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Other articles related with "TS251.5":
16 FAN Liyan, CAO Qi, GAO Pengfei, ZHANG Yue, DONG Tungalag, SUN Wenxiu
  Effect of Flaxseed Meal and Food Gums on Texture Characteristics of Pork Sausage
    Meat Research   2017 Vol.31 (5): 16-20 [Abstract] (149) [HTML 1 KB] [PDF 1838 KB] (312)
21 ZHOU Hui, WU Xiang, XU Baocai
  Effect of Preservative Combinations on the Storage Quality of Western Tenderloin Sausages
    Meat Research   2017 Vol.31 (5): 21-26 [Abstract] (154) [HTML 1 KB] [PDF 2188 KB] (256)
6 XU Haiquan, QU Junling, LI Jinghu, SUN Junmao
  Nutritional Composition of Different Carcass Parts of Holstein Veal Calves and Adult Cattle
    Meat Research   2017 Vol.31 (4): 6-9 [Abstract] (214) [HTML 1 KB] [PDF 1521 KB] (576)
23 ZHOU Huimin, ZHANG Shunliang, CHENG Xiaoyu, GUO Yingjiao, ZHAO Bing, LI Su, PAN Xiaoqian, REN Shuang
  Effect of Salt Dosage on Volatile Flavor Compounds in Air-Dried Pork
    Meat Research   2017 Vol.31 (4): 23-28 [Abstract] (170) [HTML 1 KB] [PDF 1876 KB] (397)
7 TANG You, LIU Na, ZHU Qiujin, CHEN Jing, REN Qiong, ZHOU Juan, HE Laping, DENG Li
  Quality Improvement of Air-Dried Pork of Mini-Pigs by Using Calcium Lactate and Potassium Chloride to Substitute Sodium Salt
    Meat Research   2017 Vol.31 (3): 7-11 [Abstract] (232) [HTML 1 KB] [PDF 1831 KB] (310)
23 ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, LIU Wenying, WANG Hui, REN Shuang, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, ZHAO Yan
  Comparative Analysis of Nutritional Quality and Flavor Characteristics of Kazakh Sheep Meat and Common Commercial Mutton
    Meat Research   2017 Vol.31 (3): 23-29 [Abstract] (227) [HTML 1 KB] [PDF 2060 KB] (310)
21 CHEN Zhen, LIU Tao, GU Qianhui, LIAO Xinyan, HUANG Junyi
  Nutritional Analysis of Veal
    Meat Research   2016 Vol.30 (4): 21-24 [Abstract] (158) [HTML 1 KB] [PDF 1350 KB] (345)
30 JIANG Xiuli, DIAO Xiaoqin, KONG Baohua, XIA Xiufang, LIU Qian
  Influence of Drying Time on Water Distribution and Quality Changes of Beef Jerky
    Meat Research   2016 Vol.30 (4): 30-34 [Abstract] (219) [HTML 1 KB] [PDF 1856 KB] (351)
1 CHENG Xiaoyu, LIU Wenying, ZHANG Shunliang, ZHAO Bing, LI Yingnan, JIA Xiaoyun, WANG Shouwei
  Analysis of Induced Oxidation and Main Rancid Compounds of Beijing Pickled Sauced Meat
    Meat Research   2016 Vol.30 (2): 1-4 [Abstract] (165) [HTML 1 KB] [PDF 1433 KB] (359)
31 CHAI Jiali, ZHANG Dequan, TIAN Jianwen
  Progress in the Application of Rosemary Extracts in Meat Products
    Meat Research   2016 Vol.30 (2): 31-34 [Abstract] (163) [HTML 1 KB] [PDF 1363 KB] (428)
35 GENG Cuizhu, WANG Haibin, CUI Yingying, XU Wei, CHEN Jiwang, WANG Qi, XIONG YoulingL.
  A Review of the Influence of Protein Degradation on the Quality of Pork Products
    Meat Research   2016 Vol.30 (2): 35-39 [Abstract] (179) [HTML 1 KB] [PDF 1314 KB] (422)
6 LIU Wenying, ZHANG Zhenqi, CHENG Xiaoyu, LI Jiapeng, CHEN Wenhua
  Changes in Quality Characteristics and Volatile Components during the Processing of Dry-Salted Bacon
    Meat Research   2016 Vol.30 (1): 6-10 [Abstract] (158) [HTML 1 KB] [PDF 1700 KB] (399)
25 QU Chao, ZHANG Shunliang, WANG Shouwei, ZHAO Bing, PAN Xiaoqian, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, XU Dian
  Changes in Volatile Components of Mutton during Cold Storage Analyzed by Purge and Trap Thermal Desorption Combined with Gas Chromatography-Mass Spectrometry
    Meat Research   2016 Vol.30 (1): 25-29 [Abstract] (139) [HTML 1 KB] [PDF 1252 KB] (276)
30 ZHANG Kaihua, ZANG Mingwu, WANG Shouwei, LI Dan, ZHANG Zheqi, QIAO Xiaoling
  Progress on Spectroscopic Freshness Evaluation of Chilled Meat
    Meat Research   2016 Vol.30 (1): 30-35 [Abstract] (175) [HTML 1 KB] [PDF 1209 KB] (386)
36 ZHANG Jiaying, GUO Zhaobin, HAN Ling, YU Qunli, HAN Guangxing, ZHANG Juhui
