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Other articles related with "TS201.2":
46
ZANG Mingwu;WANG Yu;HAN Kai;QIAO Xiaoling
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
Meat Research 2009 Vol.23 (6): 46-51 [
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52
MENG Xiaoxia;PENG Zengqi;FENG Yun
Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures
Meat Research 2009 Vol.23 (6): 52-55 [
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54
YI Hailong;CHEN Mingxing
Development of Sample Pretreatmeat Techniques for Polycyclic Aromatic Hydrocarbons in Meats
Meat Research 2009 Vol.23 (5): 54-58 [
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115
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251
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18
SUN Qian;LUO Yongkang
Research on Isolation and Decolourization Technology of Antioxidative Porcine Hemoglobin Peptides
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149
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211
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21
HU Xin;LUO Yongkang
Preparation of Angiotensin-I Converting Enzyme Inhibition Peptides from Porcine Hemoglobin
Meat Research 2009 Vol.23 (2): 21-24 [
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158
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303 KB] (
215
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40
SUN Jing;YANG Ergang
Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions
Meat Research 2009 Vol.23 (1): 40-47 [
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129
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2505 KB] (
345
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48
YU Ying;XU Guihua
Enzyme-linked Immunosorbent Assay of Antibiotics in Meat Products Detection
Meat Research 2009 Vol.23 (1): 48-51 [
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109
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1 KB] [
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309 KB] (
266
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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 [
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126
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224 KB] (
217
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32
SUN Qian;YU Xuechu;HU Xin;LUO Yongkang
Research on Enzymatic Decolourization Technology of Hemoglobin
Meat Research 2008 Vol.22 (11): 32-34 [
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144
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194 KB] (
263
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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 [
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137
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405 KB] (
534
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52
ZHANG Tianjing
Research on Barbecue Fats Oxidation and Oxidation Resistance
Meat Research 2008 Vol.22 (10): 52-54 [
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127
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227 KB] (
231
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58
DAI Xiaorong;WEN Jing
The Research of Flavour in Traditional Fermented Meats
Meat Research 2008 Vol.22 (9): 58-61 [
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120
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271 KB] (
176
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7
Du qing
Research Progress of the Natural Antioxidants of Carnosine
Meat Research 2008 Vol.22 (8): 7-11 [
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126
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302 KB] (
601
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57
Cai Li-hua;Ma Mei-hu
Research on Bone Protein's Enzymatic Hydrosis and Separation of Flavor Peptides
Meat Research 2008 Vol.22 (6): 57-61 [
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123
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363 KB] (
492
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55
Du qing
Detection and Control the Nitrite in Meat Products
Meat Research 2008 Vol.22 (3): 55-58 [
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136
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263 KB] (
428
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18
Sun Jing;Huan Yan-jun;Lu Rui-qi
Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products
Meat Research 2008 Vol.22 (1): 18-23 [
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135
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432 KB] (
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18
Li Yingmei;Huang Qun;Ma Chengjin;Huang Cheng;Ma Meihu
Studies on Extraction of Lecithin from Quail's Egg Yolk with Microwave
Meat Research 2007 Vol.21 (1): 18-20 [
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124
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356
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44
HaoHuimei;ChenShuxing;RenFazheng
Study on Texture Properties of Gel Mixed by Starch,Soybean Protein Isolates and Carrageenan
Meat Research 2006 Vol.20 (10): 44-47 [
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139
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28
Zhang Heng-tao;Xiao Wei-hua;Wang Xu-feng;Chang Zheng
Review on Studies of Trans Fatty Acids in Food stuffs
Meat Research 2006 Vol.20 (4): 28-32 [
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140
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27
Zhang Guo
Brief Introduction of Soybean Albumen Using Techenology & Example
Meat Research 2005 Vol.19 (8): 27-28 [
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206
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9
Huang Ming;Luo Xin
Role of Endogeneous Proteases in Meat Tenderization
Meat Research 1999 Vol.13 (2): 9-11 [
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14
Meat Research 1997 Vol.11 (2): 14-15 [
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21
Meat Research 1996 Vol.10 (3): 21-24 [
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48
Meat Research 1996 Vol.10 (2): 48-49 [
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125
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164 KB] (
154
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60
YU Shujuan;DING Wu;XU Baocai
Physicochemical Characteristics&Storage Properties of Ham
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63
JIA Peihong;ZHANG Kunsheng;REN Yunxia
Study on the Relationship Between Total Volatile Basic Nitrogen(TVB-N)and Meat Storage Temperature
Meat Research 0 Vol. (): 63-66 [
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