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2001 Vol. 15, No. 2
Published: 01 April 2001
Basic Research
Processing Technology
Thematic Forum
Additive Agent
Quality Control
Patent Technology
Thematic Forum
3
Industrialized Slaughtering:Assurance for Meat Products Safety
Zhu Dexiu
DOI: 10.7506/rlyj1001-8123-200102001
2001 Vol. 15 (2): 3-4 [
Abstract
] (
104
)
全文
(
348
)
5
Centralized Management of Beef Production:Opportunity Not to be Missed
Yin Wenjin
DOI: 10.7506/rlyj1001-8123-200102002
2001 Vol. 15 (2): 5-7 [
Abstract
] (
119
)
全文
(
230
)
8
Trends of Meat & Egg Production and Sale in 2001
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200102003
2001 Vol. 15 (2): 8-9 [
Abstract
] (
114
)
全文
(
148
)
10
A Review on BSE
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200102004
2001 Vol. 15 (2): 10-13 [
Abstract
] (
119
)
全文
(
855
)
14
A Brief Discussion on the Prevention of Foot and Mouth Disease
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-200102005
2001 Vol. 15 (2): 14-15 [
Abstract
] (
94
)
全文
(
202
)
Basic Research
16
The Relationship between Meat Tenderness,MFI,CAF and Soluble Collagen Contents
Ma Meihu Tang Xiaofeng
DOI: 10.7506/rlyj1001-8123-200102006
2001 Vol. 15 (2): 16-20 [
Abstract
] (
117
)
全文
(
190
)
21
A Study on Some Methods of QWulity Index Measdurement Use in Chinese Beef Grading System
Liu Li Zhou Guanghong Sun Baozhong
DOI: 10.7506/rlyj1001-8123-200102007
2001 Vol. 15 (2): 21-23 [
Abstract
] (
130
)
全文
(
254
)
24
The R7S of Low Fat Meat Products
Yang Longjiang
DOI: 10.7506/rlyj1001-8123-200102008
2001 Vol. 15 (2): 24-26 [
Abstract
] (
94
)
全文
(
303
)
Processing Technology
27
The Processing Technology of Flavored Egg Sausages
Li Chun Liü Yuzhang Wu Xingzhuang Li Chuanxin
DOI: 10.7506/rlyj1001-8123-200102009
2001 Vol. 15 (2): 27-28 [
Abstract
] (
122
)
全文
(
455
)
29
The Processing Technology of Chicken Sausage
Zheng Haizhou
DOI: 10.7506/rlyj1001-8123-200102010
2001 Vol. 15 (2): 29-29 [
Abstract
] (
128
)
全文
(
236
)
30
The R&D of Canned pig Trotter in zhou oil
Bao Changchun Deng Chunyan Zhang Lishan Kang Weimin
DOI: 10.7506/rlyj1001-8123-200102011
2001 Vol. 15 (2): 30-30 [
Abstract
] (
108
)
全文
(
202
)
31
R&D on Canned Pork Tripe
Cui Ruijing
DOI: 10.7506/rlyj1001-8123-200102012
2001 Vol. 15 (2): 31-31 [
Abstract
] (
105
)
全文
(
258
)
32
The Procsessing Technology of Cionvenience Meatbal
Li Yue
DOI: 10.7506/rlyj1001-8123-200102013
2001 Vol. 15 (2): 32-32 [
Abstract
] (
116
)
全文
(
526
)
33
Processing Technology of Spicy Roast Chicken
Lin Chunlai
DOI: 10.7506/rlyj1001-8123-200102014
2001 Vol. 15 (2): 33-34 [
Abstract
] (
113
)
全文
(
175
)
35
The Technology for Refrigation iof Pigeon Meat
Zhang Junxue Wei Ya
DOI: 10.7506/rlyj1001-8123-200102015
2001 Vol. 15 (2): 35-35 [
Abstract
] (
134
)
全文
(
191
)
Additive Agent
36
Roles of Non-meat Ingredients in Meat Processing
Li Yuwei
DOI: 10.7506/rlyj1001-8123-200102016
2001 Vol. 15 (2): 36-37 [
Abstract
] (
107
)
全文
(
301
)
Quality Control
38
The Origin,Principle and Requirement of HACCP
Lin Xiaohui Han Luqi
DOI: 10.7506/rlyj1001-8123-200102017
2001 Vol. 15 (2): 38-39 [
Abstract
] (
115
)
全文
(
528
)
40
A Study on WZSP Meast Quality
Lu Fei Sun Junshe
DOI: 10.7506/rlyj1001-8123-200102018
2001 Vol. 15 (2): 40-42 [
Abstract
] (
109
)
全文
(
319
)
43
Sensory Evaluation of Processed Meat Products
Sun Jing Xing
DOI: 10.7506/rlyj1001-8123-200102019
2001 Vol. 15 (2): 43-45 [
Abstract
] (
126
)
全文
(
291
)
46
Factors Influencing the Pig Scalding Process During Automated Slaughtering
Zhang Quanxin Li Changle
DOI: 10.7506/rlyj1001-8123-200102020
2001 Vol. 15 (2): 46-47 [
Abstract
] (
110
)
全文
(
393
)
48
Vacuum Stuffer: The Mechanical Failures and Fixation
Zhang Fenglian Zhang Junxue
DOI: 10.7506/rlyj1001-8123-200102021
2001 Vol. 15 (2): 48-49 [
Abstract
] (
121
)
全文
(
161
)
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