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Other articles related with "TS254":
21
YAO Lei;SUN Yunyun;LUO Yongkang;SHEN Huixing
Study on the Relation Between Bio-impedance Characteristics and Freshness of Crucian Carp During 4℃ Storage
Meat Research 2010 Vol.24 (8): 21-25 [
Abstract
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124
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1 KB] [
PDF
3819 KB] (
240
)
26
MENG Yanli;DONG Shiyuan
Preliminarily Research on Antioxidant Activity of Silver Carp Peptides Modified by Maillard Reaction
Meat Research 2010 Vol.24 (8): 26-30 [
Abstract
] (
113
) [
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1 KB] [
PDF
3751 KB] (
352
)
78
HONG Hui;SHEN Huixing;LUO Yongkang
Study and Development of Fish Bone Polypeptide and Calcium Powder
Meat Research 2010 Vol.24 (8): 78-82 [
Abstract
] (
112
) [
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1 KB] [
PDF
3435 KB] (
408
)
78
QIN Gang;WANG Ting
Surimi Functional Products with Tilapia By-products
Meat Research 2010 Vol.24 (7): 78-81 [
Abstract
] (
131
) [
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1 KB] [
PDF
3289 KB] (
338
)
15
LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang
Study on Gel Properties of the Composed Surimi at Different Setting Conditions
Meat Research 2010 Vol.24 (6): 15-18 [
Abstract
] (
142
) [
HTML
1 KB] [
PDF
3500 KB] (
295
)
78
LI Yinta;LI Yujin;CHEN Yingxiang;SHAO Rending
Production Process of Instant Fresh Sea Cucumber
Meat Research 2010 Vol.24 (6): 78-81 [
Abstract
] (
131
) [
HTML
1 KB] [
PDF
3600 KB] (
284
)
54
SUN Xiuju
Effect of Heating Conditions on Silver Carp Surimi Characteristic Physics
Meat Research 2010 Vol.24 (5): 54-58 [
Abstract
] (
127
) [
HTML
1 KB] [
PDF
2887 KB] (
273
)
77
GUO Yuhua;LI Yujin;WU Xinying
Technology of Salmon Dried Fish Floss
Meat Research 2010 Vol.24 (3): 77-78 [
Abstract
] (
181
) [
HTML
1 KB] [
PDF
2648 KB] (
349
)
18
YAO Lei;LUO Yongkang;SHEN Huixing
Surimi Products' Gel Properties and Its Development
Meat Research 2010 Vol.24 (2): 18-22 [
Abstract
] (
138
) [
HTML
1 KB] [
PDF
2632 KB] (
1025
)
79
QU Nan;ZENG Mingyong;DONG Shiyuan
The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein
Meat Research 2010 Vol.24 (1): 79-82 [
Abstract
] (
135
) [
HTML
1 KB] [
PDF
5261 KB] (
311
)
13
FU Cuiping;MA Lizhen;LIU Hui;ZHANG Yarong
Optimization of technique conditions to Improve the Solubility of Catfish Edible Meat Meal by Using Response Surface Analysis
Meat Research 0 Vol. (): 13-18 [
Abstract
] (
79
) [
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1 KB] [
PDF
0 KB] (
62
)
13
FU Cuiping;MA Lizhen;LIU Hui;ZHANG Yarong
Optimization of technique conditions to Improve the Solubility of Catfish Edible Meat Meal by Using Response Surface Analysis
Meat Research 2009 Vol.23 (12): 13-18 [
Abstract
] (
101
) [
HTML
1 KB] [
PDF
6522 KB] (
166
)
22
ZHU Wenhui;SHAO Rendong;LI Yujin;BU Ying;WEI Zhengpeng
Development of High-energy and Nutritional Fish Sausage
Meat Research 2009 Vol.23 (11): 22-24 [
Abstract
] (
134
) [
HTML
1 KB] [
PDF
2926 KB] (
214
)
89
XUE Jia;ZENG Mingyong
Progress Research of the Fish Sauce Products
Meat Research 2009 Vol.23 (11): 89-93 [
Abstract
] (
