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2007 Vol. 21, No. 11
Published: 01 November 2007
Reviews
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
Reviews
1
Understanding the Processing of Jinhua Ham as an Important Microbiological Progress
HAN Sheng-hua
DOI: 10.7506/rlyj1001-8123-200711001
2007 Vol. 21 (11): 1-2 [
Abstract
] (
207
)
全文
(
238
)
3
Research Advances in the Fermented Sausage Processing
MA De-gong et al.
DOI: 10.7506/rlyj1001-8123-200711002
2007 Vol. 21 (11): 3-7 [
Abstract
] (
252
)
全文
(
400
)
8
Present research status and Application in Meat industry about Natamycin
LIU Shu-li et al.
DOI: 10.7506/rlyj1001-8123-200711003
2007 Vol. 21 (11): 8-11 [
Abstract
] (
274
)
全文
(
357
)
12
The Research Status and Potential Using of IMP
LV Dong-po et al.
DOI: 10.7506/rlyj1001-8123-200711004
2007 Vol. 21 (11): 12-15 [
Abstract
] (
273
)
全文
(
620
)
Basic Research
16
Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei
LIU Cheng-jiang
DOI: 10.7506/rlyj1001-8123-200711005
2007 Vol. 21 (11): 16-18 [
Abstract
] (
240
)
全文
(
159
)
18
Research Advances in Tenderization Technology of Beef
XIONG Yan-zi
DOI: 10.7506/rlyj1001-8123-200711006
2007 Vol. 21 (11): 18-22 [
Abstract
] (
284
)
全文
(
772
)
23
Antioxidation of Vitamin E on the Lard Oil
ZHU Xiao-yang et al.
DOI: 10.7506/rlyj1001-8123-200711007
2007 Vol. 21 (11): 23-24 [
Abstract
] (
267
)
全文
(
275
)
Processing Technology
25
The Diabetic Nutrient Need and Development of the Meat Products for them
LIU Yan
DOI: 10.7506/rlyj1001-8123-200711008
2007 Vol. 21 (11): 25-27 [
Abstract
] (
244
)
全文
(
334
)
28
R&D on Calcium Fortified Autoclaved Ham Sausage
CHEN Wei-hua et al.
DOI: 10.7506/rlyj1001-8123-200711009
2007 Vol. 21 (11): 28-30 [
Abstract
] (
245
)
全文
(
368
)
31
R&D of the Flavoring Wild Duck Gizzard of Hongze Lake
SHAO Hu
DOI: 10.7506/rlyj1001-8123-200711010
2007 Vol. 21 (11): 31-32 [
Abstract
] (
240
)
全文
(
457
)
33
The Processing Technology of Rabbit Meat Cooked in Soy Sauce
XIAO Zhuo
DOI: 10.7506/rlyj1001-8123-200711011
2007 Vol. 21 (11): 33-35 [
Abstract
] (
276
)
全文
(
200
)
36
The Processing of Smoked Rainbow Trout
HANG Jian-chun et al.
DOI: 10.7506/rlyj1001-8123-200711012
2007 Vol. 21 (11): 36-38 [
Abstract
] (
253
)
全文
(
348
)
Quality and Safety
39
Research Advances in the Harmful Residue of Aquatic Products
ZHANG Wei-jia et al.
DOI: 10.7506/rlyj1001-8123-200711013
2007 Vol. 21 (11): 39-41 [
Abstract
] (
255
)
全文
(
233
)
42
The Cause and Control Means of PSE Pork
ZHANG Zhan-chao et al.
DOI: 10.7506/rlyj1001-8123-200711014
2007 Vol. 21 (11): 42-44 [
Abstract
] (
249
)
全文
(
633
)
Analysis & Detection
45
The Detection of three β-Excitant Residue in Meats by GC/MS
SONG Yong-qing et al.
DOI: 10.7506/rlyj1001-8123-200711015
2007 Vol. 21 (11): 45-49 [
Abstract
] (
257
)
全文
(
675
)
50
Quality measuring of western smoked ham
ZHOU Ben-qian
DOI: 10.7506/rlyj1001-8123-200711016
2007 Vol. 21 (11): 50-52 [
Abstract
] (
251
)
全文
(
374
)
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