Home
|
About Journal
|
Editorial Board
|
Instruction
|
Subscriptions
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Quick Search
Adv Search
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
] (
88
)
全文
(
210
)
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
] (
80
)
全文
(
197
)
9
The Present Situation of Ostrich Feeding and Development
Cong Shuzeng
DOI: 10.7506/rlyj1001-8123-200002003
2000 Vol. 14 (2): 9-9 [
Abstract
] (
92
)
全文
(
400
)
10
Some Ideas about Standardization for Donkey Meat
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200002004
2000 Vol. 14 (2): 10-10 [
Abstract
] (
72
)
全文
(
211
)
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
] (
99
)
全文
(
241
)
14
Trace Nutrients and Pork Quality
Guo Songlin
DOI: 10.7506/rlyj1001-8123-200002006
2000 Vol. 14 (2): 14-16 [
Abstract
] (
97
)
全文
(
306
)
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
] (
95
)
全文
(
167
)
20
Analysis of Glycogen and VB1 in Pale Muscle
Jiang Kailian
DOI: 10.7506/rlyj1001-8123-200002008
2000 Vol. 14 (2): 20-21 [
Abstract
] (
85
)
全文
(
164
)
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
] (
136
)
全文
(
418
)
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
] (
74
)
全文
(
619
)
27
Technology for Preserved-egg Sausage
Wang Junqing
DOI: 10.7506/rlyj1001-8123-200002011
2000 Vol. 14 (2): 27-27 [
Abstract
] (
114
)
全文
(
164
)
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
] (
82
)
全文
(
191
)
30
A New Technology for Barbecued Meat Products
Zhang Ququan
DOI: 10.7506/rlyj1001-8123-200002013
2000 Vol. 14 (2): 30-30 [
Abstract
] (
112
)
全文
(
339
)
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
] (
135
)
全文
(
180
)
Additive Agent
33
A Summary Discussion on Meat Additives
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-200002015
2000 Vol. 14 (2): 33-35 [
Abstract
] (
84
)
全文
(
208
)
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
] (
87
)
全文
(
223
)
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
] (
72
)
全文
(
208
)
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
] (
85
)
全文
(
223
)
40
Application of Sorbate in Meat Processing
Zhao Guangmin
DOI: 10.7506/rlyj1001-8123-200002019
2000 Vol. 14 (2): 40-41 [
Abstract
] (
76
)
全文
(
206
)
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
] (
112
)
全文
(
273
)
44
Application of HACCP in Swine Slaughtering
Shen Juan
DOI: 10.7506/rlyj1001-8123-200002021
2000 Vol. 14 (2): 44-45 [
Abstract
] (
86
)
全文
(
222
)
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
] (
68
)
全文
(
275
)
50
Test and Disposal for Swine Anthrax
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-200002023
2000 Vol. 14 (2): 50-51 [
Abstract
] (
93
)
全文
(
433
)
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
] (
93
)
全文
(
628
)
News
Download
Manuscript Review Process
Links
CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Copyright © Editorial Board of Meat Research
Supported by:
Beijing Magtech
