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Other articles related with "TS201.1":
28
SHI Zhijia;CHENG Xiaoyu;CHEN Wenhua;YANG Wei
The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork
Meat Research 0 Vol. (): 28-30 [
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61
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1 KB] [
PDF
0 KB] (
63
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45
WANG Man;WANG Zhenyu;MA Changwei
Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose
Meat Research 0 Vol. (): 45-49 [
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55
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1 KB] [
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0 KB] (
65
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45
WANG Man;WANG Zhenyu;MA Changwei
Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose
Meat Research 2009 Vol.23 (12): 45-49 [
Abstract
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97
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HTML
1 KB] [
PDF
6483 KB] (
172
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50
LIU Jia;LI Weijin
Supported Liquid Membrane Extraction Technology and Its Application in Detection of Meat Security
Meat Research 2009 Vol.23 (12): 50-53 [
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93
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1 KB] [
PDF
4617 KB] (
188
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50
LIU Jia;LI Weijin
Supported Liquid Membrane Extraction Technology and Its Application in Detection of Meat Security
Meat Research 0 Vol. (): 50-53 [
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61
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HTML
1 KB] [
PDF
0 KB] (
64
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58
LIU Qian
Functional Properties of Protein in Meat Product
Meat Research 0 Vol. (): 58-66 [
Abstract
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70
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HTML
1 KB] [
PDF
0 KB] (
61
)
58
LIU Qian
Functional Properties of Protein in Meat Product
Meat Research 2009 Vol.23 (12): 58-66 [
Abstract
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113
) [
HTML
1 KB] [
PDF
14118 KB] (
44
)
64
ZHAO Jian
Change of Protein in Food Processing
Meat Research 2009 Vol.23 (11): 64-67 [
Abstract
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163
) [
HTML
1 KB] [
PDF
2229 KB] (
216
)
80
LI Xingwu;ZHANG Lili
Research Progress and Applications in Food of Collagen Modification
Meat Research 2009 Vol.23 (11): 80-84 [
Abstract
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115
) [
HTML
1 KB] [
PDF
7985 KB] (
25
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3
LUO Zhiliang;ZHU Tianfu;GUO Gengrui;ZHANG Jianlin;LI Miaoyun
Studies of Chilled Pork Safety Control Technology and Traceability Information Management System
Meat Research 2009 Vol.23 (10): 3-7 [
Abstract
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102
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1 KB] [
PDF
2740 KB] (
161
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25
ZHANG Jianmei
The Ferment of Microbial Polysaccharides
Meat Research 2009 Vol.23 (10): 25-27 [
Abstract
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141
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1 KB] [
PDF
2620 KB] (
227
)
55
LI Xiaobo
Determination of Total Collagen in Skeletal Muscle of Sunit Mutton
Meat Research 2009 Vol.23 (10): 55-57 [
Abstract
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212
) [
HTML
1 KB] [
PDF
3133 KB] (
207
)
72
WANG Linshan;CAI Kezhou;ZHANG Lijuan;CHENG Yuming
Research Progress of the Functional Meat Products
Meat Research 2009 Vol.23 (10): 72-74 [
Abstract
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129
) [
HTML
1 KB] [
PDF
2678 KB] (
201
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7
YU Yang
Analysis on Food Third Party Cold Chain Logistics
Meat Research 2009 Vol.23 (9): 7-9 [
Abstract
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122
) [
HTML
1 KB] [
PDF
2722 KB] (
219
)
19
FU Xiaoyan;GUO Shanguang;JiANG Aimin;TAN Biyun;LING Shuun;LI Yongzhao
The Effect of Staphylococcus and Lactobacillus on Cantonese Sausage Flavor
Meat Research 2009 Vol.23 (9): 19-24 [
Abstract
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128
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HTML
1 KB] [
PDF
2997 KB] (
329
