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Other articles related with "TS251":
3
ZHOU Guanghong;LUO Xin;XU Xinglian;ZHAO Glaiming;LIU Dengyong;MA Hanjun;HUAN Yanjun;SUN Jingxin;LI Chunhao;HUANG Ming;CHEN Tao
The Classification of Chinese Meat Products
Meat Research 2008 Vol.22 (10): 3-5 [
Abstract
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267
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1 KB] [
PDF
163 KB] (
712
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11
ZHAO Hongyan
The Relation Between Calpain System and Muscle Tenderness
Meat Research 2008 Vol.22 (10): 11-15 [
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264
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1 KB] [
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333 KB] (
719
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35
LI Shenghua;WANG Chengzhong;YU Gongming
Study on Extraction of Heme from Porcine Blood
Meat Research 2008 Vol.22 (10): 35-37 [
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254
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1 KB] [
PDF
330 KB] (
797
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41
LI Yanwu;HAN Jianchun
The Production Technology of New Type Beef Jerky
Meat Research 2008 Vol.22 (10): 41-43 [
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241
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1 KB] [
PDF
174 KB] (
552
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48
LI Hongmin;CHEN Tao
Effect of Hot-vs Cold-deboning on Shelf Life of Packaged Meat
Meat Research 2008 Vol.22 (10): 48-51 [
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226
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1 KB] [
PDF
239 KB] (
411
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55
DONG Qingli;LI Baoguo;GUAN Xiao
The Effect of Nitrite on the Flavor of Cured Meat Products
Meat Research 2008 Vol.22 (10): 55-59 [
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275
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1 KB] [
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353 KB] (
460
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81
JIN Wengang;BAI Jie
Meat Freezing Theories and Novel Freezing Technologies
Meat Research 2008 Vol.22 (10): 81-83 [
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230
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1 KB] [
PDF
221 KB] (
255
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3
YANG Chuanyu;CHU Qinghuan;SUN Jingxin;LI Peng
The Development Trend of Meat Production
Meat Research 2008 Vol.22 (9): 3-6 [
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256
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1 KB] [
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263 KB] (
401
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7
JIN Hongguo;PENG Zengqi
Study on Three Phosphates Hydrolysis in Pork Longissimus dorsi by the 31p NMR Analysis
Meat Research 2008 Vol.22 (9): 7-10 [
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251
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220 KB] (
372
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15
SUN Yanling;LIU Jianxin;CHI Zeling;LI Fang
The Influence Factors of Pork Meat Quality
Meat Research 2008 Vol.22 (9): 15-18 [
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288
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270 KB] (
1221
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34
XIANG Yang
On the Tenderization and Preservative Methods of Beef
Meat Research 2008 Vol.22 (9): 34-37 [
Abstract
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251
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1 KB] [
PDF
276 KB] (
435
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66
WANG Li;QIAN Zetao
Processing Condition and Development Trends of the Horse Meat
Meat Research 2008 Vol.22 (9): 66-68 [
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272
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1 KB] [
PDF
187 KB] (
870
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69
YU Hongxian;LI Hongjun;LIU Ying;GU Yuan
Present Situation and Development of Rabbit Meat Processing
Meat Research 2008 Vol.22 (9): 69-74 [
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243
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1 KB] [
PDF
415 KB] (
925
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78
WANG Erxia;ZHAO Jian
Application of Sensory Evaluation in Meats
Meat Research 2008 Vol.22 (9): 78-82 [
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199
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1 KB] [
PDF
313 KB] (
218
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22
Song Cui-ying
Processing Technology and Flavor Formation of the Cured Meat Products
Meat Research 2008 Vol.22 (8): 22-25 [
Abstract
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215
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1 KB] [
PDF
243 KB] (
327
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33
XU Hai-xiang;Li Zhi-fang
The Processing Technology and Quality Control of the Sumu Crisp Fried Duck
Meat Research 2008 Vol.22 (8): 33-35 [
Abstract
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256
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1 KB] [
PDF
162 KB] (
267
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36
Yan Jiang-hua
The Processing Technology of Crisp Fried Duck
Meat Research 2008 Vol.22 (8): 36-38 [
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226
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162 KB] (
302
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3
Teng An-guo;Gao Feng;Li Chun-bao;Zhou Guang-hong;Xia Xing-cheng;Liu Li-hua
Introduction of UNECE Standard for Duck Meat
Meat Research 2008 Vol.22 (7): 3-8 [
Abstract
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236
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1 KB] [
PDF
977 KB] (
300
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50
Si Jun-ling
Processing Technology of Several Kinds of Jerky
Meat Research 2008 Vol.22 (7): 50-52 [
Abstract
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264
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1 KB] [
PDF
190 KB] (
313
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81
Ling Jing;Xiang Yang
Fermented Meat Products
Meat Research 2008 Vol.22 (7): 81-83 [
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237
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1 KB] [
PDF
224 KB] (
279
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15
Wang Yu;Zang Ming-wu;Yang Jun-na;Han Kai;Qiao Xiao-ling
Selection of a Formula for the Traditional Chinese Braised Beef with Soy Sauce
Meat Research 2008 Vol.22 (6): 15-17 [
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271
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1 KB] [
PDF
219 KB] (
296
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25
Pan Run-shu;Ma Han-jun;Sun Xiao-ming;Liu Qin-hua
Preparation of the Round Western-style Hamburg Cutlet
Meat Research 2008 Vol.22 (6): 25-27 [
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269
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1 KB] [
PDF
161 KB] (
274
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37
Sun Qian;Wang Zheng-zheng;Luo Yong-kang;Liu Chang-rong;Bai Tao
Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides
Meat Research 2008 Vol.22 (5): 37-41 [
Abstract
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235
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HTML
1 KB] [
PDF
285 KB] (
347
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42
The Processing Technology of Roasted Chicken
Meat Research 2008 Vol.22 (5): 42-43 [
Abstract
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229
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1 KB] [
PDF
107 KB] (
286
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44
Yang Feng
Review on the Preparation Of Tenderized Jerky
Meat Research 2008 Vol.22 (5): 44-46 [
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220
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1 KB] [
PDF
196 KB] (
291
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65
Lu Jie;Chen Tao
Research Progress on the Decontamination of Carcass in the Processing of the Chilled Meat
Meat Research 2008 Vol.22 (5): 65-69 [
Abstract
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217
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1 KB] [
PDF
319 KB] (
278
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80
GUO Xi-duo
The Ancient Times Pig,Wild Boar and the Inbreeding Pigs
Meat Research 2008 Vol.22 (5): 80-83 [
Abstract
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222
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PDF
261 KB] (
727
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15
Bai Feng-xia;Kong Bao-hua;Dai Rui-tong
Current Research on Affecting Factors of Meat Color
Meat Research 2008 Vol.22 (4): 15-19 [
Abstract
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245
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1 KB] [
PDF
332 KB] (
422
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20
Sun Qian;Lin Jin-Xia;Luo Yong-kang;Liu Chang-rong;Bai Tao
Optimization of Enzymatic Preparation and Decolourization Technology of Yak Hemoglobin Bioactive Peptides
Meat Research 2008 Vol.22 (4): 20-24 [
Abstract
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243
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1 KB] [
PDF
311 KB] (
199
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25
Liu Yu-hua;Ma Li-zhen;Kong Bao-hua;Xin Xin;Li Xue-zhi
Extracting Calcium-binding Peptides from Sheep Bone's Enzymatic Hydrolysates
Meat Research 2008 Vol.22 (4): 25-29 [
Abstract
] (
308
) [
HTML
1 KB] [
PDF
292 KB] (
358
)
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