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2008 Vol. 22, No. 10
Published: 01 October 2008
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Classification of Chinese Meat Products
ZHOU Guanghong;LUO Xin;XU Xinglian;ZHAO Glaiming;LIU Dengyong;MA Hanjun;HUAN Yanjun;SUN Jingxin;LI Chunhao;HUANG Ming;CHEN Tao
DOI: 10.7506/rlyj1001-8123-200810001
2008 Vol. 22 (10): 3-5 [
Abstract
] (
120
)
全文
(
499
)
6
Analyzing and Thinking for "Shineway" Business Model
GUO Xiduo
DOI: 10.7506/rlyj1001-8123-200810002
2008 Vol. 22 (10): 6-10 [
Abstract
] (
144
)
全文
(
212
)
Basic Research
11
The Relation Between Calpain System and Muscle Tenderness
ZHAO Hongyan
DOI: 10.7506/rlyj1001-8123-200810003
2008 Vol. 22 (10): 11-15 [
Abstract
] (
105
)
全文
(
273
)
16
Reviews on Effects of Microorganisms in Dry-cured Ham
WANG Lei
DOI: 10.7506/rlyj1001-8123-200810004
2008 Vol. 22 (10): 16-18 [
Abstract
] (
125
)
全文
(
237
)
19
The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi
XIE Chao;TAO Li
DOI: 10.7506/rlyj1001-8123-200810005
2008 Vol. 22 (10): 19-22 [
Abstract
] (
115
)
全文
(
255
)
Processing Technology
23
Application of Thickeners in Meal Products Processing
FU Yinmei;CUI Huiling
DOI: 10.7506/rlyj1001-8123-200810006
2008 Vol. 22 (10): 23-27 [
Abstract
] (
92
)
全文
(
513
)
28
The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage
FU Qingquan;SHI Wentian
DOI: 10.7506/rlyj1001-8123-200810007
2008 Vol. 22 (10): 28-30 [
Abstract
] (
146
)
全文
(
358
)
31
The Extraction Methods of Apple Polypheno and Its Applications in Meat Products
YU Jing;CHEN Jingxia
DOI: 10.7506/rlyj1001-8123-200810008
2008 Vol. 22 (10): 31-34 [
Abstract
] (
103
)
全文
(
334
)
35
Study on Extraction of Heme from Porcine Blood
LI Shenghua;WANG Chengzhong;YU Gongming
DOI: 10.7506/rlyj1001-8123-200810009
2008 Vol. 22 (10): 35-37 [
Abstract
] (
122
)
全文
(
384
)
38
The New Materials Processing Technology of the Read-to-eat Holothuria Products
YE Dan;XIE Chao
DOI: 10.7506/rlyj1001-8123-200810010
2008 Vol. 22 (10): 38-40 [
Abstract
] (
114
)
全文
(
246
)
41
The Production Technology of New Type Beef Jerky
LI Yanwu;HAN Jianchun
DOI: 10.7506/rlyj1001-8123-200810011
2008 Vol. 22 (10): 41-43 [
Abstract
] (
98
)
全文
(
323
)
Quality and Safety
44
The Natural Food Preservatives——Bacteriocins
SHI Qin-hong;LI Qing
DOI: 10.7506/rlyj1001-8123-200810012
2008 Vol. 22 (10): 44-47 [
Abstract
] (
88
)
全文
(
244
)
48
Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat
LI Hongmin;CHEN Tao
DOI: 10.7506/rlyj1001-8123-200810013
2008 Vol. 22 (10): 48-51 [
Abstract
] (
86
)
全文
(
246
)
52
Research on Barbecue Fats Oxidation and Oxidation Resistance
ZHANG Tianjing
DOI: 10.7506/rlyj1001-8123-200810014
2008 Vol. 22 (10): 52-54 [
Abstract
] (
99
)
全文
(
218
)
Analysis & Detection
55
The Effect of Nitrite on the Flavor of Cured Meat Products
DONG Qingli;LI Baoguo;GUAN Xiao
DOI: 10.7506/rlyj1001-8123-200810015
2008 Vol. 22 (10): 55-59 [
Abstract
] (
121
)
全文
(
346
)
60
The Effects of Cooking Process on N-nitrosodiethylamine (NDEA) Formation in Cooked Ham
SUN Jing;HUAN Yanjun;DONG Sainan
DOI: 10.7506/rlyj1001-8123-200810016
2008 Vol. 22 (10): 60-66 [
Abstract
] (
96
)
全文
(
194
)
67
The Rapid Detection Methods of Food-borne Salmonella
LI Xin;LIU Qian
DOI: 10.7506/rlyj1001-8123-200810017
2008 Vol. 22 (10): 67-70 [
Abstract
] (
92
)
全文
(
214
)
College Forum
71
Meats Preservation(Ⅰ) Meats Preservation: Overview
YANG Yuanjian
DOI: 10.7506/rlyj1001-8123-200810018
2008 Vol. 22 (10): 71-76 [
Abstract
] (
86
)
全文
(
244
)
77
Meats Preservation(Ⅱ) Heating Processing for Meat Products
XIANG Cong
DOI: 10.7506/rlyj1001-8123-200810019
2008 Vol. 22 (10): 77-80 [
Abstract
] (
86
)
全文
(
635
)
International Exchange
81
Meat Freezing Theories and Novel Freezing Technologies
JIN Wengang;BAI Jie
DOI: 10.7506/rlyj1001-8123-200810020
2008 Vol. 22 (10): 81-83 [
Abstract
] (
86
)
全文
(
208
)
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