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2019 Vol. 33, No. 9
Published: 30 September 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation
ZHU Jiaqian, ZHANG Shunliang, ZHAO Bing, SONG Yongqing, LI Kexu, WEI Jiangfei, DING Bingwen, ZHOU Xiangyuan, DENG Jing, LI Meiliang
DOI: 10.7506/rlyj1001-8123-20190802-170
2019 Vol. 33 (9): 1-7 [
Abstract
] (
226
)
全文
(
281
)
8
Gel Properties of Myosin and Agar Blends
LI Shanshan, YANG Yuling, ZHOU Lei, WEI Sumeng
DOI: 10.7506/rlyj1001-8123-20190617-135
2019 Vol. 33 (9): 8-12 [
Abstract
] (
185
)
全文
(
142
)
13
Comparative Evaluation of Nutritional Value and Eating Quality of Sheep Liver Jerky and Raw Sheep Liver
JING Anqi, Lü Nan, SHUANG Quan, BORJIGIN Gerelt, XIA Yanan, ZHANG Fengmei
DOI: 10.7506/rlyj1001-8123-20190628-151
2019 Vol. 33 (9): 13-18 [
Abstract
] (
142
)
全文
(
325
)
19
Changes in Physicochemical Indexes of Ash-Covered Ham and Air-Dried Ham from Sanchuan County of Yunnan Province during Fermentation
LIANG Dingnian, XUE Qiaoli, HUANG Qichao, LI Yufang, HU Yongjin, LI Shijun
DOI: 10.7506/rlyj1001-8123-20190625-146
2019 Vol. 33 (9): 19-24 [
Abstract
] (
132
)
全文
(
224
)
Processing Technology
25
Effect of Different Relative Humidities on Thawing Efficiency and Quality Characteristics of Frozen Beef
PAN Xiaoqian, ZHANG Shunliang, LI Su, ZHAO Bing, ZHOU Huimin, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao
DOI: 10.7506/rlyj1001-8123-20190411-076
2019 Vol. 33 (9): 25-29 [
Abstract
] (
139
)
全文
(
265
)
30
Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage
ZHU Ziyu, ZHANG Yifei, YU Longhao
DOI: 10.7506/rlyj1001-8123-20190712-161
2019 Vol. 33 (9): 30-35 [
Abstract
] (
122
)
全文
(
190
)
36
Effect of Water Bath Heating on the Formation of Rainbow Stains in Frozen Bovine Semitendinosus Muscle
Mahebale·KUWANGNUXI, DENG Mengqi, CHEN Zhiqi, FENG Yu, Batuer·ABULIKEMU
DOI: 10.7506/rlyj1001-8123-20190809-178
2019 Vol. 33 (9): 36-41 [
Abstract
] (
148
)
全文
(
158
)
Analysis & Detection
42
Effects of Fermentation Time and Starter Cultures on Flavor of Beef Flavorings
WU Chenyan, MA Lizhen, ZHOU Wei, XIONG Fengjiao, QIU Hongbo
DOI: 10.7506/rlyj1001-8123-20190815-182
2019 Vol. 33 (9): 42-47 [
Abstract
] (
140
)
全文
(
250
)
48
Determination of Diethylstilbestrol Residues in Chicken and Duck Meat Using QuEChERS Combined with Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry
MO Zimei, NING Xin, CHEN Ningzhou, LIN Dan
DOI: 10.7506/rlyj1001-8123-20190523-114
2019 Vol. 33 (9): 48-52 [
Abstract
] (
119
)
全文
(
157
)
Package & Storage
53
Changes in Eating Quality of Lamb during Postmortem Storage
XIAO Xiong, HOU Chengli, LI Xin, ZHENG Xiaochun, ZHANG Dequan, REN Chi, BAI Yuqiang, YAN Tongjing, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20190625-145
2019 Vol. 33 (9): 53-58 [
Abstract
] (
170
)
全文
(
240
)
59
Sauced Duck Esophagus: Changes in Physicochemical Indexes during Cold Storage in Modified Atmosphere Packaging and Isolation and Identification of Dominant Spoilage Bacteria
LI Dehong, ZHU Chuanhai, YUE Xiaoxia, WANG Xuan, Lü Yunxiong, LIU Junqi, ZHANG Gensheng
DOI: 10.7506/rlyj1001-8123-20190626-149
2019 Vol. 33 (9): 59-63 [
Abstract
] (
130
)
全文
(
242
)
Reviews
64
Progress in the Development of Modified Atmosphere Packaging Technologies for Meat and Meat Products
XI Liqin, YANG Junna, XU Suigen, HUANG Xin, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-20190704-157
2019 Vol. 33 (9): 64-68 [
Abstract
] (
185
)
全文
(
295
)
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