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Other articles related with "TS202":
48
ZHAO Yu, WU Zihao, HE Fengxie, XIANG Qisen, Lü Jing, NIU Liyuan
Effect of Carvacrol Nanoemulsion Combined with ε-Polylysine Hydrochloride on the Preservation of Chilled Pork
Meat Research 2025 Vol.39 (3): 48-55 [
Abstract
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162
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1 KB] [
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3384 KB] (
114
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65
JIA Rong, HE Ying, WANG Guiying, WAN Daqian, KONG Weicheng, LI Cong, GE Changrong, LIAO Guozhou
Recent Progress in Research on Umami Peptides in Food
Meat Research 2022 Vol.36 (4): 65-71 [
Abstract
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452
) [
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1 KB] [
PDF
1807 KB] (
414
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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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268
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1 KB] [
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2212 KB] (
163
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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
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351
) [
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1 KB] [
PDF
1675 KB] (
468
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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
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323
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1 KB] [
PDF
1918 KB] (
832
)
39
NIU Haili, LIU Qian, JIANG Xiuli, KONG Baohua
Contribution of Nonmeat Protein to the Stability of Emulsions: A Review
Meat Research 2016 Vol.30 (3): 39-43 [
Abstract
] (
268
) [
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1 KB] [
PDF
1376 KB] (
274
)
6
ZHANG Hou-jun;CUI Jian-yun;CHENG Xiao-yu;ZHANG Shun-liang;ZHANG Rei-mei;WANG Shou-wei;ZHANG Li-ping
Volumetric Shrinkage and Moisture Content Distribution of Dehydrated Pork Tenderloin
Meat Research 2014 Vol.28 (5): 6-10 [
Abstract
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255
) [
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1 KB] [
PDF
2377 KB] (
414
)
23
ZHANG Hou-jun;TIAN Han-you;SHI Zhi-jia;QIAO Xiao-ling;ZHENG Gang;JI Chun-hua
Attempt to Prevent Spiced Pork Shoulder from Fading Under Light
Meat Research 2014 Vol.28 (4): 23-26 [
Abstract
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258
) [
HTML
1 KB] [
PDF
2291 KB] (
307
)
14
WANG Hai-li;SUI Miao-miao;CUI Ming-xun;JIANG Cheng-zhe;MU Bai-de;LI Guan-hao
Optimization of Reaction Conditions for Beef Tenderization with Crude Protease from Actinidia arguta Fruit and Tenderization Mechanism
Meat Research 2013 Vol.27 (7): 14-19 [
Abstract
] (
316
) [
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1 KB] [
PDF
2676 KB] (
520
)
29
JIN Hai-li;WANG Hai-li;LIANG Cheng-yun;SUI Miao-miao;JUNG Kwuang-ho;LI Guan-hao
Effect of Grapefruit Seed Extract in Preserving Meat Quality of Yanbian Yellow Cattle
Meat Research 2013 Vol.27 (6): 29-32 [
Abstract
] (
258
) [
HTML
1 KB] [
PDF
2016 KB] (
346
)
5
QIN Wei-dong，MA Li-hua，ZHAI Kai-kai
Effect of Burdock Dietary Fiber on the Quality of Sausages
Meat Research 2013 Vol.27 (2): 5-9 [
Abstract
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201
) [
HTML
1 KB] [
PDF
2045 KB] (
318
)
66
WANG Guo-jun
A Probe into Key Processing Steps in Sorbic Acid Production
Meat Research 2011 Vol.25 (5): 66-72 [
