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Other articles related with "TS251.6":
48 WEI Youbing, WU Xiang, ZHOU Hui, XU Baocai, LI Xinfu
  Changes of Microbial Flora during the Fermentation of Salami and Their Effect on Flavor
    Meat Research   2018 Vol.32 (12): 48-54 [Abstract] (147) [HTML 1 KB] [PDF 2368 KB] (339)
23 ZHANG Fengxue, JIA Na, LIU Dengyong
  Changes in Taste and Flavor Substances during the Processing of Goubangzi Roast Chicken
    Meat Research   2018 Vol.32 (9): 23-28 [Abstract] (161) [HTML 1 KB] [PDF 1923 KB] (610)
20 CHANG Siang, HUI Teng, LIU Yi, QIU Baowen, DAI Ruitong
  Effect of Pasteurization and Reheating on the Volatile Compounds of Braised Chicken Product
    Meat Research   2018 Vol.32 (4): 20-26 [Abstract] (147) [HTML 1 KB] [PDF 1882 KB] (455)
46 MO Zimei, YANG Li, ZHENG Juanmei, CHEN Ningzhou, WANG Jing
  Determination of Nitrite and Nitrate in Meat Powder Samples from Food Analysis Performance Assessment Scheme Using Ion Chromatography with Suppressed Conductivity Detection
    Meat Research   2018 Vol.32 (3): 46-50 [Abstract] (129) [HTML 42 KB] [PDF 1803 KB] (234)
17 LIU Meng, SHI Zhijia, GONG Hui, YANG Zhen
  Effect of Different Natural Antioxidants on Lipid Oxidation in Beef Products with Different Thermal Processing
    Meat Research   2017 Vol.31 (12): 17-22 [Abstract] (150) [HTML 1 KB] [PDF 1740 KB] (373)
19 WANG Kaili, ZHU Yingchun, LI Xiuming, MA Lizhen
  Effect of Fruit and Vegetable Pulp Mixtures on Quality Characteristics during Processing of Fermented Sausage
    Meat Research   2017 Vol.31 (9): 19-24 [Abstract] (135) [HTML 1 KB] [PDF 2162 KB] (234)
55 LIU Yangming, LU Shiling, WANG Qingling, LI Baokun, DONG Juan
  Progress in Research on the Effect of Ultrahigh Pressure Sterilization on Soy Sauce and Pot-Roast Meat Products
    Meat Research   2017 Vol.31 (8): 55-59 [Abstract] (180) [HTML 1 KB] [PDF 1503 KB] (515)
50 ZHANG Tian, FAN Xiaopan, XIONG Fengjiao, WANG Na, YANG Hua, MA Lizhen
  Optimization of Extraction Conditions for the Determination of Volatile N-Nitrosamines in Meat Products Using Solid-Phase Microextraction Combined with Gas Chromatography with Nitrogen-Phosphorus Detection
    Meat Research   2017 Vol.31 (7): 50-56 [Abstract] (166) [HTML 1 KB] [PDF 2255 KB] (255)
24 CHEN Jiaxin, PANG Xiaoyun, XIA Xiufang, KONG Baohua
  Effect of NaCl Partly Replaced by KCl on the Quality of Low-Sodium Pork Jerky
    Meat Research   2017 Vol.31 (6): 24-28 [Abstract] (148) [HTML 1 KB] [PDF 1940 KB] (369)
62 JIAO Shenjiang, ZHAO Zhilei, ZHANG Liang, HUANG Feng, ZHANG Chunjiang, ZHANG Hong
  Advances in Identifying and Controlling the Key Factors Affecting the Quality of Quick-Frozen Braised Pork in Brown Sauce
    Meat Research   2017 Vol.31 (4): 62-67 [Abstract] (181) [HTML 1 KB] [PDF 1540 KB] (494)
19 SHI Jiangtao, WANG Wu*, DENG Shishi, WEI Ling
  Optimal Processing and Volatile Flavor Compounds of Fermented Duck Sausage
    Meat Research   2015 Vol.29 (11): 19-23 [Abstract] (137) [HTML 1 KB] [PDF 1899 KB] (243)
1 LANG Yumiao, XIE Peng, HAN Aiyun, DONG Yun, ZHANG Lengsi, ZHAO Jinwei, LI Jing, WANG Yongfeng, SUN Baozhong
  A Comparative Study on Beef Quality of Chinese Simmental Bull and Cow
    Meat Research   2015 Vol.29 (8): 1-4 [Abstract] (356) [HTML 1 KB] [PDF 1317 KB] (707)
6 YANG Xiao, CAI Kezhoul, HU Bing, CHEN Yan, LIU Yaxi, MENG Junxiang, JIANG Shaotong, CHEN Conggui
  Effect of Liquid Smoke on the Contents of Twelve Polycyclic Aromatic Hydrocarbons in Stewed Beef
    Meat Research   2015 Vol.29 (7): 6-10 [Abstract] (135) [HTML 1 KB] [PDF 1618 KB] (251)
1 LIU Gongming, ZHANG Wangang, GUO Guangping, SUN Jingxin, HUANG Ming
  Ultrasonic-Enhanced Penetration Used in the Cooking Process of Chicken Breast Meat
    Meat Research   2015 Vol.29 (4): 1-5 [Abstract] (158) [HTML 1 KB] [PDF 1698 KB] (309)
18 LANG Yumiao, LI Jing, LU Ling, XIE Peng, CHAI Xiaofeng, ZHANG Li, LI Haipeng, LIU Xuan, SUN Baozhong
  Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation
    Meat Research   2015 Vol.29 (1): 18-22 [Abstract] (135) [HTML 1 KB] [PDF 1319 KB] (248)
10 SHI Zhijia;GONG Hui;TIAN Hanyou;YANG Zhen;CHEN Wenhua
  Effect of Salts and Ultra-High Pressure on the Oxidative Stability of Pork Back Fat
    Meat Research   2014 Vol.28 (12): 10-13 [Abstract] (134) [HTML 1 KB] [PDF 1215 KB] (326)
14 BAI Yifan;WANG Hui;YANG Zhen;GONG Hui
  Processing Characteristics of Pea Protein and Its Application in Emulsified Sausage
    Meat Research   2014 Vol.28 (12): 14-16 [Abstract] (151) [HTML 1 KB] [PDF 1296 KB] (421)
13 JIA Na;WANG Le-tian;DAI Lin;SONG Li;DENG Ya-min;DONG Li;LIU Deng-yong
  Changes in Lipid Oxidation and Sensory Quality in Vacuum-Packaged Goubangzi Roast Chicken during Shelf-Life
    Meat Research   2014 Vol.28 (9): 13-16 [Abstract] (142) [HTML 1 KB] [PDF 939 KB] (228)
5 YU Wei, WANG Lan, WU Wen-jin, LI Xin, DING An-zi, XIONG Guang-quan, QIAO Yu, WANG Jun, LIAO Li
  Effects of Processing Conditions on Texture Properties of Prepared Chicken Products
    Meat Research   2014 Vol.28 (7): 5-10 [Abstract] (159) [HTML 1 KB] [PDF 2649 KB] (396)
5 WANG Min;PENG Zeng-qi;CUI Yu-qing;L(U) Hui-chao;LIU Biao;LIU Sen-xuan
  Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by L9(34) Orthogonal Design Experiments
    Meat Research   2014 Vol.28 (2): 5-11 [Abstract] (130) [HTML 1 KB] [PDF 2141 KB] (291)
4 ZHOU Tong;LI Jia-peng;ZOU Hao;PAN Xiao-qian;TIAN Han-you;LI Jin-chun;CHEN Wen-hua
  Effect of Glucose Addition on Crucial Hurdle Factors for Salami Production
    Meat Research   2014 Vol.28 (1): 4-7 [Abstract] (142) [HTML 1 KB] [PDF 1525 KB] (311)
17 LI He-nan;SHI Hong-xia;LI Ying-ying;CHEN Shu-min;WANG Shou-wei
  Applicability of Acid Value and Peroxide Value to Measure the Quality of Traditional Chinese Cured Meat
    Meat Research   2014 Vol.28 (1): 17-21 [Abstract] (180) [HTML 1 KB] [PDF 1622 KB] (554)
21 ZHANG Jing;CHEN Guang-yao;WANG Hai-bin;ZHENG Gang
  Nutrient Composition of Three Coarse Cereals and Their Improving Effect on the Nutritional Quality of Low-Temperature Sausages
    Meat Research   2013 Vol.27 (10): 21-25 [Abstract] (149) [HTML 1 KB] [PDF 1569 KB] (327)
11 YU Mi-hua;ZHANG Zhi-gang;HU Tao;LIU Shu-yu;LI Yuan-hui;SHI Lei
  Effects of Process Parameters and of Marinade Composition on Sensory Quality and Shelf Life of Ginger Duck
    Meat Research   2013 Vol.27 (8): 11-15 [Abstract] (196) [HTML 1 KB] [PDF 2262 KB] (314)
16 ZHU Jian-jun;WANG Xiao-yu;HU Ping;SONG Zhu-yu
  Effect of Exogenous Protease Enzymes on the Flavor of Guizhou Bacon
    Meat Research   2013 Vol.27 (8): 16-20 [Abstract] (129) [HTML 1 KB] [PDF 2012 KB] (303)
21 ZHANG Xin-liang;LIN Yu-hai;ZHOU Guang-hong
  Effects of Green Tea Extract, Sodium Nitrite and Their Combination on Texture in Italian Fermented Sausage
    Meat Research   2013 Vol.27 (8): 21-24 [Abstract] (207) [HTML 1 KB] [PDF 2074 KB] (227)
20 LING Yun-xiao;JIANG Chen;ZHENG Juan;CHENG Hai-long;WU Qi-yun;JIANG Shao-tong;CAI Ke-zhou
  Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength
    Meat Research   2013 Vol.27 (7): 20-25 [Abstract] (121) [HTML 1 KB] [PDF 2864 KB] (281)
25 LU Jun-yi;LUO Rui-ming;LIU Ying-ying;HU Cong
  Predictive Modeling of the Shelf Life of Spiced Beef
    Meat Research   2013 Vol.27 (6): 25-28 [Abstract] (132) [HTML 1 KB] [PDF 2182 KB] (276)
22 SHAN Bing;LI Xing-min;ZHANG Hao;ZHEN Shao-bo;LI Bao-zhen;REN Fa-zheng
  A Review on Recent Applications of Citrus Byproducts in Emulsion-Type Sausages
    Meat Research   2013 Vol.27 (5): 22-25 [Abstract] (118) [HTML 1 KB] [PDF 1723 KB] (358)
9 LIN Qiao
  Impact of Phosphate Composites on the Productivity and Quality of Jianchang Duck Jerky
    Meat Research   2013 Vol.27 (3): 9-12 [Abstract] (124) [HTML 1 KB] [PDF 1611 KB] (365)
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