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Other articles related with "TS251.4":
23 Cao Xuehui
  HACCP System and Its Application in Chicken Slaughter and Processing
    Meat Research   2005 Vol.19 (10): 23-25 [Abstract] (132) [HTML 1 KB] [PDF 66 KB] (390)
29 Zhang Houjun;Cui Jianyun;Ren Fazheng;Luo Jun
  Study of Subsection Roast Technology of Preserved Ham
    Meat Research   2005 Vol.19 (10): 29-31 [Abstract] (121) [HTML 1 KB] [PDF 48 KB] (298)
36 Luo Zhang;Qiong Da;Yang Ling;Chen Shangwu;Yu Li
  Application of Tibetan Pork in Red Sausage
    Meat Research   2005 Vol.19 (10): 36-39 [Abstract] (112) [HTML 1 KB] [PDF 138 KB] (250)
39
 
    Meat Research   2005 Vol.19 (10): 39-41 [Abstract] (109) [HTML 1 KB] [PDF 37 KB] (1576)
49 Li Jinquan
  Study of Processing Technology of Rabbit Meat Ham
    Meat Research   2005 Vol.19 (10): 49-50 [Abstract] (118) [HTML 1 KB] [PDF 26 KB] (181)
48
 
    Meat Research   2005 Vol.19 (9): 48-50 [Abstract] (116) [HTML 1 KB] [PDF 22 KB] (506)
32
 
    Meat Research   2005 Vol.19 (7): 32-34 [Abstract] (109) [HTML 1 KB] [PDF 350 KB] (229)
36
  New Study about Technology for Keeping Chilled Meat Fresh Setting up HACCP System of Pig Slaughter
    Meat Research   2005 Vol.19 (6): 36-38 [Abstract] (129) [HTML 1 KB] [PDF 1113 KB] (174)
31 Chang Huaizhi
  The Choice and Application of the Raw Ingredients of Meat Products
    Meat Research   2005 Vol.19 (1): 31-32 [Abstract] (131) [HTML 1 KB] [PDF 53 KB] (261)
36 Liu Lu Li Hongjun
  The Progress and Present Situation of Raw Meat Freshness Preserving Technology
    Meat Research   2001 Vol.15 (4): 36-38 [Abstract] (99) [HTML 1 KB] [PDF 132 KB] (308)
39 Luo Hongxia
  Influence of Plant Extracts on Freshness Preservation of Mutton and Beef
    Meat Research   2001 Vol.15 (4): 39-40 [Abstract] (122) [HTML 1 KB] [PDF 130 KB] (247)
25 LüZizhi
  Bleeding Degree During Slaughtering:A Discussion
    Meat Research   2001 Vol.15 (3): 25-26 [Abstract] (135) [HTML 1 KB] [PDF 100 KB] (707)
27 Li Zongjun Jiang Hanhu
  Spoilage Control Meat Cut in Foreign Countries
    Meat Research   2001 Vol.15 (3): 27-29 [Abstract] (101) [HTML 1 KB] [PDF 292 KB] (298)
30 Wang Wei
  Antiseptic Preservation Technology Applied in Meat Processing
    Meat Research   2001 Vol.15 (3): 30-30 [Abstract] (108) [HTML 1 KB] [PDF 235 KB] (354)
36 Li Yuwei
  Roles of Non-meat Ingredients in Meat Processing
    Meat Research   2001 Vol.15 (2): 36-37 [Abstract] (107) [HTML 1 KB] [PDF 204 KB] (301)
46 Zhang Quanxin Li Changle
  Factors Influencing the Pig Scalding Process During Automated Slaughtering
    Meat Research   2001 Vol.15 (2): 46-47 [Abstract] (110) [HTML 1 KB] [PDF 86 KB] (393)
31 Lü Yuzhang Li Chun Wu Xingzhuang Li Chuanxin
  A Special Sorghum Red Pigment Processing Technology for Meat Products
    Meat Research   2001 Vol.15 (1): 31-31 [Abstract] (117) [HTML 1 KB] [PDF 152 KB] (186)
39 Tian Xue
  Quality Problems Usually Encountered in Separated Frozen Pork
    Meat Research   2001 Vol.15 (1): 39-39 [Abstract] (112) [HTML 1 KB] [PDF 88 KB] (225)
22 Jiang Li
  Principles and Methods for Minimizing Rancidity in Meat Products
    Meat Research   2000 Vol.14 (2): 22-24 [Abstract] (165) [HTML 1 KB] [PDF 143 KB] (524)
40 Zhao Guangmin
  Application of Sorbate in Meat Processing
    Meat Research   2000 Vol.14 (2): 40-41 [Abstract] (106) [HTML 1 KB] [PDF 76 KB] (214)
37 Liu Guanyong;Luo Xin
  Hurdle Technology in Meat Products Processing
    Meat Research   2000 Vol.14 (1): 37-40 [Abstract] (120) [HTML 1 KB] [PDF 210 KB] (437)
8 Zhu Benzhi
  A Major Effort Should be Devoted to Developing Chilled Meat
    Meat Research   1999 Vol.13 (4): 8-9 [Abstract] (109) [HTML 1 KB] [PDF 96 KB] (175)
52 Chang Xin
  Im proving of the Technology and equip ment for Scalding the Pig Head
    Meat Research   1999 Vol.13 (4): 52-52 [Abstract] (102) [HTML 1 KB] [PDF 104 KB] (189)
35 Wang xumao;Zhang ziping;Liu yan;Liu aiping;Chen xhumin
  Cihlling and Packaing of Chilled Meat
    Meat Research   1999 Vol.13 (1): 35-39 [Abstract] (107) [HTML 1 KB] [PDF 279 KB] (188)
29
 
    Meat Research   1998 Vol.12 (4): 29-30 [Abstract] (146) [HTML 1 KB] [PDF 141 KB] (460)
37
 
    Meat Research   1998 Vol.12 (4): 37-37 [Abstract] (133) [HTML 1 KB] [PDF 14 KB] (509)
3
 
    Meat Research   1997 Vol.11 (2): 3-5 [Abstract] (104) [HTML 1 KB] [PDF 125 KB] (287)
3
 
    Meat Research   1997 Vol.11 (1): 3-5 [Abstract] (103) [HTML 1 KB] [PDF 178 KB] (608)
41
 
    Meat Research   1997 Vol.11 (1): 41-41 [Abstract] (110) [HTML 1 KB] [PDF 112 KB] (296)
35
 
    Meat Research   1996 Vol.10 (4): 35-35 [Abstract] (131) [HTML 1 KB] [PDF 85 KB] (308)
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