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2019 Vol. 33, No. 2
Published: 28 February 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Different Thermal Processing Temperatures on Fatty Acid Composition and Fat Oxidation of Beef Jerky
LIU Meng, SHI Zhijia, YANG Zhen
DOI: 10.7506/rlyj1001-8123-20181228-242
2019 Vol. 33 (2): 1-6 [
Abstract
] (
225
)
全文
(
316
)
7
Effects of Different Extraction Methods on the Quality of Sheep Tail Lipids
HE Xin, LIU Dan, LI Tao, LI Jinyu, DU Tingting, CHENG Yangyang, CHEN Weilin, WANG Zirong
DOI: 10.7506/rlyj1001-8123-20181129-222
2019 Vol. 33 (2): 7-12 [
Abstract
] (
149
)
全文
(
283
)
13
Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage
LI Xiuming, CHANG Yani, WU Chenyan, LIU Jingjing, YANG Hua, LIANG Liya, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20181217-233
2019 Vol. 33 (2): 13-18 [
Abstract
] (
141
)
全文
(
355
)
19
Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat
WANG Le, LI Xiang, LIU Wenying, YANG Kai, QU Chao, CHENG Xiaoyu
DOI: 10.7506/rlyj1001-8123-20181228-241
2019 Vol. 33 (2): 19-24 [
Abstract
] (
130
)
全文
(
353
)
Processing Technology
25
Optimization by Response Surface Methodology of High-Voltage Pulsed Electric Field-Assisted Enzymatic Hydrolysis of Freshwater Mussel Meat
WANG Jingya, YANG Qi, AN Susu, ZHANG Shisheng, ZHOU Yajun
DOI: 10.7506/rlyj1001-8123-20181228-238
2019 Vol. 33 (2): 25-31 [
Abstract
] (
134
)
全文
(
156
)
32
Effects of Transglutaminase and Non-meat Protein on Texture and Sensory Properties of Duck Patties
XU Chunming, ZHANG Gensheng, HAN Bing, LIU Zhixin, YANG Huiduo
DOI: 10.7506/rlyj1001-8123-20181228-239
2019 Vol. 33 (2): 32-37 [
Abstract
] (
162
)
全文
(
205
)
38
Effects of Amount and Particle Size of Platycodonis Radix Powder on Quality of Smoked and Cooked Sausage
ZHANG Yifei, ZHU Ziyu, LIN Xiaoling, HUANG Dongxian, YU Longhao
DOI: 10.7506/rlyj1001-8123-20181214-230
2019 Vol. 33 (2): 38-45 [
Abstract
] (
149
)
全文
(
230
)
46
Effect of Type and Concentration of Soy Sauce on the Tenderization of Bovine Biceps Brachii Muscle
HUANG Yanling, REN Haotian
DOI: 10.7506/rlyj1001-8123-20190107-004
2019 Vol. 33 (2): 46-51 [
Abstract
] (
134
)
全文
(
161
)
Analysis & Detection
52
Amino Acid and Fatty Acid Composition and Nutritional Value Evaluation of Different Yak Meat Cuts
HOU Chengli, LI Xin, WANG Zhenyu, HUANG Caiyan, ZHANG Qiang, LUO Zhang, ZHANG Dequan
DOI: 10.7506/rlyj1001-8123-20190121-016
2019 Vol. 33 (2): 52-57 [
Abstract
] (
185
)
全文
(
514
)
58
Content s of 18 Amino Acids in Meat from 6 Species of Special Farm Animals
XIN Lina, LIU Changkai, HE Linfei, YUAN Rongsui, CHEN Shengjie, WANG Jie
DOI: 10.7506/rlyj1001-8123-20181126-219
2019 Vol. 33 (2): 58-63 [
Abstract
] (
110
)
全文
(
126
)
Package & Storage
64
Effects of Natural Antioxidant Combinations of Phytic Acid and Tea Polyphenols on the Quality of Irradiated Marinated Chicken Wings
LONG Mingxiu, LIU Min, TIAN Zhuxi, HE Yangbo, SHI Bin, LIANG Qian, LI Yongfu
DOI: 10.7506/rlyj1001-8123-20190111-009
2019 Vol. 33 (2): 64-71 [
Abstract
] (
136
)
全文
(
223
)
Reviews
72
Application of Spectroscopic Techniques in Identification of Meat Adulteration: A Review
LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, WANG Zhiqiang, DENG Yuzhen
DOI: 10.7506/rlyj1001-8123-20181217-231
2019 Vol. 33 (2): 72-77 [
Abstract
] (
176
)
全文
(
301
)
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