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Other articles related with "TS254":
45
PAN Jinfeng;LUO Yongkang
The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage
Meat Research 2008 Vol.22 (9): 45-49 [
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125
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1 KB] [
PDF
275 KB] (
211
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43
Li Cheng;Shen Xiao-ling;Gu An-chao
Freshness Keeping Effect of Ozone-water Treatment on Fillets during Refrigeration Storage
Meat Research 2008 Vol.22 (4): 43-48 [
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119
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424 KB] (
169
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37
Xie chao;Wang yang-guang
The Technology of Snakehead Recreation Foodstuff Processing
Meat Research 2008 Vol.22 (1): 37-39 [
Abstract
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139
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1 KB] [
PDF
171 KB] (
238
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20
DU Jie et al.
Squid Muscle Structure and its Tenderization
Meat Research 2007 Vol.21 (12): 20-23 [
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158
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1 KB] [
PDF
315 KB] (
1102
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24
LU Jing et al.
Distinguish the Species of the Marine Products
Meat Research 2007 Vol.21 (12): 24-27 [
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142
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1 KB] [
PDF
271 KB] (
219
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35
Chen Xia
Effect of Brominated Phenol on Penaeus's Seafood flavor
Meat Research 2007 Vol.21 (8): 35-37 [
Abstract
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129
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1 KB] [
PDF
257 KB] (
324
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23
Wu Dan;Kang Huaibin;Xiao Feng
Research Progress of Fishskin Collagen
Meat Research 2007 Vol.21 (6): 23-25 [
Abstract
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128
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HTML
1 KB] [
PDF
271 KB] (
610
)
15
Zhang Weimin;WeiJing;WangChunyan
Functional and Nutritional Properties of Protein Powders from Herring(Clupea harengus)
Meat Research 2007 Vol.21 (3): 15-16 [
Abstract
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111
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HTML
1 KB] [
PDF
188 KB] (
147
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22
Meat Research 2007 Vol.21 (2): 22-29 [
Abstract
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130
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HTML
1 KB] [
PDF
187 KB] (
233
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29
Zhangsong;PengZengqi;ZhouGuanghong
Application Study of Rinse and Antifreeze in the Processing of Frozen Surimi
Meat Research 2007 Vol.21 (1): 29-33 [
Abstract
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140
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1 KB] [
PDF
72 KB] (
551
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46
Meat Research 2007 Vol.21 (1): 46-49 [
Abstract
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110
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HTML
1 KB] [
PDF
127 KB] (
470
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29
Jin Shenglang;Ding Yun
Comparison on Microwave Sterilization and Heating Sterilization of Fish Bal
Meat Research 2006 Vol.20 (12): 29-32 [
Abstract
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153
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1 KB] [
PDF
122 KB] (
503
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31
Xie Chao;Luo Hongyu
The Effects of the Quality and Component on Compound Enzymolysis America Red Fish
Meat Research 2006 Vol.20 (11): 31-32 [
Abstract
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122
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1 KB] [
PDF
45 KB] (
196
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18
Meat Research 2006 Vol.20 (8): 18-19 [
Abstract
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95
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1 KB] [
PDF
20 KB] (
187
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24
Xie Chao
The Generality of Aquatic Products Quality Detection and Safety Evaluate Analyzing
Meat Research 2006 Vol.20 (8): 24-26 [
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128
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PDF
85 KB] (
175
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29
Chen Yi-yong;Wang Wei;Shen Zong-gen;Yu Da
Study on the Compound Hydrolytic Process of Crab Meat with two kinds of Proteinase
Meat Research 2006 Vol.20 (8): 29-32 [
Abstract
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114
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1 KB] [
PDF
793 KB] (
240
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48
Chen Jun;Wang Yu-jing;Xia Zhi-hua
The Characteristic of Growth and Decay of Microorganism in the Some Sea Food and its Control
Meat Research 2006 Vol.20 (8): 48-50 [
Abstract
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109
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PDF
266 KB] (
465
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32
Meat Research 2006 Vol.20 (7): 32-34 [
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117
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PDF
408 KB] (
214
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12
Musha Moli
Odour of cooked silurus (silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace
Meat Research 2006 Vol.20 (6): 12-17 [
Abstract
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124
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1 KB] [
PDF
90 KB] (
354
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33
Luo Yong-kang;Jiang Yan
Application of Lactose in the Sea Foods Processing
Meat Research 2006 Vol.20 (6): 33-35 [
Abstract
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118
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1 KB] [
PDF
173 KB] (
183
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49
Jiang Xin;He Jin-feng;Wang Xi-chang
Studies on Ready-to-eat Food derived from Red Swamp Crayfish
Meat Research 2006 Vol.20 (4): 49-52 [
Abstract
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116
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1 KB] [
PDF
178 KB] (
208
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18
Li Xiaoyong
A Rapid Non-destructive Method for Fish Quality Control by Determination of Smell Intensity
Meat Research 2005 Vol.19 (7): 18-21 [
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112
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1 KB] [
PDF
343 KB] (
174
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23
Luo shuizhong pan lihua
Application of nisin in shrimp mince
Meat Research 2004 Vol.18 (2): 23-24 [
Abstract
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145
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1 KB] [
PDF
72 KB] (
289
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18
Wang Lizhe;C hen Wen
R & D of Micro-wave Lobster Products
Meat Research 1999 Vol.13 (3): 18-19 [
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115
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PDF
133 KB] (
225
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18
Kong Baohua;Gen Xing;Gao Xinghua;Li Weina
The Effect of Various Washing Conditions on the Water Holding Capacity and Protein Loss of Silver Carp Mince
Meat Research 1999 Vol.13 (1): 18-21 [
Abstract
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133
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HTML
1 KB] [
PDF
212 KB] (
449
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22
Jin Yanxi;Hu Tiejun;Lou Chengxiang
A Study on the Improvement of Beef Jerk's Tenderness by Different Methods of Tenkerisation
Meat Research 1999 Vol.13 (1): 22-25 [
Abstract
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137
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HTML
1 KB] [
PDF
301 KB] (
388
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29
Huang Faxin
A Study on Processing Instant Sea Foods with the Dong Fang Spiral Shell
Meat Research 1999 Vol.13 (1): 29-32 [
Abstract
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117
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HTML
1 KB] [
PDF
171 KB] (
310
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17
Meat Research 1998 Vol.12 (1): 17-17 [
Abstract
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126
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HTML
1 KB] [
PDF
112 KB] (
293
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38
Meat Research 1997 Vol.11 (2): 38-39 [
Abstract
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89
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1 KB] [
PDF
151 KB] (
246
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50
Meat Research 1996 Vol.10 (2): 50-50 [
Abstract
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132
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1 KB] [
PDF
1032 KB] (
147
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