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Other articles related with "TS251":
18
FANG Duan;MA Meihu;CAI Chaoxia
The Study on Shannon Bone Paste Preparation
Meat Research 2009 Vol.23 (4): 18-27 [
Abstract
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228
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1 KB] [
PDF
2985 KB] (
330
)
28
LI Guanghui;FENG Zhiping;ZHONG Shirong
The Study on the Application Technology for the Frying Pan Rabbit
Meat Research 2009 Vol.23 (4): 28-30 [
Abstract
] (
271
) [
HTML
1 KB] [
PDF
241 KB] (
331
)
31
YU Ying;XU Guihua
Study on the Extraction of Cytochrome C from Sheep Heart
Meat Research 2009 Vol.23 (4): 31-34 [
Abstract
] (
232
) [
HTML
1 KB] [
PDF
276 KB] (
557
)
3
ZHAN Fengjun;ZHANG Kangkang;WANG Haili;LIANG Chengyun
Making Meat Color and Fat Color Standard Map of Molar Grade Standard of Yanbian Cattle
Meat Research 2009 Vol.23 (3): 3-5 [
Abstract
] (
238
) [
HTML
1 KB] [
PDF
739 KB] (
213
)
14
LIU Didi;KONG Baohua
The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products
Meat Research 2009 Vol.23 (3): 14-18 [
Abstract
] (
268
) [
HTML
1 KB] [
PDF
626 KB] (
484
)
23
SUN Haijiao;HUANG Aixiang;SU Linlin;GU Dahai;SHI Chongying;LI Yongqiang
The Study and Quality Control on Salted Pig Liver and Intestines
Meat Research 2009 Vol.23 (3): 23-26 [
Abstract
] (
233
) [
HTML
1 KB] [
PDF
494 KB] (
184
)
27
HUA Jingzhong;LIU Xiaoxiao;WANG Fang;LIANG Chengyun
The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage
Meat Research 2009 Vol.23 (3): 27-29 [
Abstract
] (
234
) [
HTML
1 KB] [
PDF
328 KB] (
228
)
30
SUN Jingxin;LEI Tiantian;DING Cuiyun;LUAN Xiangxiu;LI Shaolin
Influence of Different Ingredients on the Quality of Chicken Meatball
Meat Research 2009 Vol.23 (3): 30-33 [
Abstract
] (
299
) [
HTML
1 KB] [
PDF
451 KB] (
347
)
37
WEI Wenping;LIANG Chengyun;LIU Xiaoxiao;HUANG Jinzhu
The Application of HACCP System in Beef Cattle Slaughtered and Processing Both at Home and Abroad
Meat Research 2009 Vol.23 (3): 37-41 [
Abstract
] (
237
) [
HTML
1 KB] [
PDF
541 KB] (
383
)
78
HUANG Suzhen;YANG Guosheng;ZHU Yingchun;BAI Jian
Research on Aminofusin Chelated Calcium of Animal Skeleton
Meat Research 2009 Vol.23 (3): 78-82 [
Abstract
] (
248
) [
HTML
1 KB] [
PDF
665 KB] (
311
)
3
ZHOU Yingxia
The Status Quo and Research of China's Meat Processing
Meat Research 2009 Vol.23 (2): 3-6 [
Abstract
] (
256
) [
HTML
1 KB] [
PDF
120 KB] (
403
)
7
LIN Li;WU Kexuan;LIU Shujie
Development Situation and Influential Factors of Calf Beef
Meat Research 2009 Vol.23 (2): 7-9 [
Abstract
] (
255
) [
HTML
1 KB] [
PDF
96 KB] (
532
)
40
Comparision of Influence of Different Stunning Methods and the Halothane Genotype on Meat Quality and Incidence of Haemorrhages in Pigs
Meat Research 2009 Vol.23 (2): 40-44 [
Abstract
] (
227
) [
HTML
1 KB] [
PDF
429 KB] (
626
)
3
SUN Haijiao;SU Linlin;GU Dahai
The Situation and Trends of Northern Meat Market
Meat Research 2009 Vol.23 (1): 3-5 [
Abstract
] (
270
) [
HTML
1 KB] [
PDF
285 KB] (
230
)
9
FAN Suqin;CHEN Xinbing;YU Gongming;WANG Chengzhong
