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Other articles related with "TS254":
30
DONG Yu-ying;SUN Xiao-long;JIN Ying;LI Guan-hao;Li Yu-lin;LIANG Cheng-yun
Yellow Cattle Industry in Yanbian, Northeast China’s Jilin Province:Development and Prospects
Meat Research 2014 Vol.28 (6): 30-33 [
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154
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1112 KB] (
569
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50
LIANG Huan-qiu;ZHAO Bing;GONG Bing-de;CHEN Pei;LI Yuan-zhi
Recent Progress in the Research of Hurdle Factors for Freshwater Fish Preservation
Meat Research 2014 Vol.28 (5): 50-53 [
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129
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1306 KB] (
407
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57
LIN Huan;WANG Hai-bin;CHEN Ji-wang;XU Wei
Progress in Standards and Nutritional Evaluation Methods for Low-Sodium-Salt Foods
Meat Research 2014 Vol.28 (5): 57-60 [
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122
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25
ZHANG Zhi-chao;GUI Meng;LI Ping-lan
Advances in Specific Spoilage Organisms in Fish and Their Applications
Meat Research 2014 Vol.28 (3): 25-30 [
Abstract
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153
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1 KB] [
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1419 KB] (
305
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9
DANG Ya-li;HE Hua-ting;WU Yue-guo;WU Xue-qian;ZHAO Zheng-rong
Simultaneous Determination of Oxytetracycline and Microcystin-LR Residues in Freshwater Fish Products
Meat Research 2013 Vol.27 (10): 9-11 [
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151
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1 KB] [
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1634 KB] (
239
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33
LIN Shao-wei;WANG Qi;WANG Hai-bin
Progress in Comprehensive Utilization of Tilapia Byproducts and Development of New Products
Meat Research 2013 Vol.27 (10): 33-36 [
Abstract
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153
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1 KB] [
PDF
1193 KB] (
482
)
5
SHI Ce;HAN Feng-feng;LIU Peng;XU Ping;LUO Yong-kang
Antioxidant Activity and Functional Properties of Protein Hydrolysates from Cod (Gadus macrocephalus) and Spanish Mackerel (Scomberomorus commersoni) Meat
Meat Research 2013 Vol.27 (8): 5-7 [
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157
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1938 KB] (
431
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35
DUAN Zhen-hua;WANG Su-hua
A Review of Technologies for Processing and Utilization of Tuna
Meat Research 2013 Vol.27 (8): 35-38 [
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174
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1376 KB] (
528
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1
SONG Zhi-qiang;LIU Chao-qun;HOU Wen-fu
Establishment and Validation of Predictive Model of Brochothrix thermosphacta from Grass Carp Fish Fillet
Meat Research 2013 Vol.27 (5): 1-4 [
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111
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2068 KB] (
314
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40
WANG Yuan，HUI Teng，ZHAO Ya-nan，LIU Biao，ZHANG Lu，SHI Jin-ming，RUI Lu-ming，GUO Xiu-yun
Formation Mechanism and Countermeasures of Trans Fatty Acids in Traditional Smoked Fish
Meat Research 2013 Vol.27 (5): 40-44 [
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146
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1 KB] [
PDF
1522 KB] (
467
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24
ZHANG Xiong;DUAN Zhen-hua;JIN Qing;KANG Rui;LIU Yi-tong;LI Jing-yi
Preparation of Simulated Shark Fin from Tilapia Fish Tail
Meat Research 2013 Vol.27 (4): 24-27 [
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139
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1 KB] [
PDF
1831 KB] (
242
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1
ZHOU Ya-di;CHEN Sun-fu;BAO Yu-long;LUO Yong-kang
Functional Properties and Antioxidant Activity of Protein Hydrolysates from Crocodile Skin
Meat Research 2012 Vol.26 (12): 1-4 [
Abstract
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144
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1 KB] [
PDF
1904 KB] (
449
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31
MEI Hui;WANG Hai-bin
Research Progress in Enzymatic Preparation and Structure-activity Relationship of Antioxidant Peptides Derived from Proteins of Animal Origin
Meat Research 2012 Vol.26 (11): 31-35 [
Abstract
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128
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1529 KB] (
319
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34
CHEN Wei-xing；LIU Qing-zhen；FAN Zhao-ting
Recent Advances in Research on Meat Quality Evaluation and Influencing Factor of Fish
Meat Research 2012 Vol.26 (10): 34-40 [
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179
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734 KB] (
443
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1
BAO Yu-long;CHEN Sun-fu;LUO Yong-kang
Comparative Studies on Enzymatic and Acidic Extraction and Properties of Collagen from Crocodile Skin
