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2002 Vol. 16, No. 4
Published: 01 October 2002
Packaging & Storage
Basic Research
Processing Technology
Window
Meat Safety
Quality inspection
Thematic Forum
Additive Agent
Thematic Forum
3
Growing Pig and Foreign Trade in China
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200204001
2002 Vol. 16 (4): 3-6 [
Abstract
] (
87
)
全文
(
219
)
7
The Application of High-tech for Meat Industry
Zhao Jiansheng
DOI: 10.7506/rlyj1001-8123-200204002
2002 Vol. 16 (4): 7-10 [
Abstract
] (
135
)
全文
(
258
)
11
Discussion of the Enterprise Culture
Zhou Zhaoping
DOI: 10.7506/rlyj1001-8123-200204003
2002 Vol. 16 (4): 11-13 [
Abstract
] (
82
)
全文
(
183
)
Basic Research
14
The Judgment of the Beef Texture as Marble Applying for the MATLAB Image Treatment Technology
Ren Fazheng
DOI: 10.7506/rlyj1001-8123-200204004
2002 Vol. 16 (4): 14-15 [
Abstract
] (
109
)
全文
(
317
)
Processing Technology
16
The Key Points of Technology on Salami Produced in China
Klaus Kaltscnmitt
DOI: 10.7506/rlyj1001-8123-200204005
2002 Vol. 16 (4): 16-19 [
Abstract
] (
90
)
全文
(
303
)
20
Processing Technology of Formed Beef Sausage
Xie Chao
DOI: 10.7506/rlyj1001-8123-200204006
2002 Vol. 16 (4): 20-20 [
Abstract
] (
85
)
全文
(
235
)
21
Processing Technology of Dried Chicken Floss of Chicken-bone Paste
Zhao Zhihua
DOI: 10.7506/rlyj1001-8123-200204007
2002 Vol. 16 (4): 21-22 [
Abstract
] (
81
)
全文
(
321
)
23
Development of Processing Technology on Sausage
Wu Fan
DOI: 10.7506/rlyj1001-8123-200204008
2002 Vol. 16 (4): 23-23 [
Abstract
] (
83
)
全文
(
320
)
Additive Agent
24
The Application of Pork Flavor Yeast M.S.G for Smoking Sausage
Li Pei
DOI: 10.7506/rlyj1001-8123-200204009
2002 Vol. 16 (4): 24-26 [
Abstract
] (
75
)
全文
(
282
)
27
The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products
Jinyu Group
DOI: 10.7506/rlyj1001-8123-200204010
2002 Vol. 16 (4): 27-27 [
Abstract
] (
64
)
全文
(
171
)
28
The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat
Feng Wei
DOI: 10.7506/rlyj1001-8123-200204011
2002 Vol. 16 (4): 28-30 [
Abstract
] (
92
)
全文
(
264
)
Packaging & Storage
31
The Initial Research on the Refrigeraton Technology for Chilling Meat with Small Package
Gu Renyong
DOI: 10.7506/rlyj1001-8123-200204012
2002 Vol. 16 (4): 31-32 [
Abstract
] (
93
)
全文
(
187
)
33
Study on the Shelf Life of Exported Iced Fresh Chicken
Gu Renyong
DOI: 10.7506/rlyj1001-8123-200204013
2002 Vol. 16 (4): 33-34 [
Abstract
] (
92
)
全文
(
553
)
Meat Safety
35
The Processing Condition and Hygienic Management of Western Style Meat Products
Xu Baiqiu
DOI: 10.7506/rlyj1001-8123-200204014
2002 Vol. 16 (4): 35-37 [
Abstract
] (
77
)
全文
(
160
)
38
Application of HACCP for the Process of Cut Meat
Jiang Hua
DOI: 10.7506/rlyj1001-8123-200204015
2002 Vol. 16 (4): 38-40 [
Abstract
] (
76
)
全文
(
221
)
Quality inspection
41
Adopting ELISA to determine the Amount of Soy Bean Protein in Ham
Pu Jian
DOI: 10.7506/rlyj1001-8123-200204016
2002 Vol. 16 (4): 41-43 [
Abstract
] (
97
)
全文
(
241
)
44
Adopting Sodium Salicylic Acid-hypochlorous acid Spectrophotography to Determine Crude Ammonia
Sang Hongqing
DOI: 10.7506/rlyj1001-8123-200204017
2002 Vol. 16 (4): 44-46 [
Abstract
] (
69
)
全文
(
303
)
47
Application of Colorphotography for Testing the Fresh Degree of Meat Products
Ding Wu
DOI: 10.7506/rlyj1001-8123-200204018
2002 Vol. 16 (4): 47-48 [
Abstract
] (
76
)
全文
(
477
)
Window
49
The Further Following Management of Growing Cattle in France
DOI: 10.7506/rlyj1001-8123-200204019
2002 Vol. 16 (4): 49-49 [
Abstract
] (
93
)
全文
(
188
)
50
How many Blocks Putted for Exporting Poultry Meat into USA
DOI: 10.7506/rlyj1001-8123-200204020
2002 Vol. 16 (4): 50-50 [
Abstract
] (
77
)
全文
(
161
)
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