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Other articles related with "TS251.6":
17
LING Yun-xiao;YIN Jia-yi;CAI Ke-zhou;WANG Qi;JIANG Shao-tong;CHEN Cong-gui
Optimizing the Formulation of Low-Salt Pork Sausages by Orthogonal Array Design
Meat Research 2013 Vol.27 (3): 17-21 [
Abstract
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136
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1 KB] [
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2167 KB] (
254
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10
LIU Qin-hua，PAN Run-shu，MA Han-jun,
Effects of Ingredients on the Sensory Quality of Chicken Meatballs
Meat Research 2013 Vol.27 (2): 10-12 [
Abstract
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105
) [
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1 KB] [
PDF
1524 KB] (
336
)
27
CAI Ke-zhou;XUE Chong-lang;ZHANG Min;WANG Qi;LING Yun-xiao;JIANG Long-fei;JIANG Cheng;JIANG Shao-tong
Loop-mediated Isothermal Amplification for Detection of Staphylococcus aureus in Porcine Blood
Meat Research 2012 Vol.26 (11): 27-30 [
Abstract
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154
) [
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1 KB] [
PDF
2219 KB] (
281
)
26
SHI Zhi-jia；Lü Yu；ZANG Ming-wu；QIAO Xiao-ling
Effects of Sample Specifications on Results of Determination of Texture Profile Analysis Parameters of Sausages
Meat Research 2012 Vol.26 (10): 26-29 [
Abstract
] (
155
) [
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1 KB] [
PDF
944 KB] (
329
)
9
WANG Qi，JIANG Shao-tong，CAI Ke-zhou，PAN Li-jun
Formulation Optimization of Liquid Smoked Sausage for Improving Texture Properties
Meat Research 2012 Vol.26 (9): 9-14 [
Abstract
] (
156
) [
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1 KB] [
PDF
2236 KB] (
315
)
5
DIAO Jing-jing;ZHANG Li-ping
Antioxidant Effect of Peptides of Different Origins on Sausages
Meat Research 2012 Vol.26 (7): 5-9 [
Abstract
] (
146
) [
HTML
1 KB] [
PDF
774 KB] (
273
)
13
SHI Wan-zhen
Optimization of Process Conditions for Roasting Changshu Beggars' Chicken in Electric Roaster
Meat Research 2012 Vol.26 (7): 13-15 [
Abstract
] (
138
) [
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1 KB] [
PDF
372 KB] (
360
)
1
LI Chun-bao;LI Xiao;JING Qing-nan
Quality Characteristics of Stewed Chicken Meat and Chicken Soup
Meat Research 2012 Vol.26 (6): 1-8 [
Abstract
] (
193
) [
HTML
1 KB] [
PDF
252 KB] (
468
)
36
TONG Li-ga，JIN Zhi-min，DUAN Yan，JIN Ye
Review on Influencing Factors of Biogenic Amines Content in Fermented Sausages
Meat Research 2012 Vol.26 (4): 36-39 [
Abstract
] (
139
) [
HTML
1 KB] [
PDF
162 KB] (
266
)
4
SHI Zhi-jia，ZANG Ming-wu，LU Yu
Effect of Staphylococcus carnosus Powder on the Color of Sausage
Meat Research 2012 Vol.26 (2): 4-7 [
Abstract
] (
171
) [
HTML
1 KB] [
PDF
342 KB] (
236
)
27
GAO Xiao-ping，HUANG Xian-qing，ZHAO Gai-ming，LIU Yan-xia，SUN Ling-xia，LI Miao-yun，WANG Shu-xiao
Development of Nutritional Sausage with Carrot and Celery Juices
Meat Research 2012 Vol.26 (2): 27-30 [
Abstract
] (
162
) [
HTML
1 KB] [
PDF
166 KB] (
350
)
31
ZHU He，LUO Xin*，LIANG Rong-rong，HOU Xu，LI Ke，DONG Peng-cheng
Analysis of Volatile Compounds in Different Grades of Selected Beef
Meat Research 2012 Vol.26 (2): 31-33 [
Abstract
] (
139
) [
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1 KB] [
PDF
149 KB] (
374
)
10
REN Zhi-wei，WU Qiao，CHEN Huang-li，WANG Wu
Effect of Dextrose Level and Braising Time on Warmed-Over Flavor of Cooked Duck Meat
Meat Research 2012 Vol.26 (1): 10-13 [
