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2003 Vol. 17, No. 1
Published: 01 January 2003
Processing Technology
Application Research
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
3
The Problem and Strategy Existing in the Traditional Curing Meat Products
Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200301001
2003 Vol. 17 (1): 3-7 [
Abstract
] (
159
)
全文
(
1121
)
8
The Management of Chinese Slaughtering Must Measure up to the International Standard As Soon As Possible
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200301002
2003 Vol. 17 (1): 8-10 [
Abstract
] (
118
)
全文
(
196
)
Application Research
11
Marketing Investigation and Forecast on the Valley Black Pig
Zhang Ziping
DOI: 10.7506/rlyj1001-8123-200301003
2003 Vol. 17 (1): 11-12 [
Abstract
] (
115
)
全文
(
200
)
13
Meat Starter Cultures and Its Mode of Fermentation
Zhu Yan
DOI: 10.7506/rlyj1001-8123-200301004
2003 Vol. 17 (1): 13-15 [
Abstract
] (
130
)
全文
(
755
)
Processing Technology
16
HACCP and the Processing Technology on Chilling Meat
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200301005
2003 Vol. 17 (1): 16-18 [
Abstract
] (
112
)
全文
(
171
)
19
Study of the Processing Tecnique on Crystal Meat
Liu Xiaoli
DOI: 10.7506/rlyj1001-8123-200301006
2003 Vol. 17 (1): 19-20 [
Abstract
] (
117
)
全文
(
215
)
21
The Processing Technology on Piao Xiang Rabbit Meat
Zheng Shichao
DOI: 10.7506/rlyj1001-8123-200301007
2003 Vol. 17 (1): 21-22 [
Abstract
] (
102
)
全文
(
324
)
23
The New Processing Technology on Pig's Feet
Du Yajun
DOI: 10.7506/rlyj1001-8123-200301008
2003 Vol. 17 (1): 23-24 [
Abstract
] (
121
)
全文
(
229
)
25
The Processing Technology on the Instant Food of Roasted Goose String
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-200301009
2003 Vol. 17 (1): 25-26 [
Abstract
] (
94
)
全文
(
231
)
27
The Processing Technology on Sausage Products Containging Animal and Plant Nutrition
Hu Ying
DOI: 10.7506/rlyj1001-8123-200301010
2003 Vol. 17 (1): 27-28 [
Abstract
] (
115
)
全文
(
255
)
Additive Agent
29
The Application and Study of Lactobacillus in the Processing of Meat Products
Zhang Tingwei
DOI: 10.7506/rlyj1001-8123-200301011
2003 Vol. 17 (1): 29-31 [
Abstract
] (
112
)
全文
(
534
)
Food Preservation
32
The Comparable Experiment on Three Kinds of Fresh-keeping Agents
Ma Meihu
DOI: 10.7506/rlyj1001-8123-200301012
2003 Vol. 17 (1): 32-37 [
Abstract
] (
107
)
全文
(
341
)
38
The Theory and Practice of the Refrigeration Technology by Microwave Sterilization for Low Temperature Meat Products
Wu Yongnian
DOI: 10.7506/rlyj1001-8123-200301013
2003 Vol. 17 (1): 38-40 [
Abstract
] (
90
)
全文
(
288
)
41
Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution
Hao Jiaomin
DOI: 10.7506/rlyj1001-8123-200301014
2003 Vol. 17 (1): 41-41 [
Abstract
] (
100
)
全文
(
189
)
42
Extracting SOD from Animal Blood
Wang Yuzhu
DOI: 10.7506/rlyj1001-8123-200301015
2003 Vol. 17 (1): 42-43 [
Abstract
] (
113
)
全文
(
208
)
Quality inspection
44
Integrative Determination and Treatment of Water Injected Meat and PSE Meat
Wu Yajie
DOI: 10.7506/rlyj1001-8123-200301016
2003 Vol. 17 (1): 44-45 [
Abstract
] (
96
)
全文
(
488
)
46
An Elementary Introduction to the Sense Test on Canned Meat Products
Zheng Canlong
DOI: 10.7506/rlyj1001-8123-200301017
2003 Vol. 17 (1): 46-46 [
Abstract
] (
107
)
全文
(
440
)
Nutrient Hygiene
47
The Nutritional Value of Mutton and the Influencing Factors to Mutton's Quality
Zheng Canlong
DOI: 10.7506/rlyj1001-8123-200301018
2003 Vol. 17 (1): 47-48 [
Abstract
] (
128
)
全文
(
928
)
49
Talking about Sheep in the Year of Sheep
DOI: 10.7506/rlyj1001-8123-200301019
2003 Vol. 17 (1): 49-49 [
Abstract
] (
110
)
全文
(
155
)
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