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2018 Vol. 32, No. 3
Published: 31 March 2018
Reviews
Packaging & Storage
Basic Research
Analysis & Detection
Basic Research
1
Effect of Types and Proportions of Added Fat on the Quality Characteristics of Fish Tofu
XIONG Fengjiao, MA Lizhen, WANG Yang
DOI: 10.7506/rlyj1001-8123-201803001
2018 Vol. 32 (3): 1-6 [
Abstract
] (
122
)
全文
(
334
)
7
A Survey of Microbial Contamination during Yak Slaughter in Lhasa
LIU Wenwen, DAWA Zhuoma, ZHANG Qiang, SUO Huayi, ZHANG Songshan, YANG Yuanli, CI Dun, XIE Peng
DOI: 10.7506/rlyj1001-8123-201803002
2018 Vol. 32 (3): 7-11 [
Abstract
] (
126
)
全文
(
192
)
12
Correlation Analysis between Meat and Eating Quality of Dry-Cured Beef from Yunnan Province
GAO Yue’e, YANG Kai, WANG Zhe, LIU Yanpei, LI Qiaoxian, WANG Ankui
DOI: 10.7506/rlyj1001-8123-201803003
2018 Vol. 32 (3): 12-17 [
Abstract
] (
143
)
全文
(
261
)
18
Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality
ZOU Jin, WANG Yurong, ZHOU Shunan, DAI Kaiwen, YU Haizhong, ZHANG Zhendong, GUO Zhuang
DOI: 10.7506/rlyj1001-8123-201803004
2018 Vol. 32 (3): 18-23 [
Abstract
] (
139
)
全文
(
289
)
Packaging & Storage
24
Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives
LI Ruren, LIN Shiwen, RONG Liangyan, SHEN Rui, ZHANG Peng, YE Shengde, LI Jianrong
DOI: 10.7506/rlyj1001-8123-201803005
2018 Vol. 32 (3): 24-28 [
Abstract
] (
173
)
全文
(
381
)
29
Effect of Storage at 4 ℃ on the Quality of Chilled Pork Longissimus dorsi
HU Shengjie, ZHU Dongyang, WANG Rui, KANG Zhuangli, LU Xuejun, MA Hanjun, SONG Zhaojun
DOI: 10.7506/rlyj1001-8123-201803006
2018 Vol. 32 (3): 29-33 [
Abstract
] (
151
)
全文
(
245
)
34
Effects of Tea Polyphenols in Preservation of Low-salt Chinese Sausage
LIU Kunyi, WANG Qi, WANG Wei, YUAN Huawei
DOI: 10.7506/rlyj1001-8123-201803007
2018 Vol. 32 (3): 34-39 [
Abstract
] (
109
)
全文
(
238
)
Analysis & Detection
40
Gas Chromatography-Mass Spectrometry Analysis of Flavor Compounds of Freeze-Dried and Thermostatically Died Yak Meat
ZHAO Juanhong, LUO Zhang, MA Meihu, GU Xuedong, ZHANG Suhong, YANG Lin, SUN Shuguo
DOI: 10.7506/rlyj1001-8123-201803008
2018 Vol. 32 (3): 40-45 [
Abstract
] (
129
)
全文
(
298
)
46
Determination of Nitrite and Nitrate in Meat Powder Samples from Food Analysis Performance Assessment Scheme Using Ion Chromatography with Suppressed Conductivity Detection
MO Zimei, YANG Li, ZHENG Juanmei, CHEN Ningzhou, WANG Jing
DOI: 10.7506/rlyj1001-8123-201803009
2018 Vol. 32 (3): 46-50 [
Abstract
] (
129
)
全文
(
234
)
51
Determination of Imidaclothiz Residues in Meat by Liquid Chromatography-Tandem Mass Spectrometry
ZHOU Dawei
DOI: 10.7506/rlyj1001-8123-201803010
2018 Vol. 32 (3): 51-55 [
Abstract
] (
123
)
全文
(
368
)
Reviews
56
Recent Progress in Mutton Sausage Processing
CHEN Xuehong, DAI Xiaojuan, MA Lihua, WANG Maojun
DOI: 10.7506/rlyj1001-8123-201803011
2018 Vol. 32 (3): 56-60 [
Abstract
] (
126
)
全文
(
149
)
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