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2007 Vol. 21, No. 10
Published: 01 October 2007
Reviews
Basic Research
Quality and Safety
Processing Technology
Animal & Veterinary
Reviews
1
The Present Situation and Development Trend of Animal Products Industry
DOI: 10.7506/rlyj1001-8123-200710001
2007 Vol. 21 (10): 1-4 [
Abstract
] (
249
)
全文
(
288
)
5
The Present Situation and Development Trend of the Fermented Meat Products
LING Jing
DOI: 10.7506/rlyj1001-8123-200710002
2007 Vol. 21 (10): 5-7 [
Abstract
] (
150
)
全文
(
376
)
Basic Research
8
A Comparison of the Quality of Cooked Beef Cooled by Vacuum Cooling and by Conventional Cooling Differently
DOI: 10.7506/rlyj1001-8123-200710003
2007 Vol. 21 (10): 8-11 [
Abstract
] (
92
)
全文
(
197
)
12
On Changes and Effect Factors of Electrical Impedance Characteristic of Bovine Muscle
DOI: 10.7506/rlyj1001-8123-200710004
2007 Vol. 21 (10): 12-14 [
Abstract
] (
101
)
全文
(
284
)
15
Analysis of Mutton Fatty Acid Composition and De-muttony Technology
DOI: 10.7506/rlyj1001-8123-200710005
2007 Vol. 21 (10): 15-19 [
Abstract
] (
94
)
全文
(
365
)
Processing Technology
20
On the Ultra-fine Comminuting Technology of Livestock & Poultry Bone
DOI: 10.7506/rlyj1001-8123-200710006
2007 Vol. 21 (10): 20-21 [
Abstract
] (
111
)
全文
(
273
)
22
Study on the Processing Technology of Cured Goose Ham
DOI: 10.7506/rlyj1001-8123-200710007
2007 Vol. 21 (10): 22-26 [
Abstract
] (
90
)
全文
(
206
)
27
Study on Processing Technology of Goose Series Flavor Cooked Food
DOI: 10.7506/rlyj1001-8123-200710008
2007 Vol. 21 (10): 27-29 [
Abstract
] (
91
)
全文
(
252
)
30
The New Type Application of Coco Nata during the Sausages Processing
DOI: 10.7506/rlyj1001-8123-200710009
2007 Vol. 21 (10): 30-32 [
Abstract
] (
111
)
全文
(
221
)
33
Development of Nutrient Chicken Cutlet
DOI: 10.7506/rlyj1001-8123-200710010
2007 Vol. 21 (10): 33-34 [
Abstract
] (
92
)
全文
(
209
)
35
The R&D of the Special Flavoring Roast Sausages
JIANG Xiao-dong
DOI: 10.7506/rlyj1001-8123-200710011
2007 Vol. 21 (10): 35-36 [
Abstract
] (
96
)
全文
(
278
)
Quality and Safety
37
The Contol of Clostridium Botulinum
LIU Ai-ping
DOI: 10.7506/rlyj1001-8123-200710012
2007 Vol. 21 (10): 37-39 [
Abstract
] (
85
)
全文
(
275
)
40
The Difference Of Veterinary Residue Standard in Food
MA Ai-jin
DOI: 10.7506/rlyj1001-8123-200710013
2007 Vol. 21 (10): 40-43 [
Abstract
] (
76
)
全文
(
289
)
44
The Biological and Chemical Pollution of Meat and Its Control Measure
XING Xiu-qin
DOI: 10.7506/rlyj1001-8123-200710014
2007 Vol. 21 (10): 44-46 [
Abstract
] (
121
)
全文
(
189
)
47
Prevention and Distinguishing the Features of PSE Meat
QIU Zhu-xing
DOI: 10.7506/rlyj1001-8123-200710015
2007 Vol. 21 (10): 47-48 [
Abstract
] (
99
)
全文
(
233
)
49
Fish Safety and Environmental Pollution
DOI: 10.7506/rlyj1001-8123-200710016
2007 Vol. 21 (10): 49-50 [
Abstract
] (
90
)
全文
(
250
)
Animal & Veterinary
51
Distinguishing and Dealing with of the Diseased Meat
DOI: 10.7506/rlyj1001-8123-200710017
2007 Vol. 21 (10): 51-52 [
Abstract
] (
97
)
全文
(
182
)
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