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
2004 Vol. 18, No. 3
Published: 01 July 2004
Basic Research
Application Research
 
33 The Effect of Vitamin E on the Quality of the Pork
DOI: 10.7506/rlyj1001-8123-200403001
2004 Vol. 18 (3): 33-34 [Abstract] ( 84 ) 全文 ( 327 )
       Basic Research
35 Meat and Modified Starch
Luan Jinshui
DOI: 10.7506/rlyj1001-8123-200403002
2004 Vol. 18 (3): 35-37 [Abstract] ( 77 ) 全文 ( 262 )
38 A Study on the Relation of the Change of pH Value with the Exudation Ratio of Gravy
DOI: 10.7506/rlyj1001-8123-200403003
2004 Vol. 18 (3): 38-40 [Abstract] ( 86 ) 全文 ( 255 )
       Application Research
41 The Study For Predicting The Parameters In Pork Grade By Image Processing Techniques
Yu Bo
DOI: 10.7506/rlyj1001-8123-200403004
2004 Vol. 18 (3): 41-44 [Abstract] ( 82 ) 全文 ( 238 )
News
Download
Manuscript Review Process
Links
22 CHINA GENERAL CHAMBER COMMERCE
22 BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
22 BEIJING ACADEMY OF FOOD SCIENCES
22 CHNFOOD
22 FOOD SCIENCE
22 FOOD SCIENCE AND HUMAN WELLNESS
22 JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
22 JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:Beijing Magtech