Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Office Online
Submission Online
Peer Review
Editor-in-chief
Office Work
Journal Online
Accepted
Current Issue
Advanced Search
Archive
Read Articles
Download Articles
Email Alert
Other articles related with "TS251.5":
22
GAO Xiaoping;HUANG Xianqing;LI Miaoyun;LIU Yanxia
Function of Meat Mincing Techniques During Pasteurized Meat Products
Meat Research 2009 Vol.23 (1): 22-24 [
Abstract
] (
110
) [
HTML
1 KB] [
PDF
284 KB] (
555
)
24
LI Yang;ZHANG Jingyao
Spicy Smoked Beef Sausage
Meat Research 2008 Vol.22 (12): 24-25 [
Abstract
] (
121
) [
HTML
1 KB] [
PDF
110 KB] (
245
)
29
ZHANG Yongming
The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket
Meat Research 2008 Vol.22 (12): 29-30 [
Abstract
] (
126
) [
HTML
1 KB] [
PDF
190 KB] (
310
)
69
CHEN Jingxia;YU Jing
The Nutritional Value of Rabbit Meat and the Present Situation of Its Production
Meat Research 2008 Vol.22 (12): 69-71 [
Abstract
] (
127
) [
HTML
1 KB] [
PDF
223 KB] (
312
)
35
LI Liangyu;CAO Rong an;HE Xiangwei;ZHANG Liping
The Processing Technology of Goose Jerky
Meat Research 2008 Vol.22 (11): 35-39 [
Abstract
] (
123
) [
HTML
1 KB] [
PDF
254 KB] (
283
)
3
ZHOU Guanghong;LUO Xin;XU Xinglian;ZHAO Glaiming;LIU Dengyong;MA Hanjun;HUAN Yanjun;SUN Jingxin;LI Chunhao;HUANG Ming;CHEN Tao
The Classification of Chinese Meat Products
Meat Research 2008 Vol.22 (10): 3-5 [
Abstract
] (
166
) [
HTML
1 KB] [
PDF
163 KB] (
598
)
41
LI Yanwu;HAN Jianchun
The Production Technology of New Type Beef Jerky
Meat Research 2008 Vol.22 (10): 41-43 [
Abstract
] (
131
) [
HTML
1 KB] [
PDF
174 KB] (
505
)
69
YU Hongxian;LI Hongjun;LIU Ying;GU Yuan
Present Situation and Development of Rabbit Meat Processing
Meat Research 2008 Vol.22 (9): 69-74 [
Abstract
] (
123
) [
HTML
1 KB] [
PDF
415 KB] (
902
)
22
Song Cui-ying
Processing Technology and Flavor Formation of the Cured Meat Products
Meat Research 2008 Vol.22 (8): 22-25 [
Abstract
] (
120
) [
HTML
1 KB] [
PDF
243 KB] (
323
)
50
Si Jun-ling
Processing Technology of Several Kinds of Jerky
Meat Research 2008 Vol.22 (7): 50-52 [
Abstract
] (
138
) [
HTML
1 KB] [
PDF
190 KB] (
288
)
42
The Processing Technology of Roasted Chicken
Meat Research 2008 Vol.22 (5): 42-43 [
Abstract
] (
108
) [
HTML
1 KB] [
PDF
107 KB] (
273
)
44
Yang Feng
Review on the Preparation Of Tenderized Jerky
Meat Research 2008 Vol.22 (5): 44-46 [
Abstract
] (
117
) [
HTML
1 KB] [
PDF
196 KB] (
284
)
79
Liu Ai-ping
Classification of Meat Products According to Distribution Pattern
Meat Research 2008 Vol.22 (4): 79-82 [
Abstract
] (
113
) [
HTML
1 KB] [
PDF
235 KB] (
254
)
36
Duan Mao-hua;Zhang Dan;Zhu Qiu-jin
Improving the Texture of Beef Product by Tenderizing and Transglutaminase Cross-linking Action
Meat Research 2008 Vol.22 (3): 36-40 [
Abstract
] (
118
) [
HTML
1 KB] [
PDF
348 KB] (
306
)
59
Niu Le-bao;Jia Jun-jing;Huang Qi-chao;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong
