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Other articles related with "TS20":
78
ZHANG Tianjing;GU Yuan;LU Caixia
The Application of Spice in Meat Products
Meat Research 2009 Vol.23 (1): 78-81 [
Abstract
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122
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1 KB] [
PDF
308 KB] (
485
)
82
HUANG Wei
Research Progress on the Novel Preservative of Chilled Meat
Meat Research 2009 Vol.23 (1): 82-84 [
Abstract
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127
) [
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1 KB] [
PDF
287 KB] (
275
)
7
GE Zhijun;TIAN Liqiang
Marketing Strategy of Muslim Beef and Mutton in Ningxia
Meat Research 0 Vol. (): 7-10 [
Abstract
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57
) [
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1 KB] [
PDF
354 KB] (
87
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34
LI Xiaobo
Meat Microbiology(part8) The Spoilage Bacteria in Meat and Meat Products
Meat Research 2008 Vol.22 (12): 34-38 [
Abstract
] (
157
) [
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1 KB] [
PDF
308 KB] (
655
)
39
SHI Zhijia;LI Xingmin;LIU Yi;LIU Ping
Mechanisms and Influencing Factors of Bacterial Spore Sterilization by High Pressure CO2
Meat Research 2008 Vol.22 (12): 39-43 [
Abstract
] (
126
) [
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1 KB] [
PDF
365 KB] (
216
)
44
CAO Lan;YANG Xu
The Control of Citrinin During the Process of Monascus Production
Meat Research 2008 Vol.22 (12): 44-45 [
Abstract
] (
114
) [
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1 KB] [
PDF
145 KB] (
179
)
46
PENG Xueping;WANG Huajun;WANG Chuenhui;ZHANG Xue;YANG Yali
Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation
Meat Research 2008 Vol.22 (12): 46-48 [
Abstract
] (
110
) [
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1 KB] [
PDF
188 KB] (
214
)
49
MA Degong;WANG Chengzhong;ZHANG Zhiguo;YU Gongming;CUI Wenwen
Isolation and Selection of Probiotic Lactobacillus Stains from Traditional Fermented Sausages
Meat Research 2008 Vol.22 (12): 49-53 [
Abstract
] (
124
) [
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1 KB] [
PDF
327 KB] (
217
)
54
YU Jing;BAI Zhenming
Application of Ultra High Pressure Technology in Meat Processing
Meat Research 2008 Vol.22 (12): 54-57 [
Abstract
] (
124
) [
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1 KB] [
PDF
292 KB] (
410
)
58
WANG Panpan
Meat Preservations(V) The Application of Microwave Processing
Meat Research 2008 Vol.22 (12): 58-63 [
Abstract
] (
108
) [
HTML
1 KB] [
PDF
475 KB] (
371
)
64
LIU Lin
Meat Preservations(VI) Irradiation and Its Application in Meats Storage
Meat Research 2008 Vol.22 (12): 64-68 [
Abstract
] (
137
) [
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1 KB] [
PDF
404 KB] (
437
)
72
HE Jian;DAI Xiaorong
Research Progress on Preservative Method of Mutton
Meat Research 2008 Vol.22 (12): 72-74 [
Abstract
] (
138
) [
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1 KB] [
PDF
226 KB] (
209
)
75
LIU Qian;LI Xin
Extensive Utilization of Tea-polyphenol in Meat Industry
Meat Research 2008 Vol.22 (12): 75-77 [
Abstract
] (
131
) [
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1 KB] [
PDF
224 KB] (
518
)
15
DUAN Chunhong;PAN Siyi
Functional Properties of 7S Globulin Hydrolysised Enzymatically and Affection to Pork Sausage Quality
Meat Research 2008 Vol.22 (11): 15-18 [
