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2017 Vol. 31, No. 12
Published: 31 December 2017
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage
FEI Yingmin, ZHANG Gensheng, ZHANG Honglei, YU Min
DOI: 10.7506/rlyj1001-8123-201712001
2017 Vol. 31 (12): 1-5 [
Abstract
] (
124
)
全文
(
204
)
6
Application of Spore Induction Technology in the Processing of Medium-Temperature Sausage
LI Su, ZHANG Shunliang, REN Shuang, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, ZHAO Yan, CHEN Wenhua, QU Chao
DOI: 10.7506/rlyj1001-8123-201712002
2017 Vol. 31 (12): 6-10 [
Abstract
] (
101
)
全文
(
183
)
11
Comparative Analysis of Nutrients in Breast Muscles from Taihe Black-Bone Silky Fowls, Crossbred Black-Boned Silky Fowls and AA Broilers
SHANG Ke, MI Si, LI Xia, ZHANG Chunhui, FAN Yuqing, YE Mengliang
DOI: 10.7506/rlyj1001-8123-201712003
2017 Vol. 31 (12): 11-16 [
Abstract
] (
227
)
全文
(
247
)
17
Effect of Different Natural Antioxidants on Lipid Oxidation in Beef Products with Different Thermal Processing
LIU Meng, SHI Zhijia, GONG Hui, YANG Zhen
DOI: 10.7506/rlyj1001-8123-201712004
2017 Vol. 31 (12): 17-22 [
Abstract
] (
117
)
全文
(
277
)
Processing Technology
23
Optimization of Rapid Ultrasonic-Assisted Curing and Tenderization of Beef
FU Li, ZHENG Baoliang, GAO Xueqin, YANG Baojin, HUANGPU Youyu
DOI: 10.7506/rlyj1001-8123-201712005
2017 Vol. 31 (12): 23-29 [
Abstract
] (
180
)
全文
(
243
)
Analysis & Detection
30
Comparative Application of Hyperspectral Imaging and Near Infrared Spectroscopy in Nondestructive Detection of Chicken Quality
XING Suxia, WANG Rui, GUO Peiyuan, LIU Yanfang, WANG Jiuqing, XU Pan
DOI: 10.7506/rlyj1001-8123-201712006
2017 Vol. 31 (12): 30-35 [
Abstract
] (
120
)
全文
(
229
)
36
Detection of Four Polycyclic Aromatic Hydrocarbons in Harbin Red Sausage by Accelerated Solvent Extraction Coupled with High Performance Liquid Chromatography with Fluorescence Detection
LI Cong, ZHAO Ying, XU Baocai, GU Qianhui
DOI: 10.7506/rlyj1001-8123-201712007
2017 Vol. 31 (12): 36-40 [
Abstract
] (
112
)
全文
(
220
)
41
Changes in Volatile Flavor Components in Soup Stock for Spiced Beef during Repeated Use
GONG Hui, SHI Zhijia, YANG Zhen, LIU Meng, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201712008
2017 Vol. 31 (12): 41-49 [
Abstract
] (
103
)
全文
(
270
)
50
Effects of Lactic Acid Bacteria Starter Culture on the Flavor Quality of Air-Dried Sausage
PAN Xiaoqian, CHENG Xiaoyu, ZHANG Shunliang, ZHAO Bing, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201712009
2017 Vol. 31 (12): 50-55 [
Abstract
] (
118
)
全文
(
196
)
Reviews
56
Recent Progress in the Application of Edible Films in the Preservation of Chilled Meat
GAO Lihong, ZHENG Yan
DOI: 10.7506/rlyj1001-8123-201712010
2017 Vol. 31 (12): 56-59 [
Abstract
] (
128
)
全文
(
406
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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