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2024 Vol. 38, No. 8
Published: 31 August 2024
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Analysis of Changes in Protein Secondary Structure during Thermal Beef Processing by Two-Dimensional Correlated Infrared Spectroscopy
XIE Anguo, WANG Tingmin, ZHANG Qinhua, LI Chao, WANG Mansheng
DOI: 10.7506/rlyj1001-8123-20240527-127
2024 Vol. 38 (8): 1-7 [
Abstract
] (
77
)
全文
(
93
)
Processing Technology
8
Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork
MA Wenhui, HAN Xinrui, LI Xiaoyun, ZHAO Haibo, WANG Wei, CHEN Xiangli, LI Yuanzheng, CAO Yungang
DOI: 10.7506/rlyj1001-8123-20240619-158
2024 Vol. 38 (8): 8-15 [
Abstract
] (
56
)
全文
(
37
)
16
Influence of Industrial Production and Reheating Methods on the Quality of Sichuan-Style Marinated Pork Intestines
GAO Yu, XU Qiang, RAO Fei, AN Panyu, TANG Yingming, XIAO Lan
DOI: 10.7506/rlyj1001-8123-20240428-099
2024 Vol. 38 (8): 16-23 [
Abstract
] (
59
)
全文
(
31
)
Analysis & Detection
24
Multivariate Statistical Analysis of the Quality of Chicken Broths from Different Varieties of Yellow-Feathered Broiler Breeds
HAO Danni, ZHANG Xinxiao, TU Xiaohang, LIU Fang, LI Pengpeng, WANG Daoying, XU Weimin
DOI: 10.7506/rlyj1001-8123-20240527-128
2024 Vol. 38 (8): 24-32 [
Abstract
] (
47
)
全文
(
23
)
33
Analysis of Dynamic Changes in the Flavor of Cooked Crayfish during Frozen Storage by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
LIU Huiwen, SUN Chong, SUN Dejun, JIN Yan, ZHANG Fengxiang, YAO Tianyu, ZHU Yongzhi, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20240508-110
2024 Vol. 38 (8): 33-41 [
Abstract
] (
61
)
全文
(
32
)
42
Detection of 16 Aminoglycoside Residues in Beef Based on Ion Pair Competitive Binding
LIU Huawen, LIANG Feiyan, XIN Lina, LI Minglu
DOI: 10.7506/rlyj1001-8123-20240531-130
2024 Vol. 38 (8): 42-47 [
Abstract
] (
43
)
全文
(
17
)
Package & Storage
48
Effect of Water Activity-Lowering Agents on the Quality of Semi-Dried Blunt Snout Bream
FANG Xiaoyu, XUE Yike, XIONG Shanbai, YIN Tao, LIU Ru, YOU Juan
DOI: 10.7506/rlyj1001-8123-20240531-129
2024 Vol. 38 (8): 48-55 [
Abstract
] (
45
)
全文
(
36
)
56
Effects of Different Catching Methods on the Quality of White-Feathered Broilers
ZHANG Mingcheng, CHANG Guangqiang, FENG Miao, DENG Xiaomin, WAN Die, LIU Hui, ZHENG Duoduo, JIA Na, LI Hongyu, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20240605-136
2024 Vol. 38 (8): 56-62 [
Abstract
] (
58
)
全文
(
24
)
Reviews
63
Advances in Understanding the Mechanism of Red Meat Spoilage Caused by Bacteria
SUN Ge, WU Tongxuan, MAO Yanwei, LI Junling, ZHU Lixian, TONG Lin, ZHANG Xinjun, CHENG Haijian, GU Yue, ZHANG Yimin
DOI: 10.7506/rlyj1001-8123-20240603-134
2024 Vol. 38 (8): 63-71 [
Abstract
] (
49
)
全文
(
25
)
72
Research Progress on Flavor Compounds and Their Formation Pathways in Poultry Meat and Its Products
YAN Xi, WANG Xinran, LI Cheng, WANG Jiaxin, WANG Xiaoyan, LIU Ziye, LIU Meiyu
DOI: 10.7506/rlyj1001-8123-20240508-104
2024 Vol. 38 (8): 72-78 [
Abstract
] (
65
)
全文
(
262
)
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