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1999 Vol. 13, No. 2
Published: 01 April 1999
Basic Research
Processing Technology
Application Research
Quality inspection
Nutrient Hygiene
Thematic Forum
Thematic Forum
3
A Review on the Chinese Meat Product Industry in the Last 50 Years,and a Forecast(Part I)
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 3-7 [
Abstract
] (
146
)
全文
(
584
)
8
Characteristics and Influence of Chinese Sausage
Zhu Bolin
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 8-8 [
Abstract
] (
106
)
全文
(
908
)
Basic Research
9
Role of Endogeneous Proteases in Meat Tenderization
Huang Ming;Luo Xin
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 9-11 [
Abstract
] (
118
)
全文
(
812
)
12
Microstructure and Gelatin's Property of the Chicken Egg
Chen Gong
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 12-14 [
Abstract
] (
112
)
全文
(
714
)
Application Research
15
A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage
Qiao Xiaoling
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 15-19 [
Abstract
] (
88
)
全文
(
198
)
20
A Study on Fermented Fish Sausage
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 20-22 [
Abstract
] (
92
)
全文
(
317
)
23
A Study on the Processing Technology for Low Na Health Century Egg
Ma Meihu
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 23-27 [
Abstract
] (
107
)
全文
(
211
)
Processing Technology
28
Factors Affecting the Quality of Soft-pack Canned Meat,and Control Measures
Tan Yaying
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 28-30 [
Abstract
] (
143
)
全文
(
482
)
31
Processing Technology for the Soft-pack Fa Pi
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 31-33 [
Abstract
] (
101
)
全文
(
248
)
34
It Is Imperative to Estabish Our Hygienic Control System for Meat Products in China
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 34-35 [
Abstract
] (
100
)
全文
(
232
)
36
HACCP System and Its Present Condition in Food Factory for Export
Wang Fengzu
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 36-39 [
Abstract
] (
106
)
全文
(
448
)
40
HACCP System of Chilled Meat
Wang xumao Zhang ziping Liu aiping Chen shumin
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 40-42 [
Abstract
] (
101
)
全文
(
220
)
Quality inspection
43
Determination of Lipid Oxidation in Meat Products
Pu Jian
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 43-45 [
Abstract
] (
106
)
全文
(
1260
)
46
Determination of Aflatoxin B1 in Food with HPLC
Lin Yizhi
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 46-47 [
Abstract
] (
111
)
全文
(
219
)
Nutrient Hygiene
48
Nutritive Value of Cooked Meat Products
Dong Yian
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 48-48 [
Abstract
] (
121
)
全文
(
313
)
49
Talking about Rabbit in the Year of Rabbit
Han Luqi
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 49-49 [
Abstract
] (
104
)
全文
(
256
)
50
Prospects for Animal Bones in Food Development
Xu Xichun
DOI: 10.7506/rlyj1001-8123-199902001
1999 Vol. 13 (2): 50-51 [
Abstract
] (
105
)
全文
(
341
)
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