vacuum Cooling and Freezing of Mutton
ZHANG Haifeng;BAI Jie
DOI: 10.7506/rlyj1001-8123-200809015
2008 Vol. 22 (9): 62-65 [
Abstract
] (
75
)
全文
(
237
)
Reviews
66
Processing Condition and Development Trends of the Horse Meat
WANG Li;QIAN Zetao
DOI: 10.7506/rlyj1001-8123-200809016
2008 Vol. 22 (9): 66-68 [
Abstract
] (
101
)
全文
(
434
)
69
Present Situation and Development of Rabbit Meat Processing
YU Hongxian;LI Hongjun;LIU Ying;GU Yuan
DOI: 10.7506/rlyj1001-8123-200809017
2008 Vol. 22 (9): 69-74 [
Abstract
] (
98
)
全文
(
665
)
75
Nisin——The Crude Preservative
ZHOU Li;LIU Mingchun
DOI: 10.7506/rlyj1001-8123-200809018
2008 Vol. 22 (9): 75-77 [
Abstract
] (
86
)
全文
(
391
)
International Exchange
78
Application of Sensory Evaluation in Meats
WANG Erxia;ZHAO Jian
DOI: 10.7506/rlyj1001-8123-200809019
2008 Vol. 22 (9): 78-82 [
Abstract
] (
84
)
全文
(
196
)
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