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Other articles related with "TS251.6":
26
LI Xin;LIU Qian
The Optimization of Corn Sausage Formula
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31
LI Hongmin;CHEN Tao;CAI Wenying
Influence of Fermentation Time on the Quality of Pickled Pig's Ear
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19
JIANG Aimin;GUO Shanguang;BAI Fuyu;SHAO Xiaoming;WANG Zhijiang;HE Wenxin;HE Ruiqi
Dynamic Proteolysis in Cantonese Sausage During the Processing and Storage
Meat Research 2008 Vol.22 (11): 19-26 [
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120
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476
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55
DONG Qingli;LI Baoguo;GUAN Xiao
The Effect of Nitrite on the Flavor of Cured Meat Products
Meat Research 2008 Vol.22 (10): 55-59 [
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447
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33
XU Hai-xiang;Li Zhi-fang
The Processing Technology and Quality Control of the Sumu Crisp Fried Duck
Meat Research 2008 Vol.22 (8): 33-35 [
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130
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162 KB] (
256
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36
Yan Jiang-hua
The Processing Technology of Crisp Fried Duck
Meat Research 2008 Vol.22 (8): 36-38 [
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109
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162 KB] (
282
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15
Wang Yu;Zang Ming-wu;Yang Jun-na;Han Kai;Qiao Xiao-ling
Selection of a Formula for the Traditional Chinese Braised Beef with Soy Sauce
Meat Research 2008 Vol.22 (6): 15-17 [
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152
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219 KB] (
288
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25
Pan Run-shu;Ma Han-jun;Sun Xiao-ming;Liu Qin-hua
Preparation of the Round Western-style Hamburg Cutlet
Meat Research 2008 Vol.22 (6): 25-27 [
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150
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161 KB] (
269
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22
Yang Xiujuan
Research on Fermented Sausage with the Starter Culture of L. Plantarum and P. Pentosaceus
Meat Research 2007 Vol.21 (8): 22-26 [
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142
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406 KB] (
474
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16
Research on Lactobacillus Red Sausage and Its Development Prospect
Meat Research 2007 Vol.21 (7): 16-18 [
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116
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368 KB] (
190
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22
Meat Research 2007 Vol.21 (7): 22-25 [
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370 KB] (
479
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46
Application of Preservatives of Meat Products in Smoked and Cooked Sausages
Meat Research 2007 Vol.21 (7): 46-47 [
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127
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150 KB] (
210
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13
Pu Bin;He Yufeng;Liu Lei;Wang Yingfeng
Processing Technology of Muttony Catsup
Meat Research 2007 Vol.21 (6): 13-14 [
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112
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152 KB] (
251
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15
Li Yinghua
Application Research of Modified Starch in Haerbin Sausage
Meat Research 2007 Vol.21 (6): 15-17 [
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119
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313 KB] (
313
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22
Meat Research 2007 Vol.21 (4): 22-23 [
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106
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33 KB] (
221
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38
Meat Research 2007 Vol.21 (3): 38-40 [
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115
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395 KB] (
535
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13
Luo Xiaomiao;Shi Bibo
The Process of Low-salt Dry-cured Ham
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15
YinLuqin;XuBaocai;YangMing
Application of Colloid in High-temperature Ham Sausage
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293
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23
Meat Research 2007 Vol.21 (1): 23-25 [
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118
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226
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33
Meat Research 2007 Vol.21 (1): 33-34 [
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176
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12
Lu Shiling;Li Kaixiong
Study on the Change of Micro-flora in the Process of Beef Fermented Sausage Ripening
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24
Yu Demin
The Processing Technology and Quality Control of Western Style Ham
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183
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254
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33
Chen Meichun;Yang Yong
A Review of the Safety of Fermented Sausage
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10
Meat Research 2006 Vol.20 (11): 10-11 [
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20
Meat Research 2006 Vol.20 (11): 20-21 [
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216
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41
Meat Research 2006 Vol.20 (11): 41-41 [
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122
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374
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42
Zhang Hongmei;Sun Baozhong;Fan Guisheng
Study on Formula Optimization of Lebanese Big Sausage
Meat Research 2006 Vol.20 (11): 42-45 [
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120
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202
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45
Meat Research 2006 Vol.20 (11): 45-46 [
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134
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200
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47
Hao Huimin;Chen Shuxing;Ren Fazheng;Zhang Houjun
Screening and Optimizing of the Formulation of Sandwich Ham
Meat Research 2006 Vol.20 (11): 47-49 [
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124
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211
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34
Meat Research 2006 Vol.20 (10): 34-38 [
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105
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1 KB] [
PDF
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177
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