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2006 Vol. 20, No. 4
Published: 01 April 2006
Application Research
Practical Technology
Carnivorous Culture
 
       Carnivorous Culture
12 Acquaint Oneself With National Meat Food Customs, Develop Our Meat Food Culture
Guo Hong-lei;Huang De-zhi;Xue Yuan-li
DOI: 10.7506/rlyj1001-8123-200604001
2006 Vol. 20 (4): 12-16 [Abstract] ( 112 ) 全文 ( 197 )
       Application Research
25 Preparation of a meat-like process flavoring from beef hydrolysate
Zhang Qian-yi;Zang Yong-jun;Wu Hong-hua;Zhao Sheng-yong
DOI: 10.7506/rlyj1001-8123-200604006
2006 Vol. 20 (4): 25-28 [Abstract] ( 134 ) 全文 ( 352 )
28 Review on Studies of Trans Fatty Acids in Food stuffs
Zhang Heng-tao;Xiao Wei-hua;Wang Xu-feng;Chang Zheng
DOI: 10.7506/rlyj1001-8123-200604007
2006 Vol. 20 (4): 28-32 [Abstract] ( 140 ) 全文 ( 623 )
33 Review on Hemoglobin(HB) in Livestock and Poultry Blood and its Decoloring Technology
Wang Fei-xiang;Yu Mei-juan;Ma Mei-hu
DOI: 10.7506/rlyj1001-8123-200604008
2006 Vol. 20 (4): 33-36 [Abstract] ( 113 ) 全文 ( 266 )
44 Screening and qualification of the fermented sausage strain
Wang Ling-jian;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200604011
2006 Vol. 20 (4): 44-48 [Abstract] ( 104 ) 全文 ( 412 )
49 Studies on Ready-to-eat Food derived from Red Swamp Crayfish
Jiang Xin;He Jin-feng;Wang Xi-chang
DOI: 10.7506/rlyj1001-8123-200604012
2006 Vol. 20 (4): 49-52 [Abstract] ( 115 ) 全文 ( 208 )
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