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Other articles related with "TS251":
79
Liu Ai-ping
Classification of Meat Products According to Distribution Pattern
Meat Research 2008 Vol.22 (4): 79-82 [
Abstract
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198
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1 KB] [
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235 KB] (
265
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3
Fang Meng-lin;Zhang De-quan;Zhang Bo-lin;Li Shu-rong;Li Qing-peng
The Present Situation and Trends of the Mutton Processing in China
Meat Research 2008 Vol.22 (3): 3-7 [
Abstract
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268
) [
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1 KB] [
PDF
357 KB] (
479
)
13
Sun Qian;Hu Xin;Luo Yong-kang
Advances of Bioactive Peptides Derived from Hemoglobin
Meat Research 2008 Vol.22 (3): 13-17 [
Abstract
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318
) [
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1 KB] [
PDF
331 KB] (
647
)
18
Zhang Ting;Zhuang Hong;Xue Pei-yu;Liu Jing-bo
Research on the Funtion of Hemoprotein and the Protection of Ferrous Ions in It
Meat Research 2008 Vol.22 (3): 18-20 [
Abstract
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267
) [
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1 KB] [
PDF
183 KB] (
413
)
21
Diao Jing-jing;Diao Xin-ping;Kong Bao-hua;Chen Hong-sheng
Functional Property of Bone Protein Hydrolysates
Meat Research 2008 Vol.22 (3): 21-24 [
Abstract
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242
) [
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1 KB] [
PDF
256 KB] (
446
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25
Shen Xiao-ling;Li Cheng
Lipids and Meat Flavor
Meat Research 2008 Vol.22 (3): 25-28 [
Abstract
] (
252
) [
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1 KB] [
PDF
264 KB] (
776
)
36
Duan Mao-hua;Zhang Dan;Zhu Qiu-jin
Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action
Meat Research 2008 Vol.22 (3): 36-40 [
Abstract
] (
251
) [
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1 KB] [
PDF
348 KB] (
317
)
44
Ma Mei-hu;Lou Ai-hua;Guo Ai-ling;Gu Ren-yong;Fu Chuan-chang;Cai Zhao-xia;Ge Chang-rong;Lj Bin;Lin Qin-lu;Shen Xing-jin;Fang Jin-hua
Fresh-Keeping Experiment of Chilled Meat by Small Tray Package with Lysozyme, Nis in and Gna Solution
Meat Research 2008 Vol.22 (3): 44-51 [
Abstract
] (
226
) [
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1 KB] [
PDF
558 KB] (
170
)
59
Niu Le-bao;Jia Jun-jing;Huang Qi-chao;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong
Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef
Meat Research 2008 Vol.22 (3): 59-61 [
Abstract
] (
249
) [
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1 KB] [
PDF
159 KB] (
271
)
69
Shi Ya-zhong;Wu Ya-hua
Effects of Sex on the Production Performance of Duroc × Landrace × Yorkshine Finishers
Meat Research 2008 Vol.22 (3): 69-73 [
Abstract
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234
) [
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1 KB] [
PDF
290 KB] (
279
)
74
Guo Xi-duo
Disposal Technique of Meat Factory's Floor
Meat Research 2008 Vol.22 (3): 74-77 [
Abstract
] (
230
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1 KB] [
PDF
256 KB] (
331
)
3
Huo xiao-na;Li xing-min
Effects of Light on Lipid Oxidation and Color Change of Chilled Meat
Meat Research 2008 Vol.22 (2): 3-10 [
Abstract
] (
257
) [
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1 KB] [
PDF
550 KB] (
334
)
11
Zhu Tong;Wang Yu;Yang Jun-na;Qiao Xiao-ling
General Situation and Current Research in Meat Color
Meat Research 2008 Vol.22 (2): 11-18 [
Abstract
] (
260
) [
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1 KB] [
PDF
604 KB] (
816
)
19
Song Cui-ying;Weng Hang-ping;Wang Pan-pan
Meat Tenderization Theory Method and Prospect
Meat Research 2008 Vol.22 (2): 19-22 [
Abstract
] (
275
) [
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1 KB] [
PDF
