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Other articles related with "251.1":
83
Yang Yong;Ma Chang-wei
Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering
Meat Research 2008 Vol.22 (2): 83-88 [
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421 KB] (
310
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11
Li Lan-hui;Li Xiang-long;Zhou Rong-yan;Zhang Zhi-sheng
Biological Character and Avidity Regulation of μ-Calpain
Meat Research 2008 Vol.22 (1): 11-14 [
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122
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280 KB] (
203
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14
MENG Ling-li et al.
The Effect on the Color and Fatty Acid of Beef Adding Plant Oil to Daily Grain
Meat Research 2007 Vol.21 (12): 14-17 [
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103
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1 KB] [
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240 KB] (
196
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12
On Changes and Effect Factors of Electrical Impedance Characteristic of Bovine Muscle
Meat Research 2007 Vol.21 (10): 12-14 [
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132
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330 KB] (
326
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15
Analysis of Mutton Fatty Acid Composition and De-muttony Technology
Meat Research 2007 Vol.21 (10): 15-19 [
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121
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375 KB] (
459
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11
Pang Aiguo
Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat
Meat Research 2007 Vol.21 (8): 11-13 [
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139
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1 KB] [
PDF
332 KB] (
625
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18
Dong Juan
Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products
Meat Research 2007 Vol.21 (8): 18-21 [
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145
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309 KB] (
313
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30
Meat Research 2007 Vol.21 (8): 30-34 [
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105
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1 KB] [
PDF
380 KB] (
308
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38
Zhang Songshan
Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products
Meat Research 2007 Vol.21 (8): 38-41 [
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110
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1 KB] [
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296 KB] (
403
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46
Meat Research 2007 Vol.21 (8): 46-49 [
Abstract
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108
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1 KB] [
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336 KB] (
377
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14
Xing Xiuqing
Microorganisms and Meat Spoilage
Meat Research 2007 Vol.21 (7): 14-15 [
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123
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1 KB] [
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158 KB] (
664
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26
Yang Xingzhang
Microorganism Contamination and Control Measures in the Process of Chilled Meat
Meat Research 2007 Vol.21 (7): 26-28 [
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114
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353 KB] (
295
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31
Liu Jianjiu
Discussion on Microorganisms & the Safety of Livestock Products and Control Measures
Meat Research 2007 Vol.21 (7): 31-34 [
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128
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1 KB] [
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358 KB] (
226
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35
Wang Panpan
The Safety of Irradiated Meat Products
Meat Research 2007 Vol.21 (7): 35-37 [
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108
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240 KB] (
279
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44
Wang Yi;Guo Shuzhen;Zhang Shuqin
Bacteriolytic-Enzyme and Its Application in Preservation of Meat Products
Meat Research 2007 Vol.21 (6): 44-46 [
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126
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273 KB] (
379
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47
Meat Research 2007 Vol.21 (6): 47-50 [
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119
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1 KB] [
PDF
349 KB] (
233
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5
Meat Research 2007 Vol.21 (5): 5-7 [
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114
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1 KB] [
PDF
242 KB] (
253
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9
Yang Xiaoqiong;Lian Linsheng;Wang Junjian
Nutritional Regulation of The Factors Affecting Pork Quality Improvement
Meat Research 2007 Vol.21 (4): 9-12 [
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168
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63 KB] (
395
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19
Zhang Juan;Liu Shuliang
The Application of Elastase on Food Industry
Meat Research 2007 Vol.21 (4): 19-21 [
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131
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47 KB] (
428
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24
Guo Xuesong;Zha Enhui
The Influence of a natural Complex Preservative on Self-life of Pasteurizd Ham Sausage
Meat Research 2007 Vol.21 (4): 24-25 [
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135
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PDF
40 KB] (
265
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26
Sun Weiqing;Ma Lizhen
The study on Enzymatic Hydrolysis of Sheep Bones
Meat Research 2007 Vol.21 (4): 26-29 [
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125
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74 KB] (
291
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30
Liu Yun;Pu Biao;Zhang Yao
The Application of Dietary Fiber in Functional Meat Product
Meat Research 2007 Vol.21 (4): 30-32 [
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126
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1 KB] [
PDF
67 KB] (
277
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35
Meng Lingjun;Li Hongjun
Review on Advances of Intramuscular Fat and Fatty Acids in Chinese Swine
Meat Research 2007 Vol.21 (4): 35-37 [
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117
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PDF
81 KB] (
351
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30
Meat Research 2007 Vol.21 (3): 30-32 [
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262
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1 KB] [
PDF
292 KB] (
340
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28
Meat Research 2007 Vol.21 (1): 28-28 [
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123
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PDF
27 KB] (
480
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10
Shi Bibo;Luo Xiaomiao;Lin Qiao
A Discussion on the Function of Enzyme in Meat Processing Industry
Meat Research 2006 Vol.20 (10): 10-11 [
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151
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1 KB] [
PDF
90 KB] (
880
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22
Wang Lingjian;Li Xingke;Zhou Haizhen;Li Kaixiong
Study on the Microbial Changing of Fermented Sausage in the Fermented Course
Meat Research 2006 Vol.20 (10): 22-24 [
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136
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1 KB] [
PDF
79 KB] (
242
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38
Yang Xiaoqiong
Applications and Development of Quality and Characteristics of Pork
Meat Research 2006 Vol.20 (10): 38-40 [
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109
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PDF
32 KB] (
254
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39
Huang Ming-fa;Liu Jun
Application of Nisin in Meat Products
Meat Research 2006 Vol.20 (9): 39-42 [
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154
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1 KB] [
PDF
422 KB] (
179
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18
Meat Research 2006 Vol.20 (6): 18-20 [
Abstract
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113
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1 KB] [
PDF
80 KB] (
233
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