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2018 Vol. 32, No. 8
Published: 31 August 2018
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Changes in Quality and Flavor of Beijing-You Chicken Meat during Storage at 4 ℃
CHEN Jingru, WANG Liang, Lü Xueze, LIU Xue, LI Xingmin
DOI: 10.7506/rlyj1001-8123-201808001
2018 Vol. 32 (8): 1-6 [
Abstract
] (
134
)
全文
(
211
)
7
Effect of Cooking Method on Nutritional and Flavor Characteristics in Chicken Soup
ZHANG Jing, JIA Caihua, ZHAO Siming, NIU Meng, ZHANG Binjia, RONG Jianhua, XIONG Shanbai, WENG Wenfeng, FANG Zhen
DOI: 10.7506/rlyj1001-8123-201808002
2018 Vol. 32 (8): 7-13 [
Abstract
] (
134
)
全文
(
333
)
14
Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages
ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying
DOI: 10.7506/rlyj1001-8123-201808003
2018 Vol. 32 (8): 14-21 [
Abstract
] (
152
)
全文
(
241
)
22
Isolation and Identification of Spoilage Bacteria from Xinjiang Pepper Chicken
JI Hua, ZHANG Xueyan, LIU Yazhen, XU Wenwen, WANG Xiaojing, TIAN Huili, YI Xudong, ZHANG Ling
DOI: 10.7506/rlyj1001-8123-201808004
2018 Vol. 32 (8): 22-27 [
Abstract
] (
107
)
全文
(
258
)
28
Intramuscular Fatty Acid Composition in Hyla Rabbit: Changes with Age, Gender and Muscle Type
XUE Shan
DOI: 10.7506/rlyj1001-8123-201808005
2018 Vol. 32 (8): 28-33 [
Abstract
] (
99
)
全文
(
209
)
Processing Technology
34
Influence of Ingredients and Processing Stages on N-nitrosamine Contents in Stuffed Fish Roll
WANG Yang, XIONG Fengjiao, LI Xiuming, ZHOU Wei, WU Chenyan, MA Lizhen
DOI: 10.7506/rlyj1001-8123-201808006
2018 Vol. 32 (8): 34-39 [
Abstract
] (
105
)
全文
(
232
)
40
Optimization of Enzymatic Extraction of Chondroitin Sulfate from Goose Bones by Response Surface Methodology
XIE Jing, YIN Yijuan, YANG Yucheng, JIN Chenzhong, WANG Shuanghui, LU Chao
DOI: 10.7506/rlyj1001-8123-201808007
2018 Vol. 32 (8): 40-45 [
Abstract
] (
125
)
全文
(
210
)
Analysis & Detection
46
Evaluation of Flavor Quality of Chinese Sausages from Xiangyang by Electronic Nose and Gas Chromatography-Mass Spectrometry
YANG Jiang, YANG Chengcong, LING Xia, YU Haizhong, GUO Zhuang
DOI: 10.7506/rlyj1001-8123-201808008
2018 Vol. 32 (8): 46-50 [
Abstract
] (
99
)
全文
(
166
)
Package & Storage
51
Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken
YAO Yao, BI Xiaotong, XIONG Fengjiao, LIANG Zhouqun, LIANG Liya, YAN Shijie
DOI: 10.7506/rlyj1001-8123-201808009
2018 Vol. 32 (8): 51-56 [
Abstract
] (
125
)
全文
(
244
)
57
Effect of Pulsed Light Sterilization Combined with Sodium Diacetate and Double Buds Lactobacillus on the Quality of Pan-Fried Carp during Cold Storage
JIANG Yi, YU Longhao
DOI: 10.7506/rlyj1001-8123-201808010
2018 Vol. 32 (8): 57-63 [
Abstract
] (
92
)
全文
(
227
)
Reviews
64
Review of Flavor Substances in Freshwater Fish and Factors Influencing Them
SU Xin, HUANG Chunhong, CAO Juhua
DOI: 10.7506/rlyj1001-8123-201808011
2018 Vol. 32 (8): 64-68 [
Abstract
] (
96
)
全文
(
387
)
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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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