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Other articles related with "251.1":

	1	WU Qiong;Lü Ya-qiong;ZHANG Dong-mei;BORJIGIN Gerelt
		Changes of TypeⅢCollagen in Intramuscular Connective Tissue during Growth of Ujumqin Sheep
		Meat Research 2014 Vol.28 (5): 1-5 [Abstract] (118) [HTML 1 KB] [PDF 1664 KB] (317)

	5	XUE Shan;HE Zhi-fei;LI Hong-jun
		Intramuscular Phospholipid Fatty Acid Deposition in Male Hyla Rabbits during Different Growth Periods: Dynamic Patterns and Partial Least Squares Regression Analysis
		Meat Research 2014 Vol.28 (4): 5-10 [Abstract] (142) [HTML 1 KB] [PDF 1685 KB] (229)

	11	JIANG Yong;HU Gui-xiang;ZHU Hui-fang
		Using Solid Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry to Determine Clenbuterol in Meat
		Meat Research 2014 Vol.28 (4): 11-13 [Abstract] (120) [HTML 1 KB] [PDF 1589 KB] (346)

	5	QI Biao;QU Chao;GUO Ai-ju;CHEN Wen-hua
		Effect of Different Processing and Storage Conditions on the Color and Crispness of Beijing Roast Duck Skin
		Meat Research 2013 Vol.27 (12): 5-7 [Abstract] (163) [HTML 1 KB] [PDF 1331 KB] (368)

	8	PAN Xiao-qian;CHENG Xiao-yu;ZHANG Shun-liang;ZHAO Bing;QU Chao;QIAO Xiao-ling;WANG Shou-wei
		Evaluating the Quality of Three Kinds of Sichuan Sausage
		Meat Research 2013 Vol.27 (12): 8-10 [Abstract] (175) [HTML 1 KB] [PDF 1329 KB] (350)

	1	PAN Xiao-qian;CHENG Xiao-yu;ZHANG Shun-liang;QIAO Xiao-ling;CHEN Wen-hua
		Optimization of the Preparation Process for Antibacterial Peptides Derived from Porcine Hemoglobin by Response Surface Methodology
		Meat Research 2013 Vol.27 (11): 1-5 [Abstract] (145) [HTML 1 KB] [PDF 2341 KB] (358)

	10	WANG Hui;YANG Jun-na;CHEN Wen-hua;LI Jia-peng;QU Chao
		Optimization of High Hydrostatic Pressure Processing Parameters for Improved Sensory Quality and Shelf Life of Halal Beef Sausage by Response Surface Methodology
		Meat Research 2013 Vol.27 (11): 10-18 [Abstract] (139) [HTML 1 KB] [PDF 5178 KB] (284)

	30	ZHAO Bing, LI Su, QI Biao, CHEN Wen-hua, LI Jia-peng, QU Chao, AI Ting, QIAO Xiao-ling
		Determination of Benzo[a]Pyrene in Smoked Meat Products by Soxhlet Extraction and Solid Phase Extraction Clean Up Combined with High Performance Liquid Chromatography
		Meat Research 2013 Vol.27 (11): 30-32 [Abstract] (126) [HTML 1 KB] [PDF 1515 KB] (339)

	6	TIAN Han-you;ZOU Hao;LIU Wen-ying;LI Jin-chun;LI Jia-peng;QIAO Xiao-ling
		Validity of Cortisol and Blood Biochemical Parameters to Indicate PSE and DFD Pork
		Meat Research 2013 Vol.27 (10): 6-8 [Abstract] (139) [HTML 1 KB] [PDF 1335 KB] (314)

	12	ZHAO Bing，LI Su，CHENG Xiao-yu，ZHANG Shun-liang，PAN Xiao-qian，QIAO Xiao-ling，CHEN Wen-hua，LI Jia-peng，QU Chao，AI Ting，WANG Shou-wei
		Analysis of Volatile Flavor Compounds of Cantonese-Style Bacon
		Meat Research 2013 Vol.27 (10): 12-16 [Abstract] (133) [HTML 1 KB] [PDF 1289 KB] (483)

	26	CHEN Lian-mei;ZHOU Hai-zhen;CAO Yan-yun;XUE Ren-jun;TANG Ju
		Simultaneous Determination of Amaranth, Carmine, Sunset Yellow and Allure Red in Meat Products by High Performance Liquid Chromatography with Solid Phase Extraction
		Meat Research 2013 Vol.27 (10): 26-28 [Abstract] (123) [HTML 1 KB] [PDF 1335 KB] (314)

	37	DONG Hao;FU Shao-hui
		Review on Chitosan as Preservative for Meat Products: Antimicrobial Activity and Applications
		Meat Research 2013 Vol.27 (10): 37-39 [Abstract] (168) [HTML 1 KB] [PDF 1194 KB] (668)

	7	YANG Bo-bing;HAN Yan-qing;Li Jing-jun;ZENG Xian-ming;XU Bao-cai;DAI Rui-tong;LI Xing-min
		Impact of Different Types of Starches on the Quality of Brined Ham
		Meat Research 2013 Vol.27 (9): 7-10 [Abstract] (142) [HTML 1 KB] [PDF 1328 KB] (312)

	15	PAN Xiao-qian;ZHAO Bing;CHENG Xiao-yu;ZHANG Shun-liang;QU Chao;QIAO Xiao-ling;WANG Shou-wei
		Quality Characteristics and Flavor Components of "Huangshanghuang" Sausage
		Meat Research 2013 Vol.27 (9): 15-18 [Abstract] (154) [HTML 1 KB] [PDF 1553 KB] (385)

