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Other articles related with "TS251":
37
Meat Research 2005 Vol.19 (8): 37-39 [
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243 KB] (
296
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40
Ouyang Jie;Wang Jianzhong;Wei Liqing
Application of Stock & Poultry Bone Processed Products in Meat Products
Meat Research 2005 Vol.19 (8): 40-42 [
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43
Meat Research 2005 Vol.19 (8): 43-46 [
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46
The Research about Isolation and Identification of the Tactic Acid Bacteria in Fermented Meat
Meat Research 2005 Vol.19 (8): 46-50 [
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226
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501 KB] (
338
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25
BAI Jian;ZHU Yingchun;Huang Suzhen;Cao Jing;Wang Rudu;Zhao Guangying;Mi Zhiyi;Zhang Wei
Research on Animal Bone Meal
Meat Research 2005 Vol.19 (7): 25-29 [
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421 KB] (
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30
Li Shugang;Xu Zongyun;Hou Xujie;Sun Hongzhuan;Ma Ling;Liu Lilin;Yang Zhong
Nutrition Analysis of Sinkiang Duoliang Mutton
Meat Research 2005 Vol.19 (7): 30-31 [
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207
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175 KB] (
447
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32
Meat Research 2005 Vol.19 (7): 32-34 [
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195
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1 KB] [
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350 KB] (
236
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35
DU Hongxia
Research on Chitosan and its Application in Meat Preservation
Meat Research 2005 Vol.19 (7): 35-39 [
Abstract
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277
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1 KB] [
PDF
346 KB] (
483
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43
Yang Hongwei
Discussion of Ice-out Technic of Frozen Meat
Meat Research 2005 Vol.19 (7): 43-44 [
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219
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163 KB] (
573
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45
Meat Research 2005 Vol.19 (7): 45-46 [
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209
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1 KB] [
PDF
399 KB] (
163
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47
Ren Yamei;XI Ling;LIU Xinghue;Yuan Chunlong
Study on the Process Technology of Ribbonfish Sausages
Meat Research 2005 Vol.19 (7): 47-50 [
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206
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306 KB] (
172
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14
Zhang Ziping
Safe Quality Quarantee of Meat Manufacture
Meat Research 2005 Vol.19 (6): 14-16 [
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227
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1060 KB] (
184
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25
Survival and Growth of Bacterial Pathogens on Raw Meat During Chilling
Meat Research 2005 Vol.19 (6): 25-26 [
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197
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1 KB] [
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69 KB] (
271
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32
Peng Yong;Lou Fei;Chen Shangwu;Ren Fazheng
Study on the Flow Injection Analysis-Chemiluminescence rapidly Evaluating the Chilled Meat Quality
Meat Research 2005 Vol.19 (6): 32-35 [
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251
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1 KB] [
PDF
659 KB] (
309
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36
New Study about Technology for Keeping Chilled Meat Fresh Setting up HACCP System of Pig Slaughter
Meat Research 2005 Vol.19 (6): 36-38 [
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224
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1113 KB] (
174
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39
Meat Research 2005 Vol.19 (6): 39-42 [
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225
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PDF
337 KB] (
320
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45
Wu Lihong;He Zhifei
The Study Status of Lactic Bacterium in Fermented Sausages
Meat Research 2005 Vol.19 (6): 45-47 [
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229
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PDF
157 KB] (
304
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48
Liu Shijiang;Liu Jiansheng
Improvement Mensuration for Preservative Content in Meat Manufacture
Meat Research 2005 Vol.19 (6): 48-49 [
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222
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19 KB] (
308
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15
Yin Jun
Safety of Meat Food: Draw the Sword to Bacteria
Meat Research 2005 Vol.19 (5): 15-16 [
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234
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33 KB] (
221
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17
Liu Fei
Developing Current of Packaging of American Meat Food
Meat Research 2005 Vol.19 (5): 17-17 [
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242
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23 KB] (
222
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18
Meat Research 2005 Vol.19 (5): 18-19 [
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193
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82 KB] (
358
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22
YANG Xihua;Chen Min
Safety Problems of Kermes Red in Meat Food
Meat Research 2005 Vol.19 (5): 22-23 [
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265
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16 KB] (
544
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30
Meat Research 2005 Vol.19 (5): 30-32 [
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217
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373 KB] (
280
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33
Zhang Weimin;Li Haonan;ZHONG Geng
The Applications of High Phase Liquid Chromatography (HPLC) in the Security Mensuration and Analysis of Food of Animal Origin
Meat Research 2005 Vol.19 (5): 33-37 [
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36 KB] (
331
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38
Meat Research 2005 Vol.19 (5): 38-40 [
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182
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196 KB] (
280
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41
BAI Jian;Liang WenTao;Sun Haoxue;Cao Jing;Huang Suzhen
Examination And Disposing Of Abnormal Color Meats
Meat Research 2005 Vol.19 (5): 41-44 [
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238
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28 KB] (
651
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45
JIANG Xiaoqing;Hu Shuguang
Discussion in the Application of HACCP in Unpolluted Rabbit Production
Meat Research 2005 Vol.19 (5): 45-47 [
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221
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1 KB] [
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183 KB] (
407
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48
Weng Jianglai;Ma Changwei
Discussion in the use of Benzoic Acid & Sodium Benzoate in Meat Product
Meat Research 2005 Vol.19 (5): 48-50 [
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248
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139 KB] (
3080
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22
Zhangwenquan
Reasons and Solutions of Phenomenon that Flowing the Oil in Sausage Producing
Meat Research 2005 Vol.19 (4): 22-22 [
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423
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1 KB] [
PDF
798 KB] (
544
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23
SHAO Jin-liang;Yuan Wei;HUANG Ai-xiang
Advances and Tendencies in Preservation Techniques of Meat Products
Meat Research 2005 Vol.19 (4): 23-25 [
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305
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1 KB] [
PDF
315 KB] (
702
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