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Other articles related with "TS251":
14
Wang Li
Optimization of Enzyme Hydrolysis of Goose Bone-protein
Meat Research 2007 Vol.21 (8): 14-17 [
Abstract
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242
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1 KB] [
PDF
283 KB] (
188
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18
Dong Juan
Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products
Meat Research 2007 Vol.21 (8): 18-21 [
Abstract
] (
271
) [
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1 KB] [
PDF
309 KB] (
334
)
22
Yang Xiujuan
Research on Fermented Sausage with the Starter Culture of L. Plantarum and P. Pentosaceus
Meat Research 2007 Vol.21 (8): 22-26 [
Abstract
] (
276
) [
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1 KB] [
PDF
406 KB] (
483
)
30
Meat Research 2007 Vol.21 (8): 30-34 [
Abstract
] (
218
) [
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1 KB] [
PDF
380 KB] (
333
)
38
Zhang Songshan
Comparison of three TBA Tests Used for Evaluation of Lipid Oxidation in Cured Meat Products
Meat Research 2007 Vol.21 (8): 38-41 [
Abstract
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246
) [
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1 KB] [
PDF
296 KB] (
431
)
42
Chen Chuanfu
A New Processing Technology of Fried Chicken
Meat Research 2007 Vol.21 (8): 42-43 [
Abstract
] (
230
) [
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1 KB] [
PDF
148 KB] (
265
)
44
Storage of Bone and Effect on the Quality of Bone Extract
Meat Research 2007 Vol.21 (8): 44-45 [
Abstract
] (
216
) [
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1 KB] [
PDF
168 KB] (
193
)
46
Meat Research 2007 Vol.21 (8): 46-49 [
Abstract
] (
217
) [
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1 KB] [
PDF
336 KB] (
405
)
50
Meat Research 2007 Vol.21 (8): 50-52 [
Abstract
] (
218
) [
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1 KB] [
PDF
249 KB] (
245
)
9
Zhang Yazhi
Research and Development of Processing Technology of Mutton Loaf
Meat Research 2007 Vol.21 (7): 9-10 [
Abstract
] (
254
) [
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1 KB] [
PDF
168 KB] (
295
)
11
Qian Shougen
Utilization of Bone
Meat Research 2007 Vol.21 (7): 11-11 [
Abstract
] (
261
) [
HTML
1 KB] [
PDF
79 KB] (
226
)
12
Yang Chunying
Study on the Synthesis of HbNO as a New Colorant of Meat Products
Meat Research 2007 Vol.21 (7): 12-13 [
Abstract
] (
257
) [
HTML
1 KB] [
PDF
142 KB] (
187
)
14
Xing Xiuqing
Microorganisms and Meat Spoilage
Meat Research 2007 Vol.21 (7): 14-15 [
Abstract
] (
222
) [
HTML
1 KB] [
PDF
158 KB] (
703
)
16
Research on Lactobacillus Red Sausage and Its Development Prospect
Meat Research 2007 Vol.21 (7): 16-18 [
Abstract
] (
196
) [
HTML
1 KB] [
PDF
368 KB] (
205
)
22
Meat Research 2007 Vol.21 (7): 22-25 [
Abstract
] (
193
) [
HTML
1 KB] [
PDF
370 KB] (
530
)
26
Yang Xingzhang
Microorganism Contamination and Control Measures in the Process of Chilled Meat
Meat Research 2007 Vol.21 (7): 26-28 [
Abstract
] (
230
) [
HTML
1 KB] [
PDF
353 KB] (
296
)
29
Xu Haixiang
Study on the Processing Technology of Beer Roast Chicken
Meat Research 2007 Vol.21 (7): 29-31 [
Abstract
] (
255
) [
HTML
1 KB] [
PDF
209 KB] (
205
)
31
Liu Jianjiu
Discussion on Microorganisms & the Safety of Livestock Products and Control Measures
Meat Research 2007 Vol.21 (7): 31-34 [
Abstract
] (
235
) [
HTML
1 KB] [
PDF
358 KB] (
226
)
35
Wang Panpan
The Safety of Irradiated Meat Products
Meat Research 2007 Vol.21 (7): 35-37 [
Abstract
] (
213
) [
HTML
1 KB] [
PDF
240 KB] (
348
)
46
Application of Preservatives of Meat Products in Smoked and Cooked Sausages
Meat Research 2007 Vol.21 (7): 46-47 [
Abstract
] (
216
) [
HTML
1 KB] [
PDF
150 KB] (
215
)
48
Meat Research 2007 Vol.21 (7): 48-50 [
Abstract
] (
232
) [
HTML
1 KB] [
PDF
236 KB] (
243
)
4
Ma Changwei;Zhang Songshan;Liu Huan;Chen Xia;Zhu Meng
Discussion on the Indexes Reflecting Oxidative Rancidity of Cured Meat Products
Meat Research 2007 Vol.21 (6): 4-4 [
Abstract
] (
254
) [
HTML
1 KB] [
PDF
255 KB] (
868
)
12
Wang Lige
Processing Technology and Quality Control of Spicy Donkey Meat
Meat Research 2007 Vol.21 (6): 12-12 [
Abstract
] (
195
) [
HTML
1 KB] [
PDF
158 KB] (
233
)
13
Pu Bin;He Yufeng;Liu Lei;Wang Yingfeng
Processing Technology of Muttony Catsup
Meat Research 2007 Vol.21 (6): 13-14 [
Abstract
] (
224
) [
HTML
1 KB] [
PDF
152 KB] (
254
)
15
Li Yinghua
Application Research of Modified Starch in Haerbin Sausage
Meat Research 2007 Vol.21 (6): 15-17 [
Abstract
] (
236
) [
HTML
1 KB] [
PDF
313 KB] (
358
)
18
Li Mingjing;Liu Guanyong;Zhang Zhiwei
The Application of Computer Vision in Automatic Beef Grading
Meat Research 2007 Vol.21 (6): 18-20 [
Abstract
] (
214
) [
HTML
1 KB] [
PDF
264 KB] (
406
)
21
Qiu Hongbing;Yan Renkou;Wang Jun
Processing Technology of Drunken Duck
Meat Research 2007 Vol.21 (6): 21-22 [
Abstract
] (
237
) [
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1 KB] [
PDF
128 KB] (
324
)
26
Meat Research 2007 Vol.21 (6): 26-29 [
Abstract
] (
209
) [
HTML
1 KB] [
PDF
364 KB] (
555
)
33
Yu Haiyan;Luo Yongkang
Study on Physicochemical Properties of Yak Blood
Meat Research 2007 Vol.21 (6): 33-36 [
Abstract
] (
257
) [
HTML
1 KB] [
PDF
323 KB] (
214
)
37
Meat Research 2007 Vol.21 (6): 37-39 [
Abstract
] (
205
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1 KB] [
PDF
262 KB] (
391
)
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