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Other articles related with "251.1":
25
Wang Yu-ning;Luo Xin;Zhang Xian-feng;Xu Yong-ping
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls
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29
Zhang Qian-yi;Zhang Ming-de;Wang Xiang-lin
Amino Acids Content Analysis in Beef Hydrolysate by Amino Acid Analyzer
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31
Wang Yan-ping;Zhang Sheng
The Basic principle of flavor and savory creation in processed meat product
Meat Research 2006 Vol.20 (6): 31-32 [
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36
Ma Ling-juan;Gao Zhen-jiang;Jiang Xin-jie;Du Zhi-long
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44
Meat Research 2006 Vol.20 (6): 44-46 [
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21
Wang Xiao-jun;Qin Fu-sheng
Study on Meat Capabilities and Nutrition Ingredient Analysis of French Landaise geese
Meat Research 2006 Vol.20 (5): 21-24 [
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143
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456
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24
Meat Research 2006 Vol.20 (5): 24-26 [
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136
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41
Fang Shao-qing;Lu Min;XU Hong-yan;Geng Jin-pei;Wang Hong-lai;Liu Gui-rong;Liang Cheng-zhu
Study on thermal denature of animal muscle protein by SDS-PAGE
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144
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21
Meat Research 2006 Vol.20 (4): 21-24 [
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113
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40
Meat Research 2006 Vol.20 (4): 40-43 [
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39
Meat Research 2005 Vol.19 (12): 39-42 [
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108
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30
Li Shugang;Xu Zongyun;Hou Xujie;Sun Hongzhuan;Ma Ling;Liu Lilin;Yang Zhong
Nutrition Analysis of Sinkiang Duoliang Mutton
Meat Research 2005 Vol.19 (7): 30-31 [
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376
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35
DU Hongxia
Research on Chitosan and its Application in Meat Preservation
Meat Research 2005 Vol.19 (7): 35-39 [
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140
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352
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45
Meat Research 2005 Vol.19 (7): 45-46 [
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114
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25
Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling
Meat Research 2005 Vol.19 (6): 25-26 [
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129
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260
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22
YANG Xihua;Chen Min
Safety Problems of Kermes Red in Meat Food
Meat Research 2005 Vol.19 (5): 22-23 [
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167
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466
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48
Weng Jianglai;Ma Changwei
Discussion in the use of Benzoic Acid & Sodium Benzoate in Meat Product
Meat Research 2005 Vol.19 (5): 48-50 [
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139
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25
Meat Research 2005 Vol.19 (1): 25-27 [
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37
Zhao Jianfei
The Performance and application of MTG In Meat Products
Meat Research 2005 Vol.19 (1): 37-38 [
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104
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391
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13
Yuan Haitao Rui Minghan Luo Hong
Physical and Chemical Properties Changes During the Processing of Guang Dong Style La Sausage
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16
Zhang Menghan Xu Xinglian Zhou Guanghong
Anti-oxidative Function of Carnosine on Muscular Lipid
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101
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13
Jin Ye Nan Qingxian Che Rongzheng
Effects of High-pressure Treatment on the Enzymatic Activities of Beef
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34
Wang Xuerong Wang Fei Wu Yingli
Antiseptic Preservation Technology Applied in Meat Processing
Meat Research 2001 Vol.15 (3): 34-35 [
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16
Ma Meihu Tang Xiaofeng
The Relationship between Meat Tenderness,MFI,CAF and Soluble Collagen Contents
Meat Research 2001 Vol.15 (2): 16-20 [
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21
Liu Li Zhou Guanghong Sun Baozhong
A Study on Some Methods of QWulity Index Measdurement Use in Chinese Beef Grading System
Meat Research 2001 Vol.15 (2): 21-23 [
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130
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254
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32
Sun Chengfeng Dai Ruitong Chen Bin Qu Fuchun
Microorganisms and Meat Spoilage
Meat Research 2001 Vol.15 (1): 32-35 [
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152
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215 KB] (
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13
Geng Xin;Kong Baohua
Nitrite-free or Nitrite-low Meat Curing System
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15
Shi Suling
A Study on the Suitability of US Carcass yield Eguation to Evalualing Chinese Beef Carcass
Meat Research 1999 Vol.13 (1): 15-17 [
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114
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261
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15
Meat Research 1998 Vol.12 (4): 15-18 [
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19
Meat Research 1998 Vol.12 (4): 19-21 [
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