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2006 Vol. 20, No. 8
Published: 01 August 2006
Application Research
Practical Technology
Food Machinery
Food Machinery
12
Introduction of the body cleanout technology
Pekin LENNO Company
DOI: 10.7506/rlyj1001-8123-200608001
2006 Vol. 20 (8): 12-15 [
Abstract
] (
112
)
全文
(
328
)
Practical Technology
20
The processing techniques of savory sauce ducks
Qiu Hong-bing
DOI: 10.7506/rlyj1001-8123-200608004
2006 Vol. 20 (8): 20-22 [
Abstract
] (
136
)
全文
(
288
)
Application Research
24
The Generality of Aquatic Products Quality Detection and Safety Evaluate Analyzing
Xie Chao
DOI: 10.7506/rlyj1001-8123-200608006
2006 Vol. 20 (8): 24-26 [
Abstract
] (
127
)
全文
(
175
)
29
Study on the Compound Hydrolytic Process of Crab Meat with two kinds of Proteinase
Chen Yi-yong;Wang Wei;Shen Zong-gen;Yu Da
DOI: 10.7506/rlyj1001-8123-200608008
2006 Vol. 20 (8): 29-32 [
Abstract
] (
112
)
全文
(
240
)
33
Study on the Application of Lactic Acid on the Technics of Eliminating Black Membrane of Beef omasum
Dong Yi-ning;Liang Cheng-yun
DOI: 10.7506/rlyj1001-8123-200608009
2006 Vol. 20 (8): 33-35 [
Abstract
] (
120
)
全文
(
243
)
36
Quality changes of Tenderize Beef during Storage
Hao Hui-min;Ren Fa-zheng;Hu Chang-li;Liu Wen-hua;Xing Bao-kui
DOI: 10.7506/rlyj1001-8123-200608010
2006 Vol. 20 (8): 36-40 [
Abstract
] (
110
)
全文
(
202
)
40
Processing Technique of Linmingguan Donkey Meat Sausage
Liu Mei-yu;Ren Fa-zheng;Li Su-fen;Zhu Mao-yun;Wang Zi-wen
DOI: 10.7506/rlyj1001-8123-200608011
2006 Vol. 20 (8): 40-41 [
Abstract
] (
137
)
全文
(
221
)
45
Studies on hysico-Chemical Changes during the Processing of Fermented Sausage
Wang Ling-jian;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200608013
2006 Vol. 20 (8): 45-47 [
Abstract
] (
115
)
全文
(
256
)
48
The Characteristic of Growth and Decay of Microorganism in the Some Sea Food and its Control
Chen Jun;Wang Yu-jing;Xia Zhi-hua
DOI: 10.7506/rlyj1001-8123-200608014
2006 Vol. 20 (8): 48-50 [
Abstract
] (
107
)
全文
(
465
)
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