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2007 Vol. 21, No. 12
Published: 01 December 2007
Reviews
Basic Research
Quality and Safety
Processing Technology
Animal & Veterinary
Reviews
1
A Long History of Chinese Ham Culture
ZHANG Xue-gang
DOI: 10.7506/rlyj1001-8123-200712001
2007 Vol. 21 (12): 1-2 [
Abstract
] (
149
)
全文
(
229
)
3
The Discussion on Chinese Traditional Meat Products
WENG Hang-ping et al.
DOI: 10.7506/rlyj1001-8123-200712002
2007 Vol. 21 (12): 3-5 [
Abstract
] (
124
)
全文
(
303
)
6
The Present Situation and Development Trend of the Traditional Beef Products
ZHAO Jian et al.
DOI: 10.7506/rlyj1001-8123-200712003
2007 Vol. 21 (12): 6-7 [
Abstract
] (
116
)
全文
(
391
)
8
Research Advances in Quality Factors of Goat's Milk Cheese
XIANG yang et al.
DOI: 10.7506/rlyj1001-8123-200712004
2007 Vol. 21 (12): 8-10 [
Abstract
] (
111
)
全文
(
397
)
11
The Carbohydrate-based Fat Substitutes and its Application
LI Xin et al.
DOI: 10.7506/rlyj1001-8123-200712005
2007 Vol. 21 (12): 11-13 [
Abstract
] (
122
)
全文
(
293
)
Basic Research
14
The Effect on the Color and Fatty Acid of Beef Adding Plant Oil to Daily Grain
MENG Ling-li et al.
DOI: 10.7506/rlyj1001-8123-200712006
2007 Vol. 21 (12): 14-17 [
Abstract
] (
103
)
全文
(
196
)
18
Study on the antioxidant activities of Apple Polyphenol in Preserved Meats
PENG Xue-ping et al.
DOI: 10.7506/rlyj1001-8123-200712007
2007 Vol. 21 (12): 18-19 [
Abstract
] (
123
)
全文
(
232
)
20
Squid Muscle Structure and its Tenderization
DU Jie et al.
DOI: 10.7506/rlyj1001-8123-200712008
2007 Vol. 21 (12): 20-23 [
Abstract
] (
157
)
全文
(
1102
)
24
Distinguish the Species of the Marine Products
LU Jing et al.
DOI: 10.7506/rlyj1001-8123-200712009
2007 Vol. 21 (12): 24-27 [
Abstract
] (
141
)
全文
(
219
)
Processing Technology
28
The Technology of the Muslim's Fermented Sausage Used Beef
LIU Cheng-jiang et al.
DOI: 10.7506/rlyj1001-8123-200712010
2007 Vol. 21 (12): 28-30 [
Abstract
] (
115
)
全文
(
291
)
31
Selection Criteria of Lactic Acid Bacteria Used in the Starter Cultures of the Fermented Sausages
MA De-gong et al.
DOI: 10.7506/rlyj1001-8123-200712011
2007 Vol. 21 (12): 31-33 [
Abstract
] (
127
)
全文
(
361
)
34
Study on the Method of Bleaching the Natural Casing
LIU Shi-jiang
DOI: 10.7506/rlyj1001-8123-200712012
2007 Vol. 21 (12): 34-35 [
Abstract
] (
126
)
全文
(
228
)
Quality and Safety
36
Application of ISO22000 Food Safety Management Systems in Cooked Meat Products
LI bao-zhen et al.
DOI: 10.7506/rlyj1001-8123-200712013
2007 Vol. 21 (12): 36-40 [
Abstract
] (
127
)
全文
(
312
)
41
Food Safety and its Misunderstanding
CHEN Shu-min
DOI: 10.7506/rlyj1001-8123-200712014
2007 Vol. 21 (12): 41-43 [
Abstract
] (
122
)
全文
(
163
)
44
The Application of Edible Antimicrobial Film in the Meat freshness
LIU Lin
DOI: 10.7506/rlyj1001-8123-200712015
2007 Vol. 21 (12): 44-47 [
Abstract
] (
114
)
全文
(
604
)
48
Application of High Voltage Pulsed Electric Fields in Food Pasteurization
Du qing
DOI: 10.7506/rlyj1001-8123-200712016
2007 Vol. 21 (12): 48-50 [
Abstract
] (
116
)
全文
(
371
)
Animal & Veterinary
51
Taking Preventive Measures against MPS during the Winter and Spring
LIU Gou-xin
DOI: 10.7506/rlyj1001-8123-200712017
2007 Vol. 21 (12): 51-52 [
Abstract
] (
118
)
全文
(
159
)
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