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Other articles related with "TS20":
47
LIU Ruixi, QIMEICIREN, LI Jiapeng, WEI Yixuan, LI Jinchun, WANG Shouwei
Identification of Dangxiong Alpine Yak Meat by Single Nucleotide Polymorphism-Based Multiplex Real-Time Fluorescent Quantitative Polymerase Chain Reaction
Meat Research 2020 Vol.34 (10): 47-52 [
Abstract
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85
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1 KB] [
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2601 KB] (
117
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58
ZHANG Yu, WANG Bin, NIU Jizhe, DONG Dandan, WANG Lianfang, MAO Hongqian, GUO Baikun, LI Gang
Determination of Nitroimidazole Residues in Chicken by High Performance Liquid Chromatography-Tandem Mass Spectrometry
Meat Research 2020 Vol.34 (10): 58-63 [
Abstract
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115
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1 KB] [
PDF
2286 KB] (
91
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81
LIU Buyu, CHEN Lihong, TANG Honggang, TAO Fei, CAO Guangtian, YANG Yunyun, YANG Huijuan
Comparative Analysis on Western-Style Sausage Product Standards between China and Japan
Meat Research 2020 Vol.34 (9): 81-87 [
Abstract
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148
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1 KB] [
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0 KB] (
48
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88
TANG Xingyu, HU Lin, WU Zhongqin, ZHOU Mingxi, ZHONG Aiai, WANG Yuwen, LIAO Yiyang, TIAN Xing, WANG Yuanliang
Recent Progress in Meat-Derived Bioactive Peptides and In Silico Analytical Techniques for Them
Meat Research 2020 Vol.34 (9): 88-95 [
Abstract
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200
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1 KB] [
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0 KB] (
52
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96
CEN Minghua, XU Yingying, YE Peihui, ZHAO Yan, HU Junpeng, XIAN Yanping, ZENG Xiaofang, BAI Weidong, DONG Hao
Progress in Analytical Techniques for Heterocyclic Aromatic Amines in Heat-Processed Meat Products
Meat Research 2020 Vol.34 (9): 96-104 [
Abstract
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120
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1 KB] [
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0 KB] (
47
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29
WANG Xue, LI Ling
Effect of Individual and Mixed Vegetable Pulps on Quality Characteristics of Prepared Pork Patties
Meat Research 2020 Vol.34 (8): 29-34 [
Abstract
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124
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1 KB] [
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2212 KB] (
124
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51
LIU Libing, CHEN Minna, SUN Xiaoxia, ZHANG Yiqin, FU Qi, QIAN Yunkai, ZHOU Wei, GUO Chunhai, WANG Jianchang
Quantitative Analysis of Chicken-, Porcine- and Bovine-Derived Ingredients in Sausage Products by Droplet Digital Polymerase Chain Reaction
Meat Research 2020 Vol.34 (8): 51-56 [
Abstract
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118
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1 KB] [
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3216 KB] (
111
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70
ZHANG Yingying, LI Yingying, FAN Wei, QI Jing, LI Huichen, WANG Shouwei
Comparison of Liquid Chromatography-Tandem Mass Spectrometry and Polymerase Chain Reaction for Determination of the Animal Species of Meat Skewers
Meat Research 2020 Vol.34 (7): 70-77 [
Abstract
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206
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1 KB] [
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3184 KB] (
382
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1
YU Jiangyong, LI Xiaorui, LIU Guishan, WANG Zi, GUO Mei, JIN Weiyi, DONG Qi
Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract
Meat Research 2020 Vol.34 (5): 1-5 [
Abstract
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144
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1 KB] [
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2147 KB] (
300
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41
DU Yuehong, WANG Lin, GAO Xiaoguang, SUN Zhiwei, BAI Yingying, ZHAO Xi
Preparation and Application of Indicator Labels for Identification of Pork Freshness
Meat Research 2020 Vol.34 (5): 41-47 [
Abstract
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142
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1 KB] [
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3970 KB] (
510
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82
LIU Shixin, ZHANG Yawei, GUO Xiuyun, Putri Widyanti HARLINA, REN Xiaopu, BAO Yingjie, ZHU Yuxia, PENG Zengqi
Green Manufacturing of Meat Products: Progress in Low-Sodium Dry-Cured Meat Products
Meat Research 2020 Vol.34 (3): 82-87 [
Abstract
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184
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1 KB] [
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1718 KB] (
346
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1
WANG Hongyi, TANG Minmin, WU Haihong, ZHU Yongzhi, LIU Fang, SUN Zhilan, XU Weimin, PENG Jing
Antibacterial Effect and Mechanism of Chlorogenic Acid Combined with Class Ⅲ Bacteriocin on Pseudomonas fluorescens in Chicken
Meat Research 2020 Vol.34 (2): 1-6 [
Abstract
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163
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1 KB] [
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3237 KB] (
212
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60
LIU Jingjing, ZHANG Jing, SUN Jinchong, WU Meng, DU Shunfeng, LI Chunsheng
Preparation and Characterization of Monoclonal Antibody against Duck Skeletal Muscle Troponin I
Meat Research 2020 Vol.34 (2): 60-64 [
Abstract
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106
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1 KB] [
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2057 KB] (
82
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99
LI Hui, ZHANG Yin, GUO Tianrong, CHEN Suqin, ZHANG Longyi, KE Huan, MU Yunlong
Recent Progress in Application of Tumbling Technology in Meat Processing
Meat Research 2020 Vol.34 (2): 99-104 [
Abstract
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186
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1 KB] [
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1884 KB] (
416
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15
HUANG Yuxia, LI Pengfei, WU Ruiyun, ZHANG Ying, LI Pinglan
Screening for Bacillus coagulans as a Starter Culture for Meat Fermentation and Its Fermentation Characteristics
