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Other articles related with "TS251":
33
Gao Wenxia;Sun Baozhong;Yangjun
Effects of Strains on the Formation and Content of Histamine of Dry Fermented Sausages
Meat Research 2007 Vol.21 (2): 33-35 [
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36
Tang Dingming
Smoking Technology in the Processing of Meat Products
Meat Research 2007 Vol.21 (2): 36-39 [
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39
Meat Research 2007 Vol.21 (2): 39-41 [
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199
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40 KB] (
571
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42
Yang Yongdong
Study on the Formula and Processing Technology of Mutton Shashlik
Meat Research 2007 Vol.21 (2): 42-46 [
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311
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314
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47
Meat Research 2007 Vol.21 (2): 47-49 [
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32 KB] (
429
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13
Luo Xiaomiao;Shi Bibo
The Process of Low-salt Dry-cured Ham
Meat Research 2007 Vol.21 (1): 13-15 [
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266
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41 KB] (
441
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15
YinLuqin;XuBaocai;YangMing
Application of Colloid in High-temperature Ham Sausage
Meat Research 2007 Vol.21 (1): 15-17 [
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226
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100 KB] (
429
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21
Meat Research 2007 Vol.21 (1): 21-22 [
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180
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73 KB] (
260
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23
Meat Research 2007 Vol.21 (1): 23-25 [
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205
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1 KB] [
PDF
62 KB] (
236
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28
Meat Research 2007 Vol.21 (1): 28-28 [
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200
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27 KB] (
592
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33
Meat Research 2007 Vol.21 (1): 33-34 [
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213
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PDF
32 KB] (
176
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35
Liu ShuLi;Wang ChunYan;Wang Hua
Development and Application of Enzyme Preparation in the Processing of Meat Products
Meat Research 2007 Vol.21 (1): 35-37 [
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252
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39 KB] (
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38
AiShuhong
Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction
Meat Research 2007 Vol.21 (1): 38-39 [
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227
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29 KB] (
237
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40
Meat Research 2007 Vol.21 (1): 40-42 [
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225
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1 KB] [
PDF
53 KB] (
610
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43
HeHongjun;SunChengfeng
Study on Compound Preserving Technology of Chilled Meat
Meat Research 2007 Vol.21 (1): 43-46 [
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245
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PDF
98 KB] (
233
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7
Meat Research 2006 Vol.20 (12): 7-8 [
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177
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1 KB] [
PDF
155 KB] (
349
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8
Meat Research 2006 Vol.20 (12): 8-8 [
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217
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19 KB] (
266
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9
Peng Xueping;Ma Qingyi;Wang Huajun;Zhou Bing;Liu Yiming
Application Research of Apple Polyphenols in the Freshkeeping of Braised Meat
Meat Research 2006 Vol.20 (12): 9-11 [
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230
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14 KB] (
278
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12
Lu Shiling;Li Kaixiong
Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening
Meat Research 2006 Vol.20 (12): 12-14 [
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209
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164 KB] (
170
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14
Wei Qiuxia;Yang Yong
Natural Antioxidant Carnosine and its Application in Meat Products
Meat Research 2006 Vol.20 (12): 14-17 [
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203
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216
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18
Dai Ruitong;Zhou Weiwei;Liu Yi
Current Situation and Development of Microorganism Controlling Technology of Livestock and Poultrys Carcass
Meat Research 2006 Vol.20 (12): 18-20 [
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266
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195 KB] (
334
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21
Meat Research 2006 Vol.20 (12): 21-23 [
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247
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83 KB] (
834
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24
Yu Demin
The Processing Technology and Quality Control of Western Style Ham
Meat Research 2006 Vol.20 (12): 24-26 [
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80 KB] (
260
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27
Zhang Yongjun;Qi Huina
Determination of Trace Cadmium in Meat Products by Sequence Injection Hydride Generation Atomic Fluorescence Spectrometry
Meat Research 2006 Vol.20 (12): 27-28 [
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227
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112 KB] (
188
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33
Chen Meichun;Yang Yong
A Review of the Safety of Fermented Sausage
Meat Research 2006 Vol.20 (12): 33-36 [
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231
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70 KB] (
200
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40
Meat Research 0 Vol. (): 40-42 [
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95
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45
Tang Dingming
The characteristic of a new biological preservative Natamycin and its application in meat products
Meat Research 2006 Vol.20 (12): 45-47 [
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199
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22 KB] (
576
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47
Ma Lingjuan;Gao Zhenjiang;Jiang Xinjie
Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique
Meat Research 2006 Vol.20 (12): 47-49 [
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277
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1 KB] [
PDF
794 KB] (
491
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7
Xu Shiming;Liu Qingshan
The Application of HACCP in Traditional Cooked Meat Products
Meat Research 2006 Vol.20 (11): 7-9 [
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188
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PDF
82 KB] (
195
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10
Meat Research 2006 Vol.20 (11): 10-11 [
Abstract
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184
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1 KB] [
PDF
19 KB] (
193
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