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Other articles related with "TS251":
16
Meat Research 2006 Vol.20 (8): 16-17 [
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24 KB] (
520
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20
Qiu Hong-bing
The processing techniques of savory sauce ducks
Meat Research 2006 Vol.20 (8): 20-22 [
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232
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339
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22
Meat Research 2006 Vol.20 (8): 22-23 [
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33
Dong Yi-ning;Liang Cheng-yun
Study on the Application of Lactic Acid on the Technics of Eliminating Black Membrane of Beef omasum
Meat Research 2006 Vol.20 (8): 33-35 [
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342 KB] (
261
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36
Hao Hui-min;Ren Fa-zheng;Hu Chang-li;Liu Wen-hua;Xing Bao-kui
Quality changes of Tenderize Beef during Storage
Meat Research 2006 Vol.20 (8): 36-40 [
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236
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141 KB] (
212
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40
Liu Mei-yu;Ren Fa-zheng;Li Su-fen;Zhu Mao-yun;Wang Zi-wen
Processing Technique of Linmingguan Donkey Meat Sausage
Meat Research 2006 Vol.20 (8): 40-41 [
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293
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60 KB] (
231
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42
Meat Research 2006 Vol.20 (8): 42-44 [
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229
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179 KB] (
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45
Wang Ling-jian;Li Kai-xiong
Studies on hysico-Chemical Changes during the Processing of Fermented Sausage
Meat Research 2006 Vol.20 (8): 45-47 [
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212
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PDF
153 KB] (
261
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1
Li Chang-le
Talk about slaughter technologies and equipments
Meat Research 2006 Vol.20 (7): 1-2 [
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288
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13
Meat Research 2006 Vol.20 (7): 13-14 [
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285
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14
The processing technics of XUAN WEI Ham
Meat Research 2006 Vol.20 (7): 14-16 [
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261
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122 KB] (
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17
Meat Research 2006 Vol.20 (7): 17-18 [
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172
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199 KB] (
243
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19
Zhao Bao-cui;Chen Tao
The role of Electrical stimulation in Meat Tenderness
Meat Research 2006 Vol.20 (7): 19-21 [
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30 KB] (
246
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22
Du Jiang;Huang Ai-xiang;Wu Zhi-xia
The Study of extruded meat
Meat Research 2006 Vol.20 (7): 22-24 [
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238
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299 KB] (
355
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25
Shi Xiao;Fu Yin-mei;Cui Hui-ling
The application of HACCP in process of producation of Ham intestines
Meat Research 2006 Vol.20 (7): 25-27 [
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208
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287 KB] (
661
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28
Liu Huai-wei;Kong Bao-hua;Xu Dan
Fat replacer and its application in the meat products
Meat Research 2006 Vol.20 (7): 28-31 [
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230
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114 KB] (
448
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35
Li Xiao-yong;Li Hong-jun
The Measurement of Collagen from Pig Lung
Meat Research 2006 Vol.20 (7): 35-37 [
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223
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180 KB] (
899
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38
Wang Ling-jian;Zhou Hai-zhen;Li Xing-ke;Wang Dong;Bu Hong-jiang;Li Kai-xiong
Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage
Meat Research 2006 Vol.20 (7): 38-42 [
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207
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290
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43
Meat Research 2006 Vol.20 (7): 43-45 [
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208
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287 KB] (
220
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46
Li Feng-na;Wang Ji-cheng;Chen Xiao-an
General situation of pork quality and affecting factors
Meat Research 2006 Vol.20 (7): 46-50 [
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399 KB] (
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1
Tao Zhi-zhong
The Packaging of meat pruduct
Meat Research 2006 Vol.20 (6): 1-5 [
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18
Meat Research 2006 Vol.20 (6): 18-20 [
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20
Meat Research 2006 Vol.20 (6): 20-21 [
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23 KB] (
202
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22
Meat Research 2006 Vol.20 (6): 22-24 [
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105 KB] (
251
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25
Wang Yu-ning;Luo Xin;Zhang Xian-feng;Xu Yong-ping
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls
Meat Research 2006 Vol.20 (6): 25-28 [
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263
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203 KB] (
414
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29
Zhang Qian-yi;Zhang Ming-de;Wang Xiang-lin
Amino Acids Content Analysis in Beef Hydrolysate by Amino Acid Analyzer
Meat Research 2006 Vol.20 (6): 29-30 [
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224
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63 KB] (
395
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31
Wang Yan-ping;Zhang Sheng
The Basic principle of flavor and savory creation in processed meat product
Meat Research 2006 Vol.20 (6): 31-32 [
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257
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13 KB] (
313
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36
Ma Ling-juan;Gao Zhen-jiang;Jiang Xin-jie;Du Zhi-long
Determination of Subcutaneous Thermal Conductivity for "Peking-duck" Roasted by Air-impingement Technique
Meat Research 2006 Vol.20 (6): 36-38 [
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224
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91 KB] (
323
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39
Zhang Xian-feng;Luo Xin;Wang Yu-ning;Xu Yong-ping
Effect of delay chilling on meat quality Characteristics and microstructure of Chinese Yellow crossbred bulls
Meat Research 2006 Vol.20 (6): 39-43 [
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240
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206
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44
Meat Research 2006 Vol.20 (6): 44-46 [
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210
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271
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