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Other articles related with "TS251.55":
1
XIAO Yapei, WANG Zaitian, SUN Zhilan, LIU Fang, WANG Daoying
High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers
Meat Research 2024 Vol.38 (3): 1-9 [
Abstract
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90
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1 KB] [
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3741 KB] (
165
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8
YANG Lin, ZHENG Hua, JIANG Weifeng, LIU Zeqi, MA Peng, WU Shaozong, GUO Zonglin, LIN Jie
Preparation and Characterization of Chicken Breast Protein Hydrolysate-Stabilized Pickering Emulsion Gel
Meat Research 2023 Vol.37 (7): 8-16 [
Abstract
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101
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1 KB] [
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8221 KB] (
336
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22
MA Peng, HUANG Yin, ZHENG Hua, KONG Xiaohui, JIANG Weifeng, WU Shaozhong, GUO Zonglin, LIN Jie
Effect of Low-Temperature and Low-Airflow Cooling on Quality of Chilled Chicken
Meat Research 2023 Vol.37 (7): 22-27 [
Abstract
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98
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1 KB] [
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2679 KB] (
193
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20
SONG Yushen, LI Cong, CUI Cui, ZONG Zibing, CHEN Kangwen, GU Qianhui, XU Baocai
Effect of Different Thermal Sterilization Conditions on Quality of Sauced Duck Neck
Meat Research 2022 Vol.36 (4): 20-27 [
Abstract
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196
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1 KB] [
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2545 KB] (
304
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56
XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng
Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan
Meat Research 2019 Vol.33 (7): 56-60 [
Abstract
] (
142
) [
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1 KB] [
PDF
2207 KB] (
146
)
6
LI Mengqi, SUN Siyuan, LIU Min, CHEN Ruixia, XIANG Yue, XU Shiming, SUN Chengfeng
Effect of Different Temperature-Time Combinations on Lipid and Protein Oxidation of Sous-Vide Cooked Chicken Breast
Meat Research 2018 Vol.32 (10): 6-11 [
Abstract
] (
233
) [
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1 KB] [
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1875 KB] (
301
)
13
CHEN Shanjiao, SUN Lengning, CHEN Shaowan, WANG Zongyuan, BI Shuilian
Contamination and Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction Typing of Proteus on Fresh Livestock and Poultry Meats in Zhongshan City
Meat Research 2018 Vol.32 (7): 13-17 [
Abstract
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81
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1 KB] [
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1623 KB] (
217
)
6
LI Linxian, LI Shiyi, ZHU Xiaoxu, NING Cheng, ZHOU Cunliu
Gelling Properties of Proteins Extracted from Chicken Breast Using Mixed Solutions of NaCl and L-Arginine/L-Lysine
Meat Research 2018 Vol.32 (6): 6-11 [
Abstract
] (
140
) [
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1 KB] [
PDF
2938 KB] (
307
)
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
Meat Research 2018 Vol.32 (6): 22-28 [
Abstract
] (
170
) [
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1 KB] [
PDF
2424 KB] (
372
)
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
] (
128
) [
HTML
55 KB] [
PDF
3357 KB] (
379
)
15
CHEN Wenbo, HU Honghai, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, LIU Qiannan, ZHANG Hong
Influence and Mechanism of Electrostatic Field on Total Microbial Count in Chopped Cold Chicken
Meat Research 2015 Vol.29 (6): 15-19 [
Abstract
] (
142
) [
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1 KB] [
PDF
1660 KB] (
278
)
27
FENG Ting;SUN Jing-xin;LIU Gong-ming;HUANG Ming;LEI Tian-tian;XU Xing-lian;QIAO Chang-ming
Effects of Different Cooling Methods and Coating Types on the Quality of Chicken
Meat Research 2014 Vol.28 (4): 27-31 [
Abstract
] (
118
) [
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1 KB] [
