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2017 Vol. 31, No. 9
Published: 30 September 2017
Reviews
Basic Research
Analysis & Detection
Basic Research
1
Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage
ZHANG Huan, QI Penghui, CHEN Qian, KONG Baohua
DOI: 10.7506/rlyj1001-8123-201709001
2017 Vol. 31 (9): 1-6 [
Abstract
] (
138
)
全文
(
241
)
7
Lipid and Protein Oxidation in Restructured Dry Cured Ham during Ripening
HUI Teng, DAI Ruitong, PENG Zengqi, YU Qianqian, TIAN Xiaojing
DOI: 10.7506/rlyj1001-8123-201709002
2017 Vol. 31 (9): 7-13 [
Abstract
] (
114
)
全文
(
283
)
14
Suitability of Different Breeds and Meat Cuts for Processing of Dry-Cured Chicken Products
ZHOU Xinghu, CHEN Yulian, WANG Junqing, LIU Dongmei, HUANG Jichao, WANG Jiajin, HUANG Ming
DOI: 10.7506/rlyj1001-8123-201709003
2017 Vol. 31 (9): 14-18 [
Abstract
] (
121
)
全文
(
245
)
19
Effect of Fruit and Vegetable Pulp Mixtures on Quality Characteristics during Processing of Fermented Sausage
WANG Kaili, ZHU Yingchun, LI Xiuming, MA Lizhen
DOI: 10.7506/rlyj1001-8123-201709004
2017 Vol. 31 (9): 19-24 [
Abstract
] (
109
)
全文
(
228
)
25
Mineral Profile of Mongolian Sheep Meat from Different Inner Mongolian Regions
LIU Meiling, GUO Jun, GAO Dingling, Lü Jiao, FENG Lifang
DOI: 10.7506/rlyj1001-8123-201709005
2017 Vol. 31 (9): 25-31 [
Abstract
] (
130
)
全文
(
249
)
32
Peptide Characteristics and Antioxidant Properties of Nuodeng Hams of Different Ages
LUO Yuting, WU Baosen, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, WANG Shanrong, LIAO Guozhou
DOI: 10.7506/rlyj1001-8123-201709006
2017 Vol. 31 (9): 32-37 [
Abstract
] (
104
)
全文
(
243
)
38
Effects of Inoculating Lactobacillus pentosus on the Quality of Chinese Sausage
XIAO Yaqing, CHEN Conggui, XU Mei, HUANG Pan, LI Peijun
DOI: 10.7506/rlyj1001-8123-201709007
2017 Vol. 31 (9): 38-43 [
Abstract
] (
92
)
全文
(
245
)
44
Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis
LIU Shuyun, SHNAG Siqi, SUN Can, WANG Guiying, CHENG Zhibin, XIAO Rong, JIANG Jinxian, WANG Shanrong, LIAO Guozhou
DOI: 10.7506/rlyj1001-8123-201709008
2017 Vol. 31 (9): 44-50 [
Abstract
] (
132
)
全文
(
254
)
51
Effect of Slaughter Season on the Preslaughter Stress and Pork Quality of Different Pig Breeds
WU Xiaowei, LI Xia, ZHANG Chunhui, WANG Hang, JING Xiaoliang
DOI: 10.7506/rlyj1001-8123-201709009
2017 Vol. 31 (9): 51-57 [
Abstract
] (
116
)
全文
(
255
)
Analysis & Detection
58
Establishment of High Performance Liquid Chromatography Method for Determination of Quinolones in Pork Using Imidazolium-Based Ionic Liquids as Mobile Phase Additives
TIAN Jing, XIN Keqi, ZHU Zidong, NIU Shubin
DOI: 10.7506/rlyj1001-8123-201709010
2017 Vol. 31 (9): 58-62 [
Abstract
] (
110
)
全文
(
196
)
63
Determination of Methyl Testosterone Residues in Foods of Animal Origin by Using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHOU Yingchun, WANG Linpei, LIU Shaobo, HUA Xiangmei, LIU Huiling, PENG Xinran
DOI: 10.7506/rlyj1001-8123-201709011
2017 Vol. 31 (9): 63-68 [
Abstract
] (
108
)
全文
(
197
)
Reviews
69
Progress in Inactivation of Salmonella spp. in Meat Foods Based on Physical Hurdle Factors
QI Cheng, LIN Yuhai, WANG Xiang, LIU Qing, DONG Qingli
DOI: 10.7506/rlyj1001-8123-201709012
2017 Vol. 31 (9): 69-77 [
Abstract
] (
116
)
全文
(
233
)
78
Progress in Aptamer-Based Detection of Contaminants in Meat Products
LI Yongbo, ZHANG Wei, ZHANG Cuixia, ZHANG Tao, ZHANG Yalun, ZHOU Wei, ZHANG Yan
DOI: 10.7506/rlyj1001-8123-201709013
2017 Vol. 31 (9): 78-82 [
Abstract
] (
109
)
全文
(
385
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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