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Other articles related with "TS20":
1 YE Lang, LI Meiliang, ZHAO Bing, ZHOU Huimin, LI Su, PAN Xiaoqian, ZHANG Shunliang
  Effect of Sodium Tripolyphosphate on Functional Properties of Pork Myofibrillar Protein
    Meat Research   2019 Vol.33 (1): 1-6 [Abstract] (178) [HTML 1 KB] [PDF 2508 KB] (361)
31 ZHANG Chengyun, WANG Xuan, GUAN Wenqiang, CHEN Aiqiang, LIU Bin
  Fitting Verification of Prediction Models for Dynamic Change of Total Number of Bacterial Colonies in Fresh Meat during Cold Storage
    Meat Research   2019 Vol.33 (1): 31-36 [Abstract] (141) [HTML 1 KB] [PDF 3883 KB] (385)
42 LI Xiaoman, ZANG Mingwu, ZHAO Hongjing, WANG Shouwei, LI Dan, ZHANG Kaihua, ZHANG Zheqi
  Analysis and Prediction of Meat Product Safety Based on Supervision and Sampling Data
    Meat Research   2019 Vol.33 (1): 42-49 [Abstract] (193) [HTML 1 KB] [PDF 2770 KB] (379)
66 GAO Ningning, HU Ping, ZHU Qiujin, YUAN Zaishun, MA Yingkun
  Recent Progress in Liquid Smoke and Its Application in Meat Products
    Meat Research   2019 Vol.33 (1): 66-70 [Abstract] (194) [HTML 1 KB] [PDF 1675 KB] (449)
58 ZHOU Jie, WANG Luyuan, WANG Ningze, CUI Jilai
  Recent Advances in Application of Tea Polyphenols as Preservatives in Meat Products
    Meat Research   2018 Vol.32 (11): 58-65 [Abstract] (158) [HTML 1 KB] [PDF 1918 KB] (713)
66 DENG Yuzhen, LANG Yumiao, YANG Chunliu, LI Cui, LIU Fang, MA Lixin, WANG Zhiqiang
  Recent Development of Livestock Product Quality and Safety Traceability System
    Meat Research   2018 Vol.32 (11): 66-70 [Abstract] (118) [HTML 1 KB] [PDF 1376 KB] (262)
32 YU Jing, FAN Sufang, LI Qiang, MA Junmei, SHI Weijie, MENG Zhijuan, ZHANG Teng, ZHANG Yan
  Determination of Sulfamethazine in Pork Using a Surface Plasmon Resonance Biosensor
    Meat Research   2018 Vol.32 (10): 32-36 [Abstract] (125) [HTML 1 KB] [PDF 1661 KB] (185)
37 DONG Yun, WANG Yurong, WANG Yao, LIAO Hua, ZHAO Huijun, GUO Zhuang
  Evaluation of Bacterial Diversity in Chinese Bacon from Enshi by Denatured Gradient Gel Electrophoresis and MiSeq High-Throughput Sequencing
    Meat Research   2018 Vol.32 (10): 37-42 [Abstract] (134) [HTML 1 KB] [PDF 1965 KB] (224)
43 YUAN Jingyu, LIU Wenying, YANG Kai, SUN Yunjin, CHENG Xiaoyu, JIA Xiaoyun
  Preparation of Acerola Cherry Extract-Polypropylene Composite Films and Their Effect on the Shelf-Life of Sausage
    Meat Research   2018 Vol.32 (10): 43-48 [Abstract] (107) [HTML 1 KB] [PDF 2535 KB] (140)
49 WANG Shouwei, TONG Shuang, ZHAO Yan, ZHU Ming, LI Jia, CHEN Sibao
  Conventional Water Pollution Prevention and Control Measures Used for Environmental Impact Assessment in Slaughter Industry
    Meat Research   2018 Vol.32 (10): 49-52 [Abstract] (117) [HTML 1 KB] [PDF 1407 KB] (206)
18 DENG Feng, WANG Yurong, SHANG Xuejiao, SHE Mina, GE Dongying, ZHAO Huijun, GUO Zhuang
  Bacterial Diversity of Sausages in Enshi of Hubei Province
    Meat Research   2018 Vol.32 (9): 18-22 [Abstract] (145) [HTML 1 KB] [PDF 2184 KB] (228)
29 LIU Libing, SHI Ruihan, XIANG Jialin, SUN Xiaoxia, FU Qi, WANG Jinfeng, ZHOU Wei, WANG Suhua, GUO Chunhai, WANG Jianchang
  Quantitative Analysis of Pork in Adulterated Beef Products by Droplet Digital Polymerase Chain Reaction
    Meat Research   2018 Vol.32 (9): 29-34 [Abstract] (175) [HTML 1 KB] [PDF 2594 KB] (240)
14 ZHANG Yifan, LI Changhui, LI Pinglan, ZHANG Jinlan, HU Jinrong, ZHANG Ying
  Isolation, Screening and Identification of Bacterial Strains for Use as Starter Cultures in Low-Salt Fermented Sausages
    Meat Research   2018 Vol.32 (8): 14-21 [Abstract] (282) [HTML 1 KB] [PDF 3870 KB] (409)
46 YANG Jiang, YANG Chengcong, LING Xia, YU Haizhong, GUO Zhuang
  Evaluation of Flavor Quality of Chinese Sausages from Xiangyang by Electronic Nose and Gas Chromatography-Mass Spectrometry
    Meat Research   2018 Vol.32 (8): 46-50 [Abstract] (134) [HTML 1 KB] [PDF 2026 KB] (185)
37 ZHANG Xiuping, MIAO Li
  Detection of Duck-Derived Ingredients in Meat Products by Real-Time Fluorescent Polymerase Chain Reaction
