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2002 Vol. 16, No. 2
Published: 01 April 2002
Basic Research
Processing Technology
Quality inspection
Food Preservation
Thematic Forum
Additive Agent
Thematic Forum
3
Grasping the Opportunity, Facing the Challenge, Developing China Meat Indtstry --the Summary of the First Senior Forum on China Meat Industry
Wu Youcai
DOI: 10.7506/rlyj1001-8123-200202001
2002 Vol. 16 (2): 3-4 [
Abstract
] (
87
)
全文
(
247
)
5
The Trend of Consumption: See through the Producing and Selling in Shanghai Meat Market
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-200202002
2002 Vol. 16 (2): 5-7 [
Abstract
] (
82
)
全文
(
160
)
8
Some Opinions to the China Meat Export
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200202003
2002 Vol. 16 (2): 8-10 [
Abstract
] (
89
)
全文
(
141
)
11
Passing Identification, Strengthening Measure, Breaking ‘Green Bulwarks'
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200202004
2002 Vol. 16 (2): 11-13 [
Abstract
] (
74
)
全文
(
163
)
Basic Research
14
Postmortem Mechanisms of Calpain System
Kong Baohua
DOI: 10.7506/rlyj1001-8123-200202005
2002 Vol. 16 (2): 14-16 [
Abstract
] (
74
)
全文
(
176
)
17
Study of Zingibain on Tendernaization of Pork
Tang Xiaozhen
DOI: 10.7506/rlyj1001-8123-200202006
2002 Vol. 16 (2): 17-18 [
Abstract
] (
102
)
全文
(
162
)
Processing Technology
19
New Processing Technology for Goose Red Sausage
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-200202007
2002 Vol. 16 (2): 19-21 [
Abstract
] (
84
)
全文
(
211
)
22
Discussion on the Processing Technology and Preservation for Cured Chicken
Sun Dabin
DOI: 10.7506/rlyj1001-8123-200202008
2002 Vol. 16 (2): 22-25 [
Abstract
] (
77
)
全文
(
186
)
26
Simple Processing Technology of the Soft Packaging for the Five Spices Stewed Pig Hoof
Yu Lianfu
DOI: 10.7506/rlyj1001-8123-200202009
2002 Vol. 16 (2): 26-26 [
Abstract
] (
83
)
全文
(
186
)
Additive Agent
27
Essence to the flavor of Meat Products
Zhao Wuying
DOI: 10.7506/rlyj1001-8123-200202010
2002 Vol. 16 (2): 27-30 [
Abstract
] (
77
)
全文
(
191
)
31
Carrying out the Measure: Protecting Meat Color according to the Mechanism of Color Changing
Zhang Hua
DOI: 10.7506/rlyj1001-8123-200202011
2002 Vol. 16 (2): 31-32 [
Abstract
] (
64
)
全文
(
387
)
Food Preservation
33
Refrigerating Technology for Poultry
Liu Xuehao
DOI: 10.7506/rlyj1001-8123-200202012
2002 Vol. 16 (2): 33-34 [
Abstract
] (
76
)
全文
(
165
)
35
Application of Ultra-Fresh Bone Powder to Western-Style Sausages
Hua Jingdong
DOI: 10.7506/rlyj1001-8123-200202013
2002 Vol. 16 (2): 35-36 [
Abstract
] (
59
)
全文
(
236
)
37
Study of the Technological Conditions of Calcium Lactate from Egg Shells
Lian Xijun
DOI: 10.7506/rlyj1001-8123-200202014
2002 Vol. 16 (2): 37-40 [
Abstract
] (
76
)
全文
(
253
)
Quality inspection
41
Brief Introduction to the Mensuration on ELISA
DOI: 10.7506/rlyj1001-8123-200202015
2002 Vol. 16 (2): 41-41 [
Abstract
] (
85
)
全文
(
208
)
42
Application of Near Infra-red Analytical Technology in Ham Inspection
Zhu Xuntao
DOI: 10.7506/rlyj1001-8123-200202016
2002 Vol. 16 (2): 42-44 [
Abstract
] (
99
)
全文
(
195
)
45
Hazard and Supervision to the Harmful Microorganism in Meat Products
Luan Jinshui
DOI: 10.7506/rlyj1001-8123-200202017
2002 Vol. 16 (2): 45-46 [
Abstract
] (
82
)
全文
(
206
)
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