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Other articles related with "TS251":
23
Liu Xuehao
Processing Technology and Economical Analysis of Chilling Meat
Meat Research 2003 Vol.17 (2): 23-24 [
Abstract
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219
) [
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1 KB] [
PDF
61 KB] (
244
)
25
Yang Hechao
Chinese Traditional Famous Meat Products--Xue Fang Jiang Ham
Meat Research 2003 Vol.17 (2): 25-26 [
Abstract
] (
246
) [
HTML
1 KB] [
PDF
66 KB] (
1011
)
27
Liu Junli
Brief Study on the Technique and Quality of Western Style Brine Ham
Meat Research 2003 Vol.17 (2): 27-28 [
Abstract
] (
223
) [
HTML
1 KB] [
PDF
55 KB] (
232
)
29
Sun Shujing
Processing Technology of Smoking Ham
Meat Research 2003 Vol.17 (2): 29-29 [
Abstract
] (
227
) [
HTML
1 KB] [
PDF
55 KB] (
194
)
30
Zhao Junzhe
The Method of Applying High Pressure Kettle to Produce Low temperature Contracted Sausage Casing
Meat Research 2003 Vol.17 (2): 30-30 [
Abstract
] (
223
) [
HTML
1 KB] [
PDF
54 KB] (
256
)
31
Cai Xiaowen
Tenderization of Meat and Carpain Protease
Meat Research 2003 Vol.17 (2): 31-32 [
Abstract
] (
177
) [
HTML
1 KB] [
PDF
56 KB] (
854
)
35
Bai Shan
Packaging of Meat and Meat Products
Meat Research 2003 Vol.17 (2): 35-37 [
Abstract
] (
199
) [
HTML
1 KB] [
PDF
70 KB] (
299
)
38
Tian Xue
Changes of Meat on the Process of Freezing
Meat Research 2003 Vol.17 (2): 38-38 [
Abstract
] (
192
) [
HTML
1 KB] [
PDF
53 KB] (
437
)
39
Yan Li
Clenbuterol Hydrochloride and Meat Hygiene
Meat Research 2003 Vol.17 (2): 39-41 [
Abstract
] (
259
) [
HTML
1 KB] [
PDF
92 KB] (
322
)
42
Li Fenghua
The Application of HACCP in Roast Pork Sausage
Meat Research 2003 Vol.17 (2): 42-43 [
Abstract
] (
313
) [
HTML
1 KB] [
PDF
51 KB] (
273
)
44
Zhang Bin
The Comprehensive Utilization and Decomposition Technology Of Microoganism in Animal Blood
Meat Research 2003 Vol.17 (2): 44-47 [
Abstract
] (
230
) [
HTML
1 KB] [
PDF
124 KB] (
230
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48
The Development and Utilization of Pork By-produsts
Meat Research 2003 Vol.17 (2): 48-48 [
Abstract
] (
217
) [
HTML
1 KB] [
PDF
36 KB] (
266
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49
Nutritional Value and Scientific Edibleness of Pork
Meat Research 2003 Vol.17 (2): 49-50 [
Abstract
] (
242
) [
HTML
1 KB] [
PDF
31 KB] (
1811
)
3
Zhou Guanghong
The Problem and Strategy Existing in the Traditional Curing Meat Products
Meat Research 2003 Vol.17 (1): 3-7 [
Abstract
] (
300
) [
HTML
1 KB] [
PDF
124 KB] (
1537
)
8
Zhu Dexiu
The Management of Chinese Slaughtering Must Measure up to the International Standard As Soon As Possible
Meat Research 2003 Vol.17 (1): 8-10 [
Abstract
] (
216
) [
HTML
1 KB] [
PDF
65 KB] (
204
)
13
Zhu Yan
Meat Starter Cultures and Its Mode of Fermentation
Meat Research 2003 Vol.17 (1): 13-15 [
Abstract
] (
217
) [
HTML
1 KB] [
PDF
84 KB] (
765
)
16
Liu Xuehao
HACCP and the Processing Technology on Chilling Meat
Meat Research 2003 Vol.17 (1): 16-18 [
Abstract
] (
200
) [
HTML
1 KB] [
PDF
99 KB] (
175
)
19
Liu Xiaoli
Study of the Processing Tecnique on Crystal Meat
Meat Research 2003 Vol.17 (1): 19-20 [
Abstract
] (
227
) [
HTML
1 KB] [
PDF
62 KB] (
240
)
21
Zheng Shichao
The Processing Technology on Piao Xiang Rabbit Meat
Meat Research 2003 Vol.17 (1): 21-22 [
Abstract
] (
187
) [
HTML
1 KB] [
PDF
65 KB] (
333
)
23
Du Yajun
The New Processing Technology on Pig's Feet
Meat Research 2003 Vol.17 (1): 23-24 [
Abstract
] (
250
) [
HTML
1 KB] [
PDF
59 KB] (
240
)
25
Zhang Fengkuan
The Processing Technology on the Instant Food of Roasted Goose String
Meat Research 2003 Vol.17 (1): 25-26 [
Abstract
] (
201
) [
HTML
1 KB] [
PDF
86 KB] (
242
)
27
Hu Ying
The Processing Technology on Sausage Products Containging Animal and Plant Nutrition
Meat Research 2003 Vol.17 (1): 27-28 [
Abstract
] (
219
) [
HTML
1 KB] [
PDF
58 KB] (
258
)
29
Zhang Tingwei
The Application and Study of Lactobacillus in the Processing of Meat Products
Meat Research 2003 Vol.17 (1): 29-31 [
Abstract
] (
273
) [
HTML
1 KB] [
PDF
69 KB] (
541
)
32
Ma Meihu
The Comparable Experiment on Three Kinds of Fresh-keeping Agents
Meat Research 2003 Vol.17 (1): 32-37 [
Abstract
] (
202
) [
HTML
1 KB] [
PDF
161 KB] (
376
)
38
Wu Yongnian
The Theory and Practice of the Refrigeration Technology by Microwave Sterilization for Low Temperature Meat Products
Meat Research 2003 Vol.17 (1): 38-40 [
Abstract
] (
188
) [
HTML
1 KB] [
PDF
76 KB] (
301
)
41
Hao Jiaomin
Study on Extending the Shelf Life of Mutton Treated by Mixed Acid Solution
Meat Research 2003 Vol.17 (1): 41-41 [
Abstract
] (
207
) [
HTML
1 KB] [
PDF
67 KB] (
213
)
44
Wu Yajie
Integrative Determination and Treatment of Water Injected Meat and PSE Meat
Meat Research 2003 Vol.17 (1): 44-45 [
Abstract
] (
197
) [
HTML
1 KB] [
PDF
63 KB] (
566
)
46
Zheng Canlong
An Elementary Introduction to the Sense Test on Canned Meat Products
Meat Research 2003 Vol.17 (1): 46-46 [
Abstract
] (
207
) [
HTML
1 KB] [
PDF
50 KB] (
443
)
47
Zheng Canlong
The Nutritional Value of Mutton and the Influencing Factors to Mutton's Quality
Meat Research 2003 Vol.17 (1): 47-48 [
Abstract
] (
247
) [
HTML
1 KB] [
PDF
53 KB] (
1011
)
49
Talking about Sheep in the Year of Sheep
Meat Research 2003 Vol.17 (1): 49-49 [
Abstract
] (
199
) [
HTML
1 KB] [
PDF
38 KB] (
155
)
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