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2003 Vol. 17, No. 4
Published: 2003-10-01
Packaging & Storage
Processing Technology
Application Research
Food Machinery
Quality inspection
Thematic Forum
Additive Agent
Thematic Forum
3
The Prospect of International Pork Production and Consumption & China Export
DOI: 10.7506/rlyj1001-8123-200304001
2003 Vol. 17 (4): 3-5 [
Abstract
] (
173
)
全文
(
404
)
Application Research
6
Research on Reducing the Content of NaNO2 in Ham
DOI: 10.7506/rlyj1001-8123-200304002
2003 Vol. 17 (4): 6-8 [
Abstract
] (
194
)
全文
(
498
)
9
Study on the Oil Keeping Efficiency of Mixed Emulsfying Agent to Sausage Product
DOI: 10.7506/rlyj1001-8123-200304003
2003 Vol. 17 (4): 9-11 [
Abstract
] (
131
)
全文
(
241
)
12
Research on Vacuum Frying Improving the Quality of Dried Beef
DOI: 10.7506/rlyj1001-8123-200304004
2003 Vol. 17 (4): 12-14 [
Abstract
] (
171
)
全文
(
440
)
15
Change and Quality Management of Meat During Refrigeration
DOI: 10.7506/rlyj1001-8123-200304005
2003 Vol. 17 (4): 15-17 [
Abstract
] (
135
)
全文
(
215
)
Processing Technology
18
Roasting in Meat Processing
DOI: 10.7506/rlyj1001-8123-200304006
2003 Vol. 17 (4): 18-19 [
Abstract
] (
153
)
全文
(
542
)
20
Processing Technology of Fermented Sausage
DOI: 10.7506/rlyj1001-8123-200304007
2003 Vol. 17 (4): 20-22 [
Abstract
] (
140
)
全文
(
510
)
23
Technology and Processing Key of Cooked Duck
DOI: 10.7506/rlyj1001-8123-200304008
2003 Vol. 17 (4): 23-25 [
Abstract
] (
153
)
全文
(
465
)
26
Processing Technology of Stewed Pig Tail
DOI: 10.7506/rlyj1001-8123-200304009
2003 Vol. 17 (4): 26-27 [
Abstract
] (
132
)
全文
(
225
)
28
Common Problems and Strategy of Poultry Processing
DOI: 10.7506/rlyj1001-8123-200304010
2003 Vol. 17 (4): 28-29 [
Abstract
] (
151
)
全文
(
208
)
Additive Agent
30
Using Repuirement and Management of Food Additives
DOI: 10.7506/rlyj1001-8123-200304011
2003 Vol. 17 (4): 30-33 [
Abstract
] (
157
)
全文
(
328
)
34
Application of Carrageenan in Meat Products
DOI: 10.7506/rlyj1001-8123-200304012
2003 Vol. 17 (4): 34-35 [
Abstract
] (
147
)
全文
(
801
)
36
Application of Emulsifying Agent in Meat Processing
DOI: 10.7506/rlyj1001-8123-200304013
2003 Vol. 17 (4): 36-36 [
Abstract
] (
137
)
全文
(
521
)
37
Path of Microorganism Contamiation in Meat Products and Its Preventive Strategy
DOI: 10.7506/rlyj1001-8123-200304014
2003 Vol. 17 (4): 37-39 [
Abstract
] (
162
)
全文
(
744
)
40
Comprehensive Control of Salmonella in Frozen Pork
DOI: 10.7506/rlyj1001-8123-200304015
2003 Vol. 17 (4): 40-41 [
Abstract
] (
141
)
全文
(
185
)
Quality inspection
42
Identification of Common Disease and Testing Key of Pork after Slaughtering
DOI: 10.7506/rlyj1001-8123-200304016
2003 Vol. 17 (4): 42-42 [
Abstract
] (
133
)
全文
(
3350
)
43
Analisys and Identification of Reasons of Some Abnormal Meat
DOI: 10.7506/rlyj1001-8123-200304017
2003 Vol. 17 (4): 43-45 [
Abstract
] (
165
)
全文
(
308
)
46
Differentiation and Test of Foot-and-Mouth Disease and Hydatid of Pig
DOI: 10.7506/rlyj1001-8123-200304018
2003 Vol. 17 (4): 46-47 [
Abstract
] (
136
)
全文
(
305
)
48
Determining Nitrite in Meat Products by Discoloration spectrophotometry
DOI: 10.7506/rlyj1001-8123-200304019
2003 Vol. 17 (4): 48-49 [
Abstract
] (
154
)
全文
(
278
)
Packaging & Storage
50
Antisepticise and packaging of Meat Products
DOI: 10.7506/rlyj1001-8123-200304020
2003 Vol. 17 (4): 50-51 [
Abstract
] (
148
)
全文
(
274
)
Food Machinery
52
Common Problems and Maintenance of Vacuum Tumbler
DOI: 10.7506/rlyj1001-8123-200304021
2003 Vol. 17 (4): 52-52 [
Abstract
] (
208
)
全文
(
425
)
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