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2005 Vol. 19, No. 7
Published: 2005-07-01
Application Research
Translation
Translation
18
A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity
Li Xiaoyong
DOI: 10.7506/rlyj1001-8123-200507001
2005 Vol. 19 (7): 18-21 [
Abstract
] (
111
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全文
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174
)
Application Research
22
to Apply HACCP in Forcemeat Can Produce
Li Zhongdong
DOI: 10.7506/rlyj1001-8123-200507002
2005 Vol. 19 (7): 22-25 [
Abstract
] (
122
)
全文
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354
)
25
Research on Animal Bone Meal
BAI Jian;ZHU Yingchun;Huang Suzhen;Cao Jing;Wang Rudu;Zhao Guangying;Mi Zhiyi;Zhang Wei
DOI: 10.7506/rlyj1001-8123-200507003
2005 Vol. 19 (7): 25-29 [
Abstract
] (
157
)
全文
(
690
)
30
Nutrition Analysis of Sinkiang Duoliang Mutton
Li Shugang;Xu Zongyun;Hou Xujie;Sun Hongzhuan;Ma Ling;Liu Lilin;Yang Zhong
DOI: 10.7506/rlyj1001-8123-200507004
2005 Vol. 19 (7): 30-31 [
Abstract
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116
)
全文
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376
)
35
Research on Chitosan and its Application in Meat Preservation
DU Hongxia
DOI: 10.7506/rlyj1001-8123-200507006
The structure, property, source, preservative mechanism and its applicative status quo, problems and prospect in meat industry were summarized in this paper. Especially flesh meat ,cooled meat and several meat products ,such as sausage and ham. We hope it is helpful for the development of Chinese meat preservative research.
2005 Vol. 19 (7): 35-39 [
Abstract
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140
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全文
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352
)
39
Pollution Actuality and Manipulative Measures Aiming at Listeria Seeligeri
Tian Xia;Li Yuanzhao;Zhang Peizheng
DOI: 10.7506/rlyj1001-8123-200507007
2005 Vol. 19 (7): 39-42 [
Abstract
] (
123
)
全文
(
461
)
43
Discussion of Ice-out Technic of Frozen Meat
Yang Hongwei
DOI: 10.7506/rlyj1001-8123-200507008
2005 Vol. 19 (7): 43-44 [
Abstract
] (
119
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全文
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558
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47
Study on the Process Technology of Ribbonfish Sausages
Ren Yamei;XI Ling;LIU Xinghue;Yuan Chunlong
DOI: 10.7506/rlyj1001-8123-200507010
this experiment used the frozen ribbonfish as its raw material, and studied that the rinsing technology influences the ribbonfish sausage’s quality, and found the rinsing technology affects the color and the elasticity of ribbonfish sausage; also researched the effect of stir time to the ribbonfish sausage’ s quality, and found that the best stir time is 25 minutes; and also found the quantity of table salt and starch influences the ribbonfish sausage’ s quality, the best putting quantity of table salt is 2.5% of the meat(fish+pork.) weight, and the putting quantity of starch is 10% of the meat weight.
2005 Vol. 19 (7): 47-50 [
Abstract
] (
111
)
全文
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170
)
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