Home   |   About the Journal   |   Editorial Board   |   Citation Indices   |   Subscription   |   Open Access Policy   |   Contacts Us   |   中文
Office Online  
    Submission Online
    Peer Review
    Editor-in-chief
    Office Work
Journal Online
    Accepted
    Current Issue
    Advanced Search
    Archive
    Read Articles
    Download Articles
    Email Alert
    
Other articles related with "251.1":
7 GONG Yu, HE Xige, HAN Yunfei, CHEN Lu, YU Lan, BORJIGIN Gerelt
  Analysis of Nutritional Components of the Meat of Gobi Short-Tailed Sheep
    Meat Research   2021 Vol.35 (1): 7-11 [Abstract] (170) [HTML 1 KB] [PDF 1487 KB] (127)
12 BAI Yang, LUO Shuai, WANG Qian, DU Quan, GUO Jun, SUN Haizhou
  Mineral Fingerprint Characteristics of Pasture-fed and Barn-fed Beef in Inner Mongolia
    Meat Research   2021 Vol.35 (1): 12-18 [Abstract] (121) [HTML 1 KB] [PDF 2359 KB] (228)
41 GAO Yan, LI Shijun, LIANG Dingnian, HU Yongjin, XUE Qiaoli
  Volatile Flavor Components of Sanchuan Ham and Air-Dried Ham
    Meat Research   2021 Vol.35 (1): 41-46 [Abstract] (135) [HTML 1 KB] [PDF 2606 KB] (181)
47 WANG Lunxing, ZHANG Hongli, CHEN Deqin, DENG Weixi, YANG Ze, WU Yihua
  Volatile Flavor Compounds in Muscles from Different Carcass Cuts of Qianbei Ma Goat
    Meat Research   2021 Vol.35 (1): 47-52 [Abstract] (155) [HTML 1 KB] [PDF 2133 KB] (407)
66 GUAN Haining, XU Xiaojun, SUN Weiting, LIU Dengyong*, DIAO Xiaoqin
  Recent Progress in the Formation Mechanism and Analytical Methods for Characteristic Flavor Compounds in Broth
    Meat Research   2021 Vol.35 (1): 66-73 [Abstract] (182) [HTML 1 KB] [PDF 1714 KB] (376)
74 YANG Yixi, WANG Wei, BAI Ting, ZHANG Rui, ZHAO Zhiping, ZHANG Yue, CHEN Hongfan
  Recent Progress in Natural Plant Extracts with Antioxidant Activity and Their Application in Meat Products
    Meat Research   2021 Vol.35 (1): 74-82 [Abstract] (197) [HTML 1 KB] [PDF 2077 KB] (570)
92 LI Shimeng, YU Qianqian, DONG Zhanting, SUN Lin, CHENG Bei, SUN Chengfeng
  A Review of the Formation and Control of Hazardous Substances in Meat during Thermal Processing
    Meat Research   2021 Vol.35 (1): 92-97 [Abstract] (174) [HTML 1 KB] [PDF 1681 KB] (450)
105 HUANG Zeying, LU Man, HUANG Beixun
  Nutritional Value Evaluation of Sausages and Application of Front of Package Labeling
    Meat Research   2021 Vol.35 (1): 105-111 [Abstract] (180) [HTML 1 KB] [PDF 2368 KB] (480)
11 DONG Mengyao, CHEN Dejing, YANG Hui, JIN Wengang
  Comparative Study on Collagen in Muscle and Skin of Giant Salamander
    Meat Research   2020 Vol.34 (12): 11-17 [Abstract] (127) [HTML 60 KB] [PDF 2979 KB] (117)
75 WEI Na, YAN Mengxi, WU Jia, XIA Yangyi
  Quality Changes of Chicken Soup Concentrated under Atmospheric and Vacuum Conditions during Superchilling Storage
    Meat Research   2020 Vol.34 (12): 75-80 [Abstract] (115) [HTML 62 KB] [PDF 2794 KB] (87)
87 DENG Yuzhen, ZHANG Yadi, YANG Xiaoxi, BIAN Pengsha, LANG Yumiao
  Application of Nanotechnology in Meat Preservation: A Review
    Meat Research   2020 Vol.34 (12): 87-93 [Abstract] (115) [HTML 68 KB] [PDF 1920 KB] (492)
1 ZHU Hongxing, WANG Daoying, XU Weimin, SUN Chong, GE Qingfeng, GAO Tianyi, HUANG Yang
  Influence of Oxidative Modification of Hemin Prosthetic Group of Myoglobin on the Structure and Properties of Myosin
    Meat Research   2020 Vol.34 (11): 1-8 [Abstract] (130) [HTML 1 KB] [PDF 3885 KB] (260)
14 SHI An, ZHANG Junli, MA Xiaoming, YU Yang, LI Jucai
  Effects of Different Dietary Protein and Energy Levels on Longissimus dorsi Fatty Acid Composition in Huangquqiao Lamb Meat
    Meat Research   2020 Vol.34 (11): 14-20 [Abstract] (139) [HTML 1 KB] [PDF 2096 KB] (181)
27 PENG Shuang, WANG Changyuan
  Effect of Non-Meat Protein on the Quality of Pork Mince with Rapeseed Oil as a Fat Substitute
    Meat Research   2020 Vol.34 (11): 27-31 [Abstract] (129) [HTML 1 KB] [PDF 2328 KB] (145)
