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Other articles related with "TS251":
7
Zhao Jiansheng
The Application of High-tech for Meat Industry
Meat Research 2002 Vol.16 (4): 7-10 [
Abstract
] (
292
) [
HTML
1 KB] [
PDF
156 KB] (
285
)
16
Klaus Kaltscnmitt
The Key Points of Technology on Salami Produced in China
Meat Research 2002 Vol.16 (4): 16-19 [
Abstract
] (
217
) [
HTML
1 KB] [
PDF
71 KB] (
535
)
20
Xie Chao
Processing Technology of Formed Beef Sausage
Meat Research 2002 Vol.16 (4): 20-20 [
Abstract
] (
213
) [
HTML
1 KB] [
PDF
43 KB] (
267
)
21
Zhao Zhihua
Processing Technology of Dried Chicken Floss of Chicken-bone Paste
Meat Research 2002 Vol.16 (4): 21-22 [
Abstract
] (
278
) [
HTML
1 KB] [
PDF
86 KB] (
462
)
23
Wu Fan
Development of Processing Technology on Sausage
Meat Research 2002 Vol.16 (4): 23-23 [
Abstract
] (
231
) [
HTML
1 KB] [
PDF
40 KB] (
424
)
24
Li Pei
The Application of Pork Flavor Yeast M.S.G for Smoking Sausage
Meat Research 2002 Vol.16 (4): 24-26 [
Abstract
] (
193
) [
HTML
1 KB] [
PDF
69 KB] (
509
)
27
Jinyu Group
The Application of Linseed Mucus and Linseed Protein for Low Temperature Meat Products
Meat Research 2002 Vol.16 (4): 27-27 [
Abstract
] (
203
) [
HTML
1 KB] [
PDF
84 KB] (
178
)
28
Feng Wei
The Influence of Nitrite, Sodium Ascorbic and Erythrobic to the Stabilization of Light of the Color of Steamed Curing meat
Meat Research 2002 Vol.16 (4): 28-30 [
Abstract
] (
227
) [
HTML
1 KB] [
PDF
134 KB] (
304
)
31
Gu Renyong
The Initial Research on the Refrigeraton Technology for Chilling Meat with Small Package
Meat Research 2002 Vol.16 (4): 31-32 [
Abstract
] (
214
) [
HTML
1 KB] [
PDF
128 KB] (
196
)
33
Gu Renyong
Study on the Shelf Life of Exported Iced Fresh Chicken
Meat Research 2002 Vol.16 (4): 33-34 [
Abstract
] (
226
) [
HTML
1 KB] [
PDF
40 KB] (
761
)
35
Xu Baiqiu
The Processing Condition and Hygienic Management of Western Style Meat Products
Meat Research 2002 Vol.16 (4): 35-37 [
Abstract
] (
225
) [
HTML
1 KB] [
PDF
55 KB] (
169
)
38
Jiang Hua
Application of HACCP for the Process of Cut Meat
Meat Research 2002 Vol.16 (4): 38-40 [
Abstract
] (
218
) [
HTML
1 KB] [
PDF
63 KB] (
283
)
41
Pu Jian
Adopting ELISA to determine the Amount of Soy Bean Protein in Ham
Meat Research 2002 Vol.16 (4): 41-43 [
Abstract
] (
259
) [
HTML
1 KB] [
PDF
124 KB] (
319
)
44
Sang Hongqing
Adopting Sodium Salicylic Acid-hypochlorous acid Spectrophotography to Determine Crude Ammonia
Meat Research 2002 Vol.16 (4): 44-46 [
Abstract
] (
212
) [
HTML
1 KB] [
PDF
76 KB] (
375
)
47
Ding Wu
Application of Colorphotography for Testing the Fresh Degree of Meat Products
Meat Research 2002 Vol.16 (4): 47-48 [
Abstract
] (
248
) [
HTML
1 KB] [
PDF
91 KB] (
548
)
10
Wang Wei
Processing Technology of Raw Sausage and Characters of Microorganism
Meat Research 2002 Vol.16 (3): 10-13 [
Abstract
] (
251
) [
HTML
1 KB] [
PDF
245 KB] (
1130
)
14
Li Yuwei
Function of External Factors in Meat Tenderization
Meat Research 2002 Vol.16 (3): 14-14 [
Abstract
] (
219
) [
HTML
1 KB] [
PDF
128 KB] (
500
)
15
Liu Zhongyi
Research of the Chinese Style Fresh Meat Paste with Low Temperature Adjustmaent
Meat Research 2002 Vol.16 (3): 15-17 [
Abstract
] (
197
) [
HTML
1 KB] [
PDF
202 KB] (
381
)
18
Li Qi
Processing Technology of Crystal Chicken Sausage
Meat Research 2002 Vol.16 (3): 18-18 [
Abstract
] (
256
) [
HTML
1 KB] [
PDF
177 KB] (
158
)
19
Yang Hechao
Processing Technology of Goubangzi Smoking Chicken
Meat Research 2002 Vol.16 (3): 19-20 [
Abstract
] (
272
) [
HTML
1 KB] [
PDF
86 KB] (
454
)
21
Guo Genju
Processing Technology of Blak Hen with Eight Delicacies
Meat Research 2002 Vol.16 (3): 21-21 [
Abstract
] (
202
) [
HTML
1 KB] [
PDF
46 KB] (
175
)
22
Jiang hua
Processing Technology of Salt Curing Chitterling
Meat Research 2002 Vol.16 (3): 22-22 [
Abstract
] (
222
) [
HTML
1 KB] [
PDF
147 KB] (
322
)
23
Shi Shenwen
Function and Selection of Starch in Meat Processing
Meat Research 2002 Vol.16 (3): 23-24 [
Abstract
] (
254
) [
HTML
1 KB] [
PDF
125 KB] (
394
)
25
Wang Zhongli
The Technology of Biological Degradation Applied for Producing the Meat Extraction
Meat Research 2002 Vol.16 (3): 25-26 [
Abstract
] (
214
) [
HTML
1 KB] [
PDF
182 KB] (
352
)
31
Zhang Chunjiang
The Character of Nisin as well as Its Application in Meat Products
Meat Research 2002 Vol.16 (3): 31-33 [
Abstract
] (
220
) [
HTML
1 KB] [
PDF
255 KB] (
364
)
34
Li Changle
Producing Safe Meat Must Pass ‘Three Passes'
Meat Research 2002 Vol.16 (3): 34-34 [
Abstract
] (
228
) [
HTML
1 KB] [
PDF
85 KB] (
230
)
38
Lin Rongquan
Inspection of Toxic Animal Slaughtering and Evaluation of the Meat Hygiene
Meat Research 2002 Vol.16 (3): 38-39 [
Abstract
] (
206
) [
HTML
1 KB] [
PDF
86 KB] (
262
)
42
Qin Xiaowei
Sensory Identification of Poultry Meat
Meat Research 2002 Vol.16 (3): 42-42 [
Abstract
] (
190
) [
HTML
1 KB] [
PDF
86 KB] (
385
)
19
Zhang Fengkuan
New Processing Technology for Goose Red Sausage
Meat Research 2002 Vol.16 (2): 19-21 [
Abstract
] (
209
) [
HTML
1 KB] [
PDF
230 KB] (
250
)
22
Sun Dabin
Discussion on the Processing Technology and Preservation for Cured Chicken
Meat Research 2002 Vol.16 (2): 22-25 [
Abstract
] (
270
) [
HTML
1 KB] [
PDF
323 KB] (
221
)
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