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Other articles related with "TS251.6":
32
Li Yue
The Procsessing Technology of Cionvenience Meatbal
Meat Research 2001 Vol.15 (2): 32-32 [
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116
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526
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33
Lin Chunlai
Processing Technology of Spicy Roast Chicken
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113
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175
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35
Zhang Junxue Wei Ya
The Technology for Refrigation iof Pigeon Meat
Meat Research 2001 Vol.15 (2): 35-35 [
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134
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191
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15
Wang Haiyan Zhang Chunjiang Luo Xin
Enzyme Produced by Microorganism and Its Effect on Fermented Sausage
Meat Research 2001 Vol.15 (1): 15-17 [
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112
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26
Guo Genju
A Process for Traditional Guang Rao Cured Donkey Meat
Meat Research 2001 Vol.15 (1): 26-26 [
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106
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82 KB] (
370
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27
Wu Fan
Processing Technology for A Special Taste Rabbit Meat Floss
Meat Research 2001 Vol.15 (1): 27-27 [
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126
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84 KB] (
249
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28
Liu Yurong
A Processing Technology for Pressed Rabbit
Meat Research 2001 Vol.15 (1): 28-29 [
Abstract
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112
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1 KB] [
PDF
98 KB] (
200
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30
Yang Huiling
A Technological Process of the Baiyun Chicken Claw
Meat Research 2001 Vol.15 (1): 30-30 [
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138
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PDF
106 KB] (
224
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25
Li Kaixiong
A Preliminary Discussion on the Quality Control for Ham-sausage
Meat Research 2000 Vol.14 (2): 25-26 [
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159
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180 KB] (
851
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27
Wang Junqing
Technology for Preserved-egg Sausage
Meat Research 2000 Vol.14 (2): 27-27 [
Abstract
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139
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PDF
83 KB] (
200
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25
Liu Yan
A Study on the Technology for Specially Prepared Beef Ball in Real Production
Meat Research 2000 Vol.14 (1): 25-26 [
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138
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27
Zhang Shuzhen
A New Technology for Small Tripe
Meat Research 2000 Vol.14 (1): 27-27 [
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166
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28
Huang Wangou
Process for Huaiyang Crisp Chicken
Meat Research 2000 Vol.14 (1): 28-28 [
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127
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PDF
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164
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29
Qin xiaowei
A New Process for Spicy Shank
Meat Research 2000 Vol.14 (1): 29-30 [
Abstract
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126
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PDF
89 KB] (
194
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31
Li Chuanxin
A Study on Application of Sorghunm Red Pigment in Meat Products
Meat Research 2000 Vol.14 (1): 31-32 [
Abstract
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136
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1 KB] [
PDF
152 KB] (
559
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25
Wang Wei Guo Xiaoqiang
The Influence of Microwave Treatment on the Stability of Shafu Dried Meat
Meat Research 1999 Vol.13 (4): 25-27 [
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118
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PDF
197 KB] (
199
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28
Wang Zhongli
Technology and Quality Contrlol for Sterilized Sausage
Meat Research 1999 Vol.13 (4): 28-29 [
Abstract
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133
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PDF
178 KB] (
962
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30
Zheng Can Long
Modified Technology for Traditional Dried Beef
Meat Research 1999 Vol.13 (4): 30-31 [
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130
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150 KB] (
748
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32
Li Changjiang
Preparation of Spiced Rabbit
Meat Research 1999 Vol.13 (4): 32-33 [
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76 KB] (
299
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34
Du Muying Liu BO Li Hongjun
R& Dof Sweet & Sour Duck Cut
Meat Research 1999 Vol.13 (4): 34-35 [
Abstract
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142
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PDF
149 KB] (
320
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36
Feng Zuyin
Technology for Soft Packs of Lotus -leaf Aro matic & Crispy Chicken
Meat Research 1999 Vol.13 (4): 36-38 [
Abstract
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126
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277
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39
Chu Hongbin
Application of Soya Protein in Meat Products
Meat Research 1999 Vol.13 (4): 39-43 [
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153
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151 KB] (
1005
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44
Li Yingbiao
Application of Soya Protein in Production of Sterilixed Sausage
Meat Research 1999 Vol.13 (4): 44-45 [
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117
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1 KB] [
PDF
113 KB] (
373
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46
Zhang Fengkuan
Effect of Modified Starch on the Quality of Sandwich Ham
Meat Research 1999 Vol.13 (4): 46-47 [
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114
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159 KB] (
246
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50
Liu Bojun
Analysis on the Quality Troubles Com monly Encountered to Soft Packs of Spiced Beef
Meat Research 1999 Vol.13 (4): 50-51 [
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429
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163
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12
Zhao Guangmin
Evaluating the Double Protein Sausage
Meat Research 1999 Vol.13 (3): 12-12 [
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119
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PDF
83 KB] (
212
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16
Liu Yi;Fan Zhihong;Nan Qingxian
Developing of A Nutritious Chitosan-enriched Mutton Sausage
Meat Research 1999 Vol.13 (3): 16-17 [
Abstract
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114
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PDF
132 KB] (
224
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8
Zhu Bolin
Characteristics and Influence of Chinese Sausage
Meat Research 1999 Vol.13 (2): 8-8 [
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106
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PDF
91 KB] (
908
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15
Qiao Xiaoling
A Study on the Processing Technology for a Shelf-stable Meat Product Zhong Hua Sausage
Meat Research 1999 Vol.13 (2): 15-19 [
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88
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198
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20
Zhang Fengkuan
A Study on Fermented Fish Sausage
Meat Research 1999 Vol.13 (2): 20-22 [
Abstract
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92
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1 KB] [
PDF
200 KB] (
317
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