Study on the Effect of Sausage Product Texture by Plasma Protein Isolate
Meat Research 2009 Vol.23 (1): 9-11 [
Abstract
] (
284
) [
HTML
1 KB] [
PDF
1653 KB] (
250
)
22
GAO Xiaoping;HUANG Xianqing;LI Miaoyun;LIU Yanxia
Function of Meat Mincing Techniques During Pasteurized Meat Products
Meat Research 2009 Vol.23 (1): 22-24 [
Abstract
] (
220
) [
HTML
1 KB] [
PDF
284 KB] (
611
)
74
JIN Hongguo;PENG Zengqi
A Review of Addition of Phosphates in Food Muscle Induction
Meat Research 2009 Vol.23 (1): 74-77 [
Abstract
] (
265
) [
HTML
1 KB] [
PDF
311 KB] (
1278
)
3
QI Yinxia;CHENG Jian
The Influence of Producing and Administering onMeat Flavor of Livestock and Poultry
Meat Research 2008 Vol.22 (12): 3-6 [
Abstract
] (
244
) [
HTML
1 KB] [
PDF
281 KB] (
356
)
15
ZHANG Zhenjiang;FANG Haitian;LIU Huiyan
Water Holding Capacity of Chilled Meat and Its Effect Factors
Meat Research 2008 Vol.22 (12): 15-19 [
Abstract
] (
281
) [
HTML
1 KB] [
PDF
345 KB] (
1674
)
20
ZHU Zhiying;MIN Chengjun;XIA Chunhou;WEN Meiying;GONG Guanbing;CHEN Laifu
On the Weight Loss in Pre-slaughter Rest and the Perk Quality
Meat Research 2008 Vol.22 (12): 20-23 [
Abstract
] (
240
) [
HTML
1 KB] [
PDF
237 KB] (
381
)
24
LI Yang;ZHANG Jingyao
Spicy Smoked Beef Sausage
Meat Research 2008 Vol.22 (12): 24-25 [
Abstract
] (
218
) [
HTML
1 KB] [
PDF
110 KB] (
262
)
26
LI Xin;LIU Qian
The Optimization of Corn Sausage Formula
Meat Research 2008 Vol.22 (12): 26-28 [
Abstract
] (
291
) [
HTML
1 KB] [
PDF
161 KB] (
386
)
29
ZHANG Yongming
The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket
Meat Research 2008 Vol.22 (12): 29-30 [
Abstract
] (
239
) [
HTML
1 KB] [
PDF
190 KB] (
359
)
31
LI Hongmin;CHEN Tao;CAI Wenying
Influence of Fermentation Time on the Quality of Pickled Pig's Ear
Meat Research 2008 Vol.22 (12): 31-33 [
Abstract
] (
209
) [
HTML
1 KB] [
PDF
250 KB] (
308
)
69
CHEN Jingxia;YU Jing
The Nutritional Value of Rabbit Meat and the Present Situation of Its Production
Meat Research 2008 Vol.22 (12): 69-71 [
Abstract
] (
249
) [
HTML
1 KB] [
PDF
223 KB] (
329
)
11
WANG Xueping
The Comprehensive Utilization of the Livestock and Poultry Products Processing
Meat Research 2008 Vol.22 (11): 11-14 [
Abstract
] (
226
) [
HTML
1 KB] [
PDF
288 KB] (
335
)
19
JIANG Aimin;GUO Shanguang;BAI Fuyu;SHAO Xiaoming;WANG Zhijiang;HE Wenxin;HE Ruiqi
Dynamic Proteolysis in Cantonese Sausage During the Processing and Storage
Meat Research 2008 Vol.22 (11): 19-26 [
Abstract
] (
227
) [
HTML
1 KB] [
PDF
477 KB] (
595
)
35
LI Liangyu;CAO Rong an;HE Xiangwei;ZHANG Liping
The Processing Technology of Goose Jerky
Meat Research 2008 Vol.22 (11): 35-39 [
Abstract
] (
278
) [
HTML
1 KB] [
PDF
254 KB] (
292
)
53
YAN Jianghua
Tenderizing and Preservation of Chilled Beef
Meat Research 2008 Vol.22 (11): 53-55 [
Abstract
] (
233
) [
HTML
1 KB] [
PDF
206 KB] (
243
)
85
LIU Qian;LI Xin
Comprehensive Utilization and Development of Porcine Blood
Meat Research 2008 Vol.22 (11): 85-90 [
Abstract
] (
248
) [
HTML
1 KB] [
PDF
434 KB] (
1216
)
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