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Other articles related with "TS251.5":
41
WU Duan-qin；HE Zhi-xiong；QIAO Jun-yi；RAN Tao
Research Progress on Influencing Factors and Improvement Technologies for Beef Quality
Meat Research 2012 Vol.26 (10): 41-44 [
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148
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1 KB] [
PDF
733 KB] (
342
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45
WANG Zheng-yong
Research Progress in the Effect of Processing Technology on Hetercyclic Amine Content in Meat Products and Control Measures
Meat Research 2012 Vol.26 (10): 45-47 [
Abstract
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161
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1 KB] [
PDF
719 KB] (
256
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35
ZHANG Tian-jing，YANG Qing-hua，YANG Ying
Importance of Food Inspection for Ensuring the Safety of Meat Products
Meat Research 2012 Vol.26 (9): 35-38 [
Abstract
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152
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1 KB] [
PDF
1304 KB] (
364
)
39
ZHOU Wei-wei，FENG Zi-peng，HONG Hai-qiang
Recent Advances in Production Technologies for Chicken Essence Seasonings
Meat Research 2012 Vol.26 (9): 39-41 [
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156
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1 KB] [
PDF
1249 KB] (
414
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6
SHI Pei-lei;LIU Deng-yong;XU Xing-lian;ZHOU Guang-hong
Variations in Quality Characteristics of Dried Cured Goose during Production
Meat Research 2012 Vol.26 (8): 6-11 [
Abstract
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142
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1 KB] [
PDF
0 KB] (
193
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17
LU Yao-bi，ZHANG Yun，WU Wen-jin，XIONG Guang-quan，QIAO Yu1，LIAO Li，LI Xin，WANG Lan
Optimization of Processing Conditions to Improve the Quality of Pork Jerky by Orthogonal Array Design
Meat Research 2012 Vol.26 (8): 17-21 [
Abstract
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184
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1 KB] [
PDF
0 KB] (
162
)
26
LIU Wen-zong;ZHOU Qin-fei
Hardness Analysis of Rongchang Pig Meat
Meat Research 2012 Vol.26 (8): 26-29 [
Abstract
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159
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1 KB] [
PDF
0 KB] (
176
)
48
CHEN Hong-xia;WANG Yi;ZHU Hui-min;LI Hong-jun
Current Situation and Future Development of Rabbit Meat Processing
Meat Research 2012 Vol.26 (8): 48-51 [
Abstract
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170
) [
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1 KB] [
PDF
0 KB] (
193
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38
LI Yong-peng;HAN Ling;ZHANG Li;ZHANG Yu-bin;SUN Zhi-chang
Color Stability of Postmortem Beef and Its Influencing Factors
Meat Research 2012 Vol.26 (6): 38-41 [
Abstract
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173
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1 KB] [
PDF
175 KB] (
424
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1
WANG Xia，WANG Peng，SUN Jian，ZHOU Guang-hong
Effect of Different Methods of Flaxseed Gum Addition on Properties of Emulsion Sausages
Meat Research 2012 Vol.26 (5): 1-5 [
Abstract
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138
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1 KB] [
PDF
226 KB] (
289
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6
ZHANG Hong-bo，LI Yun，JIN Ye，YUAN Qian，JIA Xue-hui
Prediction of Retail Product Weight and Percentage in Bamei Lamb
Meat Research 2012 Vol.26 (5): 6-9 [
Abstract
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129
) [
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1 KB] [
PDF
184 KB] (
317
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10
ZHANG Gen-sheng，REN Yuan-yuan，SHI Hui，WANG Zi-di，GUO Jie
Individual and Synergistic Effects of BHA and BHT on Pig Fat
Meat Research 2012 Vol.26 (5): 10-13 [
Abstract
] (
154
) [
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1 KB] [
PDF
236 KB] (
394
)
14
JIA Xue-hui，WANG Xiao-bin，JIN Ye，ZHANG Hong-bo，JIN Zhi-min，TONG Li-ga
Influence of Different Chilling Methods on Bamei Mutton Quality
Meat Research 2012 Vol.26 (5): 14-16 [
Abstract
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132
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1 KB] [
PDF
166 KB] (
278
)
22
ZHANG Zhi-gang
Determination of Sulfanilamide Residues in Fresh Pork
Meat Research 2012 Vol.26 (5): 22-24 [
Abstract
] (
137
) [
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1 KB] [
PDF
191 KB] (
370
)
37
YU Hui-hui，LI Ying-qiu，ZHU Ming-yu，CHANG Cui
Preservative Effect of Red Yeast Rice on Chilled Pork Meat
Meat Research 2012 Vol.26 (5): 37-41 [
