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Other articles related with "TS251.5":
1 ZHOU Ying, WANG Zhaoming, TU Jian, CHEN Xingyong, XU Baocai
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53 CHEN Li, ZHOU Cunliu
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13 WANG Sai, YANG Guanhua, REN Jingjing, YU Xia, LI Peijun, CHEN Conggui
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26 ZHANG Baigang, LIANG Hairong, HUANG Chenghui, LI Jinliang, XU Dongmei, FENG Zaiping
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37 ZHANG Zhengmin, CUI Cui, SONG Yushen, ZONG Zibing, ZHANG Jianchao, XIE Tingting, LI Jing, GU Qianhui, CHEN Conggui
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49 FU Haohua, TAO Ye, WANG Yueli, FAN Shaofei
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55 FANG Hui, LUO Ruiming, LI Yalei
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81 ZHU Chaozhi, WEN Yaohan, YUAN Xiaoyu, ZHAO Gaiming, GUO Shiliang, ZHAO Guanghui, XU Juntao
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9 MA Xiaolei, ZHAO Lijun, WEI Qingying, ZHU Yaodi, ZHAO Gaiming, LI Miaoyun
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45 CAO Yuanyuan, ZHOU Quan, AI Minmin, FAN Hong, LONG Jiaoli, LI Shuchang, GUO Shanguang, JIANG Aimin
  Effects of Hsian-Tsao Extract on the Quality of Pork Jerky during Storage
    Meat Research   2020 Vol.34 (11): 45-51 [Abstract] (124) [HTML 1 KB] [PDF 2846 KB] (178)
8 ZHOU Yaao, HUANG Yi, WANG Yunbo, GUO Zhuang, ZHANG Zhendong, LI Yangkun, HOU Qiangchuan
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    Meat Research   2020 Vol.34 (10): 8-13 [Abstract] (133) [HTML 1 KB] [PDF 2346 KB] (95)
14 WANG Yuhe, Subinuer · TUNIYAZI, YU Pengxin, Batuer · ABULIKEMU
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    Meat Research   2020 Vol.34 (10): 14-18 [Abstract] (135) [HTML 1 KB] [PDF 2280 KB] (90)
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  Effect of Different Mixed Starter Cultures on the Eating Quality of Fermented Sausages and Their Application in Fermented Sausages with Different Diameters
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88 LIU Yue, HE Zhifei, LI Hongjun, LI Fang, ZHANG Dong
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18 LIU Lulu, YAN Lijuan, LI Baihe, WANG Yang, MA Lizhen, YANG Hua
  Dynamic Changes in Contents of N-nitrosamine and Its Precursors in Restructured Bacon during Processing
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68 HAN Bing, ZHENG Ye, ZHANG Tianqi, ZHANG Gensheng
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74 REN Jingjing, WANG Xixi, PAN Qiong, YU Xia, CHEN Conggui
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13 CHEN Wenjing, ZHANG Yongmin, JIANG Hao, YANG Hua, REN Xiaoqing, MA Lizhen
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21 REN Shaodong, WANG Qunxia, REN Xiaopu
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57 ZHANG Zhengying, CUI Naiyuan, GAO Haiyan, LIU Haizhen, HUANG Wenying, HAO Yunqing, MA Licai
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84 SUN Jinyue, SUN Zhilan, WU Haihong, LIU Fang, XIONG Qiang, XU Weimin
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    Meat Research   2020 Vol.34 (8): 84-90 [Abstract] (155) [HTML 1 KB] [PDF 2021 KB] (479)
91 MENG Yuan, MENG Xing, XIA Xiufang
  Progress in Understanding the Formation of Heterocyclic Amines in Soy Sauce and Pot-Roast Meat Products and a Review of Separation and Detection Technologies
    Meat Research   2020 Vol.34 (8): 91-101 [Abstract] (135) [HTML 1 KB] [PDF 2668 KB] (240)
13 WANG Bo, YANG Hongyao, LU Fenggui, CHEN Zidong, CAO Zhenxia, LIU Dengyong
  Comparative Study on Image Recognition Models for Restructured Beef
    Meat Research   2020 Vol.34 (7): 13-17 [Abstract] (149) [HTML 1 KB] [PDF 2616 KB] (225)
33 JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen
  Effects of Mixed Natural Antioxidants on the Quality and Safety of Bacon
    Meat Research   2020 Vol.34 (7): 33-39 [Abstract] (134) [HTML 1 KB] [PDF 2619 KB] (128)
40 CHEN Chunmei, LU Chenyan, SHEN Yinhan, LIU Yue, LIU Rui, YU Hai, XI Jun, LIN Guangtao
  Effect of Cooking Temperature on the Characteristics of Mutton Myofibrillar Proteins
    Meat Research   2020 Vol.34 (7): 40-45 [Abstract] (131) [HTML 1 KB] [PDF 3386 KB] (325)
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