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Other articles related with "TS251.5":
22 SONG Wenmin, KUANG Wei, WANG Haibin, ZHOU Xiaorong, XU Jun, XU Wei, CHEN Jiwang, WANG Hongxun, CHEN Gongming, REN Guangcai
  Effects of Partial Substitution of KCl for NaCl on the Quality Characteristics of Stewed Duck Products
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49 JIANG Yi, YU Longhao
  Application of Pulsed Light Sterilization Combined with Two Preservatives to Steamed Carp
    Meat Research   2018 Vol.32 (6): 49-54 [Abstract] (135) [HTML 1 KB] [PDF 2548 KB] (317)
45 ZHANG Gensheng, YUE Xiaoxia, ZHANG Honglei, DING Jian
  Quality Changes of Orleans Chicken Leg Steak during Frozen Storage
    Meat Research   2018 Vol.32 (5): 45-51 [Abstract] (130) [HTML 55 KB] [PDF 3357 KB] (379)
12 GAO Yue’e, YANG Kai, WANG Zhe, LIU Yanpei, LI Qiaoxian, WANG Ankui
  Correlation Analysis between Meat and Eating Quality of Dry-Cured Beef from Yunnan Province
    Meat Research   2018 Vol.32 (3): 12-17 [Abstract] (144) [HTML 59 KB] [PDF 1869 KB] (261)
56 CHEN Xuehong, DAI Xiaojuan, MA Lihua, WANG Maojun
  Recent Progress in Mutton Sausage Processing
    Meat Research   2018 Vol.32 (3): 56-60 [Abstract] (128) [HTML 48 KB] [PDF 0 KB] (149)
23 YANG Zhen, GONG Hui, LIU Meng, SHI Zhijia
  Effects of Auxiliary Materials and Cooking Conditions on Quality of Quick-Frozen Mutton Patties
    Meat Research   2018 Vol.32 (1): 23-29 [Abstract] (117) [HTML 1 KB] [PDF 2351 KB] (306)
46 HUANG Mingzheng, LI Xin
  Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef
    Meat Research   2018 Vol.32 (1): 46-51 [Abstract] (162) [HTML 1 KB] [PDF 1963 KB] (197)
41 GONG Hui, SHI Zhijia, YANG Zhen, LIU Meng, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, WANG Shouwei
  Changes in Volatile Flavor Components in Soup Stock for Spiced Beef during Repeated Use
    Meat Research   2017 Vol.31 (12): 41-49 [Abstract] (141) [HTML 1 KB] [PDF 2055 KB] (553)
56 GAO Lihong, ZHENG Yan
  Recent Progress in the Application of Edible Films in the Preservation of Chilled Meat
    Meat Research   2017 Vol.31 (12): 56-59 [Abstract] (159) [HTML 1 KB] [PDF 1232 KB] (682)
14 JIANG Yi, CHENG Tianfu, WANG Jiren, YU Longhao
  Effect of Ultrasonic Thawing on the Quality Characteristics of Frozen Pork
    Meat Research   2017 Vol.31 (11): 14-19 [Abstract] (244) [HTML 59 KB] [PDF 2187 KB] (471)
20 LI Jingwen, LI Qiutong, MU Yingchun, SU Wei
  Process Optimization for Fermented Mutton Sausage Using Response Surface Analysis
    Meat Research   2017 Vol.31 (11): 20-25 [Abstract] (142) [HTML 62 KB] [PDF 2651 KB] (293)
32 FU Li, ZHANG Xiufeng, DANG Meizhu, YANG Baojin, HUANGPU Youyu
  Effect of Low-Sodium Salt on Quality of Beef Meatballs
    Meat Research   2017 Vol.31 (11): 32-37 [Abstract] (169) [HTML 53 KB] [PDF 1970 KB] (238)
38 SONG Yu, MU Yingchun, SU Wei, WANG Debin
  Effects of Adding Dietary Fiber, Fat and Starch from Bamboo Shoots on Quality Characteristics of Chinese Sausage
    Meat Research   2017 Vol.31 (11): 38-44 [Abstract] (133) [HTML 72 KB] [PDF 2471 KB] (281)
60 REN Xiaopu, ZHU Yuxia, BAO Yingjie, LIU Shixin
  Application and Prospect of Green Manufacturing Technology in Modern Processing of Traditional Meat Products
    Meat Research   2017 Vol.31 (11): 60-64 [Abstract] (184) [HTML 45 KB] [PDF 1658 KB] (422)
46 ZHOU Yang, GU Dahai, WANG Guiying, XU Zhiqiang, WANG Xuefeng, CHENG Zhibin, FAN Jiangping, PU Yuehong, ZHU Renjun, LIAO Guozhou
  Progress in Research on the Effect of Salt on Lipid Oxidation in Meat Products
    Meat Research   2017 Vol.31 (10): 46-52 [Abstract] (199) [HTML 1 KB] [PDF 1636 KB] (407)
53 LUO Yuting, GU Dahai, XU Zhiqiang, WANG Guiying, WANG Xuefeng, FAN Jiangping, PU Yuehong, LIAO Guozhou
