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Other articles related with "TS251":
36
The New Phosphate Problem Which the Meat Industry Faces
Meat Research 2004 Vol.18 (4): 36-38 [
Abstract
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205
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1 KB] [
PDF
26 KB] (
687
)
39
Using TPA Mode to Testing the Structural Traits of the Different Kind of Ham Sausages
Meat Research 2004 Vol.18 (4): 39-41 [
Abstract
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206
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1 KB] [
PDF
31 KB] (
1227
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42
Dong Qingli
APPLICATION OF EVALUATION OF MEAT CHARACTERISTICS FROM NEAR-INFRARED SPECTROSCOPY
Meat Research 2004 Vol.18 (4): 42-43 [
Abstract
] (
237
) [
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1 KB] [
PDF
17 KB] (
444
)
33
The Effect of Vitamin E on the Quality of the Pork
Meat Research 2004 Vol.18 (3): 33-34 [
Abstract
] (
214
) [
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1 KB] [
PDF
22 KB] (
418
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35
Luan Jinshui
Meat and Modified Starch
Meat Research 2004 Vol.18 (3): 35-37 [
Abstract
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228
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HTML
1 KB] [
PDF
30 KB] (
401
)
38
A Study on the Relation of the Change of pH Value with the Exudation Ratio of Gravy
Meat Research 2004 Vol.18 (3): 38-40 [
Abstract
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215
) [
HTML
1 KB] [
PDF
131 KB] (
462
)
41
Yu Bo
The Study For Predicting The Parameters In Pork Grade By Image Processing Techniques
Meat Research 2004 Vol.18 (3): 41-44 [
Abstract
] (
230
) [
HTML
1 KB] [
PDF
97 KB] (
332
)
25
Zhang Chunjiang Wang Haiyan Luo xin
Studies on the Preservation of cooked and smoked sausage by using three antiseptics
Meat Research 2004 Vol.18 (2): 25-27 [
Abstract
] (
227
) [
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1 KB] [
PDF
123 KB] (
263
)
28
Zhang Jun jie
Isolation and Identification of Lactic Acid Bacteria from Fermented Meat Products
Meat Research 2004 Vol.18 (2): 28-30 [
Abstract
] (
312
) [
HTML
1 KB] [
PDF
179 KB] (
386
)
31
Luan Jinshui
eat products-determination of starch contain and its research meaning
Meat Research 2004 Vol.18 (2): 31-34 [
Abstract
] (
290
) [
HTML
1 KB] [
PDF
87 KB] (
508
)
37
Yang Hongju
Intramuscular Lipids and Their Lipolysis During Meat Processing
Meat Research 2004 Vol.18 (2): 37-39 [
Abstract
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231
) [
HTML
1 KB] [
PDF
77 KB] (
438
)
40
Dong Qingli Luoxin
Research and Exploitation on Functional Meat and Meat Products
Meat Research 2004 Vol.18 (2): 40-42 [
Abstract
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229
) [
HTML
1 KB] [
PDF
73 KB] (
264
)
43
Zhao Gaiming Qi Shengli Zhou Guanghong
Taste Substances in Dry - cured Hams and Their Forming Mechanism
Meat Research 2004 Vol.18 (2): 43-45 [
Abstract
] (
285
) [
HTML
1 KB] [
PDF
79 KB] (
908
)
46
Wang Yanmei Ma Lizhen
Biochemical changes during ripening of fermented sausage
Meat Research 2004 Vol.18 (2): 46-48 [
Abstract
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238
) [
HTML
1 KB] [
PDF
76 KB] (
739
)
49
Yan Qingbo Jubo
Management of slaughter processing of Lamb with data
Meat Research 2004 Vol.18 (2): 49-51 [
Abstract
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201
) [
HTML
1 KB] [
PDF
71 KB] (
306
)
52
Wang Yuansun
A Processing Technology to Keep Beef Fresh and Tender
Meat Research 2004 Vol.18 (2): 52-53 [
Abstract
] (
190
) [
HTML
1 KB] [
PDF
53 KB] (
199
)
19
Bin Dongmei
Future Trends and Processing Technology of Chilled Meat
Meat Research 2004 Vol.18 (1): 19-22 [
Abstract
] (
231
) [
HTML
1 KB] [
PDF
75 KB] (
204
)
23
Wang Zhongli
Course of Modernization on Chinese Traditional Meat Products
Meat Research 2004 Vol.18 (1): 23-24 [
Abstract
] (
193
) [
HTML
1 KB] [
PDF
42 KB] (
477
)
25
Yang Hongju
Effect of Lipid Oxidation and Maillard Reaction on Flavor Meat
Meat Research 2004 Vol.18 (1): 25-28 [
Abstract
] (
290
) [
HTML
1 KB] [
PDF
103 KB] (
918
)
29
Cheng Xiaoyu
Guidelines for Safety evaluation of Thermal Process Flavourangs
Meat Research 2004 Vol.18 (1): 29-30 [
Abstract
] (
267
) [
HTML
1 KB] [
PDF
84 KB] (
397
)
31
Li Changzhong
Chemical Composition and Texture of Pyrmont beef
Meat Research 2004 Vol.18 (1): 31-33 [
Abstract
] (
226
) [
HTML
1 KB] [
PDF
112 KB] (
230
)
34
Ma Xiaoyan
Study on Microorganism of Dried Beef
Meat Research 2004 Vol.18 (1): 34-35 [
Abstract
] (
215
) [
HTML
1 KB] [
PDF
74 KB] (
196
)
36
Liu Shuzhen
Performance and Application of Additive Starch in Meat Products
Meat Research 2004 Vol.18 (1): 36-37 [
Abstract
] (
214
) [
HTML
1 KB] [
PDF
57 KB] (
180
)
38
Zhao Junzhe
Processing of Stewed Meat Products with soy sauce
Meat Research 2004 Vol.18 (1): 38-43 [
Abstract
] (
214
) [
HTML
1 KB] [
PDF
145 KB] (
287
)
44
Zheng Jianqiang
Processing Technology for Stewed (Sucking)Pigeons with Soy Sauce
Meat Research 2004 Vol.18 (1): 44-45 [
Abstract
] (
250
) [
HTML
1 KB] [
PDF
57 KB] (
395
)
46
Xia Yangyi
Study on Processing Technology of Convenient Mountain Dark-bone Pressed Salted Chickens
Meat Research 2004 Vol.18 (1): 46-48 [
Abstract
] (
206
) [
HTML
1 KB] [
PDF
100 KB] (
304
)
49
Jiang Kailian
Simple Method for Determination of Pale Muscle's Free Amino Acid
Meat Research 2004 Vol.18 (1): 49-49 [
Abstract
] (
182
) [
HTML
1 KB] [
PDF
56 KB] (
185
)
50
Liang Haiyan
Application of Microbial Transglutaminase in Processing of Meat Products
Meat Research 2004 Vol.18 (1): 50-52 [
Abstract
] (
229
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HTML
1 KB] [
PDF
86 KB] (
1035
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6
Research on Reducing the Content of NaNO2 in Ham
Meat Research 2003 Vol.17 (4): 6-8 [
Abstract
] (
268
) [
HTML
1 KB] [
PDF
102 KB] (
505
)
9
Study on the Oil Keeping Efficiency of Mixed Emulsfying Agent to Sausage Product
Meat Research 2003 Vol.17 (4): 9-11 [
Abstract
] (
192
) [
HTML
1 KB] [
PDF
77 KB] (
245
)
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