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1
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Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
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2022 Vol.36(3):7-13
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YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan |
[Abstract]
(1916)
[HTML 0 KB][PDF 1832 KB]
(5580)
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2
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The Production Technology of New Type Beef Jerky
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2008 Vol.22(10):41-43
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LI Yanwu;HAN Jianchun |
[Abstract]
(543)
[HTML 0 KB][PDF 174 KB]
(1059)
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3
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Research on Relationship Between Intramuscular Connective Tissue and Meat Tenderness
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2009 Vol.23(7):9-14
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CHANG Haijun;XU Xinglian;ZHOU Guanghong |
[Abstract]
(528)
[HTML 0 KB][PDF 834 KB]
(807)
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4
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The Application of Nutriology in Meat Processing
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2009 Vol.23(8):11-15
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LIU Yan |
[Abstract]
(483)
[HTML 0 KB][PDF 2766 KB]
(376)
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5
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Development in the Research on Meat Quality
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2000 Vol.14(2):11-13
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Dai Ruitong |
[Abstract]
(510)
[HTML 0 KB][PDF 177 KB]
(440)
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6
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Proximate Composition Analysis of Xuanen Ham from Hubei Province
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2015 Vol.29(5):6-9
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CUI Yingying, HE Le, WANG Haibin, XU Wei, CHEN Jiwang |
[Abstract]
(521)
[HTML 0 KB][PDF 1408 KB]
(1100)
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7
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Distinguishing between Jaundice and Yellow Fat,and Disposal in Meat Product Inspection
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2000 Vol.14(2):52-52
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Ji Kunling |
[Abstract]
(551)
[HTML 0 KB][PDF 82 KB]
(1282)
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8
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Safety Problems of Kermes Red in Meat Food
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2005 Vol.19(5):22-23
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YANG Xihua;Chen Min |
[Abstract]
(538)
[HTML 0 KB][PDF 16 KB]
(1097)
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9
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Research Progress on the Impact of Cooking Doneness on the Quality of Beef Products
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2025 Vol.39(8):57-63
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HAN Di, QIAN Cong, HU Junwei, XIE Peng, LIU Xiaochang, ZHANG Songshan, SUN Baozhong, ZANG Mingwu, LEI Yuanhua |
[Abstract]
(644)
[HTML 0 KB][PDF 1814 KB]
(283)
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10
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Comparative Analysis of Eating and Nutritional Qualities of Fresh, Chilled and Thawed Beef
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2015 Vol.29(6):1-4
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ZHANG Yuqing, SUN Baozhong, LANG Yumiao, LIU Xuan, WANG Jianhua, LI Yanrong, LIU Fei |
[Abstract]
(577)
[HTML 0 KB][PDF 1213 KB]
(970)
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11
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Review of Iron Fortifiers
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2010 Vol.24(8):73-77
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WU Haohao;LIU Zunying;ZENG Mingyong |
[Abstract]
(430)
[HTML 0 KB][PDF 2857 KB]
(970)
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12
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Carrying out the Measure: Protecting Meat Color according to the Mechanism of Color Changing
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2002 Vol.16(2):31-32
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Zhang Hua |
[Abstract]
(448)
[HTML 0 KB][PDF 166 KB]
(554)
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13
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Technical Evolution of Carcass Cutting and Grading for Common Livestock Species in China
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2014 Vol.28(3):18-24
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[Abstract]
(536)
[HTML 0 KB][PDF 2098 KB]
(1789)
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14
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The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute
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2010 Vol.24(5):32-36
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CHEN Yao;LIU Chengguo;LUO Yang;WANG Dongdong |
[Abstract]
(583)
[HTML 0 KB][PDF 2660 KB]
(1372)
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15
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Ingredients in Meat Products(Ⅲ)Application of Colorant and Color Auxiliary in Meat Processing
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2010 Vol.24(10):60-66
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GUO Yuhua;LI Yujin |
[Abstract]
(530)
[HTML 0 KB][PDF 2753 KB]
(688)
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16
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Nutrition Composition of Donkey Meat and Comparison with Other Livestock and Poultry Meat
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2008 Vol.22(7):20-22
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You Juan;Luo Yong-kang;Zhang Yan-chun;Zheng Zhe |
[Abstract]
(1592)
[HTML 0 KB][PDF 166 KB]
(1109)
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17
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The Utilization of Starch,Soy Protein Isolate and Carrageenan in Meats
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2007 Vol.21(9):30-31
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CHENG Chun-mei |
[Abstract]
(489)
[HTML 0 KB][PDF 126 KB]
(822)
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18
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Ingredients in Meat Products:Thickeners
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2011 Vol.25(2):29-35
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WANG Pan-pan |
[Abstract]
(590)
[HTML 0 KB][PDF 232 KB]
(591)
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19
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Technology and Critical Control for the Traditional chinese Dried Beef
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1999 Vol.13(1):33-34
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Zheng Canlong |
[Abstract]
(512)
[HTML 0 KB][PDF 92 KB]
(958)
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20
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Application of Thickening Agents in Meat Industry
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2009 Vol.23(8):20-23
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SONG Huajing;WU Rongshu |
[Abstract]
(587)
[HTML 0 KB][PDF 829 KB]
(1244)
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21
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Progress in Research on Nutritive Value and Carcinogenic Risks of Meat and Meat Products
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2015 Vol.29(12):41-47
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LI Shiyi, ZHU Xiaoxu, CHEN Conggui, ZHOU Cunliu |
[Abstract]
(613)
[HTML 0 KB][PDF 1273 KB]
(570)
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22
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Improvement of the Tenderness on the Dry Meat Slice Using Compound Phosphate
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2010 Vol.24(6):47-54
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LI Peihong;HUAN Yanjun;LIU Jun;WANG Huaixin |
[Abstract]
(552)
[HTML 0 KB][PDF 4128 KB]
(536)
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23
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Processing Technology of Several Kinds of Jerky
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2008 Vol.22(7):50-52
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Si Jun-ling |
[Abstract]
(507)
[HTML 0 KB][PDF 190 KB]
(741)
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24
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Study advance on soybean protein isolated and its applications in meat product
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2006 Vol.20(1):26-30
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Li Yuzhen;Lin Qinlu;Xiao Huaiqiu |
[Abstract]
(473)
[HTML 0 KB][PDF 155 KB]
(909)
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