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2019 Vol. 33, No. 12
Published: 31 December 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Release Pattern of Salt from Traditional Dry-Cured Meat during Oral Processing
TIAN Xing, CHEN Min, ZHOU Mingxi, LI Zongjun
DOI: 10.7506/rlyj1001-8123-20190924-227
2019 Vol. 33 (12): 1-6 [
Abstract
] (
208
)
全文
(
382
)
7
Effects of Different Heating Temperatures on Quality Attributes of Tan Sheep Meat
ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, WU Qianrong, PAN Xiaoqian, LI Su, ZHU Ning, LIU Bowen, GUO Ya, QIAO Xiaoling
DOI: 10.7506/rlyj1001-8123-20190917-219
2019 Vol. 33 (12): 7-11 [
Abstract
] (
151
)
全文
(
338
)
12
Effect of Different Air-Drying Temperatures on Quality Characteristics of Air-Dried Grass Carp
MA Minjie, Batuer · ABULIKEMU
DOI: 10.7506/rlyj1001-8123-20190802-171
2019 Vol. 33 (12): 12-17 [
Abstract
] (
205
)
全文
(
118
)
Processing Technology
18
Effect of Addition of Different Levels of Sodium Chloride or Sodium Tripolyphosphate on the Quality of Cooked Ham
TAO Shuo, MA Renchao, GUO Xiuxia, LIN Xinping, JI Chaofan, LIANG Huipeng, LI Shengjie
DOI: 10.7506/rlyj1001-8123-20190916-218
2019 Vol. 33 (12): 18-24 [
Abstract
] (
168
)
全文
(
254
)
25
Effect of a Mixed Starter Culture on the Quality Characteristics of Raw Consumed Loin Ham
LIU Chunli, ZHU Qiujin, PAN Mingqiong, HU Ke, TANG Pengyu
DOI: 10.7506/rlyj1001-8123-20190926-229
2019 Vol. 33 (12): 25-31 [
Abstract
] (
142
)
全文
(
179
)
32
Formulation Optimization of Composite Preservative for Soy Sauce-Marinated Meat by Response Surface Methodology
ZHANG Baigang, SHAO Lin, YANG Gaoji, LU Qikun, SU Fengxian
DOI: 10.7506/rlyj1001-8123-20191024-250
2019 Vol. 33 (12): 32-38 [
Abstract
] (
183
)
全文
(
242
)
Analysis & Detection
39
Electronic Tongue Analysis of Taste Characteristics of Thermally Processed Sour Meat
WU Huilin, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, HAO Yunpeng, XIAO Kang, REN Hongrong, SUN Lingxia
DOI: 10.7506/rlyj1001-8123-20190909-213
2019 Vol. 33 (12): 39-44 [
Abstract
] (
138
)
全文
(
135
)
45
Determination of Dehydroabietic Acid in Duck Skin by Enzyme-Linked Immunosorbent Assay
QIU Xinyuan, YAO Zhong, GENG Zhiming, MA Jingjing, LI Pengpeng
DOI: 10.7506/rlyj1001-8123-20190909-214
2019 Vol. 33 (12): 45-49 [
Abstract
] (
99
)
全文
(
230
)
Package & Storage
50
Mechanism by Which Inoculation with Specific Spoilage Organisms Caused Spoilage in Chilled Pork
DAI Jinyue, ZENG Xianwen, FANG Limin, YAO Mingyin, LIU Muhua, HUANG Lin
DOI: 10.7506/rlyj1001-8123-20190926-231
2019 Vol. 33 (12): 50-55 [
Abstract
] (
128
)
全文
(
172
)
Reviews
56
A Review of Application of Functional Microorganisms in Fermented Meat Products
LI Siyuan, SHA Kun, SUN Baozhong, XIE Peng, LEI Yuanhua, ZHANG Songshan, WEN Kaixin, LI Tianchan
DOI: 10.7506/rlyj1001-8123-20191009-237
2019 Vol. 33 (12): 56-60 [
Abstract
] (
176
)
全文
(
600
)
61
Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods
BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling
DOI: 10.7506/rlyj1001-8123-20191021-246
2019 Vol. 33 (12): 61-68 [
Abstract
] (
138
)
全文
(
280
)
69
Advances in Variable Retort Temperature Sterilization Technique in Animal-Derived Food
ZHANG Zhigang, SU Yongyu, LIN Xiangmu, HU Tao, ZOU Zhongai
DOI: 10.7506/rlyj1001-8123-20191016-243
2019 Vol. 33 (12): 69-74 [
Abstract
] (
144
)
全文
(
178
)
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