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2001 Vol. 15, No. 4
Published: 01 October 2001
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
China Acceded to WTO: Meat Products Trade
Chen Daoguo Wu Zhi
DOI: 10.7506/rlyj1001-8123-200104001
2001 Vol. 15 (4): 3-5 [
Abstract
] (
92
)
全文
(
172
)
6
Global Poultry Production and Market in 2000
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200104002
2001 Vol. 15 (4): 6-7 [
Abstract
] (
89
)
全文
(
190
)
8
Chilled Meat Production in China: Current Status and Suggestions for Future Development
Sun Baozhong Yang Ji Ma Aijin
DOI: 10.7506/rlyj1001-8123-200104003
2001 Vol. 15 (4): 8-9 [
Abstract
] (
85
)
全文
(
153
)
Basic Research
10
Application of Microcapsulation Technology for Food Cholesterol Elimination
Lu Hongjun
DOI: 10.7506/rlyj1001-8123-200104004
2001 Vol. 15 (4): 10-12 [
Abstract
] (
79
)
全文
(
212
)
13
Physical and Chemical Properties Changes During the Processing of Guang Dong Style La Sausage
Yuan Haitao Rui Minghan Luo Hong
DOI: 10.7506/rlyj1001-8123-200104005
2001 Vol. 15 (4): 13-15 [
Abstract
] (
86
)
全文
(
293
)
16
Anti-oxidative Function of Carnosine on Muscular Lipid
Zhang Menghan Xu Xinglian Zhou Guanghong
DOI: 10.7506/rlyj1001-8123-200104006
2001 Vol. 15 (4): 16-18 [
Abstract
] (
77
)
全文
(
326
)
19
Forage Usage on the Production of High Quality Pork
Zhu Qinlong
DOI: 10.7506/rlyj1001-8123-200104007
2001 Vol. 15 (4): 19-22 [
Abstract
] (
91
)
全文
(
194
)
Processing Technology
23
The Technology of Co-extruded Sausage
Zhang Ziping Liu Xinxin
DOI: 10.7506/rlyj1001-8123-200104008
2001 Vol. 15 (4): 23-26 [
Abstract
] (
100
)
全文
(
237
)
27
The Requirements and Inspection of Sausage Processing
Gao Hongwei
DOI: 10.7506/rlyj1001-8123-200104009
2001 Vol. 15 (4): 27-28 [
Abstract
] (
86
)
全文
(
236
)
29
Processing Technology of Box-packaged Oiled Trotter
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-200104010
2001 Vol. 15 (4): 29-31 [
Abstract
] (
65
)
全文
(
185
)
32
The Processing Method of Traditional Roast Duck
Zheng Haizhou Feng Gaixia He Mengxiao Ma Ziyan
DOI: 10.7506/rlyj1001-8123-200104011
2001 Vol. 15 (4): 32-32 [
Abstract
] (
86
)
全文
(
195
)
Additive Agent
33
Textured Soy Protein Applied in Pork Meatball
Li Biqing Yu Jianyong Sheng Dongbiao Liu Lihong
DOI: 10.7506/rlyj1001-8123-200104012
2001 Vol. 15 (4): 33-35 [
Abstract
] (
77
)
全文
(
366
)
Food Preservation
36
The Progress and Present Situation of Raw Meat Freshness Preserving Technology
Liu Lu Li Hongjun
DOI: 10.7506/rlyj1001-8123-200104013
2001 Vol. 15 (4): 36-38 [
Abstract
] (
73
)
全文
(
289
)
39
Influence of Plant Extracts on Freshness Preservation of Mutton and Beef
Luo Hongxia
DOI: 10.7506/rlyj1001-8123-200104014
2001 Vol. 15 (4): 39-40 [
Abstract
] (
85
)
全文
(
226
)
41
Lysozyme as in Food Anti-staling Agent
Zhang Fengkai Ma Meihu
DOI: 10.7506/rlyj1001-8123-200104015
2001 Vol. 15 (4): 41-42 [
Abstract
] (
93
)
全文
(
460
)
Quarantine Inspection
43
Examination and Disposal on Toxoplasma gondii
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200104016
2001 Vol. 15 (4): 43-45 [
Abstract
] (
84
)
全文
(
156
)
47
Freeze-drying Technology-A Technology to Enable the Exportation of Vegetable, Meat and Poultry
Kong Fanzhen
DOI: 10.7506/rlyj1001-8123-200104018
2001 Vol. 15 (4): 47-47 [
Abstract
] (
72
)
全文
(
171
)
48
Food Poisoning and Countermeasure by Clenbuterol Hydrochloride
DOI: 10.7506/rlyj1001-8123-200104019
2001 Vol. 15 (4): 48-48 [
Abstract
] (
108
)
全文
(
157
)
Patent Technology
49
A Brief Review on Patented Processing Technology of Meat,Poultry and Egg(Ⅵ)
DOI: 10.7506/rlyj1001-8123-200104020
2001 Vol. 15 (4): 49-49 [
Abstract
] (
84
)
全文
(
154
)
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