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Other articles related with "TS254.9":
56
HUANG Qi, WANG Shizhe, CHEN Gehui, QIAO Yu, WANG Chao, LI Miyou
Effect of Different Irradiation Doses on the Quality of Crayfish Roe from Crayfish Processing Wastewater
Meat Research 2025 Vol.39 (3): 56-61 [
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16
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1 KB] [
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2443 KB] (
21
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18
CHEN Gehui, HUANG Qi, HU Chuanfeng, SHEN Lingwei, WU Wenjin, XIONG Guangquan, YU Wei, QIAO Yu, TU Ziyi, WANG Chao
Effect of Addition of Different Amounts of Crayfish Shell Powder on the Flavor of Fermented Crayfish Paste
Meat Research 2025 Vol.39 (2): 18-24 [
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45
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1 KB] [
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2672 KB] (
62
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1
ZHOU Yanhua, JIA Xiuqi, LI Tao, WANG Jianwen, LUO Qinghua
Preparation, Isolation and Purification of Antioxidant Peptides from Chinese Giant Salamander Skin Collagen
Meat Research 2023 Vol.37 (12): 1-6 [
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96
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1 KB] [
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2139 KB] (
78
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7
WU Ruiyun, GUI Meng, LIU Ziyu, Tharushi S. Shinali, SHANG Nan
Optimization of the Preparation Process of Functional Fish Cartilage Polysaccharide and Its Safety Evaluation for Consumption
Meat Research 2023 Vol.37 (12): 7-15 [
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55
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1 KB] [
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4452 KB] (
295
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41
SU Yan, WU Weilun, WANG Lan, YU Wei, SUN Xueqin, BAO Yu, KANG Jun, WU Qian, SHI Liu
Research Progress on Crayfish Shelling Techniques and Comprehensive Utilization of Crayfish Shells
Meat Research 2023 Vol.37 (8): 41-45 [
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124
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1 KB] [
PDF
2022 KB] (
206
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32
YANG Shuibing, LIU Li, YI Guofu, YU Haixia
Preparation and Stability of Docosahexaenoic Acid (DHA)-Rich Fish Oil Liposomes
Meat Research 2022 Vol.36 (9): 32-36 [
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156
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1 KB] [
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2701 KB] (
375
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27
LI Lu, LI Peng, SUN Huijuan, MA Kaihua, MA Lizhen, LI Ling
Optimization of Ultrasonic-Assisted Cooking Conditions for Clarias gariepinus Head Broth Using Response Surface Methodology
Meat Research 2022 Vol.36 (2): 27-32 [
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186
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1 KB] [
PDF
2622 KB] (
355
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1
LIU Weixi, ZHANG Yehui, ZHANG Yousheng, JIAO Wenjuan, ZHAO Tiantian, ZHOU Donglai, HUANG Lihua, ZHONG Weirui
Effect of Temperature on Aggregation Structure and Physicochemical Properties of Collagen Peptide from Snakehead Fish (Channa argus) Skin
Meat Research 2021 Vol.35 (6): 1-9 [
Abstract
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154
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1 KB] [
PDF
3904 KB] (
365
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10
YU Deyang, MA Lizhen
Preparation of Maillard Reaction Products from Catfish Heads/Bones
Meat Research 2021 Vol.35 (6): 10-14 [
Abstract
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105
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1 KB] [
PDF
1956 KB] (
315
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1
WU Ruiyun, WANG An, CHEN Chunshan, SHANG Nan
Analysis of Nutritional Components and Hypoglycemic Effect of Lecithin in Oncorhynchus masou Roes
Meat Research 2021 Vol.35 (5): 1-10 [
Abstract
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142
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1 KB] [
PDF
3132 KB] (
686
)
19
YU Deyang, MA Lizhen
Optimization of Enzymatic Hydrolysis and Fermentation Conditions of Catfish Heads/Bones
Meat Research 2021 Vol.35 (1): 19-25 [
Abstract
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170
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1 KB] [
PDF
2799 KB] (
228
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33
YIN Jian, WU Ruiyun, Areai·BAHETI, LI Pinglan
Optimization of the Conditions for the Enzymatic Preparation of Antioxidant Peptides from Sturgeon Skin
Meat Research 2020 Vol.34 (2): 33-39 [
Abstract
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113
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HTML
1 KB] [
PDF
3075 KB] (
185
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27
LIU Meng
Optimization of Extraction Process for Acid Soluble Collagen from Jumbo Squid (Dosidicus gigas) Skin and Evaluation of Its Characteristics
Meat Research 2020 Vol.34 (1): 27-33 [
Abstract
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133
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1 KB] [
PDF
3978 KB] (
273
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25
WANG Jingya, YANG Qi, AN Susu, ZHANG Shisheng, ZHOU Yajun
Optimization by Response Surface Methodology of High-Voltage Pulsed Electric Field-Assisted Enzymatic Hydrolysis of Freshwater Mussel Meat
Meat Research 2019 Vol.33 (2): 25-31 [
Abstract
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135
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1 KB] [
PDF
3221 KB] (
156
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8
MA Ting, WU Qian, SHEN Xuanri
Antiosteoporotic Effects of Collagen Peptides and Zinc-Chelating Complex from Pearl Oyster Mantle
Meat Research 2018 Vol.32 (2): 8-14 [
Abstract
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148
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1 KB] [
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2410 KB] (
284
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63
LI Chuan, DUAN Zhenhua
Technological Progress and Comprehensive Utilization of Golden Pompano
Meat Research 2018 Vol.32 (2): 63-67 [
Abstract
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191
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1 KB] [
PDF
1585 KB] (
560
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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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151
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1 KB] [
PDF
1193 KB] (
480
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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 [
Abstract
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173
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1 KB] [
PDF
1376 KB] (
527
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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 [
Abstract
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137
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1 KB] [
PDF
1831 KB] (
242
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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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148
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1 KB] [
PDF
834 KB] (
361
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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 [
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145
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1 KB] [
PDF
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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98
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PDF
279 KB] (
255
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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
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109
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1 KB] [
PDF
3435 KB] (
408
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78
QIN Gang;WANG Ting
Surimi Functional Products with Tilapia By-products
Meat Research 2010 Vol.24 (7): 78-81 [
Abstract
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129
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1 KB] [
PDF
3289 KB] (
338
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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
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108
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1 KB] [
PDF
409 KB] (
183
)
83
WANG Zhenhua
The Bioactive Components from Marine Fish Processing By-products
Meat Research 2009 Vol.23 (3): 83-85 [
Abstract
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130
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1 KB] [
PDF
346 KB] (
282
)
91
WANG Lei
Study on Applications of Tilapia Meat and Heels in Food Industry
Meat Research 2008 Vol.22 (11): 91-93 [
Abstract
] (
120
) [
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1 KB] [
PDF
166 KB] (
379
)
10
LIU Lan;MA Chang-wei
Optimization of Preparation Process for Hydrolyzed Grass Carp Visceral Proteins without Adding Exogenous Enzymes
Meat Research 0 Vol. (): 10-13 [
Abstract
] (
69
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1 KB] [
PDF
0 KB] (
77
)
78
HONG Hui;SHEN Huixing;LUO Yongkang
Study and Development of Fish Bone Polypeptide and Calcium Powder
Meat Research 0 Vol. (): 78-82 [
Abstract
] (
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1 KB] [
PDF
0 KB] (
1
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