Abstract
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160
) [
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1 KB] [
PDF
370 KB] (
575
)
1
CHANG Rui-hong，CHEN Cong-gui，CAI Ke-zhou，LU Lin，LU Jin-feng，CHEN Chang-hao
Effect of Plasma Protein Powder on Volatile Flavor Compounds of Pork Meat
Meat Research 2012 Vol.26 (4): 1-7 [
Abstract
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139
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1 KB] [
PDF
227 KB] (
283
)
12
ZHANG Zhen-huan，LU Lin，HAN Zhuo，ZHOU Cun-liu，CHEN Chang-hao，CHEN Cong-gui
Effects of Xanthan Gun on Qualities of Pork Sausage with Wormwood Leaf Powder
Meat Research 2012 Vol.26 (4): 12-15 [
Abstract
] (
159
) [
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1 KB] [
PDF
219 KB] (
281
)
16
HU Bin，ZHANG Xiao-gang，ZHOU Yang，CHEN Shi-gang，YANG Rui，ZHU Qiu-jin
Changes of Biogenic Amine on Restructured Fermented Hams
Meat Research 2012 Vol.26 (4): 16-20 [
Abstract
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138
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1 KB] [
PDF
325 KB] (
245
)
13
GUO Liang，MA Mei-hu*，JIN Guo-feng
Process Optimization for Pork Curing by Pulsed Pressure Treatment
Meat Research 2012 Vol.26 (3): 13-17 [
Abstract
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141
) [
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1 KB] [
PDF
237 KB] (
304
)
27
ZHANG Xi-cai，CAI Li-chuang，PENG Ying (1. Jingchu University of Technology, Jingmen 448000, China；2. Institute of Biological Resources
Preservative Effect of Cinnamon Oil on Goose Jerky and GC-MS Analysis of Its Chemical Composition
Meat Research 2012 Vol.26 (3): 27-29 [
Abstract
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131
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1 KB] [
PDF
153 KB] (
293
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1
CAO Zhi，AO RIGELE，WANG Chun-jie，WANG Xiao-mei
Comparisons of Histological Structure and Tenderness of longissimus dorsi in Different Crossbreeds of Beef Cattle
Meat Research 2012 Vol.26 (2): 1-3 [
Abstract
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134
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1 KB] [
PDF
471 KB] (
272
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17
ZHOU Ming-yue，CHEN Tao
Development of Low Salt Sichuan Style Bacon
Meat Research 2012 Vol.26 (2): 17-22 [
Abstract
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161
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1 KB] [
PDF
254 KB] (
883
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37
AN Pan-yu，CHEN Tao
Application of Formulated Natural Antioxidants in Sichuan Style Sausage
Meat Research 2012 Vol.26 (2): 37-42 [
Abstract
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188
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1 KB] [
PDF
379 KB] (
433
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1
LU Lin，ZHANG Zhen-huan，WANG Lu，SUN Gao-jun，CHEN Cong-gui
Effect of Fat Content on Quality of Low-salt Pork Meat Gels
Meat Research 2012 Vol.26 (1): 1-4 [
Abstract
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159
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1 KB] [
PDF
230 KB] (
343
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36
CEN Lu-jia，TANG Shan-hu，HAO Xiao-qian，LI Xue，DENG Yu
PCR-DGGE Analysis of Dominant Bacteria in Yak Meat during Chilled Storage
Meat Research 2012 Vol.26 (1): 36-40 [
Abstract
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135
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1 KB] [
PDF
286 KB] (
298
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15
ZHANG Hong-bo,JIN Ye
An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton
Meat Research 2011 Vol.25 (12): 15-18 [
Abstract
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136
) [
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1 KB] [
PDF
167 KB] (
305
)
40
SHI Li-min,HUANG Lan,LIANG Zhi-hong,*
Research Progress of Freshness Evaluation of Chilled Pork
Meat Research 2011 Vol.25 (12): 40-43 [
Abstract
] (
142
) [
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1 KB] [
PDF
195 KB] (
609
)
50
ZHANG-Jin，WANG-Wei，GUO Xiu-lan，OU Quan-wen，ZHANG Jia-min
Recent Research Progress on Mutton Product Processing Technologies
Meat Research 2011 Vol.25 (11): 50-54 [
Abstract
] (
139
) [
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1 KB] [
PDF
212 KB] (
553
)
15
WANG Peng-peng，WU Ping，ZHENG Li-min, ，REN Fa-zheng
A Design of Pork Safety Traceability System Based on RFID Technology
Meat Research 2011 Vol.25 (10): 15-18 [
Abstract
] (
114
) [
HTML
1 KB] [
PDF
155 KB] (
288
)
22
XU Hai-xiang，LI Zhi-fang，PU Li-li，SHI Shuai
Processing Technology for Duck Meat and Bone Sausage
Meat Research 2011 Vol.25 (10): 22-25 [
Abstract
] (
119
) [
HTML
1 KB] [
PDF
158 KB] (
325
)
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