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Other articles related with "TS202.3":
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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12
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1 KB] [
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3384 KB] (
25
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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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237
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1 KB] [
PDF
1807 KB] (
406
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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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194
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1 KB] [
PDF
1675 KB] (
449
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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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158
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1 KB] [
PDF
1918 KB] (
713
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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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146
) [
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1 KB] [
PDF
2377 KB] (
330
)
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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133
) [
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1 KB] [
PDF
2291 KB] (
300
)
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
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153
) [
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1 KB] [
PDF
2676 KB] (
294
)
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
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141
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1 KB] [
PDF
2016 KB] (
330
)
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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99
) [
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1 KB] [
PDF
2045 KB] (
284
)
66
WANG Guo-jun
A Probe into Key Processing Steps in Sorbic Acid Production
Meat Research 2011 Vol.25 (5): 66-72 [
Abstract
] (
123
) [
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1 KB] [
PDF
273 KB] (
1541
)
33
WANG Pan-pan
Ingredients in Meat Processing:Preservatives
Meat Research 2011 Vol.25 (4): 33-40 [
Abstract
] (
152
) [
HTML
1 KB] [
PDF
248 KB] (
602
)
25
WANG Pan-pan
Ingredients in Meat Products:Antioxidants
Meat Research 2011 Vol.25 (3): 25-31 [
Abstract
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150
) [
HTML
1 KB] [
PDF
233 KB] (
777
)
29
WANG Pan-pan
Ingredients in Meat Products:Thickeners
Meat Research 2011 Vol.25 (2): 29-35 [
Abstract
] (
146
) [
HTML
1 KB] [
PDF
232 KB] (
502
)
31
ZHAO Hua
The Application of Lysozyme in Keeping Meat Products Fresh
Meat Research 2010 Vol.24 (7): 31-35 [
Abstract
] (
135
) [
HTML
1 KB] [
PDF
2852 KB] (
922
)
46
PENG Xueping;WANG Huajun;WANG Chuenhui;ZHANG Xue;YANG Yali
Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation
Meat Research 2008 Vol.22 (12): 46-48 [
Abstract
] (
107
) [
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1 KB] [
PDF
188 KB] (
212
)
75
LIU Qian;LI Xin
Extensive Utilization of Tea-polyphenol in Meat Industry
Meat Research 2008 Vol.22 (12): 75-77 [
Abstract
] (
127
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1 KB] [
PDF
224 KB] (
517
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74
Zhu Yu-qiang
Applications and Development of Additives in Meat Processing
Meat Research 2008 Vol.22 (6): 74-79 [
Abstract
] (
132
) [
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1 KB] [
PDF
454 KB] (
332
)
41
Yu Gong-ming;Sun Chun-lu;Wang Cheng-zhong;Hu Rong-xue;Zhao Zhen-ling
Study on the Application of Alginate Sodium in Pasteurized Meat Products
Meat Research 2008 Vol.22 (3): 41-43 [
Abstract
] (
112
) [
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1 KB] [
PDF
176 KB] (
370
)
18
PENG Xue-ping et al.
Study on the antioxidant activities of Apple Polyphenol in Preserved Meats
Meat Research 2007 Vol.21 (12): 18-19 [
Abstract
] (
123
) [
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1 KB] [
PDF
126 KB] (
232
)
8
LIU Shu-li et al.
Present research status and Application in Meat industry about Natamycin
Meat Research 2007 Vol.21 (11): 8-11 [
Abstract
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140
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1 KB] [
PDF
310 KB] (
343
)
12
LV Dong-po et al.
The Research Status and Potential Using of IMP
Meat Research 2007 Vol.21 (11): 12-15 [
Abstract
] (
134
) [
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1 KB] [
PDF
298 KB] (
516
)
19
Meat Research 2007 Vol.21 (7): 19-21 [
Abstract
] (
137
) [
HTML
1 KB] [
PDF
273 KB] (
335
)
43
Li Kaixiong
Edible gelatin and its Application in Meat Products
Meat Research 2007 Vol.21 (7): 43-45 [
Abstract
] (
124
) [
HTML
1 KB] [
PDF
275 KB] (
636
)
29
Li Ming-jing;Wang Hong-mei;Zhang Zhi-wei;Wang Ji-peng;Liu Guan-yong
The Research Development of Edible Synthesized Coloring Matter
Meat Research 2006 Vol.20 (5): 29-31 [
Abstract
] (
126
) [
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1 KB] [
PDF
84 KB] (
369
)
46
Meat Research 2006 Vol.20 (1): 46-48 [
Abstract
] (
96
) [
HTML
1 KB] [
PDF
216 KB] (
315
)
31
Li Kezhu
Appliance of Inartificial Food Addtive Nisin in Meat
Meat Research 2005 Vol.19 (9): 31-34 [
Abstract
] (
121
) [
HTML
1 KB] [
PDF
66 KB] (
509
)
32
Lian Xijun
The Study on Mechanism of Photobleaching for Red Monascus pigment
Meat Research 2005 Vol.19 (8): 32-35 [
Abstract
] (
127
) [
HTML
1 KB] [
PDF
441 KB] (
190
)
41
Zhang Fengkai Ma Meihu
Lysozyme as in Food Anti-staling Agent
Meat Research 2001 Vol.15 (4): 41-42 [
Abstract
] (
126
) [
HTML
1 KB] [
PDF
92 KB] (
580
)
46
Laevorotary Carnic Alkali-A Multi-functioned Nutritious Fortified Agent
Meat Research 2001 Vol.15 (3): 46-47 [
Abstract
] (
100
) [
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1 KB] [
PDF
126 KB] (
473
)
33
Wang Wei
monascus Pigment and Its Application in Europe in Future
Meat Research 2000 Vol.14 (1): 33-35 [
Abstract
] (
121
) [
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1 KB] [
PDF
79 KB] (
220
)
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