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. 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
] (
180
)
全文
(
237
)
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
] (
228
)
全文
(
398
)
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
] (
237
)
全文
(
355
)
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
] (
236
)
全文
(
610
)
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
] (
210
)
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
] (
238
)
全文
(
768
)
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
] (
218
)
全文
(
273
)
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
] (
218
)
全文
(
332
)
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
] (
208
)
全文
(
365
)
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
] (
209
)
全文
(
450
)
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
] (
238
)
全文
(
196
)
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
] (
216
)
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
] (
219
)
全文
(
230
)
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
] (
213
)
全文
(
625
)
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
] (
224
)
全文
(
655
)
50
Quality measuring of western smoked ham
ZHOU Ben-qian
DOI: 10.7506/rlyj1001-8123-200711016
2007 Vol. 21 (11): 50-52 [
Abstract
] (
227
)
全文
(
371
)
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.
