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Other articles related with "TS251":
50
Meat Research 2000 Vol.14 (4): 50-52 [
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PDF
111 KB] (
297
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14
Liu Bojun
A Discussion on the Three Ratio in Processed Meat Production
Meat Research 2000 Vol.14 (3): 14-15 [
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219
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468
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16
Liu Guanyong
A Study on Factors Affecting the Water Holding Capacity of Meat and Meat Products
Meat Research 2000 Vol.14 (3): 16-18 [
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267
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1325
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19
Li Zongjun
A Microbiological Study on the Characteristics of Fresh Meat Treated with Lactic Acid
Meat Research 2000 Vol.14 (3): 19-20 [
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211
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121 KB] (
212
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21
Luo Hongsia
A Study on the Fermented Beef Sausage
Meat Research 2000 Vol.14 (3): 21-23 [
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258
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246
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24
Wu Juqing
R&D of Novel Meat Slice
Meat Research 2000 Vol.14 (3): 24-25 [
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209
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208 KB] (
426
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26
Wu Suping
R&D of Tenderized Mutton Sausage
Meat Research 2000 Vol.14 (3): 26-27 [
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239
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107 KB] (
330
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28
Li Kaixong
Trial-production and Quality Control of Donkey Meat Ham
Meat Research 2000 Vol.14 (3): 28-30 [
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251
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162 KB] (
224
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31
Zhang Fenilian
A Preliminary Discussion on Processing of Two Meat Products
Meat Research 2000 Vol.14 (3): 31-31 [
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246
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95 KB] (
250
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37
Huang Aixiang
A Study on the Effects of Starch in Western-style Sausages
Meat Research 2000 Vol.14 (3): 37-38 [
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316
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140 KB] (
233
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44
Han Qinghua
R&D on Utilizaion of Pig-bone Paste in Food
Meat Research 2000 Vol.14 (3): 44-45 [
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224
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153 KB] (
622
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47
Zhao Congmin
Develop Meat Donkey Feeding,Promote Donkey Meat Consumption
Meat Research 2000 Vol.14 (3): 47-47 [
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192
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42 KB] (
223
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49
Jiao Xiaoxia
Application of Enzyme in Meat Tenderizing
Meat Research 2000 Vol.14 (3): 49-49 [
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193
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54 KB] (
228
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50
Wang Yuansun
A Brief Introduction to the Technological Patents in Meat,Poultry and Egg Processing(PartⅠ)
Meat Research 2000 Vol.14 (3): 50-51 [
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244
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PDF
87 KB] (
205
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10
Liu Bojun
Some Ideas about Standardization for Donkey Meat
Meat Research 2000 Vol.14 (2): 10-10 [
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191
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114 KB] (
282
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11
Dai Ruitong
Development in the Research on Meat Quality
Meat Research 2000 Vol.14 (2): 11-13 [
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248
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177 KB] (
314
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14
Guo Songlin
Trace Nutrients and Pork Quality
Meat Research 2000 Vol.14 (2): 14-16 [
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221
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PDF
180 KB] (
385
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17
Yang Longjiang
Properties of Muscle and Effects of Intercellular Fat on Them
Meat Research 2000 Vol.14 (2): 17-19 [
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225
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138 KB] (
306
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20
Jiang Kailian
Analysis of Glycogen and VB1 in Pale Muscle
Meat Research 2000 Vol.14 (2): 20-21 [
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225
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173
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22
Jiang Li
Principles and Methods for Minimizing Rancidity in Meat Products
Meat Research 2000 Vol.14 (2): 22-24 [
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263
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1 KB] [
PDF
143 KB] (
695
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25
Li Kaixiong
A Preliminary Discussion on the Quality Control for Ham-sausage
Meat Research 2000 Vol.14 (2): 25-26 [
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257
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PDF
180 KB] (
901
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27
Wang Junqing
Technology for Preserved-egg Sausage
Meat Research 2000 Vol.14 (2): 27-27 [
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250
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83 KB] (
211
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28
Long Long
Technology and Quality Control for Soft-packed Spiced Donkey Meat
Meat Research 2000 Vol.14 (2): 28-29 [
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203
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89 KB] (
240
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30
Zhang Ququan
A New Technology for Barbecued Meat Products
Meat Research 2000 Vol.14 (2): 30-30 [
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256
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PDF
167 KB] (
449
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31
Dai Shulin
Technology for Pei Xian Dog Meat in Soft-shelled Turtle Soup
Meat Research 2000 Vol.14 (2): 31-32 [
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285
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84 KB] (
203
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33
Wang Zhongli
A Summary Discussion on Meat Additives
Meat Research 2000 Vol.14 (2): 33-35 [
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212
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PDF
175 KB] (
254
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36
Zhou Xudong
A Preliminary Discussion on the Problem of Nitrite Residue in Meat Products
Meat Research 2000 Vol.14 (2): 36-36 [
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222
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1 KB] [
PDF
112 KB] (
297
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37
Mou Guangqing
Application of Biological Preservatives in Meat Products
Meat Research 2000 Vol.14 (2): 37-38 [
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177
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1 KB] [
PDF
182 KB] (
240
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39
Jiao Xiaoxia
A Research on Application of Nisin in Roast Meat
Meat Research 2000 Vol.14 (2): 39-39 [
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235
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PDF
63 KB] (
575
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40
Zhao Guangmin
Application of Sorbate in Meat Processing
Meat Research 2000 Vol.14 (2): 40-41 [
Abstract
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212
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PDF
76 KB] (
228
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