Effect of Different Processing Technologies on the Contents of Fatty Acids in Stewed Marinated Beef
Meat Research 2008 Vol.22 (3): 59-61 [
Abstract
] (
138
) [
HTML
1 KB] [
PDF
159 KB] (
217
)
40
Gao Lun-Jiang;Dong Quan;Tang Chun-Hong
The Technology of Sichuan Flavor Bittern Chicken Wings
Meat Research 2008 Vol.22 (1): 40-41 [
Abstract
] (
135
) [
HTML
1 KB] [
PDF
113 KB] (
210
)
42
Yang Xiu-jia
The Technique and Developing Direction of Sail Duck
Meat Research 2008 Vol.22 (1): 42-44 [
Abstract
] (
113
) [
HTML
1 KB] [
PDF
187 KB] (
378
)
56
Niu Le-bao;Jia Jun-jing;Cao Zhen-hui;Cheng Zhi-bin;Zou Jian-hua;Ge Chang-rong;Huang Qi-chao
Effect of Different Processing Technologies on the Contents of Volatile Flavor Compound in Stewed Marinated Beef
Meat Research 2008 Vol.22 (1): 56-58 [
Abstract
] (
136
) [
HTML
1 KB] [
PDF
192 KB] (
223
)
1
ZHANG Xue-gang
A Long History of Chinese Ham Culture
Meat Research 2007 Vol.21 (12): 1-2 [
Abstract
] (
149
) [
HTML
1 KB] [
PDF
213 KB] (
229
)
3
WENG Hang-ping et al.
The Discussion on Chinese Traditional Meat Products
Meat Research 2007 Vol.21 (12): 3-5 [
Abstract
] (
124
) [
HTML
1 KB] [
PDF
217 KB] (
303
)
6
ZHAO Jian et al.
The Present Situation and Development Trend of the Traditional Beef Products
Meat Research 2007 Vol.21 (12): 6-7 [
Abstract
] (
116
) [
HTML
1 KB] [
PDF
210 KB] (
391
)
28
LIU Cheng-jiang et al.
The Technology of the Muslim's Fermented Sausage Used Beef
Meat Research 2007 Vol.21 (12): 28-30 [
Abstract
] (
115
) [
HTML
1 KB] [
PDF
174 KB] (
291
)
3
MA De-gong et al.
Research Advances in the Fermented Sausage Processing
Meat Research 2007 Vol.21 (11): 3-7 [
Abstract
] (
134
) [
HTML
1 KB] [
PDF
413 KB] (
354
)
31
SHAO Hu
R&D of the Flavoring Wild Duck Gizzard of Hongze Lake
Meat Research 2007 Vol.21 (11): 31-32 [
Abstract
] (
108
) [
HTML
1 KB] [
PDF
116 KB] (
431
)
33
XIAO Zhuo
The Processing Technology of Rabbit Meat Cooked in Soy Sauce
Meat Research 2007 Vol.21 (11): 33-35 [
Abstract
] (
132
) [
HTML
1 KB] [
PDF
177 KB] (
193
)
5
LING Jing
The Present Situation and Development Trend of the Fermented Meat Products
Meat Research 2007 Vol.21 (10): 5-7 [
Abstract
] (
192
) [
HTML
1 KB] [
PDF
208 KB] (
481
)
22
Study on the Processing Technology of Cured Goose Ham
Meat Research 2007 Vol.21 (10): 22-26 [
Abstract
] (
124
) [
HTML
1 KB] [
PDF
354 KB] (
258
)
27
Study on Processing Technology of Goose Series Flavor Cooked Food
Meat Research 2007 Vol.21 (10): 27-29 [
Abstract
] (
119
) [
HTML
1 KB] [
PDF
198 KB] (
326
)
30
The New Type Application of Coco Nata during the Sausages Processing
Meat Research 2007 Vol.21 (10): 30-32 [
Abstract
] (
151
) [
HTML
1 KB] [
PDF
232 KB] (
245
)
33
Development of Nutrient Chicken Cutlet
Meat Research 2007 Vol.21 (10): 33-34 [
Abstract
] (
116
) [
HTML
1 KB] [
PDF
131 KB] (
231
)
First page
|
Prev page
|
Next page
|
Last page
Page 16 of 20, 581 records
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
