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2019 Vol. 33, No. 7
Published: 15 July 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Isolation and Identification of Escherichia coli O157:H7 from Cattle and Comparison of Their Acid Tolerance
FU Wenjing, JI Saisai, YU Jinlong, ZHANG Su, XU Yuanyuan, JIANG Yun
DOI: 10.7506/rlyj1001-8123-20190619-139
2019 Vol. 33 (7): 1-6 [
Abstract
] (
92
)
全文
(
104
)
7
Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage
LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20190520-110
2019 Vol. 33 (7): 7-13 [
Abstract
] (
86
)
全文
(
141
)
14
Effect of Starter Cultures on Processing and Quality Characteristics of Sichuan Goat Ham
WANG Wei, ZHANG Jiamin, ZHAO Zhiping, BAI Ting, JI Lili, CHEN Lin
DOI: 10.7506/rlyj1001-8123-20190612-125
2019 Vol. 33 (7): 14-18 [
Abstract
] (
71
)
全文
(
117
)
19
Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves
XU Chenchen, ZHANG Jing, SUN Baozhong, ZHANG Songshan, YIN Zhene
DOI: 10.7506/rlyj1001-8123-20190507-100
2019 Vol. 33 (7): 19-24 [
Abstract
] (
81
)
全文
(
107
)
25
Effects of Different Slaughter Methods on Stress Reactions and Eating Quality in Mongolian Sheep
WANG Debao, WANG Xiaodong, GUO Tianlong, WANG Limei, NA Qin, ZHANG Yuanyuan, LI Hui, LIANG Junfang, ZHAI Xiu
DOI: 10.7506/rlyj1001-8123-20190329-071
2019 Vol. 33 (7): 25-29 [
Abstract
] (
113
)
全文
(
154
)
Processing Technology
30
Effect of Dietary Fiber Mixture on Eating Quality of Low-Salt Sausage
RONG Liangyan, LIN Yanting, HE Qing, ZHANG Mingcheng, LIU Dengyong, LI Ruren
DOI: 10.7506/rlyj1001-8123-20190505-098
2019 Vol. 33 (7): 30-35 [
Abstract
] (
82
)
全文
(
175
)
36
Effect of Resistant Starch Added to Batter on Quality Characteristics of Fried Prepared Chicken Chops
CHEN Rixin, WANG Yu, WANG Wei, WANG Sai, LI Peijun, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20190415-078
2019 Vol. 33 (7): 36-41 [
Abstract
] (
87
)
全文
(
239
)
Analysis & Detection
42
Rapid Detection of Salmonella typhimurium and Staphylococcus aureus in Beef by Immunomagnetic Separation Combined with Loop-Mediated IsothermaL Amplification Method
Lü Guan, CHANG Yanlei, SHI Lei
DOI: 10.7506/rlyj1001-8123-20190612-124
2019 Vol. 33 (7): 42-48 [
Abstract
] (
68
)
全文
(
236
)
49
Changes in Volatile Flavor Compounds of Dezhou Braised Chicken during Processing
LI Ruren, CHEN Yu, ZHANG Qingyong, GU Mingyue, CUI Xiaoying, YANG Wensheng, ZHAO Zhinan, RONG Liangyan, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20190505-097
2019 Vol. 33 (7): 49-55 [
Abstract
] (
101
)
全文
(
168
)
Package & Storage
56
Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan
XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng
DOI: 10.7506/rlyj1001-8123-20190527-115
2019 Vol. 33 (7): 56-60 [
Abstract
] (
102
)
全文
(
132
)
Reviews
61
Recent Progress in Separation, Screening and Application of Starter Cultures for Fermented Meat Products
LI Shanshan, ZHU Chaozhi, CUI Wenming, ZHAO Gaiming, JIAO Yangyang, YIN Feng, LI Jiaqi, HAN Mingshan, ZHANG Wenhua
DOI: 10.7506/rlyj1001-8123-20190424-089
2019 Vol. 33 (7): 61-66 [
Abstract
] (
96
)
全文
(
283
)
67
Recent Progress in Development of Control Technologies for Heterocyclic Amines during Cooking of Meat Products
ZHANG Gensheng, WANG Tiejun, XIE Chunli, NI Xue, DING Yidan
DOI: 10.7506/rlyj1001-8123-20190516-108
2019 Vol. 33 (7): 67-73 [
Abstract
] (
98
)
全文
(
155
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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