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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
] (
86
)
全文
(
168
)
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
] (
102
)
全文
(
301
)
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
] (
100
)
全文
(
545
)
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
] (
87
)
全文
(
233
)
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
] (
85
)
全文
(
317
)
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
] (
91
)
全文
(
192
)
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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
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
