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Other articles related with "TS251.1":
22
Meat Research 1998 Vol.12 (4): 22-24 [
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95 KB] (
506
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16
Meat Research 1998 Vol.12 (1): 16-16 [
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111
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1 KB] [
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86 KB] (
167
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43
Meat Research 1998 Vol.12 (1): 43-43 [
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97
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1 KB] [
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453 KB] (
258
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19
Meat Research 1997 Vol.11 (1): 19-22 [
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82
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1 KB] [
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178 KB] (
621
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23
Meat Research 1997 Vol.11 (1): 23-25 [
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91
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1 KB] [
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114 KB] (
280
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16
Luo Yongkang (East Campus,China Agricultural University.Beijing )
Effect of Frozen storage on The Salt-Soluble Protein of silver Carp Muscle
Meat Research 1996 Vol.10 (4): 16-19 [
Abstract
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67
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1 KB] [
PDF
135 KB] (
176
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9
Wang Qinan
Formation or Meat Flavors and Their Application
Meat Research 1996 Vol.10 (2): 9-12 [
Abstract
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85
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1 KB] [
PDF
221 KB] (
155
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40
Meat Research 1996 Vol.10 (1): 40-41 [
Abstract
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62
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1 KB] [
PDF
946 KB] (
178
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34
Meat Research 1995 Vol.9 (3): 34-35 [
Abstract
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88
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1 KB] [
PDF
2251 KB] (
166
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39
Wu Ding
On the Quick Determination of Meat Protein by Brodford Chromometry
Meat Research 1995 Vol.9 (2): 39-42 [
Abstract
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83
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1 KB] [
PDF
188 KB] (
157
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43
Meat Research 1995 Vol.9 (2): 43-44 [
Abstract
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91
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1 KB] [
PDF
2146 KB] (
197
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9
Meat Research 1994 Vol.8 (4): 9-11 [
Abstract
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80
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HTML
1 KB] [
PDF
2158 KB] (
148
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15
Kong Bao-Hua; Feng Yi-Bing
Muscle Proteinase and Meat tenderness
Meat Research 1994 Vol.8 (4): 15-17 [
Abstract
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99
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1 KB] [
PDF
222 KB] (
169
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47
Meat Research 1994 Vol.8 (4): 47-49 [
Abstract
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68
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1 KB] [
PDF
1196 KB] (
150
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13
Meat Research 1994 Vol.8 (3): 13-14 [
Abstract
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93
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1 KB] [
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229 KB] (
202
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15
Meat Research 1994 Vol.8 (3): 15-17 [
Abstract
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70
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1 KB] [
PDF
237 KB] (
188
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3
Meat Research 1994 Vol.8 (1): 3-5 [
Abstract
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96
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1 KB] [
PDF
714 KB] (
171
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46
Meat Research 1994 Vol.8 (1): 46-46 [
Abstract
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81
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1 KB] [
PDF
1370 KB] (
177
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1
TANG Xingyu, WANG Haodong, WU Nian, HUANG Jiahui, HUANG Hao, TIAN Xing, LI Zongjun
Effect of Salt on Microbial Flora, Physicochemical Properties and Salt-Soluble Protein Characteristics of Traditional Fermented Meat during Fermentation
Meat Research 0 Vol. (): 1-7 [
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] (
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1 KB] [
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0 KB] (
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9
WANG Hongping
The Important Role of Meat in Human Nutrition
Meat Research 0 Vol. (): 9-11 [
Abstract
] (
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1 KB] [
PDF
0 KB] (
1
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22
FAN Jing-jing;HU Tie-jun;SHANG Zu-ping
Optimization of Preparation of Fat Substitute with Higher Emulsification Stability
Meat Research 0 Vol. (): 22-27 [
Abstract
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32
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1 KB] [
PDF
0 KB] (
78
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28
GUO Yu-hua;LI Yu-jin
Application of Vegetable Protein and Milk Protein in Meat Industry: A Review
Meat Research 0 Vol. (): 28-32 [
Abstract
] (
38
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1 KB] [
PDF
0 KB] (
107
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40
GAO Shuang, DING Dan, LUO Ruiming
Analysis of Volatile Aroma Components of Roasted Lamb Leg by Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose
Meat Research 0 Vol. (): 40-46 [
Abstract
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1 KB] [
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0 KB] (
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43
LI Hongmin;XIAO Huadang;GAN Quan
Effects of Spray on the Weight-loss and Color of Pig Carcasses
Meat Research 0 Vol. (): 43-44 [
Abstract
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1 KB] [
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0 KB] (
1
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45
WANG Yonglin;ZHAO Jiansheng
Effect of CO-modified Atmosphere Packaging on Color Protection on Chilled Meat
Meat Research 0 Vol. (): 45-48 [
Abstract
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1 KB] [
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0 KB] (
1
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70
ZHAO Gaiming, RU Ang, ZHANG Guiyan, TIAN Wei, ZHU Chaozhi, JIA Yutang
Recent Progress in Understanding the Factors Influencing the Gel Properties of Collagen
Meat Research 0 Vol. (): 70-75 [
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1 KB] [
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0 KB] (
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82
ZHANG Guiyan, ZHU Chaozhi, RU Ang, LI Shanshan, YIN Feng, QI Xinglei, ZHAO Gaiming
Recent Progress in Understanding Factors Affecting Emulsification Properties of Collagen
Meat Research 0 Vol. (): 82-87 [
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1 KB] [
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0 KB] (
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96
ZOU Jinhao, YANG Huaigu, TANG Daobang, CHENG Jingrong, WANG Xuping
Recent Progress in Preservation Technologies for Fresh Meat and Poultry
Meat Research 0 Vol. (): 96-102 [
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1 KB] [
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0 KB] (
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