Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2007 Vol. 21, No. 5
Published: 01 May 2007
Application Research
Practical Technology
China Meat Research Centre Forum
China Meat Research Centre Forum
1
Study on the Assistance of RFID Technology to the Enterprises of Slaughtering Processing
Bao Qingyan
DOI: 10.7506/rlyj1001-8123-200705001
2007 Vol. 21 (5): 1-4 [
Abstract
] (
121
)
全文
(
198
)
Practical Technology
8
Application of HACCP System in320g ROAST SAUSAGE Production
Zhou Benqian;Wang Pengxu
DOI: 10.7506/rlyj1001-8123-200705003
2007 Vol. 21 (5): 8-12 [
Abstract
] (
113
)
全文
(
228
)
13
The Myofibril Fragmentation Index and Its Relationship to Meat Tenderness
Zheng Haibo
DOI: 10.7506/rlyj1001-8123-200705004
2007 Vol. 21 (5): 13-16 [
Abstract
] (
206
)
全文
(
1159
)
17
The Preliminary Study of Oat Gum on Meat Batters
Dong Jilin;Shen Ruiling
DOI: 10.7506/rlyj1001-8123-200705005
2007 Vol. 21 (5): 17-19 [
Abstract
] (
115
)
全文
(
296
)
20
The Application of Hurdle Technology in Tradition Meat Product
Cheng Bo;Liu Chengguo
DOI: 10.7506/rlyj1001-8123-200705006
2007 Vol. 21 (5): 20-23 [
Abstract
] (
142
)
全文
(
762
)
24
Research on Technices and Ingredients of Fried Chicken
Duan Maohua;Zhu Qiujin
DOI: 10.7506/rlyj1001-8123-200705007
2007 Vol. 21 (5): 24-26 [
Abstract
] (
141
)
全文
(
1110
)
27
Analysis of Effect Factors on Proteolysis of Dry-cured Ham
Deng Anbin;PuBiao;Liu Xingyan
DOI: 10.7506/rlyj1001-8123-200705008
2007 Vol. 21 (5): 27-29 [
Abstract
] (
134
)
全文
(
257
)
30
The Function of Enzyme Preparation in Meat Tenderizing and Flavour Enhancing and Its Extraction Method
Xing Xiuqin
DOI: 10.7506/rlyj1001-8123-200705009
2007 Vol. 21 (5): 30-32 [
Abstract
] (
125
)
全文
(
272
)
Application Research
33
Rapid Identification of Coagulase-Negative Staphylococci from Fermented Meat
Zhao Zhenling;Wang Chengzhong;Ma Degong
DOI: 10.7506/rlyj1001-8123-200705010
2007 Vol. 21 (5): 33-35 [
Abstract
] (
120
)
全文
(
204
)
43
The Development of Vacuum Pyrocondensation Packing Technology in Fresh-keeping Industry of Frsh Meat in our Country
Meng Hongju
DOI: 10.7506/rlyj1001-8123-200705013
2007 Vol. 21 (5): 43-46 [
Abstract
] (
131
)
全文
(
339
)
47
Study on the Sensory Analysis Model of Spiced Beef
Zhu Meng;He Jie;Liu Huan;Ma Changwei
DOI: 10.7506/rlyj1001-8123-200705014
2007 Vol. 21 (5): 47-49 [
Abstract
] (
143
)
全文
(
369
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
