Home
|
About Journal
|
Editorial Board
|
Instruction
|
Subscriptions
|
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. 10
Published: 01 October 2005
Application Research
Practical Technology
Carnivorous Culture
Carnivorous Culture
8
Acquaint Oneself with National Meat Food Customs, Develop Our Meat Food Culture
Guo Honglei;Huang Dezhi;Xue Yuanli
DOI: 10.7506/rlyj1001-8123-200510001
2005 Vol. 19 (10): 8-9 [
Abstract
] (
109
)
全文
(
245
)
Practical Technology
13
Study of Fresh Meat Atmospherical Technology
Zhang Xuejian
DOI: 10.7506/rlyj1001-8123-200510003
2005 Vol. 19 (10): 13-15 [
Abstract
] (
86
)
全文
(
316
)
16
Processing Technology of Hansen Salami
Liu Yunxiang
DOI: 10.7506/rlyj1001-8123-200510004
2005 Vol. 19 (10): 16-17 [
Abstract
] (
105
)
全文
(
259
)
21
Apply Modern Biologic Technology, Exploit Fresh Bone Processing New Field
Lan De'an
DOI: 10.7506/rlyj1001-8123-200510006
2005 Vol. 19 (10): 21-22 [
Abstract
] (
98
)
全文
(
243
)
Application Research
23
HACCP System and Its Application in Chicken Slaughter and Processing
Cao Xuehui
DOI: 10.7506/rlyj1001-8123-200510007
2005 Vol. 19 (10): 23-25 [
Abstract
] (
99
)
全文
(
297
)
25
Study on the effect on Chinese-bacon flavor by additon of papain
Luo Jun;Cui Jianyun;Chen Shangwu;Ren Fazheng;Zhang Houjun
DOI: 10.7506/rlyj1001-8123-200510008
2005 Vol. 19 (10): 25-28 [
Abstract
] (
92
)
全文
(
198
)
29
Study of Subsection Roast Technology of Preserved Ham
Zhang Houjun;Cui Jianyun;Ren Fazheng;Luo Jun
DOI: 10.7506/rlyj1001-8123-200510009
2005 Vol. 19 (10): 29-31 [
Abstract
] (
97
)
全文
(
246
)
36
Application of Tibetan Pork in Red Sausage
Luo Zhang;Qiong Da;Yang Ling;Chen Shangwu;Yu Li
DOI: 10.7506/rlyj1001-8123-200510011
2005 Vol. 19 (10): 36-39 [
Abstract
] (
83
)
全文
(
232
)
45
Developing, Protecting and Defending the Color of Meat Product
Munire. Ibrahim;Shen Guo;Yunusjan.turahun
DOI: 10.7506/rlyj1001-8123-200510014
2005 Vol. 19 (10): 45-49 [
Abstract
] (
95
)
全文
(
259
)
49
Study of Processing Technology of Rabbit Meat Ham
Li Jinquan
DOI: 10.7506/rlyj1001-8123-200510015
2005 Vol. 19 (10): 49-50 [
Abstract
] (
90
)
全文
(
171
)
News
Download
Manuscript Review Process
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
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
