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2000 Vol. 14, No. 2
Published: 01 April 2000
Basic Research
Processing Technology
Food Preservation
Thematic Forum
Additive Agent
Quality Control
Thematic Forum
3
The Important Position of the Chinese Meat Production in the World
Han Luqi
DOI: 10.7506/rlyj1001-8123-200002001
2000 Vol. 14 (2): 3-6 [
Abstract
] (
110
)
全文
(
260
)
7
The Current Low price of Eggs Will Not Hurt Peasants
Yang Boxuan
DOI: 10.7506/rlyj1001-8123-200002002
2000 Vol. 14 (2): 7-8 [
Abstract
] (
103
)
全文
(
235
)
9
The Present Situation of Ostrich Feeding and Development
Cong Shuzeng
DOI: 10.7506/rlyj1001-8123-200002003
2000 Vol. 14 (2): 9-9 [
Abstract
] (
117
)
全文
(
558
)
10
Some Ideas about Standardization for Donkey Meat
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200002004
2000 Vol. 14 (2): 10-10 [
Abstract
] (
96
)
全文
(
258
)
Basic Research
11
Development in the Research on Meat Quality
Dai Ruitong
DOI: 10.7506/rlyj1001-8123-200002005
2000 Vol. 14 (2): 11-13 [
Abstract
] (
122
)
全文
(
294
)
14
Trace Nutrients and Pork Quality
Guo Songlin
DOI: 10.7506/rlyj1001-8123-200002006
2000 Vol. 14 (2): 14-16 [
Abstract
] (
121
)
全文
(
368
)
17
Properties of Muscle and Effects of Intercellular Fat on Them
Yang Longjiang
DOI: 10.7506/rlyj1001-8123-200002007
2000 Vol. 14 (2): 17-19 [
Abstract
] (
131
)
全文
(
176
)
20
Analysis of Glycogen and VB1 in Pale Muscle
Jiang Kailian
DOI: 10.7506/rlyj1001-8123-200002008
2000 Vol. 14 (2): 20-21 [
Abstract
] (
148
)
全文
(
170
)
22
Principles and Methods for Minimizing Rancidity in Meat Products
Jiang Li
DOI: 10.7506/rlyj1001-8123-200002009
2000 Vol. 14 (2): 22-24 [
Abstract
] (
165
)
全文
(
524
)
Processing Technology
25
A Preliminary Discussion on the Quality Control for Ham-sausage
Li Kaixiong
DOI: 10.7506/rlyj1001-8123-200002010
2000 Vol. 14 (2): 25-26 [
Abstract
] (
159
)
全文
(
851
)
27
Technology for Preserved-egg Sausage
Wang Junqing
DOI: 10.7506/rlyj1001-8123-200002011
2000 Vol. 14 (2): 27-27 [
Abstract
] (
139
)
全文
(
200
)
28
Technology and Quality Control for Soft-packed Spiced Donkey Meat
Long Long
DOI: 10.7506/rlyj1001-8123-200002012
2000 Vol. 14 (2): 28-29 [
Abstract
] (
107
)
全文
(
234
)
30
A New Technology for Barbecued Meat Products
Zhang Ququan
DOI: 10.7506/rlyj1001-8123-200002013
2000 Vol. 14 (2): 30-30 [
Abstract
] (
150
)
全文
(
421
)
31
Technology for Pei Xian Dog Meat in Soft-shelled Turtle Soup
Dai Shulin
DOI: 10.7506/rlyj1001-8123-200002014
2000 Vol. 14 (2): 31-32 [
Abstract
] (
164
)
全文
(
199
)
Additive Agent
33
A Summary Discussion on Meat Additives
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200002015
2000 Vol. 14 (2): 33-35 [
Abstract
] (
112
)
全文
(
242
)
36
A Preliminary Discussion on the Problem of Nitrite Residue in Meat Products
Zhou Xudong
DOI: 10.7506/rlyj1001-8123-200002016
2000 Vol. 14 (2): 36-36 [
Abstract
] (
112
)
全文
(
264
)
Food Preservation
37
Application of Biological Preservatives in Meat Products
Mou Guangqing
DOI: 10.7506/rlyj1001-8123-200002017
2000 Vol. 14 (2): 37-38 [
Abstract
] (
95
)
全文
(
230
)
39
A Research on Application of Nisin in Roast Meat
Jiao Xiaoxia
DOI: 10.7506/rlyj1001-8123-200002018
2000 Vol. 14 (2): 39-39 [
Abstract
] (
112
)
全文
(
421
)
40
Application of Sorbate in Meat Processing
Zhao Guangmin
DOI: 10.7506/rlyj1001-8123-200002019
2000 Vol. 14 (2): 40-41 [
Abstract
] (
106
)
全文
(
214
)
Quality Control
42
Dividing of Different Areas and Microbiological Control for Meat Processing
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-200002020
2000 Vol. 14 (2): 42-43 [
Abstract
] (
143
)
全文
(
301
)
44
Application of HACCP in Swine Slaughtering
Shen Juan
DOI: 10.7506/rlyj1001-8123-200002021
2000 Vol. 14 (2): 44-45 [
Abstract
] (
120
)
全文
(
241
)
Quarantine Inspection
46
Test and Disposal for Pork Parasite Inspection
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-200002022
2000 Vol. 14 (2): 46-49 [
Abstract
] (
96
)
全文
(
295
)
50
Test and Disposal for Swine Anthrax
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200002023
2000 Vol. 14 (2): 50-51 [
Abstract
] (
116
)
全文
(
594
)
52
Distinguishing between Jaundice and Yellow Fat,and Disposal in Meat Product Inspection
Ji Kunling
DOI: 10.7506/rlyj1001-8123-200002024
2000 Vol. 14 (2): 52-52 [
Abstract
] (
126
)
全文
(
1047
)
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