Abstract
] (
129
) [
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1 KB] [
PDF
224 KB] (
220
)
27
CUI Xuhai;KONG Baohua
Protein Oxidation and the Effects of Oxidation on Muscle Food Quality and Functional Properties
Meat Research 2008 Vol.22 (11): 27-31 [
Abstract
] (
128
) [
HTML
1 KB] [
PDF
382 KB] (
340
)
32
SUN Qian;YU Xuechu;HU Xin;LUO Yongkang
Research on Enzymatic Decolourization Technology of Hemoglobin
Meat Research 2008 Vol.22 (11): 32-34 [
Abstract
] (
148
) [
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1 KB] [
PDF
194 KB] (
263
)
44
YANG Yuanjian
The Starter Culture of Meats
Meat Research 2008 Vol.22 (11): 44-52 [
Abstract
] (
128
) [
HTML
1 KB] [
PDF
678 KB] (
689
)
56
WEI Wenping;LIANG Chengyun;LIN Chunxiang
The Flavor Analysis of Sauce Beef Made in China, South Korean and Japan
Meat Research 2008 Vol.22 (11): 56-61 [
Abstract
] (
141
) [
HTML
1 KB] [
PDF
405 KB] (
540
)
62
YANG Hongju;JIANG Yanbing;HOU Dongjun;ZHAO Lili
Fast Discrimination of Gel-Injected Meat Using Near Infrared Spectra
Meat Research 2008 Vol.22 (11): 62-64 [
Abstract
] (
110
) [
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1 KB] [
PDF
187 KB] (
411
)
65
ZHAO Jian;WANG Erxia
Sub-critical Water Extraction and the Application in Meat Detection
Meat Research 2008 Vol.22 (11): 65-68 [
Abstract
] (
119
) [
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1 KB] [
PDF
256 KB] (
281
)
69
LIU Chenglin;HUAN Yanjun;SUN Jing;QIAN Lingyan
Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method
Meat Research 2008 Vol.22 (11): 69-73 [
Abstract
] (
138
) [
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1 KB] [
PDF
330 KB] (
210
)
74
DU Bingbing;XU Zhenhui
Drying and Dehydration in Meats Preservation
Meat Research 2008 Vol.22 (11): 74-77 [
Abstract
] (
150
) [
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1 KB] [
PDF
283 KB] (
498
)
78
WANG Panpan
Low Temperature Processing for Meats
Meat Research 2008 Vol.22 (11): 78-84 [
Abstract
] (
159
) [
HTML
1 KB] [
PDF
488 KB] (
549
)
16
WANG Lei
Reviews on Effects of Microorganisms in Dry-cured Ham
Meat Research 2008 Vol.22 (10): 16-18 [
Abstract
] (
163
) [
HTML
1 KB] [
PDF
214 KB] (
297
)
23
FU Yinmei;CUI Huiling
Application of Thickeners in Meal Products Processing
Meat Research 2008 Vol.22 (10): 23-27 [
Abstract
] (
126
) [
HTML
1 KB] [
PDF
354 KB] (
656
)
28
FU Qingquan;SHI Wentian
The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage
Meat Research 2008 Vol.22 (10): 28-30 [
Abstract
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237
) [
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1 KB] [
PDF
158 KB] (
425
)
31
YU Jing;CHEN Jingxia
The Extraction Methods of Apple Polypheno and Its Applications in Meat Products
Meat Research 2008 Vol.22 (10): 31-34 [
Abstract
] (
131
) [
HTML
1 KB] [
PDF
255 KB] (
345
)
44
SHI Qin-hong;LI Qing
The Natural Food Preservatives——Bacteriocins
Meat Research 2008 Vol.22 (10): 44-47 [
Abstract
] (
124
) [
HTML
1 KB] [
PDF
282 KB] (
304
)
52
ZHANG Tianjing
Research on Barbecue Fats Oxidation and Oxidation Resistance
Meat Research 2008 Vol.22 (10): 52-54 [
Abstract
] (
130
) [
HTML
1 KB] [
PDF
227 KB] (
232
)
60
SUN Jing;HUAN Yanjun;DONG Sainan
The Effects of Cooking Process on N-nitrosodiethylamine (NDEA) Formation in Cooked Ham
Meat Research 2008 Vol.22 (10): 60-66 [
Abstract
] (
130
) [
HTML
1 KB] [
PDF
462 KB] (
202
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