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2002 Vol. 16, No. 1
Published: 01 January 2002
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Quality Control
Patent Technology
Thematic Forum
3
Analysis on the Prospect of China Meat Industry under the New Situation
Tong Junfeng
DOI: 10.7506/rlyj1001-8123-200201001
2002 Vol. 16 (1): 3-4 [
Abstract
] (
83
)
全文
(
161
)
5
Competitive Trend in Chinese meat market
Cheng Wenxin
DOI: 10.7506/rlyj1001-8123-200201002
2002 Vol. 16 (1): 5-7 [
Abstract
] (
78
)
全文
(
182
)
8
My Humble Opinion on the Development Strategy for Chinese Meat Export after China's Entry into WTO
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200201003
2002 Vol. 16 (1): 8-9 [
Abstract
] (
78
)
全文
(
145
)
10
Present Status and Trend of Beef Cattle Breeding in China
Kong Baohua
DOI: 10.7506/rlyj1001-8123-200201004
2002 Vol. 16 (1): 10-13 [
Abstract
] (
79
)
全文
(
264
)
Basic Research
14
Collagen and Quality of Meat Products
Sun Fengmei
DOI: 10.7506/rlyj1001-8123-200201005
2002 Vol. 16 (1): 14-16 [
Abstract
] (
87
)
全文
(
706
)
17
Research Development on functional characteristics of myosin
Zhao chunqing
DOI: 10.7506/rlyj1001-8123-200201006
2002 Vol. 16 (1): 17-19 [
Abstract
] (
76
)
全文
(
502
)
20
Re-utilization of Cholesterol-β-cyclodextrin Compound
Lu Hongjun
DOI: 10.7506/rlyj1001-8123-200201007
2002 Vol. 16 (1): 20-21 [
Abstract
] (
88
)
全文
(
265
)
Processing Technology
22
Technological Requirements for Guangdong Style Sausage (La Chang)
Chen Xiaoqui
DOI: 10.7506/rlyj1001-8123-200201008
2002 Vol. 16 (1): 22-23 [
Abstract
] (
76
)
全文
(
608
)
24
A New Technology for Hamburg
Lin Chunlai
DOI: 10.7506/rlyj1001-8123-200201009
2002 Vol. 16 (1): 24-25 [
Abstract
] (
76
)
全文
(
191
)
26
Processing Technology for Stewed Drumstick in Soft Pack
Huang Yechuan
DOI: 10.7506/rlyj1001-8123-200201010
2002 Vol. 16 (1): 26-26 [
Abstract
] (
83
)
全文
(
205
)
27
Processing for Meat Floss & Rou-Pu
DOI: 10.7506/rlyj1001-8123-200201011
2002 Vol. 16 (1): 27-27 [
Abstract
] (
96
)
全文
(
173
)
28
An Elementary Introduction to Meat Curing
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200201012
2002 Vol. 16 (1): 28-29 [
Abstract
] (
78
)
全文
(
360
)
Additive Agent
30
Commonly Used Additives in Western-style Meat Processing
Guo Shaoqing
DOI: 10.7506/rlyj1001-8123-200201013
2002 Vol. 16 (1): 30-33 [
Abstract
] (
84
)
全文
(
451
)
34
Application of Thickener in Meat Processing
Feng Gaixia
DOI: 10.7506/rlyj1001-8123-200201014
2002 Vol. 16 (1): 34-34 [
Abstract
] (
80
)
全文
(
324
)
Food Preservation
35
Functional Activity of Nisin in the Fresh Meat
Ma Lizhen Nan Qingxian Mao Xueying
DOI: 10.7506/rlyj1001-8123-200201015
2002 Vol. 16 (1): 35-36 [
Abstract
] (
83
)
全文
(
241
)
37
Oxidation and Prevention to Freeze-stored Meat
Wang Chunqi Wu Shiqing
DOI: 10.7506/rlyj1001-8123-200201016
2002 Vol. 16 (1): 37-38 [
Abstract
] (
87
)
全文
(
371
)
Quality Control
39
HACCP System and Modern Food Processing
Zhang Fengkuan Yu Lei Yin Xiaoli
DOI: 10.7506/rlyj1001-8123-200201017
2002 Vol. 16 (1): 39-42 [
Abstract
] (
93
)
全文
(
403
)
43
Supervisory Safety and Hygienic Control for Export Frozen Rabbit Meat
DOI: 10.7506/rlyj1001-8123-200201018
2002 Vol. 16 (1): 43-45 [
Abstract
] (
88
)
全文
(
185
)
46
Identification,Dignosis and Treatment to Frequently Seen Porcine Parasitic Diseases
DOI: 10.7506/rlyj1001-8123-200201019
2002 Vol. 16 (1): 46-47 [
Abstract
] (
86
)
全文
(
294
)
48
Organolepic Identification on the Quality of Meat and egg
DOI: 10.7506/rlyj1001-8123-200201020
2002 Vol. 16 (1): 48-48 [
Abstract
] (
107
)
全文
(
167
)
48
Organic Food
DOI: 10.7506/rlyj1001-8123-200201021
2002 Vol. 16 (1): 48-48 [
Abstract
] (
72
)
全文
(
182
)
Patent Technology
52
A Brief Introduction to the Technological Patents in Meat,Poultry and Egg Processing(Part 7)
DOI: 10.7506/rlyj1001-8123-200201022
2002 Vol. 16 (1): 52-53 [
Abstract
] (
98
)
全文
(
157
)
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