Abstract
] (
145
) [
HTML
1 KB] [
PDF
266 KB] (
255
)
27
WANG Jian-jun
Development of Nutritional Sausage with Goose Bone Paste and Analysis of Nutrients
Meat Research 2012 Vol.26 (1): 27-31 [
Abstract
] (
131
) [
HTML
1 KB] [
PDF
184 KB] (
351
)
32
MA Jing-jie，ZHU Yun-long
Optimization of Key Process Conditions for Hot Air Puffing of Pork Skin
Meat Research 2012 Vol.26 (1): 32-35 [
Abstract
] (
140
) [
HTML
1 KB] [
PDF
166 KB] (
267
)
19
ZHANG Xiao-min,XU Bao-cai,ZHOU Hui,YANG Ming
Optimization of Production Process for Highly Crisp Casings of Animal Origin
Meat Research 2011 Vol.25 (12): 19-21 [
Abstract
] (
140
) [
HTML
1 KB] [
PDF
138 KB] (
248
)
61
YU Mei-juan,MA Mei-hu,LI Gao-yang
Research Progress of Processing Technologies for Livestock and Poultry Soup
Meat Research 2011 Vol.25 (12): 61-66 [
Abstract
] (
144
) [
HTML
1 KB] [
PDF
237 KB] (
550
)
1
WANG Xin-jie，HAN Jian-zhong，QU Dao-feng
Proteome Analysis of Pork Liver by Two-Dimensional Gel Electrophoresis
Meat Research 2011 Vol.25 (11): 1-5 [
Abstract
] (
139
) [
HTML
1 KB] [
PDF
610 KB] (
362
)
25
ZHONG Wei，LI Cheng，ZHANG Lin-lin
Process Optimization for Making Duck Cake
Meat Research 2011 Vol.25 (11): 25-28 [
Abstract
] (
145
) [
HTML
1 KB] [
PDF
157 KB] (
228
)
19
YANG Si-zhen，ZHANG Jian-xin
Optimization of Processing Technology for Qishan Diced Meat
Meat Research 2011 Vol.25 (10): 19-21 [
Abstract
] (
133
) [
HTML
1 KB] [
PDF
160 KB] (
300
)
1
ZHAO Yan-guang，YANG Guo-ming，GE Chang-rong，GU Ping-sheng，XIE Ping，CHEN Ji-hong，HUANG Ai-xiang，CHEN Ji-qing，LI Qing-ke，ZHANG Shao-yang
Effect of Different Varieties of Crossbred Pigs on Xuanwei Ham Quality
Meat Research 2011 Vol.25 (7): 1-4 [
Abstract
] (
117
) [
HTML
1 KB] [
PDF
183 KB] (
241
)
8
JIANG Ying-jie，YANG Zhen-dong
Development of Purple Sweet Potato Starch Meatballs
Meat Research 2011 Vol.25 (7): 8-10 [
Abstract
] (
143
) [
HTML
1 KB] [
PDF
148 KB] (
321
)
11
GAO Qian-qian
Development of Shiitake Chicken Sausage
Meat Research 2011 Vol.25 (7): 11-13 [
Abstract
] (
128
) [
HTML
1 KB] [
PDF
192 KB] (
364
)
25
HU Tian-xing，XIE Jiao，ZHANG Yin，LI Yuan-hu
Effects Curing Conditions and Drying Methods on Hand-torn Beef Quality
Meat Research 2011 Vol.25 (6): 25-29 [
Abstract
] (
137
) [
HTML
1 KB] [
PDF
296 KB] (
326
)
18
YANG Yang;ZHANG Hong-wei
Development of Sandwich Fillings for U.S.Almond Sausage
Meat Research 2011 Vol.25 (5): 18-21 [
Abstract
] (
109
) [
HTML
1 KB] [
PDF
268 KB] (
276
)
40
WU Jian
Study on New Technology of Dry Beef Tendon
Meat Research 2010 Vol.24 (8): 40-42 [
Abstract
] (
119
) [
HTML
1 KB] [
PDF
3251 KB] (
336
)
38
ZHOU Hong;ZENG Liping;XIAI Qian
Studies on Quality Control System of Dried Mutton Floss Processing Factory
Meat Research 2009 Vol.23 (11): 38-41 [
Abstract
] (
120
) [
HTML
1 KB] [
PDF
2770 KB] (
376
)
21
ZENG Fanmei;SUN Weiqing
Improvement of Technologies of Salted Duck and Effects on the Quality
Meat Research 2009 Vol.23 (6): 21-23 [
Abstract
] (
135
) [
HTML
1 KB] [
PDF
253 KB] (
254
)
24
WANG Liuliu;WANG Yingda
Processing Technology of Duck Products
Meat Research 2009 Vol.23 (6): 24-25 [
Abstract
] (
135
) [
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1 KB] [
PDF
31 KB] (
214
)
23
SUN Haijiao;HUANG Aixiang;SU Linlin;GU Dahai;SHI Chongying;LI Yongqiang
The Study and Quality Control on Salted Pig Liver and Intestines
Meat Research 2009 Vol.23 (3): 23-26 [
Abstract
] (
127
) [
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1 KB] [
PDF
494 KB] (
171
)
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