Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
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. 4
Published: 01 October 2000
Basic Research
Processing Technology
Quality inspection
Food Preservation
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
The Ever-growing living Standard Demand for Green Meat
Zhu Dexiou
DOI: 10.7506/rlyj1001-8123-200004001
2000 Vol. 14 (4): 3-4 [
Abstract
] (
113
)
全文
(
309
)
5
Foreign Trade Tactics on China Pork Production and Marketing
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-200004002
2000 Vol. 14 (4): 5-7 [
Abstract
] (
131
)
全文
(
250
)
8
A Discussion on Pig Slaughtering Industry in Tianjing
Zhao Wuying
DOI: 10.7506/rlyj1001-8123-200004003
2000 Vol. 14 (4): 8-10 [
Abstract
] (
98
)
全文
(
181
)
11
General Interests in Chinese Egg Production Industry and Technology(Part II)
Ma Meihu
DOI: 10.7506/rlyj1001-8123-200004004
2000 Vol. 14 (4): 11-13 [
Abstract
] (
108
)
全文
(
452
)
Basic Research
14
Accelerated Processing to Improve the Ageing Response of Meat
Zhuyan;Luoxin;Wanghaiyan
DOI: 10.7506/rlyj1001-8123-200004005
2000 Vol. 14 (4): 14-17 [
Abstract
] (
124
)
全文
(
241
)
18
A Primary Research on Drip Loss from Beef
Wang Caiyun
DOI: 10.7506/rlyj1001-8123-200004006
2000 Vol. 14 (4): 18-19 [
Abstract
] (
119
)
全文
(
398
)
Processing Technology
20
Main Points for Western-style Ham Processing Technology
Jiao Xiaoxia
DOI: 10.7506/rlyj1001-8123-200004007
2000 Vol. 14 (4): 20-21 [
Abstract
] (
124
)
全文
(
255
)
22
A Study On the Processing Technology of Square Beef Ham
Liu Yan;Ma Meihu;Gui Wusheng
DOI: 10.7506/rlyj1001-8123-200004008
2000 Vol. 14 (4): 22-25 [
Abstract
] (
115
)
全文
(
210
)
26
Comparing Reorganized Method with Traditional Method Applied in Dried Meat Processig
Wang Wei;Guo Xiaoqiang
DOI: 10.7506/rlyj1001-8123-200004009
2000 Vol. 14 (4): 26-27 [
Abstract
] (
124
)
全文
(
690
)
28
Development of Meatball Made of Chicken Bone Paste
Xu Xinglian;Cao Weifeng;Wang Xia
DOI: 10.7506/rlyj1001-8123-200004010
2000 Vol. 14 (4): 28-29 [
Abstract
] (
121
)
全文
(
359
)
30
A Study on A New Mayonnaise Processing Technology
Lian Xijun;Lin Kaimei;Zeng Aiqong
DOI: 10.7506/rlyj1001-8123-200004011
2000 Vol. 14 (4): 30-32 [
Abstract
] (
117
)
全文
(
563
)
Additive Agent
33
Designing of Savor for Meat Products
Ning Hui;Liao Guohong
DOI: 10.7506/rlyj1001-8123-200004012
2000 Vol. 14 (4): 33-36 [
Abstract
] (
107
)
全文
(
332
)
38
The In fluence of the Spices on the Quality of Salted Egg
Xu Mingshing;Dong Kaifa;Yan Jianfen;Xong Qiang
DOI: 10.7506/rlyj1001-8123-200004013
2000 Vol. 14 (4): 38-39 [
Abstract
] (
108
)
全文
(
320
)
Food Preservation
39
Pasteurization and Sterilization Methods Applied to Meat Products
Zhu Guangfu
DOI: 10.7506/rlyj1001-8123-200004014
2000 Vol. 14 (4): 39-40 [
Abstract
] (
121
)
全文
(
574
)
41
Application of Nisin in Braised Chicken
Huan Liandong;Pan Lihua;Zhu Kemei;Xia Yunti;Ye Mingxun
DOI: 10.7506/rlyj1001-8123-200004015
2000 Vol. 14 (4): 41-42 [
Abstract
] (
126
)
全文
(
231
)
Quality inspection
43
A Probe on Peroxidation Value Detecting Method for Export Frozen Pork
Ju Bo;Wang Fangxian;Guan Enping;Zheng Cheng
DOI: 10.7506/rlyj1001-8123-200004016
2000 Vol. 14 (4): 43-47 [
Abstract
] (
111
)
全文
(
549
)
48
An Analysis on Meat Quality of Yeanling at 100 Days
Wu Wei;Sun Feizhou;Sun Yunnong
DOI: 10.7506/rlyj1001-8123-200004017
2000 Vol. 14 (4): 48-49 [
Abstract
] (
105
)
全文
(
201
)
News
Download
Online Submission
Author Guidelines
Remote Contribute Steps
Manuscript Review Process
Copyright Statement
Submitting Template
Ethical Standards
Misconduct Processing
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
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
