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2018 Vol. 32, No. 4
Published: 30 April 2018
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Analysis and Evaluation of Nutritional Components of Thigh Muscles of Wuliang Mountain Black-Boned Chicken
QI Min, CHEN Chen, YANG Xiujuan, GAO Yinghong, LI Xiaozhen, CAO Shengxiong, LIU Tingdan, TAO Linli, ZHANG Xi
DOI: 10.7506/rlyj1001-8123-201804001
2018 Vol. 32 (4): 1-6 [
Abstract
] (
137
)
全文
(
234
)
7
Anticancer Effect in Vitro and Mechanism of n-3 Polyunsaturated Fatty Acids in Intramuscular Phospholipids of Hyla Rabbit
XUE Shan
DOI: 10.7506/rlyj1001-8123-201804002
2018 Vol. 32 (4): 7-11 [
Abstract
] (
115
)
全文
(
386
)
12
Effects of Different Thawing Methods on Pork Physicochemical Properties and Microbial Counts
ZHENG Xu, ZENG Lu, BAI Xianze, WANG Chuanhua, HOU Aixiang
DOI: 10.7506/rlyj1001-8123-201804003
2018 Vol. 32 (4): 12-19 [
Abstract
] (
145
)
全文
(
295
)
Processing Technology
20
Effect of Pasteurization and Reheating on the Volatile Compounds of Braised Chicken Product
CHANG Siang, HUI Teng, LIU Yi, QIU Baowen, DAI Ruitong
DOI: 10.7506/rlyj1001-8123-201804004
2018 Vol. 32 (4): 20-26 [
Abstract
] (
108
)
全文
(
293
)
27
Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product
ZOU Jin, XU Baochai, SHANG Xuejiao, LIAO Hua, YU Haizhong, GUO Zhuang
DOI: 10.7506/rlyj1001-8123-201804005
2018 Vol. 32 (4): 27-32 [
Abstract
] (
116
)
全文
(
260
)
Analysis & Detection
33
Analysis and Comparison of Volatile Flavor Compounds in Different Types of Xinjiang Dried Beef
SHA Kun, ZHANG Zejun, ZHANG Songshan, SUN Baozhong, LEI Yuanhua, LI Hongbo, SONG Huanlu, ZHANG Yang
DOI: 10.7506/rlyj1001-8123-201804006
2018 Vol. 32 (4): 33-38 [
Abstract
] (
126
)
全文
(
248
)
39
Analysis of Fat Proportion in Raw by Computer Vision Technology and Its Effect on Volatile Flavor Components of Pickled Sauced Meat
YANG Kai, LI Yingnan, LI Xiang, JIA Xiaoyun, FU Haohua, SUN Qi, CHENG Xiaoyu
DOI: 10.7506/rlyj1001-8123-201804007
2018 Vol. 32 (4): 39-43 [
Abstract
] (
92
)
全文
(
282
)
44
Fast Detection of Plasticizers in Sausage and Casing Based on Gas Chromatography Separation Simulation Software
WANG Congqian, FU Houtun, WAN Kun, ZHU Tianrong, SONG Chunyu, HU Siqian
DOI: 10.7506/rlyj1001-8123-201804008
2018 Vol. 32 (4): 44-47 [
Abstract
] (
114
)
全文
(
253
)
48
Effect of Lactobacillus Starter Cultures on the Volatile Flavor Components of Sour Meat
MI Ruifang, CHEN Xi, QI Biao, XIONG Suyue, XU Dian, CHEN Wenhua, LI Jiapeng, QIAO Xiaoling, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201804009
2018 Vol. 32 (4): 48-55 [
Abstract
] (
108
)
全文
(
346
)
56
Rapid Determination of Vancomycin Residues in Animal-Origin Foods by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHOU Yingchun, LIU Shaobo, HAN Haitao, PENG Xinran
DOI: 10.7506/rlyj1001-8123-201804010
2018 Vol. 32 (4): 56-61 [
Abstract
] (
91
)
全文
(
253
)
62
Identification of Donkey-Derived Ingredients in Raw and Processed Meats Using TaqMan Probe Based Real-Time Polymerase Chain Reaction
HAI Xiao, LIU Guoqiang, LUO Jianxing, GUO Liang
DOI: 10.7506/rlyj1001-8123-201804011
2018 Vol. 32 (4): 62-67 [
Abstract
] (
110
)
全文
(
326
)
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