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2003 Vol. 17, No. 3
Published: 2003-07-01
Basic Research
Processing Technology
Quality inspection
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
3
The Constiution of Law on Animal Slaughtering Ensures the Meat Safety
DOI: 10.7506/rlyj1001-8123-200303001
2003 Vol. 17 (3): 3-4 [
Abstract
] (
337
)
全文
(
220
)
5
Consumption and Hazard of Wild Animal
DOI: 10.7506/rlyj1001-8123-200303002
2003 Vol. 17 (3): 5-8 [
Abstract
] (
349
)
全文
(
1093
)
9
Characteristic and Safety Management of Transgenic Food
DOI: 10.7506/rlyj1001-8123-200303003
2003 Vol. 17 (3): 9-10 [
Abstract
] (
297
)
全文
(
454
)
11
Some Mistakes on the Investment of Slaughtering Project
DOI: 10.7506/rlyj1001-8123-200303004
2003 Vol. 17 (3): 11-11 [
Abstract
] (
280
)
全文
(
216
)
Basic Research
12
Meat Color And Tenderness
DOI: 10.7506/rlyj1001-8123-200303005
2003 Vol. 17 (3): 12-14 [
Abstract
] (
321
)
全文
(
421
)
15
The Factors Affecting the Content of Biogenic Amines in Fermented Sausage
DOI: 10.7506/rlyj1001-8123-200303006
2003 Vol. 17 (3): 15-17 [
Abstract
] (
321
)
全文
(
249
)
18
Stability of Oxygenation and Antioxidant of Oil
DOI: 10.7506/rlyj1001-8123-200303007
2003 Vol. 17 (3): 18-20 [
Abstract
] (
378
)
全文
(
1256
)
21
The Research Development on Separation and Functional Characterictic of Immunoglobulin from Blood
DOI: 10.7506/rlyj1001-8123-200303008
2003 Vol. 17 (3): 21-22 [
Abstract
] (
402
)
全文
(
420
)
Processing Technology
23
Research on Rabbit Meat Products
DOI: 10.7506/rlyj1001-8123-200303009
2003 Vol. 17 (3): 23-24 [
Abstract
] (
471
)
全文
(
428
)
25
Producing Technology of Soft Package Five Spices Egg
DOI: 10.7506/rlyj1001-8123-200303010
2003 Vol. 17 (3): 25-25 [
Abstract
] (
274
)
全文
(
234
)
26
Chinese Traditional Cooked Meat Products With Brand-loyal-Beijing Roast Duck
DOI: 10.7506/rlyj1001-8123-200303011
2003 Vol. 17 (3): 26-27 [
Abstract
] (
345
)
全文
(
537
)
Additive Agent
28
The Influence of Baosehong to the Forming and Preserving Color of Cantonese Style Sausage
DOI: 10.7506/rlyj1001-8123-200303012
2003 Vol. 17 (3): 28-30 [
Abstract
] (
343
)
全文
(
221
)
31
The Application and Research on Oat Brain in Western Style Sausage
DOI: 10.7506/rlyj1001-8123-200303013
2003 Vol. 17 (3): 31-31 [
Abstract
] (
309
)
全文
(
431
)
32
Multifunctional Food Additive--Double Sodium Acetate
DOI: 10.7506/rlyj1001-8123-200303014
2003 Vol. 17 (3): 32-33 [
Abstract
] (
370
)
全文
(
752
)
Quality inspection
34
Ciassification and Sensory Inspection of Pig
DOI: 10.7506/rlyj1001-8123-200303015
2003 Vol. 17 (3): 34-35 [
Abstract
] (
320
)
全文
(
705
)
36
Identification of the Meat commonly Found in the Market
DOI: 10.7506/rlyj1001-8123-200303016
2003 Vol. 17 (3): 36-36 [
Abstract
] (
302
)
全文
(
308
)
37
Development and Utilizatin of Blood in Animal and Poultry
DOI: 10.7506/rlyj1001-8123-200303017
2003 Vol. 17 (3): 37-40 [
Abstract
] (
340
)
全文
(
555
)
41
The Production and Application of Edible Animal Blood Plasma
DOI: 10.7506/rlyj1001-8123-200303018
2003 Vol. 17 (3): 41-43 [
Abstract
] (
330
)
全文
(
243
)
Nutrient Hygiene
44
About Delicacies of Every Kind
DOI: 10.7506/rlyj1001-8123-200303019
2003 Vol. 17 (3): 44-45 [
Abstract
] (
350
)
全文
(
548
)
46
Delicious Ostrich Dish
DOI: 10.7506/rlyj1001-8123-200303020
2003 Vol. 17 (3): 46-47 [
Abstract
] (
435
)
全文
(
493
)
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