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2021 Vol. 35, No. 5
Published: 15 May 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Analysis of Nutritional Components and Hypoglycemic Effect of Lecithin in Oncorhynchus masou Roes
WU Ruiyun, WANG An, CHEN Chunshan, SHANG Nan
DOI: 10.7506/rlyj1001-8123-20210329-086
2021 Vol. 35 (5): 1-10 [
Abstract
] (
142
)
全文
(
686
)
11
Effects of Allium mongolicum Polysaccharides and Flavonoids on Quality of Chinese Sausage
CAO Yingying, GONG Li, FAN Wenguang
DOI: 10.7506/rlyj1001-8123-20210329-085
2021 Vol. 35 (5): 11-16 [
Abstract
] (
134
)
全文
(
347
)
Processing Technology
17
Effect of Combined Injection and Coating of Sodium Salt on Taste of Reduced-Sodium Bacon
YANG Guanhua, WANG Sai, GAO Na, REN Jingjing, XIONG Jiahao, MA Fei, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20210219-039
2021 Vol. 35 (5): 17-22 [
Abstract
] (
123
)
全文
(
209
)
23
Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs
LI Wancheng, WANG Yujie, XU Susu, WANG Haibin, PENG Lijuan, LIAO E, ZOU Aijun, LUO Qiuying
DOI: 10.7506/rlyj1001-8123-20210323-080
2021 Vol. 35 (5): 23-28 [
Abstract
] (
141
)
全文
(
249
)
Analysis & Detection
29
Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis
WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang
DOI: 10.7506/rlyj1001-8123-20210325-083
2021 Vol. 35 (5): 29-35 [
Abstract
] (
141
)
全文
(
323
)
Package & Storage
36
Dielectric Spectroscopic Analysis of Vacuum Packaged Chicken Breast Meat Stored at Different Temperatures
WU Jiao, PENG Rui, CHEN Zhen
DOI: 10.7506/rlyj1001-8123-20210305-054
2021 Vol. 35 (5): 36-43 [
Abstract
] (
143
)
全文
(
81
)
Reviews
44
Review on Storage Temperature Terms for Fresh Meat
ZHANG Dequan, CHEN Li, HOU Chengli
DOI: 10.7506/rlyj1001-8123-20201118-267
2021 Vol. 35 (5): 44-49 [
Abstract
] (
146
)
全文
(
314
)
50
Inhibition of Microbial Biofilm Contamination by Ultrasonic Technology: Mechanism, Influential Factors and Application to Meat and Meat Products
ZHANG Jingnan, LIU Haotian, CHEN Qian, KONG Baohua
DOI: 10.7506/rlyj1001-8123-20210315-072
2021 Vol. 35 (5): 50-59 [
Abstract
] (
155
)
全文
(
253
)
60
A Review of Preservation Technologies for Meat Products Stored under Low-Temperature Conditions
WU Ming, HUANG Xiaohong, YANG Yong, GAO Mengxiang
DOI: 10.7506/rlyj1001-8123-20210203-029
2021 Vol. 35 (5): 60-69 [
Abstract
] (
237
)
全文
(
353
)
70
Formation Mechanism of Heterocyclic Amines in Meat Products and Inhibition by Plant Extracts: A Review
A Liya, WEN Rongxin, LIU Xinyu, QIN Ligang, KONG Baohua, LIU Qian, CHEN Qian
DOI: 10.7506/rlyj1001-8123-20210309-058
2021 Vol. 35 (5): 70-77 [
Abstract
] (
168
)
全文
(
288
)
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