PDF
1620 KB] (
315
)
14
LIU Yang;ZANG Ming-wu;ZHANG Ying-yang
Technology Optimization of Air-drying and Ripening for Langshan Chicken
Meat Research 2013 Vol.27 (6): 14-18 [
Abstract
] (
120
) [
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1 KB] [
PDF
2547 KB] (
216
)
25
SONG Zhao-jun;YUAN Cheng-wei;PAN Run-shu;MA Han-jun;LIU Xi;LI Dong;MA Rui-fen
Optimization of Preservative Formulation for Cool Fresh Prepared Kung Pao Chicken
Meat Research 2013 Vol.27 (1): 25-29 [
Abstract
] (
165
) [
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1 KB] [
PDF
2065 KB] (
392
)
30
ZHANG Gen-sheng;LIU Na;ZOU Ying;WANG Yue;WEI Dong-shan
Optimal Seasoning Recipe for Quick-Frozen Sauced Duck Breast
Meat Research 2013 Vol.27 (1): 30-34 [
Abstract
] (
150
) [
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1 KB] [
PDF
2542 KB] (
332
)
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 [
Abstract
] (
154
) [
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1 KB] [
PDF
1249 KB] (
414
)
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
] (
140
) [
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1 KB] [
PDF
0 KB] (
193
)
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
] (
130
) [
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1 KB] [
PDF
153 KB] (
293
)
8
JING Jing-jing，ZHANG Jian-hao，PAN Dao-dong
Intensified High-temperature Air Drying for Ripening of Sauced Duck and Its Effect on Lipid Oxidation and Sensory Quality
Meat Research 2011 Vol.25 (9): 8-14 [
Abstract
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150
) [
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1 KB] [
PDF
292 KB] (
393
)
1
TANG Ai-ming;WANG Hui;CHEN Zhi;LIU Zeng-zai;ZHENG Jiao-mei
Isolation and Identification of Salmonella enteritidis from Frozen Chicken
Meat Research 2011 Vol.25 (3): 1-3 [
Abstract
] (
127
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1 KB] [
PDF
174 KB] (
281
)
7
WANG Xiu-jiang;LIANG Rong-rong;SONG Xiao;LUO Xin
Effect of Adding Nisin to Curing Solution on Preservation of Sichuan-style Chicken Skewers
Meat Research 2011 Vol.25 (3): 7-11 [
Abstract
] (
132
) [
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1 KB] [
PDF
323 KB] (
226
)
46
JIN Jiang-tao;ZHANG Wen-wen
A Review on Application of Metal Detector in Production of Frozen Poultry Meat Products
Meat Research 2011 Vol.25 (3): 46-48 [
Abstract
] (
123
) [
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1 KB] [
PDF
216 KB] (
381
)
13
LI Li-na;YU Chang-qing;HAN Yu-xi;WANG Dan-feng
Optimization of Processing Technology for Fermented Goose Sausage
Meat Research 2011 Vol.25 (2): 13-16 [
Abstract
] (
119
) [
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1 KB] [
PDF
235 KB] (
271
)
29
Xu Haixiang
Study on the Processing Technology of Beer Roast Chicken
Meat Research 2007 Vol.21 (7): 29-31 [
Abstract
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135
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1 KB] [
PDF
209 KB] (
200
)
8
Meat Research 2007 Vol.21 (4): 8-8 [
Abstract
] (
125
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1 KB] [
PDF
37 KB] (
346
)
8
Meat Research 2006 Vol.20 (12): 8-8 [
Abstract
] (
137
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1 KB] [
PDF
19 KB] (
236
)
47
Ma Lingjuan;Gao Zhenjiang;Jiang Xinjie
Study on Epidermal Expansion of "Peking-duck" with airimpingement roasting technique
Meat Research 2006 Vol.20 (12): 47-49 [
Abstract
] (
132
) [
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1 KB] [
PDF
794 KB] (
394
)
12
Meat Research 2006 Vol.20 (11): 12-21 [
Abstract
] (
98
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1 KB] [
PDF
16 KB] (
211
)
31
Feng Yuechao;Liu Meiyu;Ren Fazheng
Effect of Heat-treatment on Volatile Flavor Compounds in Egg Yolk
Meat Research 2006 Vol.20 (10): 31-33 [
Abstract
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147
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1 KB] [
PDF
159 KB] (
309
)
20
Qiu Hong-bing
The processing techniques of savory sauce ducks
Meat Research 2006 Vol.20 (8): 20-22 [
Abstract
] (
136
) [
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1 KB] [
PDF
106 KB] (
288
)
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