  Antioxidant Activity of Natural Spices Used in Meat Products
    Meat Research   2017 Vol.31 (10): 53-57 [Abstract] (185) [HTML 1 KB] [PDF 1725 KB] (308)
38 XIAO Yaqing, CHEN Conggui, XU Mei, HUANG Pan, LI Peijun
  Effects of Inoculating Lactobacillus pentosus on the Quality of Chinese Sausage
    Meat Research   2017 Vol.31 (9): 38-43 [Abstract] (133) [HTML 1 KB] [PDF 2140 KB] (282)
44 LIU Shuyun, SHNAG Siqi, SUN Can, WANG Guiying, CHENG Zhibin, XIAO Rong, JIANG Jinxian, WANG Shanrong, LIAO Guozhou
  Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis
    Meat Research   2017 Vol.31 (9): 44-50 [Abstract] (173) [HTML 1 KB] [PDF 2402 KB] (356)
78 LI Yongbo, ZHANG Wei, ZHANG Cuixia, ZHANG Tao, ZHANG Yalun, ZHOU Wei, ZHANG Yan
  Progress in Aptamer-Based Detection of Contaminants in Meat Products
    Meat Research   2017 Vol.31 (9): 78-82 [Abstract] (144) [HTML 1 KB] [PDF 1792 KB] (398)
1 DAI Zhaoqi, LUO Ji, XIAO Shulan, XU Xinglian, ZHANG Jianhao
  Effect of Coatings Incorporated with Essential Oil Combinations on Microbial Growth and Lipid Oxidation in Dry-Cured Ham
    Meat Research   2017 Vol.31 (8): 1-5 [Abstract] (165) [HTML 1 KB] [PDF 1825 KB] (241)
12 LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin
  Effect of Natural Coating on the Quality and Shelf Life of Sliced Cured Meat
    Meat Research   2017 Vol.31 (8): 12-17 [Abstract] (179) [HTML 1 KB] [PDF 2330 KB] (232)
23 XU Yameng, JIANG Xiaobing, YU Tao, JIANG Xiaojie, ZHANG Yige
  Isolation and Identification of Spoilage Bacteria in Vacuum-Packed Low-Temperature Cooked Beef
    Meat Research   2017 Vol.31 (8): 23-27 [Abstract] (215) [HTML 1 KB] [PDF 2106 KB] (417)
11 WU Jia, HE Cui, ZHANG Yan, XIA Yangyi
  Effect of Different Pig Breeds and Carcass Parts on Fat Oxidation and Fatty Acid Composition in Sichuan Bacon
    Meat Research   2017 Vol.31 (7): 11-15 [Abstract] (134) [HTML 1 KB] [PDF 1712 KB] (372)
16 LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin
  Optimization of Combined Pulsed Light and UV Treatment for Extending the Shelf Life of Sliced Cured Pork
    Meat Research   2017 Vol.31 (7): 16-21 [Abstract] (154) [HTML 1 KB] [PDF 2314 KB] (258)
44 JI Xueke, YANG Lu, ZHENG Limin
  Application of Gas Chromatography-Mass Spectrometry and Sensory Evaluation for Flavor Analysis of Pork Balls
    Meat Research   2017 Vol.31 (7): 44-49 [Abstract] (167) [HTML 1 KB] [PDF 1860 KB] (339)
29 LIU Na, LIANG Meilian, TAN Yuanyuan, XU Xin, DENG Li, HE Laping, ZENG Xuefeng, LIANG Cai, ZHANG Ruping, ZHOU Juan, ZHU Qiujin
  Optimization of Pulsed Ultraviolet Light Sterilization of Sliced Chinese Bacon Using Response Surface Methodology
    Meat Research   2017 Vol.31 (6): 29-34 [Abstract] (138) [HTML 1 KB] [PDF 2479 KB] (299)
45 LIU Liqun, YU Qianqian, LIU Yi, DAI Ruitong
  A Review of the Mechanism of Action and Application of Natural Antioxidants in Meat and Meat Products
    Meat Research   2017 Vol.31 (6): 45-50 [Abstract] (211) [HTML 1 KB] [PDF 1737 KB] (705)
51 LI Yueming, LIU Fei, JIANG Xuejing, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, ZHANG Hong
  Application of Antibacterial Slow-Release Biodegradable Film in Meat Preservation: A Review
    Meat Research   2017 Vol.31 (6): 51-54 [Abstract] (157) [HTML 1 KB] [PDF 1702 KB] (714)
1 WANG Zhenyu, JI Jianxin, ZHANG Dequan
  Water Boiling Properties of Tibetan Oula Sheep Meat
    Meat Research   2017 Vol.31 (5): 1-4 [Abstract] (226) [HTML 1 KB] [PDF 1734 KB] (239)
5 XU Peng, ZHENG Yadong, ZHU Xiaoxu, LI Shiyi, ZHOU Cunliu
  Effects of Different Basic Amino Acids on Quality Properties of Emulsion-Type Sausage
    Meat Research   2017 Vol.31 (5): 5-9 [Abstract] (161) [HTML 1 KB] [PDF 1599 KB] (266)
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