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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
] (
102
)
全文
(
228
)
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
] (
134
)
全文
(
354
)
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
] (
140
)
全文
(
343
)
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
] (
134
)
全文
(
516
)
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
] (
120
)
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
] (
130
)
全文
(
604
)
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
] (
104
)
全文
(
257
)
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
] (
117
)
全文
(
311
)
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
] (
113
)
全文
(
347
)
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
] (
108
)
全文
(
431
)
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
] (
132
)
全文
(
193
)
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
] (
119
)
全文
(
309
)
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
] (
115
)
全文
(
227
)
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
] (
128
)
全文
(
565
)
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
] (
124
)
全文
(
479
)
50
Quality measuring of western smoked ham
ZHOU Ben-qian
DOI: 10.7506/rlyj1001-8123-200711016
2007 Vol. 21 (11): 50-52 [
Abstract
] (
138
)
全文
(
339
)
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