  Progress in the Application of Low-Field Nuclear Magnetic Resonance to Evaluate Water-Holding Capacity of Muscle
    Meat Research   2016 Vol.30 (1): 36-39 [Abstract] (210) [HTML 1 KB] [PDF 1166 KB] (519)
6 NIU Haili, KONG Baohua
  A Review of the Association of Consumption of Red Meat and Processed Meat Products with Carcinogenic Risks
    Meat Research   2015 Vol.29 (12): 6-11 [Abstract] (131) [HTML 1 KB] [PDF 1202 KB] (483)
41 LI Shiyi, ZHU Xiaoxu, CHEN Conggui, ZHOU Cunliu
  Progress in Research on Nutritive Value and Carcinogenic Risks of Meat and Meat Products
    Meat Research   2015 Vol.29 (12): 41-47 [Abstract] (144) [HTML 1 KB] [PDF 1273 KB] (492)
52 JIANG Yun, FU Hao, FENG Changyu, WU Jianrong
  Effects of Different Treatments on N-glycolylneuraminic Acid Dissociation in Red Meat
    Meat Research   2015 Vol.29 (12): 52-57 [Abstract] (162) [HTML 1 KB] [PDF 1873 KB] (335)
7 LIU Wenying, TIAN Hanyou, ZOU Hao, WANG Hui, QIAO Xiaoling, TANG Jielan
  Evaluating the Freshness of Beef from Luxi Yellow Cattle Based on Image Color Feature Extraction
    Meat Research   2015 Vol.29 (11): 7-9 [Abstract] (136) [HTML 1 KB] [PDF 1334 KB] (235)
16 WANG Yongfeng, LI Na, HUANG Bizhi, LI Haipeng, XIE Peng, LANG Yumiao, LI Jing, LIU Yana, SUN Baozhong
  Development of Carcass Quality Grading Model for Yellow Cattle from South China
    Meat Research   2015 Vol.29 (10): 16-19 [Abstract] (141) [HTML 1 KB] [PDF 1543 KB] (231)
20 LIU Yana, SU Liyang, LI Zhen, WANG Junyue, Bartuer ABULIKEMU
  Effects of Grilling Temperature and Time on Fat Oxidation of Mutton
    Meat Research   2015 Vol.29 (10): 20-23 [Abstract] (141) [HTML 1 KB] [PDF 2220 KB] (606)
33 YAN Wenjie, LI Xingmin
  Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging
    Meat Research   2015 Vol.29 (10): 33-36 [Abstract] (152) [HTML 1 KB] [PDF 1534 KB] (260)
1 FAN Xiaopan, WANG Siyu, MA Lizhen
  Quality Evaluation of Cooked Fermented Sausage Supplemented with Vegetables
    Meat Research   2015 Vol.29 (9): 1-5 [Abstract] (158) [HTML 1 KB] [PDF 1508 KB] (262)
16 SHA Kun, DANG Xin, LI Haipeng, ZHANG Yang, LANG Yumiao, LEI Yuanhua, SUN Baozhong
  Changes in the Physicochemical and Sensory Quality of Kazakh Dry-Cured Beef during Processing
    Meat Research   2015 Vol.29 (9): 16-19 [Abstract] (152) [HTML 1 KB] [PDF 1366 KB] (303)
34 LI Jing, LI Na, SUN Baozhong, LI Haipeng, XIE Peng, LANG Yumiao, FENG Yonghong, LIU Yana, GUO Jiangnan, WANG Yongfeng
  Recent Progress in the Study of Meat Quality Characteristics of Five Dominant Cattle Breeds
    Meat Research   2015 Vol.29 (9): 34-37 [Abstract] (159) [HTML 1 KB] [PDF 1128 KB] (634)
8 ZHANG Gensheng, GE Yingliang, NIE Zhiqiang, YUE Xiaoxia, HAN Bing
  Optimization of the Formulation of Low-Fat Pork Meatballs with Potato Dietary Fiber
    Meat Research   2015 Vol.29 (8): 8-12 [Abstract] (154) [HTML 1 KB] [PDF 1554 KB] (402)
13 GAO Weiwei, HUO Xiangru, LI Guixia, WEI Yongke, ZHU Jie
  Effects of Heating and Frozen Storage on Ultrastructure of Collagen Fibers from Chicken Claw
    Meat Research   2015 Vol.29 (8): 13-16 [Abstract] (144) [HTML 1 KB] [PDF 2498 KB] (222)
20 FENG Qinghui, Siqinqimuge, SU He, CHAO Gesai, XUE Baoling, BORJIGIN Gerelt
  Changes in Myosin Heavy Chain (MyHC) Gene from Skeletal Muscle during the Growth of Wuzhumuqin Sheep
    Meat Research   2015 Vol.29 (7): 20-24 [Abstract] (266) [HTML 1 KB] [PDF 1653 KB] (289)
30 ZHANG Xue, ZHANG Chunjiang, HUANG Feng, HU Honghai, LIU Qiannan, CHEN Wenbo, ZHANG Hong
  Application of Flexible Packaging Technology in the Preservation of Prepared Meat Products
    Meat Research   2015 Vol.29 (7): 30-33 [Abstract] (151) [HTML 1 KB] [PDF 1261 KB] (629)
11 LI Maoshun, WEI Yuesheng, YI Zhongxin, XU Munong
  Optimization of Formulation of Traditional Pork-Fish Composite Meatballs
    Meat Research   2015 Vol.29 (6): 11-14 [Abstract] (148) [HTML 1 KB] [PDF 1511 KB] (534)
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