    Meat Research   2018 Vol.32 (7): 37-41 [Abstract] (91) [HTML 1 KB] [PDF 1941 KB] (217)
42 ZHAO Juyang, SHI Changbo, FANG Weijia
  Detection of Water Content of Chinese Stir-Fired Pork by Near Infrared Spectroscopy
    Meat Research   2018 Vol.32 (7): 42-47 [Abstract] (93) [HTML 1 KB] [PDF 2910 KB] (260)
57 REN Tingting, GUAN Zhiqiang, LI Min
  Recent Advances in Understanding the Effect of Pretreatment Methods on the Quality of Freeze-Dried Meat Products
    Meat Research   2018 Vol.32 (5): 57-63 [Abstract] (158) [HTML 60 KB] [PDF 1605 KB] (278)
1 QI Min, CHEN Chen, YANG Xiujuan, GAO Yinghong, LI Xiaozhen, CAO Shengxiong, LIU Tingdan, TAO Linli, ZHANG Xi
  Analysis and Evaluation of Nutritional Components of Thigh Muscles of Wuliang Mountain Black-Boned Chicken
    Meat Research   2018 Vol.32 (4): 1-6 [Abstract] (177) [HTML 1 KB] [PDF 2057 KB] (255)
7 XUE Shan
  Anticancer Effect in Vitro and Mechanism of n-3 Polyunsaturated Fatty Acids in Intramuscular Phospholipids of Hyla Rabbit
    Meat Research   2018 Vol.32 (4): 7-11 [Abstract] (139) [HTML 1 KB] [PDF 2984 KB] (393)
27 ZOU Jin, XU Baochai, SHANG Xuejiao, LIAO Hua, YU Haizhong, GUO Zhuang
  Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product
    Meat Research   2018 Vol.32 (4): 27-32 [Abstract] (151) [HTML 1 KB] [PDF 2662 KB] (274)
33 SHA Kun, ZHANG Zejun, ZHANG Songshan, SUN Baozhong, LEI Yuanhua, LI Hongbo, SONG Huanlu, ZHANG Yang
  Analysis and Comparison of Volatile Flavor Compounds in Different Types of Xinjiang Dried Beef
    Meat Research   2018 Vol.32 (4): 33-38 [Abstract] (161) [HTML 1 KB] [PDF 2073 KB] (440)
44 WANG Congqian, FU Houtun, WAN Kun, ZHU Tianrong, SONG Chunyu, HU Siqian
  Fast Detection of Plasticizers in Sausage and Casing Based on Gas Chromatography Separation Simulation Software
    Meat Research   2018 Vol.32 (4): 44-47 [Abstract] (139) [HTML 1 KB] [PDF 1782 KB] (259)
18 ZOU Jin, WANG Yurong, ZHOU Shunan, DAI Kaiwen, YU Haizhong, ZHANG Zhendong, GUO Zhuang
  Effect of Zhaguangjiao, a Chinese Traditional Fermented Food Made from Hot Pepper and Corn Flour, on Meatball Quality
    Meat Research   2018 Vol.32 (3): 18-23 [Abstract] (139) [HTML 56 KB] [PDF 2662 KB] (289)
16 WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei
  Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion
    Meat Research   2018 Vol.32 (1): 16-22 [Abstract] (161) [HTML 1 KB] [PDF 2285 KB] (246)
25 LIANG Xiaona, YE Xinyang, HAN Hongjiao, WU Shang, WU Shangyi, KANG Shimo, TAO Dongbing, YUE Xiqing
  Optimization of Fermentation Conditions of Chicken Blood
    Meat Research   2017 Vol.31 (10): 25-30 [Abstract] (193) [HTML 1 KB] [PDF 2676 KB] (275)
1 ZHANG Huan, QI Penghui, CHEN Qian, KONG Baohua
  Influence of KCl and CaCl2 as Partial Substitute for Sodium Chloride on Quality Characteristics of Harbin Red Sausage
    Meat Research   2017 Vol.31 (9): 1-6 [Abstract] (176) [HTML 1 KB] [PDF 2139 KB] (244)
44 TANG Xiujun, FAN Yanfeng, GE Qinglian, JIA Xiaoxu, ZHANF Jing, LIU Yinyin, ZHANG Xiaoyan, WANG Jue, GAO Yushi
  Identification of Chicken Origin Ingredients in Livestock and Poultry Meat Based on Mitochondrial DNA COI Gene
    Meat Research   2017 Vol.31 (8): 44-48 [Abstract] (149) [HTML 1 KB] [PDF 2030 KB] (233)
29 MA Lihua, SONG Hui, WANG Weidong, ZHUANG Zhendong
  Effect of Different Packaging Atmospheres on Protein Oxidation in Meat Products
    Meat Research   2017 Vol.31 (7): 29-33 [Abstract] (147) [HTML 1 KB] [PDF 2183 KB] (232)
67 TANG Tingting, WANG Lina, LIN Hua, CHEN Mingrui, WANG Chengcheng, TAN Xuemei, HAN Guoquan
  Advances in Risk Assessment of Staphylococcus aureus in Fresh Meat in China
    Meat Research   2017 Vol.31 (7): 67-72 [Abstract] (164) [HTML 1 KB] [PDF 1669 KB] (553)
19 YUN Yueying, XU Ming, WANG Wenlong, ZHANG Aiai
  Screening of Lactic Acid Bacteria from Naturally Fermented Meat Products
    Meat Research   2017 Vol.31 (6): 19-23 [Abstract] (133) [HTML 1 KB] [PDF 1876 KB] (304)
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