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2006 Vol. 20, No. 10
Published: 01 October 2006
Application Research
Practical Technology
China Meat Research Centre Forum
Window
China Meat Research Centre Forum
7
New Label Brings New Idea of Food Safety
Li Yanjing
DOI: 10.7506/rlyj1001-8123-200610001
2006 Vol. 20 (10): 7-9 [
Abstract
] (
105
)
全文
(
248
)
Practical Technology
10
A Discussion on the Function of Enzyme in Meat Processing Industry
Shi Bibo;Luo Xiaomiao;Lin Qiao
DOI: 10.7506/rlyj1001-8123-200610002
2006 Vol. 20 (10): 10-11 [
Abstract
] (
151
)
全文
(
880
)
12
A Discussion on the Cooking Methods of Rugao Ham
Qiu Hongbing;Guo Baoyan
DOI: 10.7506/rlyj1001-8123-200610003
2006 Vol. 20 (10): 12-14 [
Abstract
] (
159
)
全文
(
840
)
18
Determination of Salt in Meat Products by Microwave Digestion -Silver Nitrate Titration Method
Qi Huina;Zang Yongjun
DOI: 10.7506/rlyj1001-8123-200610005
2006 Vol. 20 (10): 18-19 [
Abstract
] (
116
)
全文
(
231
)
19
A review of PCR Technology Used for Species Identification of Raw Meat in Food
Gao Lin;Xu Xinglian;Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200610006
2006 Vol. 20 (10): 19-21 [
Abstract
] (
116
)
全文
(
490
)
22
Study on the Microbial Changing of Fermented Sausage in the Fermented Course
Wang Lingjian;Li Xingke;Zhou Haizhen;Li Kaixiong
DOI: 10.7506/rlyj1001-8123-200610007
2006 Vol. 20 (10): 22-24 [
Abstract
] (
136
)
全文
(
242
)
Application Research
31
Effect of Heat-treatment on Volatile Flavor Compounds in Egg Yolk
Feng Yuechao;Liu Meiyu;Ren Fazheng
DOI: 10.7506/rlyj1001-8123-200610009
2006 Vol. 20 (10): 31-33 [
Abstract
] (
147
)
全文
(
309
)
38
Applications and Development of Quality and Characteristics of Pork
Yang Xiaoqiong
DOI: 10.7506/rlyj1001-8123-200610011
2006 Vol. 20 (10): 38-40 [
Abstract
] (
109
)
全文
(
252
)
41
Comparative Study on Microbe Limited Standards for Fermented Meat Products Home and Abroad
MaJu;SunBaozhong;HaoYongqing
DOI: 10.7506/rlyj1001-8123-200610012
2006 Vol. 20 (10): 41-43 [
Abstract
] (
126
)
全文
(
350
)
44
Study on Texture Properties of Gel Mixed by Starch,Soybean Protein Isolates and Carrageenan
HaoHuimei;ChenShuxing;RenFazheng
DOI: 10.7506/rlyj1001-8123-200610013
2006 Vol. 20 (10): 44-47 [
Abstract
] (
139
)
全文
(
490
)
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