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. 8
Published: 01 August 2007
Application Research
Practical Technology
China Meat Research Centre Forum
Overview
China Meat Research Centre Forum
1
Avoiding the Risk of "Positive List System", Promoting the Trade of the Livestock Exports to Japan
Guo Liaopu
DOI: 10.7506/rlyj1001-8123-200708001
2007 Vol. 21 (8): 1-4 [
Abstract
] (
130
)
全文
(
297
)
5
Status and Trends of Meat Industry in Our Country
Zhang Lina
DOI: 10.7506/rlyj1001-8123-200708002
2007 Vol. 21 (8): 5-7 [
Abstract
] (
114
)
全文
(
247
)
Application Research
8
the Development of Mutton Product
Zhou Li
DOI: 10.7506/rlyj1001-8123-200708003
2007 Vol. 21 (8): 8-10 [
Abstract
] (
131
)
全文
(
283
)
11
Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat
Pang Aiguo
DOI: 10.7506/rlyj1001-8123-200708004
2007 Vol. 21 (8): 11-13 [
Abstract
] (
139
)
全文
(
625
)
14
Optimization of Enzyme Hydrolysis of Goose Bone-protein
Wang Li
DOI: 10.7506/rlyj1001-8123-200708005
2007 Vol. 21 (8): 14-17 [
Abstract
] (
122
)
全文
(
186
)
18
Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products
Dong Juan
DOI: 10.7506/rlyj1001-8123-200708006
2007 Vol. 21 (8): 18-21 [
Abstract
] (
145
)
全文
(
313
)
22
Research on Fermented Sausage with the Starter Culture of L. Plantarum and P. Pentosaceus
Yang Xiujuan
DOI: 10.7506/rlyj1001-8123-200708007
2007 Vol. 21 (8): 22-26 [
Abstract
] (
142
)
全文
(
474
)
27
The Residue of the Clenbuterol and Food Safety
Dong Xin
DOI: 10.7506/rlyj1001-8123-200708008
2007 Vol. 21 (8): 27-29 [
Abstract
] (
152
)
全文
(
321
)
35
Effect of Brominated Phenol on Penaeus's Seafood flavor
Chen Xia
DOI: 10.7506/rlyj1001-8123-200708010
2007 Vol. 21 (8): 35-37 [
Abstract
] (
128
)
全文
(
324
)
38
Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products
Zhang Songshan
DOI: 10.7506/rlyj1001-8123-200708011
2007 Vol. 21 (8): 38-41 [
Abstract
] (
110
)
全文
(
403
)
Practical Technology
42
A New Processing Technology of Fried Chicken
Chen Chuanfu
DOI: 10.7506/rlyj1001-8123-200708012
2007 Vol. 21 (8): 42-43 [
Abstract
] (
130
)
全文
(
264
)
44
Storage of Bone and Effect on the Quality of Bone Extract
DOI: 10.7506/rlyj1001-8123-200708013
2007 Vol. 21 (8): 44-45 [
Abstract
] (
117
)
全文
(
190
)
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.
