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2005 Vol. 19, No. 1
Published: 01 January 2005
Basic Research
Application Research
21
Some Basic Methods In the Use of Meat Scented Essence in Meat Products
An Liwen
DOI: 10.7506/rlyj1001-8123-200501001
2005 Vol. 19 (1): 21-22 [
Abstract
] (
145
)
全文
(
263
)
Application Research
28
Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage
Zhang Zhi-wei;Xie Hua;Niu Guan-gan;Zhang Cun-hui
DOI: 10.7506/rlyj1001-8123-200501004
2005 Vol. 19 (1): 28-30 [
Abstract
] (
83
)
全文
(
284
)
31
The Choice and Application of the Raw Ingredients of Meat Products
Chang Huaizhi
DOI: 10.7506/rlyj1001-8123-200501005
2005 Vol. 19 (1): 31-32 [
Abstract
] (
105
)
全文
(
252
)
33
The Technological Improvement Research of the Industrialization Production of Traditional Spiced Beef
DOI: 10.7506/rlyj1001-8123-200501006
2005 Vol. 19 (1): 33-36 [
Abstract
] (
111
)
全文
(
274
)
37
The Performance and application of MTG In Meat Products
Zhao Jianfei
DOI: 10.7506/rlyj1001-8123-200501007
2005 Vol. 19 (1): 37-38 [
Abstract
] (
75
)
全文
(
302
)
Basic Research
39
The Summary of the Production, Utilization and Processing of the Mutton In Our Country
Wang Baixing
DOI: 10.7506/rlyj1001-8123-200501008
2005 Vol. 19 (1): 39-44 [
Abstract
] (
118
)
全文
(
433
)
48
The HACCP System and the Current Situation of Application Both Home and Abroad
DOI: 10.7506/rlyj1001-8123-200501010
2005 Vol. 19 (1): 48-49 [
Abstract
] (
83
)
全文
(
290
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
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Supported by:
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