300 KB] (
272
)
23
Li Xiao-bo;Zhao Wen-bo;Shalina
Effects of the Characteristics of Muscle Collagen on Tenderness
Meat Research 2008 Vol.22 (2): 23-25 [
Abstract
] (
245
) [
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1 KB] [
PDF
263 KB] (
273
)
26
FANG Hai-tian;LIU Hui-yan;Deligeersang
The Variations and Relationships of Bio-impedance and Water Lose Rate in Bovine Muscles
Meat Research 2008 Vol.22 (2): 26-28 [
Abstract
] (
206
) [
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1 KB] [
PDF
252 KB] (
185
)
29
Xiong Yan-zi
Research Progress on Fresh-keeping Technology of Chilled Meat
Meat Research 2008 Vol.22 (2): 29-33 [
Abstract
] (
240
) [
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1 KB] [
PDF
380 KB] (
244
)
47
Diao En-jie;Su Miao-miao
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken
Meat Research 2008 Vol.22 (2): 47-49 [
Abstract
] (
274
) [
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1 KB] [
PDF
187 KB] (
318
)
83
Yang Yong;Ma Chang-wei
Advances in the Study of Improving Livestock; and Poultry Meat Quality during Pre- and Post-slaughtering
Meat Research 2008 Vol.22 (2): 83-88 [
Abstract
] (
199
) [
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1 KB] [
PDF
421 KB] (
325
)
11
Li Lan-hui;Li Xiang-long;Zhou Rong-yan;Zhang Zhi-sheng
Biological Character and Avidity Regulation of μ-Calpain
Meat Research 2008 Vol.22 (1): 11-14 [
Abstract
] (
229
) [
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1 KB] [
PDF
280 KB] (
213
)
24
HU Xin;LUO Yong-kang
Study on the Extraction Technology of Heme Iron by Distillation
Meat Research 2008 Vol.22 (1): 24-26 [
Abstract
] (
236
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1 KB] [
PDF
176 KB] (
163
)
27
Xu Xiong;SUN Ling-Xia;LI Miao-yun;LIU Yan-xia;ZHAO Gai-ming
Integrated Utilization of Bone and Meat of Stock and Poultry
Meat Research 2008 Vol.22 (1): 27-30 [
Abstract
] (
236
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1 KB] [
PDF
289 KB] (
398
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31
XIANG Cong;MA Mei-hu;HU Zi-ji
On the Bone Paste Fermented by lactic Acid Bacteria
Meat Research 2008 Vol.22 (1): 31-36 [
Abstract
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274
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1 KB] [
PDF
457 KB] (
523
)
40
Gao Lun-Jiang;Dong Quan;Tang Chun-Hong
The Technology of Sichuan Flavor Bittern Chicken Wings
Meat Research 2008 Vol.22 (1): 40-41 [
Abstract
] (
252
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1 KB] [
PDF
113 KB] (
214
)
42
Yang Xiu-jia
The Technique and Developing Direction of Sail Duck
Meat Research 2008 Vol.22 (1): 42-44 [
Abstract
] (
249
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1 KB] [
PDF
187 KB] (
410
)
56
Niu Le-bao;Jia Jun-jing;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong;Huang Qi-chao
Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef
Meat Research 2008 Vol.22 (1): 56-58 [
Abstract
] (
251
) [
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1 KB] [
PDF
192 KB] (
258
)
59
Kong Xian-qin,Lian Hang,Huang Su-zhen
Fast Test and Disposal of Pork from Diseased or Dead Pigs
Meat Research 2008 Vol.22 (1): 59-62 [
Abstract
] (
249
) [
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1 KB] [
PDF
286 KB] (
581
)
1
ZHANG Xue-gang
A Long History of Chinese Ham Culture
Meat Research 2007 Vol.21 (12): 1-2 [
Abstract
] (
259
) [
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1 KB] [
PDF
213 KB] (
253
)
3
WENG Hang-ping et al.
The Discussion on Chinese Traditional Meat Products
Meat Research 2007 Vol.21 (12): 3-5 [
Abstract
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208
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1 KB] [
PDF
217 KB] (
305
)
6
ZHAO Jian et al.
The Present Situation and Development Trend of the Traditional Beef Products
Meat Research 2007 Vol.21 (12): 6-7 [
Abstract
] (
204
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1 KB] [
PDF
210 KB] (
402
)
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