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2018 Vol. 32, No. 7
Published: 31 July 2018
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Sodium Chloride and Temperature on Pork Protein Properties during Dehydration
WANG Yuan, ZHANG Liyan, QI Hongchao
DOI: DOI:10.7506/rlyj1001-8123-201807001
2018 Vol. 32 (7): 1-6 [
Abstract
] (
97
)
全文
(
197
)
7
Effects of Mixed Starter Culture and Actinidin on the Quality Characteristics of Fermented Horse Meat Sausage
YUSUFU Sulaiman, AERZUGULI Abuduwaili, BATUER Abulikemu
DOI: DOI:10.7506/rlyj1001-8123-201807002
2018 Vol. 32 (7): 7-12 [
Abstract
] (
91
)
全文
(
159
)
13
Contamination and Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction Typing of Proteus on Fresh Livestock and Poultry Meats in Zhongshan City
CHEN Shanjiao, SUN Lengning, CHEN Shaowan, WANG Zongyuan, BI Shuilian
DOI: DOI:10.7506/rlyj1001-8123-201807003
2018 Vol. 32 (7): 13-17 [
Abstract
] (
62
)
全文
(
195
)
18
A Survey on the Present Status of Beef Cattle Slaughtering and Processing in China
WANG Jia, LU Xiao, ZHANG Yimin, MAO Yanwei, LUO Xin, ZHU Lixian
DOI: DOI:10.7506/rlyj1001-8123-201807004
2018 Vol. 32 (7): 18-22 [
Abstract
] (
289
)
全文
(
209
)
Processing Technology
23
Optimization of Ultrasonic-Assisted Enzymatic Extraction of Lard and Cholesterol Removal from It
QI Biao, MI Ruifang, XIONG Suyue, CHEN Xi, LI Jiapeng, YANG Junna, LI Jinchun, QIAO Xiaoling, WANG Shouwei
DOI: DOI:10.7506/rlyj1001-8123-201807005
2018 Vol. 32 (7): 23-28 [
Abstract
] (
78
)
全文
(
313
)
29
Processing Standardization and Quality Characteristics of Naturally Fermented Sour Yak Meat in Tibetan Areas of West Sichuan
PENG Yiqin, DING Jie, SHU Xiaofang, LIU Chunyan, LU Xuesong, HE Jianghong, XIAO Meng, WU Huachang
DOI: DOI:10.7506/rlyj1001-8123-201807006
2018 Vol. 32 (7): 29-36 [
Abstract
] (
85
)
全文
(
168
)
Analysis & Detection
37
Detection of Duck-Derived Ingredients in Meat Products by Real-Time Fluorescent Polymerase Chain Reaction
ZHANG Xiuping, MIAO Li
DOI: DOI:10.7506/rlyj1001-8123-201807007
2018 Vol. 32 (7): 37-41 [
Abstract
] (
67
)
全文
(
173
)
42
Detection of Water Content of Chinese Stir-Fired Pork by Near Infrared Spectroscopy
ZHAO Juyang, SHI Changbo, FANG Weijia
DOI: DOI:10.7506/rlyj1001-8123-201807008
2018 Vol. 32 (7): 42-47 [
Abstract
] (
65
)
全文
(
214
)
Package & Storage
49
Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass
LI Wencai, TIAN Hanyou, ZHANG Zhenqi, BAI Jing, ZOU Hao, LIU Fei, WANG Hui, LI Jiapeng, QIAO Xiaoling
DOI: DOI:10.7506/rlyj1001-8123-201807009
2018 Vol. 32 (7): 49-53 [
Abstract
] (
75
)
全文
(
220
)
54
Storage Stability of Chicken Fat Obtained by Dry Fractionation
LI Peng, SUN Jingxin, WANG Baowei, LI Jing, XU Mengshan, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, ZHOU Xinghu, LI Guoyu
DOI: DOI:10.7506/rlyj1001-8123-201807010
2018 Vol. 32 (7): 54-58 [
Abstract
] (
94
)
全文
(
173
)
Reviews
59
Recent Progress in Evaluation of Red Meat Quality Using Hyperspectral Imaging Technology
LI Dongze, WU Guifang, LIU Hantao, YANG Ming, XING Kai
DOI: DOI:10.7506/rlyj1001-8123-201807011
2018 Vol. 32 (7): 59-63 [
Abstract
] (
83
)
全文
(
285
)
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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
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Supported by:
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