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1999 Vol. 13, No. 4
Published: 01 October 1999
Package & Storage
Basic Research
Processing Technology
Application Research
Thematic Forum
Additive Agent
Thematic Forum
3
Appointed - Abattoir Slaughtering and Meat Inspection
Zhou Zhaoping
DOI: 10.7506/rlyj1001-8123-199904001
1999 Vol. 13 (4): 3-5 [
Abstract
] (
95
)
全文
(
159
)
6
Important should be Attached from the Feed Source for Production of Safe Meat
Li Changle
DOI: 10.7506/rlyj1001-8123-199904002
1999 Vol. 13 (4): 6-7 [
Abstract
] (
98
)
全文
(
164
)
8
A Major Effort Should be Devoted to Developing Chilled Meat
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-199904003
1999 Vol. 13 (4): 8-9 [
Abstract
] (
83
)
全文
(
166
)
10
Protecting the Natural Breed Resource - Tai He Chicken
Zhou Zuozheng
DOI: 10.7506/rlyj1001-8123-199904004
1999 Vol. 13 (4): 10-11 [
Abstract
] (
72
)
全文
(
167
)
12
Setting Up the Consciousness of Brand ,Striving for Fa mous Brand Products
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-199904005
1999 Vol. 13 (4): 12-13 [
Abstract
] (
99
)
全文
(
172
)
Basic Research
14
Effect of V_E on Preventing Quality Dropping for Pork
Zhu Qinlong
DOI: 10.7506/rlyj1001-8123-199904006
1999 Vol. 13 (4): 14-17 [
Abstract
] (
82
)
全文
(
153
)
Application Research
18
A Preliminary Study on the Tenderizing Technology for Beef
Ma Meihu
DOI: 10.7506/rlyj1001-8123-199904007
1999 Vol. 13 (4): 18-21 [
Abstract
] (
77
)
全文
(
286
)
22
A Study on the Technology for Soft Can Corned Beef
Liu Chengguo
DOI: 10.7506/rlyj1001-8123-199904008
1999 Vol. 13 (4): 22-24 [
Abstract
] (
107
)
全文
(
160
)
25
The Influence of Microwave Treatment on the Stability of Shafu Dried Meat
Wang Wei Guo Xiaoqiang
DOI: 10.7506/rlyj1001-8123-199904009
1999 Vol. 13 (4): 25-27 [
Abstract
] (
89
)
全文
(
170
)
Processing Technology
28
Technology and Quality Contrlol for Sterilized Sausage
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-199904010
1999 Vol. 13 (4): 28-29 [
Abstract
] (
94
)
全文
(
657
)
30
Modified Technology for Traditional Dried Beef
Zheng Can Long
DOI: 10.7506/rlyj1001-8123-199904011
1999 Vol. 13 (4): 30-31 [
Abstract
] (
98
)
全文
(
484
)
32
Preparation of Spiced Rabbit
Li Changjiang
DOI: 10.7506/rlyj1001-8123-199904012
1999 Vol. 13 (4): 32-33 [
Abstract
] (
90
)
全文
(
198
)
34
R& Dof Sweet & Sour Duck Cut
Du Muying Liu BO Li Hongjun
DOI: 10.7506/rlyj1001-8123-199904013
1999 Vol. 13 (4): 34-35 [
Abstract
] (
116
)
全文
(
248
)
36
Technology for Soft Packs of Lotus -leaf Aro matic & Crispy Chicken
Feng Zuyin
DOI: 10.7506/rlyj1001-8123-199904014
1999 Vol. 13 (4): 36-38 [
Abstract
] (
95
)
全文
(
230
)
39
Application of Soya Protein in Meat Products
Chu Hongbin
DOI: 10.7506/rlyj1001-8123-199904015
1999 Vol. 13 (4): 39-43 [
Abstract
] (
116
)
全文
(
861
)
Additive Agent
44
Application of Soya Protein in Production of Sterilixed Sausage
Li Yingbiao
DOI: 10.7506/rlyj1001-8123-199904016
1999 Vol. 13 (4): 44-45 [
Abstract
] (
86
)
全文
(
365
)
46
Effect of Modified Starch on the Quality of Sandwich Ham
Zhang Fengkuan
DOI: 10.7506/rlyj1001-8123-199904017
1999 Vol. 13 (4): 46-47 [
Abstract
] (
90
)
全文
(
215
)
Package & Storage
48
A Preliminary Discussion on the Basic Properties of Aluminum Foil and Quality of Soft Packs of Meat Products
Li Yuwei
DOI: 10.7506/rlyj1001-8123-199904018
1999 Vol. 13 (4): 48-49 [
Abstract
] (
88
)
全文
(
268
)
50
Analysis on the Quality Troubles Com monly Encountered to Soft Packs of Spiced Beef
Liu Bojun
DOI: 10.7506/rlyj1001-8123-199904019
1999 Vol. 13 (4): 50-51 [
Abstract
] (
86
)
全文
(
157
)
52
Im proving of the Technology and equip ment for Scalding the Pig Head
Chang Xin
DOI: 10.7506/rlyj1001-8123-199904020
1999 Vol. 13 (4): 52-52 [
Abstract
] (
77
)
全文
(
172
)
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