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Other articles related with "TS251":
98 WANG Wei, ZHANG Jiamin, ZHAO Zhiping, ZHANG Rui, BAI Ting, ZHANG Yin
  Recent Progress in Industrialization of Sichuan-Style Meat Dishes and Related Key Technologies
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1 NIU Shubin, TIAN Jing, ZHOU Huimin, ZHU Zidong, ZHOU Huanyu, YAN Huan, ZHANG Shunliang
  Pattern of Proteolysis in Air-Dried Sausages during Processing and Storage
    Meat Research   2020 Vol.34 (4): 1-7 [Abstract] (222) [HTML 1 KB] [PDF 2587 KB] (183)
8 Aerzuguli·ABUDUWAILI, Yusufu·SULAIMAN, Batuer·ABULIKEMU
  Effect of Zingibain and Actinidin on Microfloral Changes during Processing and Ripening of Dry-Cured Mutton Ham
    Meat Research   2020 Vol.34 (4): 8-12 [Abstract] (156) [HTML 1 KB] [PDF 2061 KB] (147)
13 JIA Na, JIN Boyang, LIU Dan, SUN Jia, LIU Dengyong
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    Meat Research   2020 Vol.34 (4): 13-19 [Abstract] (212) [HTML 1 KB] [PDF 3252 KB] (304)
34 LIU Youwei, LIU Zhanmin, LI Cong, WU Xiang, LI Chao, XU Baocai
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    Meat Research   2020 Vol.34 (4): 34-39 [Abstract] (136) [HTML 1 KB] [PDF 2925 KB] (136)
46 YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng
  Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi
    Meat Research   2020 Vol.34 (4): 46-52 [Abstract] (183) [HTML 1 KB] [PDF 3092 KB] (213)
58 HUANG Jingjing, YAN Yan, ZHANG Fusheng, ZHOU Yingqin, YIN Junfeng, JIANG Jian, XIE Ningning
  Quality Changes of Longissimus dorsi Muscles from Native Pig Breeds in Anhui, China Stored at Low Temperature
    Meat Research   2020 Vol.34 (4): 58-63 [Abstract] (172) [HTML 1 KB] [PDF 2326 KB] (341)
71 LI Nan, WU Jing, SHAN Linxian, NIAN Jilei, LI Yanmin, JIANG Yan
  A Chitosan-based Coating with Flavonoids Extracted from Panax notoginseng Leaves Extends the Shelf Life of Refrigerated Beef
    Meat Research   2020 Vol.34 (4): 71-76 [Abstract] (135) [HTML 1 KB] [PDF 2934 KB] (136)
77 JIANG Liwen, XUE Chaoyi, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie, XU Zhenghua, ZENG Maomao
  A Review of Three Kinds of Hazardous Substances in Meat Products: Sources and Control Methods
    Meat Research   2020 Vol.34 (4): 77-87 [Abstract] (253) [HTML 1 KB] [PDF 2112 KB] (445)
88 ZHANG Huan, WANG Wenhang
  Application of Cellulose and Its Derivatives in Meat Products: A Review
    Meat Research   2020 Vol.34 (4): 88-93 [Abstract] (200) [HTML 1 KB] [PDF 1897 KB] (595)
94 ZHANG Tianchan, WANG Luyao
  A Review of Factors Affecting Formation of Heterocyclic Amines in Meat Products and Methods Used to Inhibit It
    Meat Research   2020 Vol.34 (4): 94-99 [Abstract] (215) [HTML 1 KB] [PDF 2923 KB] (488)
100 ZHEN Zongyuan, CHEN Xu, WAN Shuangju, WANG Tongtong, JI Junke
  Progress in the Development and Production of Low-Sodium Meat Products
    Meat Research   2020 Vol.34 (4): 100-106 [Abstract] (156) [HTML 1 KB] [PDF 1815 KB] (676)
1 LIU Tiantian, YAO Yao, WANG Wei, PENG Zengqi
  Formation and Inhibition of Three Heterocyclic Amines, PhIP, Norharman and Harman in a Model System
    Meat Research   2020 Vol.34 (3): 1-7 [Abstract] (333) [HTML 1 KB] [PDF 2778 KB] (244)
8 LI Limin, YANG Yusong, CHENG Lixin, JIANG Xinyu, GAO Aiwu
  Effect of Tea Polyphenols on Gelation Properties of Mutton Myofibrillar Protein
    Meat Research   2020 Vol.34 (3): 8-13 [Abstract] (219) [HTML 1 KB] [PDF 2718 KB] (275)
14 HU Gaofeng, WANG Yong, SUN Suyue, XING Wei, CHEN Conggui, CAI Kezhou
  Effects of Cooking Methods on the Quality and Polycyclic Aromatic Hydrocarbon Content of Sauce-Marinated Beef
    Meat Research   2020 Vol.34 (3): 14-19 [Abstract] (176) [HTML 1 KB] [PDF 2057 KB] (318)
20 GUO Lingling