Meat Research 2012 Vol.26 (7): 1-4 [
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150
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834 KB] (
361
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25
LU Han;CHEN Sun-fu;LUO Yong-kang
Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats
Meat Research 2012 Vol.26 (7): 25-28 [
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231
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389 KB] (
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17
ZHAO Ying-ying，XU Xing-lian，WANG Xia，ZOU Yu-feng，SUN Jian，WANG Peng
Effect of Orn-Taurine as a Salty Peptide on Textural Properties of Heat-Induced Minced Chicken Gels at Low Ionic Strength
Meat Research 2012 Vol.26 (5): 17-21 [
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177
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265 KB] (
349
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14
LI Ting，JIANG Xiao-wan，YE Qing，YU Yan，SONG Ru
Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction
Meat Research 2012 Vol.26 (1): 14-17 [
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167
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148 KB] (
335
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6
CONG Hao,WANG Hai-bin
Determination of Quality Characteristics of Tilapia Fillets and Surimi Gel during Frozen Storage
Meat Research 2011 Vol.25 (12): 6-10 [
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159
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1 KB] [
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218 KB] (
246
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5
LI Xue，LUO Yong-kang，LU Yuan-meng，LIU Dong，WU Meng-meng
Functional Properties of Enzymatic Plaice By-product Hydrolysates
Meat Research 2011 Vol.25 (7): 5-7 [
Abstract
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128
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1 KB] [
PDF
280 KB] (
296
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18
GONG Zi-hui，LIN Lin，MENG Chang-wei，YE Ying-wang，JIANG Shao-tong，LU Jian-feng
Optimization of Conditions for Collagen Extraction with Lactic Acid from Channel Catfish （Ictalurus punctatus） Skin
Meat Research 2011 Vol.25 (7): 18-23 [
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142
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413 KB] (
270
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24
MENG Chang-wei，LU Jian-feng，XUE Lian，GONG Zi-hui，LIN Lin，YE Ying-wang，JIANG Shao-tong
Preparation and Nutritional Composition Analysis of Enzymatic Hydrolysates from Silver Carp Frame
Meat Research 2011 Vol.25 (7): 24-28 [
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160
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219 KB] (
269
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29
DUAN Zhen-hua，LIU Xiao-bing
Research Progress in the Processing and Exploitation of Oyster Meat
Meat Research 2011 Vol.25 (7): 29-31 [
Abstract
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147
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193 KB] (
420
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10
LIU Lan;MA Chang-wei
Optimization of Preparation Process for Hydrolyzed Grass Carp Visceral Proteins without Adding Exogenous Enzymes
Meat Research 2011 Vol.25 (5): 10-13 [
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100
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279 KB] (
255
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1
WU Dong-mei;SONG Ru
Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides
Meat Research 2011 Vol.25 (2): 1-4 [
Abstract
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144
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1 KB] [
PDF
156 KB] (
240
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37
LI Xinjian
Study on Crawfish Accounts with Edible Coatings Preservative
Meat Research 2011 Vol.25 (1): 37-39 [
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192
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2673 KB] (
242
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82
GUO Yuhua;LI Yujin
Research Pogress of EPA and DHA from Aatic
Meat Research 2011 Vol.25 (1): 82-86 [
Abstract
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132
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1 KB] [
PDF
2511 KB] (
1053
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65
XIE Chao;LIN Lin;QIU Xiaohua
Preparation of Refined Fish Oils from Squid Liver and Analysis of the Fatty Acid Composition
Meat Research 2010 Vol.24 (11): 65-68 [
Abstract
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131
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1 KB] [
PDF
2944 KB] (
271
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17
YI Qian
The New Product——the Health Beverage from Fish Protein Hydrolyzate with High Content of Calcium
Meat Research 2010 Vol.24 (9): 17-19 [
Abstract
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118
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1 KB] [
PDF
2813 KB] (
273
)
32
ZENG Hui;DONG Shiyuan
Quorum Sensing and New Strategies of Aquatic Products Preservation
Meat Research 2010 Vol.24 (9): 32-35 [
Abstract
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129
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1 KB] [
PDF
2851 KB] (
183
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