Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
2005 Vol. 19, No. 4
Published: 2005-04-01
Application Research
Market Analysis
Meat Safety
Meat Safety
15
Stops Up Food Security Loophole from the Source--the Ponder which Initiated by the Sudan Red Event
Maxin
DOI: 10.7506/rlyj1001-8123-200504001
2005 Vol. 19 (4): 15-17 [
Abstract
] (
142
)
全文
(
356
)
Market Analysis
18
Green Meat Production: Main Army of 21 st Century Market--Brief Analysis of Developing Meat Food Production Market
Shenjifeng
DOI: 10.7506/rlyj1001-8123-200504002
2005 Vol. 19 (4): 18-20 [
Abstract
] (
125
)
全文
(
260
)
Application Research
22
Reasons and Solutions of Phenomenon that Flowing the Oil in Sausage Producing
Zhangwenquan
DOI: 10.7506/rlyj1001-8123-200504004
2005 Vol. 19 (4): 22-22 [
Abstract
] (
290
)
全文
(
445
)
23
Advances and Tendencies in Preservation Techniques of Meat Products
SHAO Jin-liang;Yuan Wei;HUANG Ai-xiang
DOI: 10.7506/rlyj1001-8123-200504005
Meat Products are highly perishable products due to its nourishing composition .This review focuses on advances and tendencies in preservation techniques of meat products in order to give guide to processing and consumer .
2005 Vol. 19 (4): 23-25 [
Abstract
] (
211
)
全文
(
529
)
26
Measure of Reducing the Nitrite Remnant Allowance In the Sausage Product
Cheng yi zi
DOI: 10.7506/rlyj1001-8123-200504006
The high residue of nitrite will cause many kind of disease, but the effective refill of it have not been found yet, with the rapid development of sausage consumption. Thus to cut down nitrite additive and find out the refill of nitrite in the sausage is discussed in this paper, in order to find out the ways to decrease the residue of nitrite.
2005 Vol. 19 (4): 26-30 [
Abstract
] (
142
)
全文
(
966
)
32
The application of ozone in meat industry
Du yan;Li Xingmin;Liang feng
DOI: 10.7506/rlyj1001-8123-200504008
Some basic knowledge of ozone has been introduced,the overview of application of ozone in meat industry also been talked .
2005 Vol. 19 (4): 32-35 [
Abstract
] (
139
)
全文
(
933
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
