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2004 Vol. 18, No. 2
Published: 01 April 2004
Basic Research
Processing Technology
Application Research
23
Application of nisin in shrimp mince
Luo shuizhong pan lihua
DOI: 10.7506/rlyj1001-8123-200402001
2004 Vol. 18 (2): 23-24 [
Abstract
] (
106
)
全文
(
262
)
25
Studies on the Preservation of cooked and smoked sausage by using three antiseptics
Zhang Chunjiang Wang Haiyan Luo xin
DOI: 10.7506/rlyj1001-8123-200402002
2004 Vol. 18 (2): 25-27 [
Abstract
] (
81
)
全文
(
224
)
Basic Research
28
Isolation and Identification of Lactic Acid Bacteria from Fermented Meat Products
Zhang Jun jie
DOI: 10.7506/rlyj1001-8123-200402003
2004 Vol. 18 (2): 28-30 [
Abstract
] (
78
)
全文
(
230
)
31
eat products-determination of starch contain and its research meaning
Luan Jinshui
DOI: 10.7506/rlyj1001-8123-200402004
2004 Vol. 18 (2): 31-34 [
Abstract
] (
138
)
全文
(
398
)
35
A Welfare Driver - The Separation Method to Transfer Pigs for Slaughter in tunnels
Yan Heping
DOI: 10.7506/rlyj1001-8123-200402005
2004 Vol. 18 (2): 35-36 [
Abstract
] (
96
)
全文
(
184
)
37
Intramuscular Lipids and Their Lipolysis During Meat Processing
Yang Hongju
DOI: 10.7506/rlyj1001-8123-200402006
2004 Vol. 18 (2): 37-39 [
Abstract
] (
90
)
全文
(
349
)
40
Research and Exploitation on Functional Meat and Meat Products
Dong Qingli Luoxin
DOI: 10.7506/rlyj1001-8123-200402007
2004 Vol. 18 (2): 40-42 [
Abstract
] (
81
)
全文
(
210
)
43
Taste Substances in Dry - cured Hams and Their Forming Mechanism
Zhao Gaiming Qi Shengli Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200402008
2004 Vol. 18 (2): 43-45 [
Abstract
] (
114
)
全文
(
567
)
Application Research
46
Biochemical changes during ripening of fermented sausage
Wang Yanmei Ma Lizhen
DOI: 10.7506/rlyj1001-8123-200402009
2004 Vol. 18 (2): 46-48 [
Abstract
] (
102
)
全文
(
503
)
49
Management of slaughter processing of Lamb with data
Yan Qingbo Jubo
DOI: 10.7506/rlyj1001-8123-200402010
2004 Vol. 18 (2): 49-51 [
Abstract
] (
72
)
全文
(
200
)
Processing Technology
52
A Processing Technology to Keep Beef Fresh and Tender
Wang Yuansun
DOI: 10.7506/rlyj1001-8123-200402011
2004 Vol. 18 (2): 52-53 [
Abstract
] (
73
)
全文
(
166
)
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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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