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2008 Vol. 22, No. 12
Published: 01 December 2008
Reviews
Engineering Technology
Basic Research
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
The Influence of Producing and Administering onMeat Flavor of Livestock and Poultry
QI Yinxia;CHENG Jian
DOI: 10.7506/rlyj1001-8123-200812001
2008 Vol. 22 (12): 3-6 [
Abstract
] (
133
)
全文
(
348
)
Basic Research
11
Research Progress of the Fish Protein Frozen Denaturation and Cryoprotectants
ZHANG Yan;WANG Shengkai
DOI: 10.7506/rlyj1001-8123-200812003
2008 Vol. 22 (12): 11-14 [
Abstract
] (
151
)
全文
(
1105
)
15
Water Holding Capacity of Chilled Meat and Its Effect Factors
ZHANG Zhenjiang;FANG Haitian;LIU Huiyan
DOI: 10.7506/rlyj1001-8123-200812004
2008 Vol. 22 (12): 15-19 [
Abstract
] (
176
)
全文
(
1045
)
20
On the Weight Loss in Pre-slaughter Rest and the Perk Quality
ZHU Zhiying;MIN Chengjun;XIA Chunhou;WEN Meiying;GONG Guanbing;CHEN Laifu
DOI: 10.7506/rlyj1001-8123-200812005
2008 Vol. 22 (12): 20-23 [
Abstract
] (
138
)
全文
(
334
)
Processing Technology
24
Spicy Smoked Beef Sausage
LI Yang;ZHANG Jingyao
DOI: 10.7506/rlyj1001-8123-200812006
2008 Vol. 22 (12): 24-25 [
Abstract
] (
121
)
全文
(
245
)
26
The Optimization of Corn Sausage Formula
LI Xin;LIU Qian
DOI: 10.7506/rlyj1001-8123-200812007
2008 Vol. 22 (12): 26-28 [
Abstract
] (
146
)
全文
(
378
)
29
The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket
ZHANG Yongming
DOI: 10.7506/rlyj1001-8123-200812008
2008 Vol. 22 (12): 29-30 [
Abstract
] (
126
)
全文
(
310
)
31
Influence of Fermentation Time on the Quality of Pickled Pig's Ear
LI Hongmin;CHEN Tao;CAI Wenying
DOI: 10.7506/rlyj1001-8123-200812009
2008 Vol. 22 (12): 31-33 [
Abstract
] (
109
)
全文
(
294
)
Quality and Safety
34
Meat Microbiology(part8) The Spoilage Bacteria in Meat and Meat Products
LI Xiaobo
DOI: 10.7506/rlyj1001-8123-200812010
2008 Vol. 22 (12): 34-38 [
Abstract
] (
153
)
全文
(
654
)
39
Mechanisms and Influencing Factors of Bacterial Spore Sterilization by High Pressure CO2
SHI Zhijia;LI Xingmin;LIU Yi;LIU Ping
DOI: 10.7506/rlyj1001-8123-200812011
2008 Vol. 22 (12): 39-43 [
Abstract
] (
122
)
全文
(
216
)
44
The Control of Citrinin During the Process of Monascus Production
CAO Lan;YANG Xu
DOI: 10.7506/rlyj1001-8123-200812012
2008 Vol. 22 (12): 44-45 [
Abstract
] (
109
)
全文
(
179
)
46
Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation
PENG Xueping;WANG Huajun;WANG Chuenhui;ZHANG Xue;YANG Yali
DOI: 10.7506/rlyj1001-8123-200812013
2008 Vol. 22 (12): 46-48 [
Abstract
] (
107
)
全文
(
212
)
49
Isolation and Selection of Probiotic Lactobacillus Stains from Traditional Fermented Sausages
MA Degong;WANG Chengzhong;ZHANG Zhiguo;YU Gongming;CUI Wenwen
DOI: 10.7506/rlyj1001-8123-200812014
2008 Vol. 22 (12): 49-53 [
Abstract
] (
120
)
全文
(
216
)
Engineering Technology
54
Application of Ultra High Pressure Technology in Meat Processing
YU Jing;BAI Zhenming
DOI: 10.7506/rlyj1001-8123-200812015
2008 Vol. 22 (12): 54-57 [
Abstract
] (
120
)
全文
(
410
)
College Forum
58
Meat Preservations(V) The Application of Microwave Processing
WANG Panpan
DOI: 10.7506/rlyj1001-8123-200812016
2008 Vol. 22 (12): 58-63 [
Abstract
] (
104
)
全文
(
369
)
64
Meat Preservations(VI) Irradiation and Its Application in Meats Storage
LIU Lin
DOI: 10.7506/rlyj1001-8123-200812017
2008 Vol. 22 (12): 64-68 [
Abstract
] (
134
)
全文
(
437
)
Reviews
69
The Nutritional Value of Rabbit Meat and the Present Situation of Its Production
CHEN Jingxia;YU Jing
DOI: 10.7506/rlyj1001-8123-200812018
2008 Vol. 22 (12): 69-71 [
Abstract
] (
127
)
全文
(
312
)
72
Research Progress on Preservative Method of Mutton
HE Jian;DAI Xiaorong
DOI: 10.7506/rlyj1001-8123-200812019
2008 Vol. 22 (12): 72-74 [
Abstract
] (
134
)
全文
(
208
)
75
Extensive Utilization of Tea-polyphenol in Meat Industry
LIU Qian;LI Xin
DOI: 10.7506/rlyj1001-8123-200812020
2008 Vol. 22 (12): 75-77 [
Abstract
] (
127
)
全文
(
517
)
International Exchange
78
The Crude Preservative——Natamycin
ZHOU Li
DOI: 10.7506/rlyj1001-8123-200812021
2008 Vol. 22 (12): 78-82 [
Abstract
] (
109
)
全文
(
238
)
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