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Other articles related with "TS251":
26
Cheng yi zi
Measure of Reducing the Nitrite Remnant Allowance In the Sausage Product
Meat Research 2005 Vol.19 (4): 26-30 [
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241
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1 KB] [
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76 KB] (
1125
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31
Meat Research 2005 Vol.19 (4): 31-31 [
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196
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1 KB] [
PDF
18 KB] (
204
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32
Du yan;Li Xingmin;Liang feng
The application of ozone in meat industry
Meat Research 2005 Vol.19 (4): 32-35 [
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247
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1 KB] [
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37 KB] (
1131
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35
Meat Research 2005 Vol.19 (4): 35-37 [
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203
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1 KB] [
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519 KB] (
186
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38
Meat Research 2005 Vol.19 (4): 38-39 [
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188
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1 KB] [
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284 KB] (
414
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40
Meat Research 2005 Vol.19 (4): 40-42 [
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184
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1 KB] [
PDF
31 KB] (
517
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43
Meat Research 2005 Vol.19 (4): 43-44 [
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190
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1 KB] [
PDF
66 KB] (
227
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30
Li Zongjun
Using the Multi Target Hurdle Technology to Control the Microorganism In the Process of Mutton Production and Storage
Meat Research 2005 Vol.19 (3): 30-32 [
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254
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1 KB] [
PDF
109 KB] (
260
)
33
Guo Yuehong;Li Hongjun;Han Xu
The Research Progress of Fat Oxidation and Decomposition and Its Relation with the Forming of Flavor During the Process of Preserved Ham
Meat Research 2005 Vol.19 (3): 33-36 [
Abstract
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319
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1 KB] [
PDF
124 KB] (
717
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37
Meat Research 2005 Vol.19 (3): 37-40 [
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200
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1 KB] [
PDF
286 KB] (
200
)
41
The Improvement of the Traditional Method of Improving Meat Product
Meat Research 2005 Vol.19 (3): 41-42 [
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230
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1 KB] [
PDF
52 KB] (
201
)
42
Using Genetic Method to Improve Meat Quality
Meat Research 2005 Vol.19 (3): 42-42 [
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204
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1 KB] [
PDF
28 KB] (
167
)
43
Meat Research 2005 Vol.19 (3): 43-44 [
Abstract
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239
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1 KB] [
PDF
56 KB] (
183
)
49
Chang Huaizhong
The Choice and Application of the Raw Ingredient in the Process-ing of Meat Products
Meat Research 2005 Vol.19 (3): 49-50 [
Abstract
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241
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1 KB] [
PDF
64 KB] (
617
)
23
The Research on the Extraction of Dissolubility Calcium from the Smashed Bone Bits
Meat Research 2005 Vol.19 (2): 23-25 [
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220
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1 KB] [
PDF
184 KB] (
311
)
29
The Processes of Two Kinds of Beef Recreational Food
Meat Research 2005 Vol.19 (2): 29-30 [
Abstract
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212
) [
HTML
1 KB] [
PDF
53 KB] (
290
)
31
The Processing Technology Research of the Freezing and Fresh-Keeping of the Poultry Meat
Meat Research 2005 Vol.19 (2): 31-35 [
Abstract
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242
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1 KB] [
PDF
126 KB] (
516
)
45
Zhao Wuying
A View on the Filtration and Evaluation of the Essence in the Meat Products over the Cooked-Meat-Product Enterprises' Breaking Away from Tough Situations
Meat Research 2005 Vol.19 (2): 45-49 [
Abstract
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253
) [
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1 KB] [
PDF
244 KB] (
176
)
50
The Bargaining Trade Provision Concerning the Slaughtered Pig Carcass
Meat Research 2005 Vol.19 (2): 50-51 [
Abstract
] (
178
) [
HTML
1 KB] [
PDF
64 KB] (
843
)
21
An Liwen
Some Basic Methods In the Use of Meat Scented Essence in Meat Products
Meat Research 2005 Vol.19 (1): 21-22 [
Abstract
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299
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1 KB] [
PDF
93 KB] (
299
)
23
Meat Research 2005 Vol.19 (1): 23-24 [
Abstract
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206
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1 KB] [
PDF
52 KB] (
379
)
25
Meat Research 2005 Vol.19 (1): 25-27 [
Abstract
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190
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HTML
1 KB] [
PDF
156 KB] (
465
)
28
Zhang Zhi-wei;Xie Hua;Niu Guan-gan;Zhang Cun-hui
Analysis of Strain Effect on Biogenic Amines Content in Fermented Sausage
Meat Research 2005 Vol.19 (1): 28-30 [
Abstract
] (
234
) [
HTML
1 KB] [
PDF
335 KB] (
310
)
31
Chang Huaizhi
The Choice and Application of the Raw Ingredients of Meat Products
Meat Research 2005 Vol.19 (1): 31-32 [
Abstract
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215
) [
HTML
1 KB] [
PDF
53 KB] (
264
)
33
The Technological Improvement Research of the Industrialization Production of Traditional Spiced Beef
Meat Research 2005 Vol.19 (1): 33-36 [
Abstract
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228
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1 KB] [
PDF
151 KB] (
512
)
37
Zhao Jianfei
The Performance and application of MTG In Meat Products
Meat Research 2005 Vol.19 (1): 37-38 [
Abstract
] (
174
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1 KB] [
PDF
64 KB] (
410
)
39
Wang Baixing
The Summary of the Production, Utilization and Processing of the Mutton In Our Country
Meat Research 2005 Vol.19 (1): 39-44 [
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] (
244
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1 KB] [
PDF
182 KB] (
703
)
28
The Application of Food Additives in Meat Products
Meat Research 2004 Vol.18 (4): 28-32 [
Abstract
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210
) [
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1 KB] [
PDF
35 KB] (
1147
)
33
The Microorganism Safety Issues of Meat Products in China
Meat Research 2004 Vol.18 (4): 33-35 [
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203
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1 KB] [
PDF
30 KB] (
378
)
36
The New Phosphate Problem Which the Meat Industry Faces
Meat Research 2004 Vol.18 (4): 36-38 [
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] (
205
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1 KB] [
PDF
26 KB] (
687
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