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2022 Vol. 36, No. 10
Published: 31 October 2022
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Effects of Gastrointestinal Digestion In Vitro and Transmembrane Transport on Anti-Inflammatory Activity of Bioactive Peptides from Dry-Cured Ham
XING Lujuan, REN Xiaopu, WANG Zixu, HAO Yuejing, ZHANG Wangang
DOI: 10.7506/rlyj1001-8123-20220919-120
2022 Vol. 36 (10): 1-7 [
Abstract
] (
115
)
全文
(
191
)
8
Influence of Partial Replacement of NaCl with KCl on Bacterial Diversity of Xuanwei Ham
DING Xilin, YANG Zijiang, LIAO Guozhou, WAN Daqian, KONG Weicheng, LI Cong, GU Dahai, PU Yuehong, GE Changrong, WANG Guiying
DOI: 10.7506/rlyj1001-8123-20220801-087
2022 Vol. 36 (10): 8-15 [
Abstract
] (
111
)
全文
(
248
)
Processing Technology
16
Effects of Electron Beam Irradiation on the Quality of Traditional Zhenba Smoked Cured Meat
WANG Tian, WU Ruixiao, YANG Chunjie, XI Linjie, LI Ziwei, DING Wu
DOI: 10.7506/rlyj1001-8123-20220713-080
2022 Vol. 36 (10): 16-23 [
Abstract
] (
118
)
全文
(
350
)
24
Effect of Fat Addition on the Quality of Dry Fermented Sausage
ZHOU Tianshuo, MENG Caiyun, ZHENG Yun, LI Yanqing, LI He, HAN Qi
DOI: 10.7506/rlyj1001-8123-20220630-074
2022 Vol. 36 (10): 24-28 [
Abstract
] (
119
)
全文
(
161
)
Package & Storage
29
Effects of Different Fermentation Methods on the Quality Deterioration and Safety of Fermented Horse Meat Sausage during Storage
ZHOU Jianzhong, GAO Lei, YAN Hongmeng, XU Yanglin, Yilixiati·AIRETI
DOI: 10.7506/rlyj1001-8123-20220718-082
2022 Vol. 36 (10): 29-34 [
Abstract
] (
120
)
全文
(
302
)
Reviews
35
Antioxidant Activity of Lactic Acid Bacteria and Their Application in Fermented Meat Products: A Review
KONG Baohua, LI Yuexin, ZHANG Huan, LI Min
DOI: 10.7506/rlyj1001-8123-20220801-089
2022 Vol. 36 (10): 35-42 [
Abstract
] (
111
)
全文
(
238
)
43
Recent Progress in Application and Research of Plant Proteins in Minced Meat Products
YUAN Li, KONG Yunfei, JIA Shiliang, SHI Tong, LI Jianrong, BAO Yulong, GAO Ruichang
DOI: 10.7506/rlyj1001-8123-20220511-058
2022 Vol. 36 (10): 43-50 [
Abstract
] (
113
)
全文
(
369
)
51
Recent Progress on the Application of Lactic Acid Bacteria in Fermented Meat Products
LI Yueming, ZHANG Gensheng
DOI: 10.7506/rlyj1001-8123-20220620-072
2022 Vol. 36 (10): 51-56 [
Abstract
] (
195
)
全文
(
333
)
57
Research Progress of Lipidomics in Meat
Lü Jingxiu, HAN Tingting, LIU Yu, JIANG Tao, LI Pengpeng, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20220615-071
2022 Vol. 36 (10): 57-63 [
Abstract
] (
174
)
全文
(
954
)
64
Advances in Physical Tenderization of Meat
LIAO Boqun, LI Xinxuan, WANG Wenqi, LI Jiahui, PENG Zengqi, ZHANG Yawei
DOI: 10.7506/rlyj1001-8123-20220613-069
2022 Vol. 36 (10): 64-72 [
Abstract
] (
169
)
全文
(
383
)
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