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Other articles related with "TS201":
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
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193
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1 KB] [
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2676 KB] (
275
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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 [
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176
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1 KB] [
PDF
2139 KB] (
244
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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
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164
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1 KB] [
PDF
1669 KB] (
553
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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
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133
) [
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1 KB] [
PDF
1876 KB] (
304
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56
SHAO Junjie, ZHANG Meiqin, WU Guanghong, HUANG Hongbing, XU Xinglian
Recent Progress in Understanding the Effects of Isoelectric Solubilization Precipitation (ISP) on Gel Properties of Fish Proteins
Meat Research 2017 Vol.31 (3): 56-61 [
Abstract
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200
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1 KB] [
PDF
1959 KB] (
425
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34
LI Dan, WANG Shouwei, ZANG Mingwu, ZHANG Kaihua, ZHANG Zheqi, ZHAO Jinyang
Current Status and Countermeasures of Meat Safety and Risk in China
Meat Research 2015 Vol.29 (11): 34-38 [
Abstract
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205
) [
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1 KB] [
PDF
1803 KB] (
616
)
6
DENG Ya-min;WU Mei-ling;SHAO Jun-hua;LIU Deng-yong;SONG Li
Effect of Secondary Sterilization Time on the Water-Holding Capacity of Minced Pork
Meat Research 2014 Vol.28 (10): 6-9 [
Abstract
] (
128
) [
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1 KB] [
PDF
1441 KB] (
292
)
24
SHI He;HU Tie-jun;QIN Feng-xian;YAN Xiao-xia;LIU Jing;WANG Zhao-hui;ZHANG Feng-kuan;WU Jun;YOU Li-xin;SONG Ji-wei;CHEN Hai-yan;YU Yan;LIU Fang;MA Jin-xi;ZHANG Tie-hua
Effect of Natural Preservatives on Preservation of Chilled Venison
Meat Research 2014 Vol.28 (10): 24-28 [
Abstract
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145
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1 KB] [
PDF
1908 KB] (
292
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1
LIU Shao;MA Ning;CHEN Tao
Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef
Meat Research 2014 Vol.28 (9): 1-3 [
Abstract
] (
199
) [
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1 KB] [
PDF
802 KB] (
305
)
1
JING Hong-peng, LIU Jing-bin, HUANG Ru-min, ZHAO Fei, GUAN Wen-qiang,
Correlation Analysis of Freezing Points and Main Physicochemical Indexes of Fresh Meats
Meat Research 2014 Vol.28 (8): 1-4 [
Abstract
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237
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1 KB] [
PDF
1492 KB] (
419
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22
WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao
Progress towards Sodium Chloride Reduction in Meat Products
Meat Research 2014 Vol.28 (6): 22-26 [
Abstract
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244
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1 KB] [
PDF
1175 KB] (
1450
)
29
WANG Kai;WANG Hu-hu;YE Ke-ping;WANG Guang-yu;XU Xing-lian;ZHOU Guang-hong
Semi-Quantitative Risk Assessment of Yersinia enterocolitica in Fresh Meat
Meat Research 2014 Vol.28 (5): 29-32 [
Abstract
] (
150
) [
HTML
1 KB] [
PDF
1382 KB] (
261
)
5
CAO Su-wen;ZHANG Mo;YANG Yu-ling;YOU Yuan
Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation
Meat Research 2014 Vol.28 (3): 5-9 [
Abstract
] (
142
) [
HTML
1 KB] [
PDF
2344 KB] (
256
)
10
CHENG Yan;JIANG Wu-bian;FU Shao-hui
An Optimized Method for Preparing Nitrosohemoglobin from Pig Blood
Meat Research 2014 Vol.28 (3): 10-13 [
Abstract
] (
146
) [
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1 KB] [
PDF
1829 KB] (
221
)
1
ZHANG Mo;CAO Su-wen;YANG Yu-ling;YOU Yuan
Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi
Meat Research 2014 Vol.28 (2): 1-4 [
Abstract
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146
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1 KB] [
