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2003 Vol. 17, No. 2
Published: 01 April 2003
Packaging & Storage
Basic Research
Processing Technology
Meat Safety
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
3
The Export of China Animal Products is Facing Challenge and Strategy after China Entering into WTO
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200302001
2003 Vol. 17 (2): 3-6 [
Abstract
] (
115
)
全文
(
172
)
7
The Development and Study of the Link Mode of China Pork Distribution
Chen Xiangning
DOI: 10.7506/rlyj1001-8123-200302002
2003 Vol. 17 (2): 7-10 [
Abstract
] (
132
)
全文
(
599
)
11
The Problem Existing in the safety and Quality Standard System Of China Animal Products and Relevant Advice
Ma Aijin
DOI: 10.7506/rlyj1001-8123-200302003
2003 Vol. 17 (2): 11-13 [
Abstract
] (
140
)
全文
(
302
)
14
To Discuss Service on the Tide of Market
Zhang Quanxin
DOI: 10.7506/rlyj1001-8123-200302004
2003 Vol. 17 (2): 14-14 [
Abstract
] (
138
)
全文
(
172
)
15
It Is Producing Acid Rather Than Eliminating Acid
DOI: 10.7506/rlyj1001-8123-200302005
2003 Vol. 17 (2): 15-15 [
Abstract
] (
124
)
全文
(
234
)
Basic Research
16
Study Summary of the Meat Flavor
Zhou Jie
DOI: 10.7506/rlyj1001-8123-200302006
2003 Vol. 17 (2): 16-18 [
Abstract
] (
129
)
全文
(
1059
)
19
Hurdle Effect and Optimizing Processing of Fermented Sausage
Wang Wei
DOI: 10.7506/rlyj1001-8123-200302007
2003 Vol. 17 (2): 19-22 [
Abstract
] (
156
)
全文
(
337
)
Processing Technology
23
Processing Technology and Economical Analysis of Chilling Meat
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200302008
2003 Vol. 17 (2): 23-24 [
Abstract
] (
148
)
全文
(
234
)
25
Chinese Traditional Famous Meat Products--Xue Fang Jiang Ham
Yang Hechao
DOI: 10.7506/rlyj1001-8123-200302009
2003 Vol. 17 (2): 25-26 [
Abstract
] (
162
)
全文
(
821
)
27
Brief Study on the Technique and Quality of Western Style Brine Ham
Liu Junli
DOI: 10.7506/rlyj1001-8123-200302010
2003 Vol. 17 (2): 27-28 [
Abstract
] (
125
)
全文
(
224
)
29
Processing Technology of Smoking Ham
Sun Shujing
DOI: 10.7506/rlyj1001-8123-200302011
2003 Vol. 17 (2): 29-29 [
Abstract
] (
127
)
全文
(
190
)
30
The Method of Applying High Pressure Kettle to Produce Low temperature Contracted Sausage Casing
Zhao Junzhe
DOI: 10.7506/rlyj1001-8123-200302012
2003 Vol. 17 (2): 30-30 [
Abstract
] (
119
)
全文
(
231
)
Additive Agent
31
Tenderization of Meat and Carpain Protease
Cai Xiaowen
DOI: 10.7506/rlyj1001-8123-200302013
2003 Vol. 17 (2): 31-32 [
Abstract
] (
119
)
全文
(
718
)
33
Current Study and Prospect on the Photostability of Monascus Pigment
Lian Xijun
DOI: 10.7506/rlyj1001-8123-200302014
2003 Vol. 17 (2): 33-34 [
Abstract
] (
136
)
全文
(
167
)
Packaging & Storage
35
Packaging of Meat and Meat Products
Bai Shan
DOI: 10.7506/rlyj1001-8123-200302015
2003 Vol. 17 (2): 35-37 [
Abstract
] (
141
)
全文
(
226
)
38
Changes of Meat on the Process of Freezing
Tian Xue
DOI: 10.7506/rlyj1001-8123-200302016
2003 Vol. 17 (2): 38-38 [
Abstract
] (
106
)
全文
(
429
)
Meat Safety
39
Clenbuterol Hydrochloride and Meat Hygiene
Yan Li
DOI: 10.7506/rlyj1001-8123-200302017
2003 Vol. 17 (2): 39-41 [
Abstract
] (
137
)
全文
(
308
)
42
The Application of HACCP in Roast Pork Sausage
Li Fenghua
DOI: 10.7506/rlyj1001-8123-200302018
2003 Vol. 17 (2): 42-43 [
Abstract
] (
199
)
全文
(
254
)
44
The Comprehensive Utilization and Decomposition Technology Of Microoganism in Animal Blood
Zhang Bin
DOI: 10.7506/rlyj1001-8123-200302019
2003 Vol. 17 (2): 44-47 [
Abstract
] (
136
)
全文
(
226
)
48
The Development and Utilization of Pork By-produsts
DOI: 10.7506/rlyj1001-8123-200302020
2003 Vol. 17 (2): 48-48 [
Abstract
] (
125
)
全文
(
261
)
Nutrient Hygiene
49
Nutritional Value and Scientific Edibleness of Pork
DOI: 10.7506/rlyj1001-8123-200302021
2003 Vol. 17 (2): 49-50 [
Abstract
] (
121
)
全文
(
1450
)
51
Is Organic Food More Beneficial to Health?
DOI: 10.7506/rlyj1001-8123-200302022
2003 Vol. 17 (2): 51-51 [
Abstract
] (
121
)
全文
(
313
)
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