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1998 Vol. 12, No. 2
Published: 01 April 1998
Processing Technology
Application Research
Quality inspection
Food Preservation
Thematic Forum
Additive Agent
Comprehensive Utilization
Application Research
13
The lnfluece of Different Processing Methods on theProperties of Cured Rabbit Meat Produsts
Wang Wei
DOI: 10.7506/rlyj1001-8123-199802005
1998 Vol. 12 (2): 13-16 [
Abstract
] (
78
)
全文
(
190
)
Additive Agent
32
Apply of Denatured Amylum in Red Sausage Process
Zhang Fengkuan Liu Xuejun Zhou Feng Guo Juman
DOI: 10.7506/rlyj1001-8123-199802014
1998 Vol. 12 (2): 32-33 [
Abstract
] (
100
)
全文
(
204
)
34
Preparation of the meat product additivemixture phosphate
Li Zhicheng et al
DOI: 10.7506/rlyj1001-8123-199802015
1998 Vol. 12 (2): 34-36 [
Abstract
] (
87
)
全文
(
208
)
Food Preservation
40
Calcium Propionate Effect on Vacuum-Packaged Fresh Beef Preservation
Luo Xin Zhu Yan
DOI: 10.7506/rlyj1001-8123-199802017
1998 Vol. 12 (2): 40-42 [
Abstract
] (
79
)
全文
(
279
)
Quality inspection
45
Analysis and Evaluation of Fresh Targets of Market Beef
Yingmin Jia,Ling Wang,Zide Zhang,Huixuan Li,Zhizhou Chen
DOI: 10.7506/rlyj1001-8123-199802019
1998 Vol. 12 (2): 45-48 [
Abstract
] (
112
)
全文
(
395
)
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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
