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1999 Vol. 13, No. 1
Published: 01 January 1999
Basic Research
Processing Technology
Application Research
Food Machinery
Quality inspection
Food Preservation
Thematic Forum
Thematic Forum
3
The Impact of Modern Meat Science & Technology on the Meat Products with Chinese Traditional Flavor
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-199901001
1999 Vol. 13 (1): 3-6 [
Abstract
] (
120
)
全文
(
273
)
7
A Discussion on the Way Out for the Chinese Ham-sausage
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-199901002
1999 Vol. 13 (1): 7-9 [
Abstract
] (
144
)
全文
(
276
)
10
The Persent Status and Developing Trend of Quality Beef in Our Country
Sun Baozhong
DOI: 10.7506/rlyj1001-8123-199901003
1999 Vol. 13 (1): 10-12 [
Abstract
] (
112
)
全文
(
191
)
13
The Market Trend for Meat in 1999 and a Preliminary Discussion
Yang Baixuan
DOI: 10.7506/rlyj1001-8123-199901004
1999 Vol. 13 (1): 13-14 [
Abstract
] (
126
)
全文
(
157
)
Basic Research
15
A Study on the Suitability of US Carcass yield Eguation to Evalualing Chinese Beef Carcass
Shi Suling
DOI: 10.7506/rlyj1001-8123-199901005
1999 Vol. 13 (1): 15-17 [
Abstract
] (
113
)
全文
(
261
)
18
The Effect of Various Washing Conditions on the Water Holding Capacity and Protein Loss of Silver Carp Mince
Kong Baohua;Gen Xing;Gao Xinghua;Li Weina
DOI: 10.7506/rlyj1001-8123-199901006
1999 Vol. 13 (1): 18-21 [
Abstract
] (
131
)
全文
(
449
)
22
A Study on the Improvement of Beef Jerk's Tenderness by Different Methods of Tenkerisation
Jin Yanxi;Hu Tiejun;Lou Chengxiang
DOI: 10.7506/rlyj1001-8123-199901007
1999 Vol. 13 (1): 22-25 [
Abstract
] (
135
)
全文
(
388
)
26
Use of Microorganisms in Fermented Meat Products
Zhang Qin
DOI: 10.7506/rlyj1001-8123-199901008
1999 Vol. 13 (1): 26-28 [
Abstract
] (
137
)
全文
(
560
)
Application Research
29
A Study on Processing Instant Sea Foods with the Dong Fang Spiral Shell
Huang Faxin
DOI: 10.7506/rlyj1001-8123-199901009
1999 Vol. 13 (1): 29-32 [
Abstract
] (
117
)
全文
(
310
)
Processing Technology
33
Technology and Critical Control for the Traditional chinese Dried Beef
Zheng Canlong
DOI: 10.7506/rlyj1001-8123-199901010
1999 Vol. 13 (1): 33-34 [
Abstract
] (
144
)
全文
(
678
)
Food Preservation
35
Cihlling and Packaing of Chilled Meat
Wang xumao;Zhang ziping;Liu yan;Liu aiping;Chen xhumin
DOI: 10.7506/rlyj1001-8123-199901011
1999 Vol. 13 (1): 35-39 [
Abstract
] (
107
)
全文
(
188
)
40
Effcxts of Organic Acid and Tea Polyphenol on QualityCharacterics of Preserved Duck Meat
Zeng Kai;fang Li;Hongjun;Li Zhengguo;Ming jian
DOI: 10.7506/rlyj1001-8123-199901012
1999 Vol. 13 (1): 40-43 [
Abstract
] (
131
)
全文
(
272
)
Quality inspection
44
Some Tentative Ideas sbout Reforming the Supervising & Administrative Systemfor Hygiene of Meat Products in Our Country
Zhao Wuying
DOI: 10.7506/rlyj1001-8123-199901013
1999 Vol. 13 (1): 44-47 [
Abstract
] (
108
)
全文
(
162
)
48
The Correlation between Pre-slaughter Inspection and Pos-slaughter Test
Zhang Hu
DOI: 10.7506/rlyj1001-8123-199901014
1999 Vol. 13 (1): 48-48 [
Abstract
] (
117
)
全文
(
152
)
49
Development of Health Food with Swine Blood
Zhao Guohua
DOI: 10.7506/rlyj1001-8123-199901015
1999 Vol. 13 (1): 49-50 [
Abstract
] (
100
)
全文
(
382
)
Food Machinery
51
Vacuum Freeze-drying and Devices for Food
Yang Xianbo
DOI: 10.7506/rlyj1001-8123-199901016
1999 Vol. 13 (1): 51-51 [
Abstract
] (
111
)
全文
(
337
)
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