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2006 Vol. 20, No. 12
Published: 01 December 2006
Application Research
Practical Technology
China Meat Research Centre Forum
China Meat Research Centre Forum
1
The The present condition、 issue and counteplan of our country's food quality security management system
Yang Hui
DOI: 10.7506/rlyj1001-8123-200612001
2006 Vol. 20 (12): 1-6 [
Abstract
] (
95
)
全文
(
142
)
Practical Technology
9
Application Research of Apple Polyphenols in the Freshkeeping of Braised Meat
Peng Xueping;Ma Qingyi;Wang Huajun;Zhou Bing;Liu Yiming
DOI: 10.7506/rlyj1001-8123-200612004
2006 Vol. 20 (12): 9-11 [
Abstract
] (
102
)
全文
(
198
)
12
Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening
Lu Shiling;Li Kaixiong
DOI: 10.7506/rlyj1001-8123-200612005
2006 Vol. 20 (12): 12-14 [
Abstract
] (
84
)
全文
(
157
)
14
Natural Antioxidant Carnosine and its Application in Meat Products
Wei Qiuxia;Yang Yong
DOI: 10.7506/rlyj1001-8123-200612006
2006 Vol. 20 (12): 14-17 [
Abstract
] (
89
)
全文
(
200
)
18
Current Situation and Development of Microorganism Controlling Technology of Livestock and Poultrys Carcass
Dai Ruitong;Zhou Weiwei;Liu Yi
DOI: 10.7506/rlyj1001-8123-200612007
2006 Vol. 20 (12): 18-20 [
Abstract
] (
102
)
全文
(
220
)
24
The Processing Technology and Quality Control of Western Style Ham
Yu Demin
DOI: 10.7506/rlyj1001-8123-200612009
2006 Vol. 20 (12): 24-26 [
Abstract
] (
147
)
全文
(
238
)
Application Research
27
Determination of Trace Cadmium in Meat Products by Sequence Injection Hydride Generation Atomic Fluorescence Spectrometry
Zhang Yongjun;Qi Huina
DOI: 10.7506/rlyj1001-8123-200612010
2006 Vol. 20 (12): 27-28 [
Abstract
] (
87
)
全文
(
162
)
29
Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal
Jin Shenglang;Ding Yun
DOI: 10.7506/rlyj1001-8123-200612011
2006 Vol. 20 (12): 29-32 [
Abstract
] (
122
)
全文
(
490
)
33
A Review of the Safety of Fermented Sausage
Chen Meichun;Yang Yong
DOI: 10.7506/rlyj1001-8123-200612012
2006 Vol. 20 (12): 33-36 [
Abstract
] (
82
)
全文
(
185
)
45
The characteristic of a new biological preservative Natamycin and its application in meat products
Tang Dingming
DOI: 10.7506/rlyj1001-8123-200612016
2006 Vol. 20 (12): 45-47 [
Abstract
] (
92
)
全文
(
378
)
47
Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique
Ma Lingjuan;Gao Zhenjiang;Jiang Xinjie
DOI: 10.7506/rlyj1001-8123-200612017
2006 Vol. 20 (12): 47-49 [
Abstract
] (
105
)
全文
(
248
)
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