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2006 Vol. 20, No. 7
Published: 01 July 2006
Quality and Safety
Application Research
Practical Technology
China Meat Research Centre Forum
China Meat Research Centre Forum
1
Talk about slaughter technologies and equipments
Li Chang-le
DOI: 10.7506/rlyj1001-8123-200607001
2006 Vol. 20 (7): 1-2 [
Abstract
] (
127
)
全文
(
284
)
Quality and Safety
10
Breed pigs and HACCP
Huang Sheng-wen;Qin Wen
DOI: 10.7506/rlyj1001-8123-200607003
2006 Vol. 20 (7): 10-12 [
Abstract
] (
110
)
全文
(
205
)
Practical Technology
14
The processing technics of XUAN WEI Ham
DOI: 10.7506/rlyj1001-8123-200607005
2006 Vol. 20 (7): 14-16 [
Abstract
] (
129
)
全文
(
541
)
Application Research
19
The role of Electrical stimulation in Meat Tenderness
Zhao Bao-cui;Chen Tao
DOI: 10.7506/rlyj1001-8123-200607007
2006 Vol. 20 (7): 19-21 [
Abstract
] (
130
)
全文
(
229
)
22
The Study of extruded meat
Du Jiang;Huang Ai-xiang;Wu Zhi-xia
DOI: 10.7506/rlyj1001-8123-200607008
2006 Vol. 20 (7): 22-24 [
Abstract
] (
158
)
全文
(
347
)
25
The application of HACCP in process of producation of Ham intestines
Shi Xiao;Fu Yin-mei;Cui Hui-ling
DOI: 10.7506/rlyj1001-8123-200607009
2006 Vol. 20 (7): 25-27 [
Abstract
] (
105
)
全文
(
398
)
28
Fat replacer and its application in the meat products
Liu Huai-wei;Kong Bao-hua;Xu Dan
DOI: 10.7506/rlyj1001-8123-200607010
2006 Vol. 20 (7): 28-31 [
Abstract
] (
110
)
全文
(
391
)
35
The Measurement of Collagen from Pig Lung
Li Xiao-yong;Li Hong-jun
DOI: 10.7506/rlyj1001-8123-200607012
2006 Vol. 20 (7): 35-37 [
Abstract
] (
124
)
全文
(
573
)
38
Effect of Environment Factors on Lactic acid bacteria and Its Evaluation with SAS During the Processing of Fermented Sausage
Wang Ling-jian;Zhou Hai-zhen;Li Xing-ke;Wang Dong;Bu Hong-jiang;Li Kai-xiong
DOI: 10.7506/rlyj1001-8123-200607013
2006 Vol. 20 (7): 38-42 [
Abstract
] (
118
)
全文
(
265
)
46
General situation of pork quality and affecting factors
Li Feng-na;Wang Ji-cheng;Chen Xiao-an
DOI: 10.7506/rlyj1001-8123-200607015
2006 Vol. 20 (7): 46-50 [
Abstract
] (
146
)
全文
(
647
)
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