PDF
1616 KB] (
330
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27
YANG Jing;CHEN Yang;WANG De-bao;ZHAO Li-hua;JIN Ye
Biological Functions of Conjugated Linoleic Acid and Regulation of Its Content in Mutton
Meat Research 2014 Vol.28 (1): 27-30 [
Abstract
] (
135
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1 KB] [
PDF
1320 KB] (
438
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6
HE Fan;WANG Zhen-yu;ZHANG De-quan;GE Chang-rong;LIAO Guo-zhou
Key Physico-chemical Parameters for the Quality of Fermented Pork Sausage
Meat Research 2013 Vol.27 (11): 6-9 [
Abstract
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151
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1 KB] [
PDF
1637 KB] (
254
)
29
BIAN Xing-wei
Stress Relaxation and Textural Properties of Chicken Sausage during Storage
Meat Research 2013 Vol.27 (10): 29-32 [
Abstract
] (
157
) [
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1 KB] [
PDF
1992 KB] (
314
)
41
LIU Bing-jing;LI Jiang-hua;WANG Zhi-gang
Analysis of the Current Canadian Legal and Standard Systems for Meat and Meat Products
Meat Research 2013 Vol.27 (9): 41-44 [
Abstract
] (
141
) [
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1 KB] [
PDF
1259 KB] (
534
)
5
ZHU Chao-zhi;ZHANG Wan-gang;XU Xing-lian;ZHOU Guang-hong
Antioxidant Activity in vitro of Peptide Fractions Extracted from Jinhua Ham
Meat Research 2013 Vol.27 (6): 5-9 [
Abstract
] (
116
) [
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1 KB] [
PDF
2093 KB] (
296
)
39
WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao
Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products
Meat Research 2013 Vol.27 (6): 39-43 [
Abstract
] (
140
) [
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1 KB] [
PDF
1446 KB] (
1920
)
36
SHI Jin-ming，PENG Zeng-qi*，ZHU Yi，WAN Ke-hui，YAO Yao，WANG Yuan， ZHANG Ya-wei，WANG Fu-long，HUI Teng，LI Jun-ke
Determination of PM2 5 Concentration and Hazardous Substances in Fumes from Roast Chicken Production
Meat Research 2013 Vol.27 (4): 36-39 [
Abstract
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135
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1 KB] [
PDF
1559 KB] (
337
)
26
WU Yi-ying;ZHANG Qian-ru;HAN Jian-zhong;OU Dao-feng
Rapid Detection of Gum-Injected Meat by Low-Field Nuclear Magnetic Resonance
Meat Research 2013 Vol.27 (3): 26-29 [
Abstract
] (
147
) [
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1 KB] [
PDF
2161 KB] (
396
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30
HOU Li;CHAI Sha-tuo;LIU Shu-jie;CUI Zhan-hong;ZHANG Xiao-wei;ZHAO Yue-ping
Comparative Studies on Beef Amino Acid Composition and Fatty Acid Composition of Qinghai Yak and Qinchuan Cattle
Meat Research 2013 Vol.27 (3): 30-36 [
Abstract
] (
205
) [
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1 KB] [
PDF
1612 KB] (
430
)
1
CAO Ying-ying;ZHANG Liang;WANG Peng;ZHOU Guang-hong;XU Xing-lian
Combined Effect of Ultra High Pressure and Heating on Gel Properties and Secondary Structure of Myosin
Meat Research 2013 Vol.27 (1): 1-7 [
Abstract
] (
159
) [
HTML
1 KB] [
PDF
3005 KB] (
476
)
16
LIU Bing-jing;WANG Meng-juan;LI Jiang-hua;ZHENG Feng-tian;WANG Zhi-gang
Analysis of Current Legal and Standard Systems Concerning American Meat and Meat Products in the United States
Meat Research 2012 Vol.26 (12): 16-19 [
Abstract
] (
140
) [
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1 KB] [
PDF
1369 KB] (
305
)
20
LI Miao-yun;TIAN Lu;ZHAO Gai-ming;LIU Yan-xia
Research Progress in Predictive Modeling of Microbial Growth in Meat Products
Meat Research 2012 Vol.26 (12): 20-24 [
Abstract
] (
125
) [
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1 KB] [
PDF
2160 KB] (
661
)
41
BIAN Xing-wei
Recent Advances in Research on Sausage Texture Evaluation
Meat Research 2012 Vol.26 (11): 41-43 [
Abstract
] (
145
) [
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1 KB] [
PDF
1305 KB] (
277
)
1
LI Feng-juan；ZHOU Xian-han
Effect of High Pressure Carbon Dioxide Treatment on Bacillus subtilis in Pork
Meat Research 2012 Vol.26 (10): 1-4 [
Abstract
] (
140
) [
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1 KB] [
PDF
915 KB] (
462
)
5
CHEN Zhen-qing，LIU Ming-qin，WANG Hong-xun
Predictive Modeling of the Growth of Lactic Acid Bacteria in Unpacked Braised Duck Leg
Meat Research 2012 Vol.26 (9): 5-8 [
Abstract
] (
130
) [
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1 KB] [
PDF
1915 KB] (
271
)
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