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Other articles related with "TS251.6":
59
ZHENG Pu, SU Wei, MU Yu, MU Yingchun
Physicochemical and Flavor Characteristics of Panxian Ham during Natural Fermentation
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35
CHEN Jingxin
Effects of Flaxseed Powder and Tomato Powder on Quality Characteristics of Chicken Sausage
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70
LIU Huilun, TANG Shanhu, LI Sining, MA Guoli, REN Ran
Influence of Tea Content and Packaging Methods on Physicochemical Properties and Microbial Load of Water-Boiled Yak Meat during Storage
Meat Research 2020 Vol.34 (8): 70-77 [
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127
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202
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102
WANG Haoming, ZHENG Haibo, LI Jingjun, LI Xianbao, HE Yujing, ZHU Yingze
Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products
Meat Research 2020 Vol.34 (8): 102-107 [
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337
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1
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, LI Shanshan, LI Jiaqi, JIAO Yangyang, LI Hang, ZHANG Wenhua
Effects of Raw Meat Cuts on Quality and Water Distribution Characteristics of Beef Brined Ham
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167
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2465 KB] (
124
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18
ZHAO Jiayi, MA Mengbin, LI Yalei, BAI Shuang
Effect of Reheating Temperature on Texture Properties and Moisture Distribution of Sauced Beef
Meat Research 2020 Vol.34 (7): 18-21 [
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162
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1871 KB] (
178
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64
HU Qiang, WANG Yanyun, WANG Yan, ZENG Qinghua
Analysis of Volatile Flavor Substances of Leshan Sweet Skin Duck
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105
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149
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45
LI Yuzhu, WANG Yong, XIE Tingting, ZHENG Wei, LIU Xingyun, XU Baocai, CAI Kezhou
Effects of Ginger and Chili Pepper as well as Their Bioactive Components on the Formation of Heterocyclic Amines in Stewed Beef
Meat Research 2020 Vol.34 (6): 45-51 [
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122
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26
LI Pengfei, ZHANG Ying, HUANG Yuxia, WU Ruiyun, WANG Shibo, LI Pinglan
Effect of Mixed Sodium Salt Substitute on the Quality of Salami
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126
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20
GUO Lingling
Effects of Inoculation with Lactobacillus plantarum and Sucrose Addition on Quality Characteristics of Fermented Sausage
Meat Research 2020 Vol.34 (3): 20-26 [
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169
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137
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73
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
Quality Changes of Low-Temperature Cooked Chinese Large Meatball (Shizitou) during Chilled Storage
Meat Research 2020 Vol.34 (2): 73-79 [
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132
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2621 KB] (
337
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77
SHEN Xixi, ZHAN Junliang, TANG Xiaoyan
Determination of 16 Polycyclic Aromatic Hydrocarbons in Roast Duck Skin by Gel Permeation Chromatography Clean-up Combined with Gas Chromatography-Mass Spectrometry
Meat Research 2020 Vol.34 (1): 77-82 [
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134
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2464 KB] (
137
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88
JIANG Xuejuan, ZONG Xinxiang, LI Qiuning, XIONG Guoyuan, TAO Hongbin, MENG Congjun, XIONG Wei
Effect of Continuous versus Stepwise Low-Temperature Storage on Quality of Crispy Sausage and Square Sausage
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94
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review
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122
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448
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32
ZHANG Baigang, SHAO Lin, YANG Gaoji, LU Qikun, SU Fengxian
Formulation Optimization of Composite Preservative for Soy Sauce-Marinated Meat by Response Surface Methodology
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183
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30
CHEN Zhiqi, FENG Yu, DENG Mengqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU
Optimization of Processing Conditions for Production of Smoked Chicken Sausage with Added Turnip (Brassica rapa) Roots
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122
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201
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36
TANG Pengyu, HU Ke, LIU Chunli, SONG Li, ZHU Qiujin
Effect of Partial Sodium Chloride Replacement by Other Salts on the Quality of Western-Style Ham
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168
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50
CUI Xiaoying, ZHANG Qingyong, LIU Dengyong, GU Mingyue, WANG Huan, MA Yong, BO Cunmei
Analysis of Key Flavor Substances in Dezhou Braised Chicken
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30
ZHU Ziyu, ZHANG Yifei, YU Longhao
Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage
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122
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190
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36
Mahebale·KUWANGNUXI, DENG Mengqi, CHEN Zhiqi, FENG Yu, Batuer·ABULIKEMU
Effect of Water Bath Heating on the Formation of Rainbow Stains in Frozen Bovine Semitendinosus Muscle
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148
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158
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42
LI Yu’e, LI Xiaohong, ZHU Yingchun, YAN Yuwen
Effects of Commercial Starter Cultures on Physicochemical Properties of Fermented Sausage during Ripening
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151
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48
CHEN Jingxin
Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage
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155
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256
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65
ZHANG Yuxia, ZHOU Yajun, LI Shengrao
Recent Progress in the Formation and Inhibition of Heterocyclic Aromatic Amines in Cooked Meat Products
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19
PENG Xianjie, HUANG Tingting, YU Yue, YUAN Yumei, XIAO Xia, ZHENG Lianqiang, YUAN Xianling
Isolation and Identification of Specific Spoilage Organisms in Cold Spicy Rabbit Meat
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109
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1638 KB] (
304
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43
WANG Han, ZHU Yingnan, GAO Yuan, ZHANG Zhisheng
Optimization of Main Ingredients for the Manufacture of Fermented Donkey Sausage
Meat Research 2019 Vol.33 (5): 43-49 [
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133
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1831 KB] (
201
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50
HUANG Yanling, SHUAKE·Kuermanbayi, WANG Yingnan
Effect of Vacuum Stirring on the Quality Characteristics of Sausages with Different Vegetable Proteins
Meat Research 2019 Vol.33 (5): 50-54 [
Abstract
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143
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1846 KB] (
223
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42
CHANG Siang, LIU Yi, SHAO Lele, HUI Teng, DAI Ruitong
Goodness-of-fit Comparison of Prediction Models for Aerobic Bacterial Count and Shelf Life Prediction of Pasteurized Braised Chicken
Meat Research 2019 Vol.33 (4): 42-48 [
Abstract
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156
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3449 KB] (
212
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1
LIU Meng, SHI Zhijia, YANG Zhen
Effects of Different Thermal Processing Temperatures on Fatty Acid Composition and Fat Oxidation of Beef Jerky
Meat Research 2019 Vol.33 (2): 1-6 [
Abstract
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225
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2119 KB] (
316
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38
ZHANG Yifei, ZHU Ziyu, LIN Xiaoling, HUANG Dongxian, YU Longhao
Effects of Amount and Particle Size of Platycodonis Radix Powder on Quality of Smoked and Cooked Sausage
Meat Research 2019 Vol.33 (2): 38-45 [
Abstract
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149
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1 KB] [
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2295 KB] (
230
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64
LONG Mingxiu, LIU Min, TIAN Zhuxi, HE Yangbo, SHI Bin, LIANG Qian, LI Yongfu
Effects of Natural Antioxidant Combinations of Phytic Acid and Tea Polyphenols on the Quality of Irradiated Marinated Chicken Wings
Meat Research 2019 Vol.33 (2): 64-71 [
Abstract
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136
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3667 KB] (
223
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