142
) [
HTML
1 KB] [
PDF
6332 KB] (
218
)
80
QU Nan;ZHENG Mingyong;ZHAO Yuanhui
Research Progress on Gel Properties of Surimi
Meat Research 2009 Vol.23 (10): 80-84 [
Abstract
] (
140
) [
HTML
1 KB] [
PDF
1878 KB] (
637
)
14
YOU Juan;ZHANG Jia;LUO Yongkang;SHEN Huixing
Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation
Meat Research 2009 Vol.23 (9): 14-18 [
Abstract
] (
129
) [
HTML
1 KB] [
PDF
2887 KB] (
195
)
40
XIE Chao;LIN Lin;TANG Jun
Technology of Prawn Flavoring Essence Preparation by Enzyme Reaction to Using Offal Material of Prawn
Meat Research 2009 Vol.23 (9): 40-43 [
Abstract
] (
110
) [
HTML
1 KB] [
PDF
409 KB] (
183
)
42
CAI Ting;ZOU Jia;LUO Yongkang;SHEN Huixing
Nondestructive Physical Methods Differentiates Unfrozen from Frozen-thawed Grouper (Epinephelus drummondhayi)
Meat Research 2009 Vol.23 (8): 42-44 [
Abstract
] (
159
) [
HTML
1 KB] [
PDF
915 KB] (
172
)
74
GUO Hong;ZENG Mingyong
Advances on the Research of Healthful Functional Food Originated from Sea Cucumber
Meat Research 2009 Vol.23 (7): 74-78 [
Abstract
] (
165
) [
HTML
1 KB] [
PDF
2779 KB] (
596
)
9
PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang
A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants
Meat Research 2009 Vol.23 (6): 9-15 [
Abstract
] (
153
) [
HTML
1 KB] [
PDF
338 KB] (
1243
)
84
GUO Yuhua;LI Yujin;WU Xinying
Advances on the Research of Food Originated from Mussel
Meat Research 2009 Vol.23 (5): 84-87 [
Abstract
] (
139
) [
HTML
1 KB] [
PDF
470 KB] (
599
)
74
XIE Chao;WANG Yangguang;DEGN Shanggui
Summarization of Histamine of Aquatic Product Bringing Mechanism and Effect Factors Research
Meat Research 2009 Vol.23 (4): 74-78 [
Abstract
] (
128
) [
HTML
1 KB] [
PDF
334 KB] (
964
)
79
LIAO Qun;WANG Li;LI Yeguang
Research Progress of Ocean Collagen and Collagen Active Peptides
Meat Research 2009 Vol.23 (4): 79-84 [
Abstract
] (
135
) [
HTML
1 KB] [
PDF
179 KB] (
1451
)
34
FANG Lei
The Research of Fruit-fish Cake
Meat Research 2009 Vol.23 (3): 34-36 [
Abstract
] (
142
) [
HTML
1 KB] [
PDF
306 KB] (
275
)
83
WANG Zhenhua
The Bioactive Components from Marine Fish Processing By-products
Meat Research 2009 Vol.23 (3): 83-85 [
Abstract
] (
132
) [
HTML
1 KB] [
PDF
346 KB] (
282
)
12
QIU Lianlian;XIE Chao
The Technology of Recreation Foodstuff Produces of Anglerfish Skin by Microwave Puffing
Meat Research 2009 Vol.23 (1): 12-13 [
Abstract
] (
153
) [
HTML
1 KB] [
PDF
399 KB] (
279
)
11
ZHANG Yan;WANG Shengkai
Research Progress of the Fish Protein Frozen Denaturation and Cryoprotectants
Meat Research 2008 Vol.22 (12): 11-14 [
Abstract
] (
152
) [
HTML
1 KB] [
PDF
307 KB] (
1110
)
91
WANG Lei
Study on Applications of Tilapia Meat and Heels in Food Industry
Meat Research 2008 Vol.22 (11): 91-93 [
Abstract
] (
122
) [
HTML
1 KB] [
PDF
166 KB] (
379
)
19
XIE Chao;TAO Li
The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi
Meat Research 2008 Vol.22 (10): 19-22 [
Abstract
] (
141
) [
HTML
1 KB] [
PDF
400 KB] (
305
)
38
YE Dan;XIE Chao
The New Materials Processing Technology of the Read-to-eat Holothuria Products
Meat Research 2008 Vol.22 (10): 38-40 [
Abstract
] (
141
) [
HTML
1 KB] [
PDF
185 KB] (
281
)
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