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2000 Vol. 14, No. 1
Published: 01 January 2000
Processing Technology
Application Research
Quality inspection
Food Preservation
Nutrient Hygiene
Thematic Forum
Additive Agent
Thematic Forum
1
It Is Imperative to Practice Quality for Meat Enterprises
Yan Fei
DOI: 10.7506/rlyj1001-8123-200001001
2000 Vol. 14 (1): 1-7 [
Abstract
] (
142
)
全文
(
181
)
8
The Production of Yak,Now in the Ascendant
Huang Xiaosheng
DOI: 10.7506/rlyj1001-8123-200001002
2000 Vol. 14 (1): 8-10 [
Abstract
] (
127
)
全文
(
437
)
11
Vauum freeze drying Technology for Food Promises a Bright Future in the Market
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200001003
2000 Vol. 14 (1): 11-13 [
Abstract
] (
167
)
全文
(
178
)
14
A Few Suggestions on the Present Hygienic Administration for Meat Products in Our Country
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200001004
2000 Vol. 14 (1): 14-15 [
Abstract
] (
136
)
全文
(
163
)
Application Research
16
High & New Technoies in Meat processing
Luo Xin
DOI: 10.7506/rlyj1001-8123-200001005
2000 Vol. 14 (1): 16-18 [
Abstract
] (
156
)
全文
(
224
)
19
A Preliminary Discussion on Food Quick-freezing
Dong Yian
DOI: 10.7506/rlyj1001-8123-200001006
2000 Vol. 14 (1): 19-20 [
Abstract
] (
137
)
全文
(
291
)
21
A Comparative Study on Some New Technologies for Pb Free Preserved Eggs
Huang Shuipin
DOI: 10.7506/rlyj1001-8123-200001007
2000 Vol. 14 (1): 21-24 [
Abstract
] (
154
)
全文
(
264
)
Processing Technology
25
A Study on the Technology for Specially Prepared Beef Ball in Real Production
Liu Yan
DOI: 10.7506/rlyj1001-8123-200001008
2000 Vol. 14 (1): 25-26 [
Abstract
] (
153
)
全文
(
378
)
27
A New Technology for Small Tripe
Zhang Shuzhen
DOI: 10.7506/rlyj1001-8123-200001009
2000 Vol. 14 (1): 27-27 [
Abstract
] (
159
)
全文
(
169
)
28
Process for Huaiyang Crisp Chicken
Huang Wangou
DOI: 10.7506/rlyj1001-8123-200001010
2000 Vol. 14 (1): 28-28 [
Abstract
] (
143
)
全文
(
164
)
29
A New Process for Spicy Shank
Qin xiaowei
DOI: 10.7506/rlyj1001-8123-200001011
2000 Vol. 14 (1): 29-30 [
Abstract
] (
141
)
全文
(
195
)
Additive Agent
31
A Study on Application of Sorghunm Red Pigment in Meat Products
Li Chuanxin
DOI: 10.7506/rlyj1001-8123-200001012
2000 Vol. 14 (1): 31-32 [
Abstract
] (
150
)
全文
(
567
)
33
monascus Pigment and Its Application in Europe in Future
Wang Wei
DOI: 10.7506/rlyj1001-8123-200001013
2000 Vol. 14 (1): 33-35 [
Abstract
] (
138
)
全文
(
223
)
36
A Preliminary Discussion on the Residue of Sodium Nitrite in Meat Products
Hu Junmei
DOI: 10.7506/rlyj1001-8123-200001014
2000 Vol. 14 (1): 36-36 [
Abstract
] (
123
)
全文
(
226
)
Food Preservation
37
Hurdle Technology in Meat Products Processing
Liu Guanyong;Luo Xin
DOI: 10.7506/rlyj1001-8123-200001015
2000 Vol. 14 (1): 37-40 [
Abstract
] (
133
)
全文
(
474
)
41
Effect of pressurization on Storage Characters of Beef
Jin Ye;Nan Qingxian
DOI: 10.7506/rlyj1001-8123-200001016
2000 Vol. 14 (1): 41-44 [
Abstract
] (
130
)
全文
(
226
)
45
A Study on Shelf life Extension for Rabbit Meat Jerk,with Garlic
DOI: 10.7506/rlyj1001-8123-200001017
2000 Vol. 14 (1): 45-46 [
Abstract
] (
150
)
全文
(
406
)
Quality inspection
47
Swine Foot & Mouth Disease and Vesicular Disease,Distinguishing and Diagnosis
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200001018
2000 Vol. 14 (1): 47-49 [
Abstract
] (
130
)
全文
(
301
)
Nutrient Hygiene
50
Nutritional and Healthy Functions of Chicken Eggs
Lu Zizhi
DOI: 10.7506/rlyj1001-8123-200001019
2000 Vol. 14 (1): 50-51 [
Abstract
] (
194
)
全文
(
199
)
52
Some Inedible Meat
Yue Xiujuan
DOI: 10.7506/rlyj1001-8123-200001020
2000 Vol. 14 (1): 52-52 [
Abstract
] (
156
)
全文
(
190
)
52
Meat Poisoning,A Severe Harm
Han Luqi
DOI: 10.7506/rlyj1001-8123-200001021
2000 Vol. 14 (1): 52-52 [
Abstract
] (
121
)
全文
(
161
)
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