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2005 Vol. 19, No. 3
Published: 01 March 2005
Application Research
Application Research
30
Using the Multi Target Hurdle Technology to Control the Microorganism In the Process of Mutton Production and Storage
Li Zongjun
DOI: 10.7506/rlyj1001-8123-200503001
2005 Vol. 19 (3): 30-32 [
Abstract
] (
95
)
全文
(
229
)
33
The Research Progress of Fat Oxidation and Decomposition and Its Relation with the Forming of Flavor During the Process of Preserved Ham
Guo Yuehong;Li Hongjun;Han Xu
DOI: 10.7506/rlyj1001-8123-200503002
2005 Vol. 19 (3): 33-36 [
Abstract
] (
154
)
全文
(
384
)
41
The Improvement of the Traditional Method of Improving Meat Product
DOI: 10.7506/rlyj1001-8123-200503004
2005 Vol. 19 (3): 41-42 [
Abstract
] (
113
)
全文
(
182
)
42
Using Genetic Method to Improve Meat Quality
DOI: 10.7506/rlyj1001-8123-200503005
2005 Vol. 19 (3): 42-42 [
Abstract
] (
81
)
全文
(
161
)
49
The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products
Chang Huaizhong
DOI: 10.7506/rlyj1001-8123-200503010
2005 Vol. 19 (3): 49-50 [
Abstract
] (
99
)
全文
(
334
)
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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
JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:
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