  Effects of Inoculation with Lactobacillus plantarum and Sucrose Addition on Quality Characteristics of Fermented Sausage
    Meat Research   2020 Vol.34 (3): 20-26 [Abstract] (173) [HTML 1 KB] [PDF 3446 KB] (141)
27 LIANG Jihong, CHEN Yimeng, HOU Jiao, TANG Shanhu, LI Sining
  Effect of Sous Vide Processing on Quality of Yak Meat
    Meat Research   2020 Vol.34 (3): 27-33 [Abstract] (193) [HTML 1 KB] [PDF 3516 KB] (154)
39 LI Su, QIMEICIREN, WANG Shouwei, ZHAO Bing, ZHOU Huimin, PAN Xiaoqian, WU Qianrong, ZHU Ning, LIU Meng, ZHANG Shunliang
  Nutritional and Flavor Characteristics of Yak Meat from Dangxiong, Tibet
    Meat Research   2020 Vol.34 (3): 39-44 [Abstract] (213) [HTML 1 KB] [PDF 2140 KB] (327)
45 XIAO Licui, YAN Zheng, WANG Daoying, XU Weimin, ZHU Yongzhi, WANG Yongmei, CHEN Bensheng, XU Huiqing
  Effect of Breed on Chicken Broth Properties of Yellow-Feathered Broilers Based on Fuzzy Sensory Evaluation
    Meat Research   2020 Vol.34 (3): 45-50 [Abstract] (173) [HTML 1 KB] [PDF 2158 KB] (225)
58 XU Dongmei, LI Yaying, GENG Haibo, LI Yujing
  Preparation and Immunological Characterization of Monoclonal Antibody against Furacillin Metabolite
    Meat Research   2020 Vol.34 (3): 58-62 [Abstract] (145) [HTML 1 KB] [PDF 1774 KB] (136)
63 LIU Xiaoying, WANG Yi
  Determination of Benzo(a)pyrene in Smoked and Roasted Meat Products by Automated Solid Phase Extraction -High Performance Liquid Chromatography
    Meat Research   2020 Vol.34 (3): 63-67 [Abstract] (141) [HTML 1 KB] [PDF 2098 KB] (200)
75 CHEN Wenwen, ZHU Lixian, LUO Xin, ZHANG Yimin, HAO Jiangang, ZHANG Wenhua
  Recent Progress in the Application of Biodegradable Active Packaging in Cooked Meat Products
    Meat Research   2020 Vol.34 (3): 75-81 [Abstract] (176) [HTML 1 KB] [PDF 1866 KB] (211)
94 YU Qing, QIN Lerong, LI Rui, WANG Haibin, HU Yili, LIAO E, CHEN Jiwang, CHENG Shuiyuan
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    Meat Research   2020 Vol.34 (3): 94-99 [Abstract] (171) [HTML 1 KB] [PDF 1760 KB] (296)
7 ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing
  Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle
    Meat Research   2020 Vol.34 (2): 7-12 [Abstract] (218) [HTML 1 KB] [PDF 2886 KB] (728)
13 CHEN Wenjing, JIANG Hao, YANG Hua, MA Lizhen, REN Xiaoqing
  Effect of Composite Spice Nitrosation Inhibitor on the Quality of Western Bacon
    Meat Research   2020 Vol.34 (2): 13-19 [Abstract] (141) [HTML 1 KB] [PDF 2200 KB] (195)
20 WANG Lin, LI Yuxuan, FAN Wei, LI Henan, GAO Xiaoyue, CHEN Shumin
  Effect of Flos Lonicerae Japonicae Extract on the Adhesion Ability of Pseudomonas Strains from Chilled Pork
    Meat Research   2020 Vol.34 (2): 20-26 [Abstract] (113) [HTML 1 KB] [PDF 3983 KB] (167)
27 SONG Xiaoye, WANG Xu, LIU Chang, LUO Hailing, ZHANG Hao
  Effect of Adding Inulin on the Quality of Low-Fat Emulsified Mutton Sausage
    Meat Research   2020 Vol.34 (2): 27-32 [Abstract] (181) [HTML 1 KB] [PDF 2616 KB] (215)
40 LIU Xiaofei, WANG Xu, WANG Pengjie, ZHANG Sihui, ZHANG Yan
  Preparation of a Solid-in-Oil-in-Water (S/O/W) Emulsion and Its Application in Emulsified Sausages
    Meat Research   2020 Vol.34 (2): 40-45 [Abstract] (156) [HTML 1 KB] [PDF 3634 KB] (576)
53 ZHANG Binhui, GAO Song, JIA Fei, ZHENG Limin, LIU Yi, WANG Liang, Lü Xueze, LI Xingmin
  Identification of Beijing-You Chicken Based on Electronic Nose Technology Combined with Chemometrics
    Meat Research   2020 Vol.34 (2): 53-59 [Abstract] (126) [HTML 1 KB] [PDF 2802 KB] (189)
73 ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
  Quality Changes of Low-Temperature Cooked Chinese Large Meatball (Shizitou) during Chilled Storage
    Meat Research   2020 Vol.34 (2): 73-79 [Abstract] (137) [HTML 1 KB] [PDF 2621 KB] (349)
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