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Other articles related with "TS251.51":
15
HOU Zhao-hua, LUO Jing, NING Hao-ran, CUI Song-huan
Analysis of Fatty Acids in Fresh and Freeze-Dried Pork Tenderloin by Gas Chromatography-Mass Spectrometry (GC-MS)
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155
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1588 KB] (
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1
DENG Ya-min;ZHANG Li-fang;SHAO Jun-hua;LIU Deng-Yong;SONG Li;QI Jun
Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage
Meat Research 2014 Vol.28 (4): 1-4 [
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101
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1437 KB] (
241
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12
ZHANG Gen-sheng;SI Miao-fei;HOU Jing;ZHANG Ming-dong
Optimization of Fermentation Parameters for the Production of Vacuum Packaged Carp Jerky
Meat Research 2014 Vol.28 (1): 12-16 [
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137
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17
XU Qian;ZHU Qiu-jin;YE Chun;WANG Wen-xiu
LF-NMR Studies of Variations of Different Water States during Controlled Freezing Point Storage of Beef
Meat Research 2013 Vol.27 (5): 17-21 [
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119
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1731 KB] (
518
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15
HE Jing;YAO Zheng;WANG Lu;DU Qing-fei;CHEN Cong-gui
Effect of Lotus Leaf Powder on the Quality of Pork Sausages
Meat Research 2013 Vol.27 (4): 15-19 [
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131
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1 KB] [
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1930 KB] (
263
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28
ZHANG Gen-sheng;WEI Dong-shan;WANG Yue;DING Wan-ying
Effect of Main Raw Materials on Gel Properties and Sensory Quality of Pork Balls
Meat Research 2013 Vol.27 (4): 28-31 [
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169
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1 KB] [
PDF
1908 KB] (
377
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32
WANG Lu;XU Zuo-zheng;ZHOU Yan-zi;FANG Hong-mei;CHEN Cong-gui
Effect of Substitution Ratio of CaCl2 for NaCl on Qualities of Pork Jerky with Argy Wormwood
Meat Research 2013 Vol.27 (4): 32-35 [
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135
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1 KB] [
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1795 KB] (
312
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1
YAO Zheng;HE Jing;WANG Lu;DU Qing-fei;SUN Gao-jun;CHEN Cong-gui
Effect of Substitution Ratio of CaCl2 for NaCl on the Quality of Chrysanthemum Pork Sausages
Meat Research 2013 Vol.27 (3): 1-4 [
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111
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1817 KB] (
254
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42
FAN Guo-hua;TAO Le-ren;ZHANG Qing-gang;ZHANG Ting-yu;CAI Mei-yan
Application of Four Preservation Technologies to Preserve Soft Frozen Pork in Refrigerator
Meat Research 2013 Vol.27 (1): 42-45 [
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160
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1 KB] [
PDF
2050 KB] (
491
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26
LIU Wen-zong;ZHOU Qin-fei
Hardness Analysis of Rongchang Pig Meat
Meat Research 2012 Vol.26 (8): 26-29 [
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157
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1 KB] [
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0 KB] (
176
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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 [
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136
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1 KB] [
PDF
226 KB] (
289
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22
ZHANG Zhi-gang
Determination of Sulfanilamide Residues in Fresh Pork
Meat Research 2012 Vol.26 (5): 22-24 [
Abstract
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135
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1 KB] [
PDF
191 KB] (
370
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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 [
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158
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1 KB] [
PDF
370 KB] (
575
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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 [
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137
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227 KB] (
283
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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 [
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157
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219 KB] (
279
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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 [
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137
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325 KB] (
245
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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 [
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139
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237 KB] (
303
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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 [
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157
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1 KB] [
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230 KB] (
342
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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 [
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142
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195 KB] (
609
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6
SUN Gao-jun;MA Fei;NIE Xing-long;LI Yu;LU Jin-feng;CHEN Cong-gui
Combined Effect of Gellan gum and Transglutaminase on Water Retention Properties and Hardness of Beef Gels
Meat Research 2011 Vol.25 (8): 6-11 [
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163
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1 KB] [
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374 KB] (
275
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14
ZHANG Gen-sheng，ZHANG Ming-gang，WANG Hong-juan，AI Xiao-li，LIU Qiong
Effect of Quality Improvers on Quality Characteristics of Pork Meatballs
Meat Research 2011 Vol.25 (7): 14-17 [
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162
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197 KB] (
324
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1
YU Xia;CHANG Rui-hong;LI Yan;CHEN Cong-gui
Effects of Plasma Powder and Sodium Alginate on Quality Properties of Pork Sausages
Meat Research 2011 Vol.25 (4): 1-6 [
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130
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286
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12
LI Yu;SUN Gao-jun;YU Xia;MA Fei;SHI Liu-cui;CHEN Cong-gui
Effects of Salt and Ultra-high Pressure on Gel Qualities and Thermal Properties of Low-fat Ground Pork
Meat Research 2011 Vol.25 (4): 12-16 [
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166
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281 KB] (
302
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13
Xie Fang
The Research of Pork's Quality and Safety
Meat Research 2006 Vol.20 (11): 13-17 [
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130
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1 KB] [
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31 KB] (
242
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19
Li Xing-ke;Li Kai-xiong;Wang Ling-jian;Wang Dong
Improved processing technology of pork Roupu
Meat Research 2006 Vol.20 (2): 19-22 [
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177
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124 KB] (
709
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49
Nutritional Value and Scientific Edibleness of Pork
Meat Research 2003 Vol.17 (2): 49-50 [
Abstract
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98
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1 KB] [
PDF
31 KB] (
1186
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14
Guo Songlin
Trace Nutrients and Pork Quality
Meat Research 2000 Vol.14 (2): 14-16 [
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121
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1 KB] [
PDF
180 KB] (
368
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17
Yang Longjiang
Properties of Muscle and Effects of Intercellular Fat on Them
Meat Research 2000 Vol.14 (2): 17-19 [
Abstract
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131
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1 KB] [
PDF
138 KB] (
176
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20
Jiang Kailian
Analysis of Glycogen and VB1 in Pale Muscle
Meat Research 2000 Vol.14 (2): 20-21 [
Abstract
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148
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1 KB] [
PDF
89 KB] (
170
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21
Meat Research 1997 Vol.11 (2): 21-21 [
Abstract
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88
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1 KB] [
PDF
34 KB] (
296
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