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2021 Vol. 35, No. 8
Published: 31 August 2021
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Physicochemical and Taste Properties of Nuodeng Dry-Cured Hams from Different Pig Breeds and of Different Ages
LIU Biqin, WANG Xinrui, ZHAO Wenhua, LI Huimin, LI Hong, ZHANG Junjun, SHI Qiao
DOI: 10.7506/rlyj1001-8123-20210430-119
2021 Vol. 35 (8): 1-8 [
Abstract
] (
117
)
全文
(
221
)
9
Effects of Environmental Factors during Temporary Rearing on Physicochemical Properties and Texture Characteristics of Ictalurus punctatus Muscles
CHEN Yanan, LI Hailan, ZU Xiaoyan, LIAO Tao, LI Meijin, HUANG Jiajun, XIONG Guangquan
DOI: 10.7506/rlyj1001-8123-20210422-106
2021 Vol. 35 (8): 9-15 [
Abstract
] (
84
)
全文
(
88
)
Processing Technology
16
Effects of Cooking Methods on the Quality of Frozen-Thawed Cooked Crayfish Muscle
ZHOU Mingzhu, CHEN Fangxue, DENG Yi, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, SHI Liu, DING Anzi, LI Cai
DOI: 10.7506/rlyj1001-8123-20210524-151
2021 Vol. 35 (8): 16-22 [
Abstract
] (
90
)
全文
(
112
)
23
Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef
DAI Shuzhou, XIONG Kexin, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan
DOI: 10.7506/rlyj1001-8123-20210311-063
2021 Vol. 35 (8): 23-27 [
Abstract
] (
105
)
全文
(
214
)
Analysis & Detection
28
Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry
HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning
DOI: 10.7506/rlyj1001-8123-20210428-117
2021 Vol. 35 (8): 28-36 [
Abstract
] (
82
)
全文
(
168
)
37
Fatty Acid Fingerprinting of Wuzhumuqin, Dorper and Suffolk Sheep
SU Xin, CHE Tianyu, XIE Yuchun, ZHAO Cun, GUO Juntao, WANG Zhixin, BAO Yongquan, LI Jinquan, LIU Zhihong
DOI: 10.7506/rlyj1001-8123-20210312-068
2021 Vol. 35 (8): 37-41 [
Abstract
] (
79
)
全文
(
92
)
42
Blood and Intramuscular Fatty Acid Composition of Angus and Simmental Cows in Alpine Grassland
LI Xinmiao, WANG Yuanyuan, Heshuote MAILISI, BAI Yuting, BAOYINDUGURONG·Jinhua, HUGEJILETU, AORIGELE, HOU Ronglun, XUE Qiang
DOI: 10.7506/rlyj1001-8123-20210514-131
2021 Vol. 35 (8): 42-47 [
Abstract
] (
91
)
全文
(
83
)
48
Development of DNA Detection Kit for Dog, Fox and Mink-Derived Components in Adulterated Meat Products
JIA Huijian, WANG Tiantian, ZHAO Yuan, SONG Shunjia, SHAO Xuechao, AI Jinxia, SUN Liyuan
DOI: 10.7506/rlyj1001-8123-20210311-064
2021 Vol. 35 (8): 48-53 [
Abstract
] (
77
)
全文
(
161
)
Reviews
54
Fermented Meat Products: Quality and Safety Risk Analysis and Supervisory Suggestions
WANG Juanqiang, QI Jing, LI Henan, REN Nan, CHEN Chao, LI Yingying, GUO Wenping, XU Xiaoming
DOI: 10.7506/rlyj1001-8123-20210408-094
2021 Vol. 35 (8): 54-63 [
Abstract
] (
86
)
全文
(
450
)
64
Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham
XIONG Zhemin, LI Rui, YANG Jiang, GENG Cuizhu, CUI Yingying, WANG Haibin, LIAO E, CHEN Jiwang
DOI: 10.7506/rlyj1001-8123-20210309-060
2021 Vol. 35 (8): 64-70 [
Abstract
] (
89
)
全文
(
119
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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Supported by:
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