Meat Research 2020 Vol.34 (1): 15-21 [
Abstract
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155
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1 KB] [
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2591 KB] (
169
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69
XIAO Lan, LI Xiexin, YANG Fang, ZHU Nan, LIU Yanjia, XIAN Dandan
Influence of Cofermentation with Radish Shreds on the Flavor of Anyue Jar Meat
Meat Research 2020 Vol.34 (1): 69-76 [
Abstract
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108
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1 KB] [
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3162 KB] (
268
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45
QIU Xinyuan, YAO Zhong, GENG Zhiming, MA Jingjing, LI Pengpeng
Determination of Dehydroabietic Acid in Duck Skin by Enzyme-Linked Immunosorbent Assay
Meat Research 2019 Vol.33 (12): 45-49 [
Abstract
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99
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1 KB] [
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1833 KB] (
230
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61
BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling
Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods
Meat Research 2019 Vol.33 (12): 61-68 [
Abstract
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138
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1 KB] [
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1827 KB] (
280
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67
QI Jing, LI Yingying, JIANG Rui, LIU Ruyan, ZHANG Chen, WANG Cheng, MA Yanhong, GUO Wenping, WANG Shouwei
Advances in the Application of Mineral Elements and Stable Isotopes in Geographical Origin Traceability of Meat Products
Meat Research 2019 Vol.33 (11): 67-72 [
Abstract
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157
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1 KB] [
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1754 KB] (
176
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69
WANG Wenjie, ZHAO Dianbo, LI Ke, LI Yipu, BAI Yanhong
Advances in the Application of Non-Thermal Sterilization Technologies to Ready-to-Eat Meat Products
Meat Research 2019 Vol.33 (10): 69-75 [
Abstract
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134
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1 KB] [
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2053 KB] (
304
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1
ZHU Jiaqian, ZHANG Shunliang, ZHAO Bing, SONG Yongqing, LI Kexu, WEI Jiangfei, DING Bingwen, ZHOU Xiangyuan, DENG Jing, LI Meiliang
Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation
Meat Research 2019 Vol.33 (9): 1-7 [
Abstract
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226
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1 KB] [
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3448 KB] (
281
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12
ZHANG Shiyi, TANG Nan, HUANG Pan, ZHOU Ying, XU Baocai, LI Peijun
Isolation, Identification and Tolerance Characteristics of Microorganisms from Weining Ham
Meat Research 2019 Vol.33 (8): 12-17 [
Abstract
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136
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1 KB] [
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2759 KB] (
271
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1
FU Wenjing, JI Saisai, YU Jinlong, ZHANG Su, XU Yuanyuan, JIANG Yun
Isolation and Identification of Escherichia coli O157:H7 from Cattle and Comparison of Their Acid Tolerance
Meat Research 2019 Vol.33 (7): 1-6 [
Abstract
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125
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1 KB] [
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2228 KB] (
105
)
7
LI Xiuming, ZHOU Wei, BAO Jiatong, LIU Jingjing, YANG Hua, MA Lizhen
Effects of Different Starter Cultures of Lactic Acid Bacteria on the Quality of Fermented Red Sausage
Meat Research 2019 Vol.33 (7): 7-13 [
Abstract
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115
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1 KB] [
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2319 KB] (
159
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19
XU Chenchen, ZHANG Jing, SUN Baozhong, ZHANG Songshan, YIN Zhene
Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves
Meat Research 2019 Vol.33 (7): 19-24 [
Abstract
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109
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1 KB] [
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1683 KB] (
158
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42
Lü Guan, CHANG Yanlei, SHI Lei
Rapid Detection of Salmonella typhimurium and Staphylococcus aureus in Beef by Immunomagnetic Separation Combined with Loop-Mediated IsothermaL Amplification Method
Meat Research 2019 Vol.33 (7): 42-48 [
Abstract
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101
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1 KB] [
PDF
2020 KB] (
333
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60
ZHI Aimin, YU Man, QIAO Miaomiao, CHAI Xingkuan
Recent Progress of Immunoassay in Rapid Detection of Animal-Derived Food
Meat Research 2019 Vol.33 (5): 60-66 [
Abstract
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442
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1 KB] [
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1382 KB] (
368
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67
GUO Tianrong, ZHANG Yin, YE Mei, KE Huan, ZHANG Longyi, XIAO Quanwei, WU Zhixing
A Review of Recent Advances in Quality and Safety Control of Aquatic Products in China
Meat Research 2019 Vol.33 (5): 67-72 [
Abstract
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124
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1 KB] [
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1687 KB] (
424
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13
LI Xiuming, CHANG Yani, WU Chenyan, LIU Jingjing, YANG Hua, LIANG Liya, MA Lizhen
Effects of Microbial Nitrification Inhibitors on the Quality of Red Sausage
Meat Research 2019 Vol.33 (2): 13-18 [
Abstract
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141
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1 KB] [
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2303 KB] (
355
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58
XIN Lina, LIU Changkai, HE Linfei, YUAN Rongsui, CHEN Shengjie, WANG Jie
Content s of 18 Amino Acids in Meat from 6 Species of Special Farm Animals
Meat Research 2019 Vol.33 (2): 58-63 [
Abstract
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110
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1 KB] [
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2820 KB] (
126
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