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2005 Vol. 19, No. 6
Published: 01 June 2005
Application Research
Translation
Carnivorous Culture
Meat Safety
Meat Safety
14
Safe Quality Quarantee of Meat Manufacture
Zhang Ziping
DOI: 10.7506/rlyj1001-8123-200506001
2005 Vol. 19 (6): 14-16 [
Abstract
] (
130
)
全文
(
181
)
Carnivorous Culture
19
History of Meat Food Process in China
Guo Honglei;Huang Dezhi;Xue Yuanli
DOI: 10.7506/rlyj1001-8123-200506003
2005 Vol. 19 (6): 19-24 [
Abstract
] (
145
)
全文
(
372
)
Translation
25
Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling
DOI: 10.7506/rlyj1001-8123-200506004
2005 Vol. 19 (6): 25-26 [
Abstract
] (
129
)
全文
(
260
)
Application Research
32
Study on the Flow Injection Analysis-Chemiluminescence rapidly Evaluating the Chilled Meat Quality
Peng Yong;Lou Fei;Chen Shangwu;Ren Fazheng
DOI: 10.7506/rlyj1001-8123-200506007
2005 Vol. 19 (6): 32-35 [
Abstract
] (
149
)
全文
(
302
)
36
New Study about Technology for Keeping Chilled Meat Fresh Setting up HACCP System of Pig Slaughter
DOI: 10.7506/rlyj1001-8123-200506008
2005 Vol. 19 (6): 36-38 [
Abstract
] (
129
)
全文
(
174
)
45
The Study Status of Lactic Bacterium in Fermented Sausages
Wu Lihong;He Zhifei
DOI: 10.7506/rlyj1001-8123-200506011
2005 Vol. 19 (6): 45-47 [
Abstract
] (
129
)
全文
(
301
)
48
Improvement Mensuration for Preservative Content in Meat Manufacture
Liu Shijiang;Liu Jiansheng
DOI: 10.7506/rlyj1001-8123-200506012
2005 Vol. 19 (6): 48-49 [
Abstract
] (
135
)
全文
(
279
)
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