38 GAO Shuang, SHEN Fei, LUO Ruiming, DING Dan, BAI He
  Correlation Analysis between Aroma Formation and Quality of Xinjiang Big Plate Chicken during Cooking
    Meat Research   2020 Vol.34 (11): 38-44 [Abstract] (105) [HTML 1 KB] [PDF 3039 KB] (157)
52 GUO Huiyuan, WU Guangfeng, CAO Jiankang, LI Xiaofeng, ZHU Xiaobing, WANG Jian, MA Jian
  Effect of Modified Atmosphere Refrigerator on Quality Preservation of Chilled Meat
    Meat Research   2020 Vol.34 (11): 52-57 [Abstract] (155) [HTML 1 KB] [PDF 4365 KB] (149)
58 SHAO Jing, JIANG Tongyu, ZHAO Lehan, ZHAO Yanxia, HU Xueyin, GU Yuxin, LIU Yanfu, LI Zhicheng
  Correlation of Freshness and Tenderness with Peptide Content in Chicken Meat during Postmortem Aging and Refrigerated Storage
    Meat Research   2020 Vol.34 (11): 58-64 [Abstract] (169) [HTML 1 KB] [PDF 3597 KB] (238)
65 ZHANG Li, LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, SUN Jianing, WANG Zirong
  Effect of Phosphorus-Free Water-Retaining Agent Combinations on the Quality Change of Pasteurized Sausages Made from Pale, Soft and Exudative (PSE) Pork during Storage
    Meat Research   2020 Vol.34 (11): 65-71 [Abstract] (185) [HTML 1 KB] [PDF 2264 KB] (205)
72 ZHAN Yi, SUN Jinsong, LIU Yang, XIAO Longquan, WANG Xinhui
  Evaluating the Effect of Natural Preservatives on the Preservation of Chilled Pork based on Fuzzy Mathematics
    Meat Research   2020 Vol.34 (11): 72-77 [Abstract] (94) [HTML 1 KB] [PDF 2206 KB] (181)
78 LIU Xiaochang, ZHANG Shou, SUN Baozhong, XIE Peng, XU Chenchen, LEI Yuanhua, ZHANG Songshan, CAN Muyou, BAO Yuhong
  Progress in Understanding Quality Characteristics of Yak Meat
    Meat Research   2020 Vol.34 (11): 78-83 [Abstract] (213) [HTML 1 KB] [PDF 1642 KB] (231)
84 ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, LIU Xinci, XU Fan
  A Literature Review on the Application of Ultra-High Pressure in the Preservation of Chilled Meat Products
    Meat Research   2020 Vol.34 (11): 84-88 [Abstract] (187) [HTML 1 KB] [PDF 1589 KB] (349)
98 LI Dandan, ZHENG Li, LIU Yuhan, HAN Qingqiu, WANG Zhen, ZHOU Xin
  Recent Progress in Pork Biopreservation Technologies
    Meat Research   2020 Vol.34 (11): 98-105 [Abstract] (141) [HTML 1 KB] [PDF 1653 KB] (538)
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   2020 Vol.34 (10): 1-7 [Abstract] (154) [HTML 1 KB] [PDF 2821 KB] (295)
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   2020 Vol.34 (10): 40-46 [Abstract] (100) [HTML 1 KB] [PDF 2796 KB] (112)
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   2020 Vol.34 (10): 70-75 [Abstract] (96) [HTML 1 KB] [PDF 1340 KB] (216)
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   2020 Vol.34 (10): 82-87 [Abstract] (113) [HTML 1 KB] [PDF 1369 KB] (197)
96 ZOU Jinhao, YANG Huaigu, TANG Daobang, CHENG Jingrong, WANG Xuping
  Recent Progress in Preservation Technologies for Fresh Meat and Poultry
    Meat Research   2020 Vol.34 (10): 96-102 [Abstract] (164) [HTML 1 KB] [PDF 1410 KB] (170)
6 GUO Juntao, XIE Yuchun, SU Xin, ZHAO Cun, WANG Zhixin, YANG You, BAI Xue, LI Jinquan, LIU Zhihong
  Comparative Study on Muscle Fatty Acids in Different Carcass Parts of Dazu Black Goats
    Meat Research   2020 Vol.34 (9): 6-11 [Abstract] (159) [HTML 1 KB] [PDF 0 KB] (59)
31 HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei
  Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology
    Meat Research   2020 Vol.34 (9): 31-38 [Abstract] (146) [HTML 1 KB] [PDF 0 KB] (48)
105 GAO Ziwu, WANG Hengpeng, WU Peng, TU Mingliang, WU Danxuan, MENG Xiangren
  Recent Progress in Research on the Adsorption of Myofibrillar Proteins for Volatile Flavor Compounds
    Meat Research   2020 Vol.34 (9): 105-111 [Abstract] (162) [HTML 1 KB] [PDF 0 KB] (54)
First page | Prev page | Next page | Last pagePage 5 of 17, 508 records
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.