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70
SUN Jing;DONG Sainan
Protein Functionality in Food Systems(VI)The Functional Properties of Protein in Food System(Ⅲ)——Soy Protein and Wheat Gluten Protein
Meat Research 2009 Vol.23 (9): 70-80 [
Abstract
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148
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1 KB] [
PDF
3162 KB] (
3479
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28
XIE Chao;LIN Lin;TANG Jun
The Research of the Technology of Prawn Flavoring Essence Production by Mallard Reaction
Meat Research 2009 Vol.23 (8): 28-31 [
Abstract
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109
) [
HTML
1 KB] [
PDF
840 KB] (
346
)
62
LIU Qian
Protein Functionality in Food Systems(V) Functional Properties of Protein in Foods(Ⅱ)——Collagen and Plasma Protein
Meat Research 2009 Vol.23 (8): 62-68 [
Abstract
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119
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HTML
1 KB] [
PDF
2738 KB] (
1308
)
33
ZHANG Qiuhui;SUN Lingxia;LI Miaoyun;ZHAO Gaiming;GAO Xiaopin;CHEN Junjie
Antioxidant Measures of Meat
Meat Research 2009 Vol.23 (7): 33-36 [
Abstract
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148
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HTML
1 KB] [
PDF
606 KB] (
470
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60
LING Jing
Protein Functionality in Food Systems (Ⅰ)——Whey Protein and Casein Phosphopeptides
Meat Research 2009 Vol.23 (7): 60-64 [
Abstract
] (
128
) [
HTML
1 KB] [
PDF
653 KB] (
760
)
56
LI Shunmin;CHENG Dingjun;SONG Zhenshuo
The Application of Flavor Evaluation Technology in Evaluating the Pork Quality
Meat Research 2009 Vol.23 (6): 56-58 [
Abstract
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129
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HTML
1 KB] [
PDF
97 KB] (
460
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71
WANG Panpan
Protein Functionality in Food Systems
Meat Research 2009 Vol.23 (6): 71-77 [
Abstract
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164
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HTML
1 KB] [
PDF
230 KB] (
2455
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11
GAO Rusong;ZHANG Chunxia;ZHAO Hongyan
Muscular Histological Characteristics and Meat Quality
Meat Research 2009 Vol.23 (5): 11-15 [
Abstract
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132
) [
HTML
1 KB] [
PDF
492 KB] (
593
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16
LI Xiaobo
The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
Meat Research 2009 Vol.23 (5): 16-20 [
Abstract
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147
) [
HTML
1 KB] [
PDF
442 KB] (
1876
)
45
WANG Dan;ZHU Na
Influence Factor of Quality of Chilled Meat
Meat Research 2009 Vol.23 (5): 45-47 [
Abstract
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121
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HTML
1 KB] [
PDF
444 KB] (
334
)
67
WENG Hangping;Mark.XU
Meats Preservation(XV) The Water Activity of Meat Products
Meat Research 2009 Vol.23 (5): 67-70 [
Abstract
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130
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HTML
1 KB] [
PDF
691 KB] (
1180
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71
ZHANG Xuemei;JIANG Yu
Protein Functionality in Food Systems(II) Study on the Relationship Between Protein Structure and Functional Properties of Food
Meat Research 2009 Vol.23 (5): 71-74 [
Abstract
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136
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HTML
1 KB] [
PDF
518 KB] (
793
)
75
ZHANG Dongming;WU Xiao;MA Meihu
Research Progress of Utilization and Liquefaction of Lard
Meat Research 2009 Vol.23 (5): 75-83 [
Abstract
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140
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HTML
1 KB] [
PDF
1505 KB] (
526
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7
CUI Wei;QIU Yan;CHEN Tao
Relationship Between Meat Quality and Protein Transformation
Meat Research 2009 Vol.23 (4): 7-9 [
Abstract
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139
) [
HTML
1 KB] [
PDF
41 KB] (
264
)
10
HUO Xiaona
Research on the Weight Loss of Foods in Refrigerated Condition
Meat Research 2009 Vol.23 (4): 10-12 [
Abstract
] (
134
) [
HTML
1 KB] [
PDF
215 KB] (
380
)
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