Abstract
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225
) [
HTML
1 KB] [
PDF
273 KB] (
2754
)
33
WANG Pan-pan
Ingredients in Meat Processing:Preservatives
Meat Research 2011 Vol.25 (4): 33-40 [
Abstract
] (
294
) [
HTML
1 KB] [
PDF
248 KB] (
787
)
25
WANG Pan-pan
Ingredients in Meat Products:Antioxidants
Meat Research 2011 Vol.25 (3): 25-31 [
Abstract
] (
255
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HTML
1 KB] [
PDF
233 KB] (
1055
)
29
WANG Pan-pan
Ingredients in Meat Products:Thickeners
Meat Research 2011 Vol.25 (2): 29-35 [
Abstract
] (
283
) [
HTML
1 KB] [
PDF
232 KB] (
556
)
30
YANG Lin
Research Progress in Alternative of Nitrite in Meats
Meat Research 2011 Vol.25 (1): 30-32 [
Abstract
] (
210
) [
HTML
1 KB] [
PDF
2399 KB] (
484
)
33
LIU Fangjing;LIU Hui;NING Na
Research Progress of Manascus Pigment Substitute for Nitrite in Meat Color Protection
Meat Research 2011 Vol.25 (1): 33-36 [
Abstract
] (
289
) [
HTML
1 KB] [
PDF
2496 KB] (
803
)
68
HE Qingmei
Application of Quality Additives on Processing of Meat Products
Meat Research 2011 Vol.25 (1): 68-71 [
Abstract
] (
261
) [
HTML
1 KB] [
PDF
2465 KB] (
1131
)
34
ZHANG Xiaogong;LU Jinfeng;WANG Yajing;CHENG Yuming
The Application of Soy Protein in Prepared Meat Products
Meat Research 2010 Vol.24 (12): 34-36 [
Abstract
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319
) [
HTML
1 KB] [
PDF
2829 KB] (
235
)
72
WANG Hongping
The Meat Tenderizer Agent
Meat Research 2010 Vol.24 (12): 72-75 [
Abstract
] (
253
) [
HTML
1 KB] [
PDF
2944 KB] (
582
)
80
LIU Hui;GAO Ruiping;LIU Jia
Transglutaminase and Its Application in Meat Products
Meat Research 2010 Vol.24 (12): 80-82 [
Abstract
] (
257
) [
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1 KB] [
PDF
2851 KB] (
414
)
57
ZHANG Xuan
Methods of Meat Sensory Analysis
Meat Research 2010 Vol.24 (11): 57-60 [
Abstract
] (
269
) [
HTML
1 KB] [
PDF
3028 KB] (
1156
)
69
ZHU Xiaojie;ZHAO Yuanhui
Ingredients in Meat Products(Ⅳ) Coloring Agent and Application in Meat Products
Meat Research 2010 Vol.24 (11): 69-73 [
Abstract
] (
254
) [
HTML
1 KB] [
PDF
2965 KB] (
739
)
24
SHEN Jiachuan;DAI Qichen;HAN Pengfei
Lycopene-the New Addtive for Processed Meat
Meat Research 2010 Vol.24 (10): 24-28 [
Abstract
] (
244
) [
HTML
1 KB] [
PDF
2472 KB] (
416
)
43
LI Hongmin;XU Sheng;XIAO Huadang;GAN Quan
Effects of the Compound Antiseptic on Shelf Life of the Chilled Meat
Meat Research 2010 Vol.24 (10): 43-45 [
Abstract
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214
) [
HTML
1 KB] [
PDF
2839 KB] (
302
)
46
PI Xiaojuan;ZOU Chenghan
The Research Development of Nitrite's Substitute in Meat Products
Meat Research 2010 Vol.24 (10): 46-48 [
Abstract
] (
271
) [
HTML
1 KB] [
PDF
2462 KB] (
259
)
60
GUO Yuhua;LI Yujin
Ingredients in Meat Products(Ⅲ)Application of Colorant and Color Auxiliary in Meat Processing
Meat Research 2010 Vol.24 (10): 60-66 [
Abstract
] (
263
) [
HTML
1 KB] [
PDF
2753 KB] (
623
)
67
TAN Shuqiong;WANG Ting
Application of Soybean Protein in Meat Products
Meat Research 2010 Vol.24 (10): 67-69 [
Abstract
] (
266
) [
HTML
1 KB] [
PDF
2558 KB] (
652
)
22
LI Huiqin
The Applications of Dietary Fiber in Meat Products Processing
Meat Research 2010 Vol.24 (9): 22-27 [
Abstract
] (
289
) [
HTML
1 KB] [
PDF
2872 KB] (
440
)
55
GUO Yuhua;WU Xinying
Application of Condiment on Processing of Meat Products
Meat Research 2010 Vol.24 (9): 55-59 [
Abstract
] (
266
) [
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1 KB] [
PDF
2900 KB] (
704
)
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