	19	ZHANG Li;SHI Xi-xiong;YU Qun-li;TIAN Jia-chun
		Meat Texture Characteristics of Yak Meat from South Gansu
		Meat Research 2013 Vol.27 (9): 19-21 [Abstract] (139) [HTML 1 KB] [PDF 1668 KB] (278)

	31	PAN Han;WANG Zhen-yu;GUO Hai-tao;NI Na;ZHANG De-quan
		Recent Progress in Understanding the Formation Mechanism of Harman and Norharman in Cooked Meat Products during Processing
		Meat Research 2013 Vol.27 (8): 31-34 [Abstract] (145) [HTML 1 KB] [PDF 1767 KB] (375)

	10	XUE Bao-ling;WANG Shui-qing;ZHANG Dong-mei;BORJIGIN Gerelt
		Changes in Muscle Fiber Types during the Growth of Ujumqin Sheep
		Meat Research 2013 Vol.27 (7): 10-13 [Abstract] (140) [HTML 1 KB] [PDF 6534 KB] (247)

	30	LIANG Tu-ya;Erkigul;BORJIGIN Gerilt
		Nutritional Composition of Ujumqin Sheep Meat during Different Growth Stages
		Meat Research 2013 Vol.27 (7): 30-34 [Abstract] (113) [HTML 1 KB] [PDF 1813 KB] (394)

	1	SHI Xi-xiong;YU Qun-li;DANG Xin
		Correlation Analysis between Calpains and Tenderness Indexes during Postmortem Aging of Yak Meat
		Meat Research 2013 Vol.27 (6): 1-4 [Abstract] (147) [HTML 1 KB] [PDF 1761 KB] (274)

	8	ZHANG Hong-bo;LIU Shu-jun;JIN Zhi-min;YUAN Qian;JIA Xue-hui;JIN Ye
		Growth and Development, Carcass Grade and Meat Yield of Bamei Mutton Sheep
		Meat Research 2013 Vol.27 (1): 8-10 [Abstract] (145) [HTML 1 KB] [PDF 1566 KB] (341)

	1	TIAN Han-you;ZOU Hao;LI Jia-peng;ZHOU Tong;YANG Jun-na;QIAO Xiao-ling
		Effects of Fermentation Conditions and Additives on Myoglobin Forms during Simulated Fermentation of Pork Salami
		Meat Research 2012 Vol.26 (11): 1-5 [Abstract] (155) [HTML 1 KB] [PDF 2830 KB] (302)

	6	ZHAO Bing;REN Lin;LI Jia-peng;CHEN Wen-hua;ZHAO Yan
		Effect of Different Processing Methods on Volatile Flavor Compounds in Salt-Baked Chicken Wings
		Meat Research 2012 Vol.26 (11): 6-11 [Abstract] (157) [HTML 1 KB] [PDF 2084 KB] (465)

	18	CHENG Xiao-yu；PAN Xiao-qian；QU Chao；ZHANG Shun-liang；CHEN Wen-hua
		Enzymatic Preparation and Decolorization of Pork Bone Collagen Polypeptides
		Meat Research 2012 Vol.26 (10): 18-21 [Abstract] (185) [HTML 1 KB] [PDF 920 KB] (299)

	1	WANG Zhen-yu，Wang Pei-pei，CHEN Li，RAO Wei-li，ZHANG De-quan
		Physiochemical Properties and Near Infrared Spectroscopic Characterization of Oula Tibetan Sheep Meat
		Meat Research 2012 Vol.26 (9): 1-4 [Abstract] (144) [HTML 1 KB] [PDF 1701 KB] (320)

	30	LI Ju-cai;LIU Zi-xin;WANG Chuan;MEI Ning-an;MA Xiao-ming
		Analysis of Fatty Acid Contents of longissimus dorsi in Different Crossbreeds of Beef Cattle
		Meat Research 2012 Vol.26 (8): 30-34 [Abstract] (145) [HTML 1 KB] [PDF 0 KB] (219)

	39	JIANG Zhao-qing;ZHOU Ran
		Current Status of Research on Vacuum Freeze Drying of Fish and Meat Products
		Meat Research 2012 Vol.26 (7): 39-43 [Abstract] (163) [HTML 1 KB] [PDF 382 KB] (430)

	34	WANG Jin-hua，WANG Jun，LI Can
		Analysis of Nutritional Composition of Different Edible Parts of F2 Generation of Commercial Andrias davidianus
		Meat Research 2012 Vol.26 (5): 34-36 [Abstract] (161) [HTML 1 KB] [PDF 173 KB] (248)

	46	HU Wen-jin，CAI Zhao-xia，JIN Guo-feng，JIN Yong-guo，MA Mei-hu
		Review on Cold and Hot Properties of Chicken and Duck Meat and the Environment Influence on Them
		Meat Research 2012 Vol.26 (4): 46-50 [Abstract] (185) [HTML 1 KB] [PDF 228 KB] (478)

	9	LIN Qiao
		Separation,Identification and Biological Characteristics of Lactic Acid Bacteria in Jianchang Dried Salted Duck
		Meat Research 2012 Vol.26 (3): 9-12 [Abstract] (132) [HTML 1 KB] [PDF 489 KB] (253)

	8	GUO Zhao-bin，HAN Lin，YU Qun-li
		Variations in Quality and Structural Characteristics of Yak Meat during Postmortem Aging
		Meat Research 2012 Vol.26 (2): 8-11 [Abstract] (139) [HTML 1 KB] [PDF 307 KB] (222)

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