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2023 Vol. 37, No. 6
Published: 30 June 2023
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Different Temperature Treatments during the Early Postmortem Period on the Oxidation Characteristics and Gel Properties of Duck Myofibrillar Protein
ZHU Xueshen, QI Gaojun, DING Zhengfeng
DOI: 10.7506/rlyj1001-8123-20230220-016
2023 Vol. 37 (6): 1-7 [
Abstract
] (
61
)
全文
(
46
)
8
Effects of Different Heating Modes on Gel Properties of Beijing Duck Myosin
ZHOU Yinna, WEI Xiangru, ZHANG Dequan, WANG Zhenyu
DOI: 10.7506/rlyj1001-8123-20230307-019
2023 Vol. 37 (6): 8-14 [
Abstract
] (
50
)
全文
(
140
)
15
Eating Quality of Pork from Different Pure Breeds
LI Qi, TAN Xinyue, YU Miao, WANG Qing, SU Xiaoxia, ZHANG Xiaolin, LI Xiaomin
DOI: 10.7506/rlyj1001-8123-20230406-024
2023 Vol. 37 (6): 15-20 [
Abstract
] (
59
)
全文
(
70
)
Processing Technology
21
Effect of Cooking Time on the Quality of Low-Temperature Ready-to-Eat Duck Breast Meat
HE Junjie, CAO Chuanai, KONG Baohua, ZHAO Weiyan, LI Yuangang, JI Yunlong, LIU Qian
DOI: 10.7506/rlyj1001-8123-20230413-027
2023 Vol. 37 (6): 21-28 [
Abstract
] (
69
)
全文
(
242
)
Analysis & Detection
29
Establishment of a High Performance Capillary Electrophoresis Method for the Determination of Amoxicillin and Ampicillin Residues in Freshwater Fish
SUN Xuefeng, WANG Fangyu
DOI: 10.7506/rlyj1001-8123-20221109-149
2023 Vol. 37 (6): 29-33 [
Abstract
] (
59
)
全文
(
67
)
Package & Storage
34
Effect of Ultra-High Pressure versus Irradiation Sterilization on the Quality of Largemouth Bass (Micropterus salmoides) during Refrigerated Storage
CHEN Fangxue, WANG Shizhe, QIU Wenxing, WANG Chao,YANG Yuping, XIONG Guangquan, QIAO Yu, WU Wenjin, WANG Lan
DOI: 10.7506/rlyj1001-8123-20230413-029
2023 Vol. 37 (6): 34-40 [
Abstract
] (
122
)
全文
(
75
)
Reviews
41
Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products
FU Xiaohang, ZHANG Shunliang, ZANG Mingwu, WANG Shouwei, LIU Meng, LI Su, ZHAO Yan, ZHAO Jiansheng, ZHAO Bing, PAN Xiaoqian, WU Qianrong, LIU Bowen
DOI: 10.7506/rlyj1001-8123-20230423-033
2023 Vol. 37 (6): 41-50 [
Abstract
] (
72
)
全文
(
131
)
51
Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review
WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying
DOI: 10.7506/rlyj1001-8123-20230517-046
2023 Vol. 37 (6): 51-56 [
Abstract
] (
110
)
全文
(
145
)
57
Research Progress on the Effect of Pre-slaughter Electrical Stunning on Chicken Quality
XU Chen, LI Fangwen, LU Yifeng, LI Jing, ZENG Xianming, WANG Xia, CHEN Li, XU Xinglian, HAN Minyi
DOI: 10.7506/rlyj1001-8123-20230331-023
2023 Vol. 37 (6): 57-64 [
Abstract
] (
93
)
全文
(
125
)
65
Comparison of Veterinary Drug Residue Limits in Beef in China and Abroad and A Review of Chinese Testing Standards
LIU Zhongying, WANG Xiaoping, ZHU Minmin, TAN Yanan, HE Yexin, WANG Xin
DOI: 10.7506/rlyj1001-8123-20230410-026
2023 Vol. 37 (6): 65-73 [
Abstract
] (
70
)
全文
(
211
)
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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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