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Other articles related with "TS205.5":
7
ZHAO Yan;YAO Guangming;LIU Jiatong;ZHOU Dan;ZHOU Yajun;HE Lianbin
Effect of Drying Methods on the Quality of Fermented Venison Jerky Incorporated with Fruit and Vegetable
Meat Research 2014 Vol.28 (11): 7-11 [
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121
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1 KB] [
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1911 KB] (
384
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21
YAO Guangming;ZHANG Meng;LIU Jiatong;ZHOU Yajun;MA Longbiao
Fermented Venison Sausages with Added Fruits and Vegetables Made by Replacement of Pork Fat with Vegetable Oils：Processing Properties and Process Optimization
Meat Research 2014 Vol.28 (11): 21-26 [
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118
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2054 KB] (
316
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11
ZHAO Yan;LIU Jia-tong;WU Du-feng;WU Ming;ZHOU Ya-jun;HE Lian-bin
Fermentation Characteristics and Optimal Fermentation Conditions of Diced Beef
Meat Research 2013 Vol.27 (9): 11-14 [
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156
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1 KB] [
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2097 KB] (
359
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34
CHEN Yu-tao，ZHU Qiu-jin，LU Kai-hong，CHEN Zhou-dong，CHEN Bu-you，YANG Wan-gen
Prediction of Chemical Parameters of Different Cuts of Beef by Near Infrared Transmission Spectroscopy
Meat Research 2012 Vol.26 (3): 34-38 [
Abstract
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160
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1 KB] [
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362 KB] (
284
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37
SHI Kuichun;HOU Zengyue;YAN Yuewen
The Study on Processing Techniques of Duck Webs with Pickled Rod Chillis in Flexible Package
Meat Research 2009 Vol.23 (9): 37-39 [
Abstract
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140
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1 KB] [
PDF
316 KB] (
211
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62
XIANG Cong
Fermenting for Meat Products
Meat Research 2009 Vol.23 (4): 62-65 [
Abstract
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137
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HTML
1 KB] [
PDF
166 KB] (
566
)
14
Sun Yuan-yuan;Zhang De-quan
Advances in Preservation Technologies of Pasteurized Meat Products
Meat Research 2008 Vol.22 (5): 14-17 [
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141
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1 KB] [
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133 KB] (
294
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47
Wang Ling-jian;Li Su-juan;Li Kai-xiong
Optimizating the Technology of Fermented Sausage and the Predict & Forecast of Microorganism
Meat Research 2008 Vol.22 (5): 47-51 [
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144
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1 KB] [
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376 KB] (
208
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