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2008 Vol. 22, No. 11
Published: 01 November 2008
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Estimating of the Ratio Between Chinese Meat Industrial Output Value and GDP——Based on the Input-output Analysis Model
HU Hao;ZHOU Guanghong
DOI: 10.7506/rlyj1001-8123-200811001
2008 Vol. 22 (11): 3-5 [
Abstract
] (
115
)
全文
(
161
)
6
Support Policy of Raise Livestock Cultivation Industry About Oversea Government
DIAO Jingjing;CHEN Hongsheng
DOI: 10.7506/rlyj1001-8123-200811002
2008 Vol. 22 (11): 6-10 [
Abstract
] (
122
)
全文
(
321
)
11
The Comprehensive Utilization of the Livestock and Poultry Products Processing
WANG Xueping
DOI: 10.7506/rlyj1001-8123-200811003
2008 Vol. 22 (11): 11-14 [
Abstract
] (
114
)
全文
(
331
)
Basic Research
15
Functional Properties of 7S Globulin Hydrolysised Enzymatically and Affection to Pork Sausage Quality
DUAN Chunhong;PAN Siyi
DOI: 10.7506/rlyj1001-8123-200811004
2008 Vol. 22 (11): 15-18 [
Abstract
] (
126
)
全文
(
217
)
19
Dynamic Proteolysis in Cantonese Sausage During the Processing and Storage
JIANG Aimin;GUO Shanguang;BAI Fuyu;SHAO Xiaoming;WANG Zhijiang;HE Wenxin;HE Ruiqi
DOI: 10.7506/rlyj1001-8123-200811005
2008 Vol. 22 (11): 19-26 [
Abstract
] (
120
)
全文
(
476
)
27
Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties
CUI Xuhai;KONG Baohua
DOI: 10.7506/rlyj1001-8123-200811006
2008 Vol. 22 (11): 27-31 [
Abstract
] (
125
)
全文
(
339
)
32
Research on Enzymatic Decolourization Technology of Hemoglobin
SUN Qian;YU Xuechu;HU Xin;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-200811007
2008 Vol. 22 (11): 32-34 [
Abstract
] (
144
)
全文
(
263
)
Processing Technology
35
The Processing Technology of Goose Jerky
LI Liangyu;CAO Rong an;HE Xiangwei;ZHANG Liping
DOI: 10.7506/rlyj1001-8123-200811008
2008 Vol. 22 (11): 35-39 [
Abstract
] (
123
)
全文
(
283
)
40
The Application of Eggshell Powder Added into the Sausage
BING Dongmei
DOI: 10.7506/rlyj1001-8123-200811009
2008 Vol. 22 (11): 40-42 [
Abstract
] (
117
)
全文
(
248
)
Quality and Safety
44
The Starter Culture of Meats
YANG Yuanjian
DOI: 10.7506/rlyj1001-8123-200811010
2008 Vol. 22 (11): 44-52 [
Abstract
] (
124
)
全文
(
661
)
53
Tenderizing and Preservation of Chilled Beef
YAN Jianghua
DOI: 10.7506/rlyj1001-8123-200811011
2008 Vol. 22 (11): 53-55 [
Abstract
] (
125
)
全文
(
234
)
Analysis & Detection
56
The Flavor Analysis of Sauce Beef Made in China, South Korean and Japan
WEI Wenping;LIANG Chengyun;LIN Chunxiang
DOI: 10.7506/rlyj1001-8123-200811012
2008 Vol. 22 (11): 56-61 [
Abstract
] (
137
)
全文
(
534
)
62
Fast Discrimination of Gel-Injected Meat Using Near Infrared Spectra
YANG Hongju;JIANG Yanbing;HOU Dongjun;ZHAO Lili
DOI: 10.7506/rlyj1001-8123-200811013
2008 Vol. 22 (11): 62-64 [
Abstract
] (
106
)
全文
(
411
)
65
Sub-critical Water Extraction and the Application in Meat Detection
ZHAO Jian;WANG Erxia
DOI: 10.7506/rlyj1001-8123-200811014
2008 Vol. 22 (11): 65-68 [
Abstract
] (
115
)
全文
(
279
)
69
Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method
LIU Chenglin;HUAN Yanjun;SUN Jing;QIAN Lingyan
DOI: 10.7506/rlyj1001-8123-200811015
2008 Vol. 22 (11): 69-73 [
Abstract
] (
134
)
全文
(
209
)
College Forum
74
Drying and Dehydration in Meats Preservation
DU Bingbing;XU Zhenhui
DOI: 10.7506/rlyj1001-8123-200811016
2008 Vol. 22 (11): 74-77 [
Abstract
] (
147
)
全文
(
495
)
78
Low Temperature Processing for Meats
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200811017
2008 Vol. 22 (11): 78-84 [
Abstract
] (
155
)
全文
(
549
)
Reviews
85
Comprehensive Utilization and Development of Porcine Blood
LIU Qian;LI Xin
DOI: 10.7506/rlyj1001-8123-200811018
2008 Vol. 22 (11): 85-90 [
Abstract
] (
152
)
全文
(
847
)
91
Study on Applications of Tilapia Meat and Heels in Food Industry
WANG Lei
DOI: 10.7506/rlyj1001-8123-200811019
2008 Vol. 22 (11): 91-93 [
Abstract
] (
120
)
全文
(
379
)
International Exchange
94
Mechanism and Influence Factors of N-nitrosamines Formation in Meat Products
SUN Jing;HUAN Yanjun;DONG Sainan
DOI: 10.7506/rlyj1001-8123-200811020
2008 Vol. 22 (11): 94-100 [
Abstract
] (
123
)
全文
(
364
)
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