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2004 Vol. 18, No. 1
Published: 01 January 2004
Industry research
Basic Research
Processing Technology
Quality inspection
Industry research
19
Future Trends and Processing Technology of Chilled Meat
Bin Dongmei
DOI: 10.7506/rlyj1001-8123-200401001
2004 Vol. 18 (1): 19-22 [
Abstract
] (
69
)
全文
(
180
)
23
Course of Modernization on Chinese Traditional Meat Products
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200401002
2004 Vol. 18 (1): 23-24 [
Abstract
] (
63
)
全文
(
274
)
Basic Research
25
Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat
Yang Hongju
DOI: 10.7506/rlyj1001-8123-200401003
2004 Vol. 18 (1): 25-28 [
Abstract
] (
89
)
全文
(
626
)
29
Guidelines for Safety evaluation of Thermal Process Flavourangs
Cheng Xiaoyu
DOI: 10.7506/rlyj1001-8123-200401004
2004 Vol. 18 (1): 29-30 [
Abstract
] (
94
)
全文
(
252
)
31
Chemical Composition and Texture of Pyrmont beef
Li Changzhong
DOI: 10.7506/rlyj1001-8123-200401005
2004 Vol. 18 (1): 31-33 [
Abstract
] (
88
)
全文
(
196
)
34
Study on Microorganism of Dried Beef
Ma Xiaoyan
DOI: 10.7506/rlyj1001-8123-200401006
2004 Vol. 18 (1): 34-35 [
Abstract
] (
76
)
全文
(
187
)
Processing Technology
36
Performance and Application of Additive Starch in Meat Products
Liu Shuzhen
DOI: 10.7506/rlyj1001-8123-200401007
2004 Vol. 18 (1): 36-37 [
Abstract
] (
89
)
全文
(
158
)
38
Processing of Stewed Meat Products with soy sauce
Zhao Junzhe
DOI: 10.7506/rlyj1001-8123-200401008
2004 Vol. 18 (1): 38-43 [
Abstract
] (
82
)
全文
(
213
)
44
Processing Technology for Stewed (Sucking)Pigeons with Soy Sauce
Zheng Jianqiang
DOI: 10.7506/rlyj1001-8123-200401009
2004 Vol. 18 (1): 44-45 [
Abstract
] (
71
)
全文
(
221
)
46
Study on Processing Technology of Convenient Mountain Dark-bone Pressed Salted Chickens
Xia Yangyi
DOI: 10.7506/rlyj1001-8123-200401010
2004 Vol. 18 (1): 46-48 [
Abstract
] (
72
)
全文
(
183
)
Quality inspection
49
Simple Method for Determination of Pale Muscle's Free Amino Acid
Jiang Kailian
DOI: 10.7506/rlyj1001-8123-200401011
2004 Vol. 18 (1): 49-49 [
Abstract
] (
69
)
全文
(
170
)
50
Application of Microbial Transglutaminase in Processing of Meat Products
Liang Haiyan
DOI: 10.7506/rlyj1001-8123-200401012
2004 Vol. 18 (1): 50-52 [
Abstract
] (
81
)
全文
(
319
)
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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
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Supported by:
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