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Meat Research
FQ: 月刊
AD of Publication: 北京市
Lanuage: 中文;
ISSN: 1001-8123
CN: 11-2682/TS
YP: 1987
Url: 中国肉类食品综合研究中心
Recommended Journals
Meat Research
2008 -04
Catalog
Antimicrobial Activity of Spices Essential Oil and Its Application in Meat Products Mei Lin-lin,Li Hong-jun,Zhou Fang,Zou zhong-yi (College of Food Science,Southwest University,Chongqing,400716,China)
On Hydrocolloids and Its Complex Gums Used in Meat Products Zhang Guo-cong,Li Mei-tao,Liu Huan,Ma Chang-wei (College of Food Science & Nutritional Engineering,China Agriculture University,Beijing 100083)
Meat Microbiology(part1) Introduction to Meat Microbiology Weng Hang-ping (College of Food Science,Southwest University,Beibei,Chongqing,400715)
Current Research on Affecting Factors of Meat Color Bai Feng-xia,Kong Bao-hua,Dai Rui-tong (1.College of Food Science,Northeast Agricultural University,Harbin,Heilongjiang,150030, 2.College of Science and Nutritional Engineering,China Agricultural University,Beijing,100083,China)
Optimization of Enzymatic Preparation and Decolourization Technology of Yak Hemoglobin Bioactive Peptides Sun Qian1,Lin Jin-Xia1,Luo Yong-kang1,Liu Chang-rong2,Bai Tao2 (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10083,China;2. Beijing Shunxin Agricultural Company Limited, Beijing 101300,China )
Extracting Calcium-binding Peptides from Sheep Bone's Enzymatic Hydrolysates Liu Yu-hua1,Ma Li-zhen2,Kong Bao-hua2,Xin Xin1,Li Xue-zhi2 (1.North East Agriculture University,College of Food Science,Harbin 150030,China; 2.Food Science Department,Tianjin Agricultural College,Tianjin 300384,China)
Filtration of Curing Agent Preparation by Antibacterial Zone Trail Zang Er-yan,Qiao Fa-dong,Meng Jia (Henan university of technology,department of biology,Zhengzhou,Henan 450001,China)
Shelf-life of the Pasteurized Meat Products with the Common Package in Normal Temperature Huang Zong-hai,Ma Li-zhen,Gang Jian-wei (Food Science Department of Tianjin Agricultural College Tianjin 300384)
Screening the Preservatives for Chilled Meat Ma Mei-hu1,Lou Ai-hua2,Guo Ai-ling1,Gu Ren-yong3,Fu Chuan-chang3,Cai Zha-oxia1,Ge Chang-rong4,Li Bin1, Lin Qinlu2,Shen Xingjin5,Fang Jinhua5(1.College of Food Science and Technology of Huazhong Agriculture University,Wuhan,430070 2.College of Food Science and Technology of Hunan Agricultural University,Hunan,410128 3.Food Science Institute of Jishou University,Jishou,416000 4.Food College of Yunnan Agricultural University,Kunming,650201 5. Wuhan Zhongliang Meat-Food Stuff Co.,Ltd,wuhan,430070)
Freshness Keeping Effect of Ozone-water Treatment on Fillets during Refrigeration Storage Li Cheng,Shen Xiao-ling,Gu An-chao (Department of Food Science,Sichuan Agicultural University,Yaan 625014)
Solid Phase Microextraction (SPME) and Its Application in Nitrosamine Analysis Fang Chang-fa1, Ma Li-zhen2,Liu Hui-ping3,Wang Rui2 (1.Shanxi Agricultural University,Taigu 030801;2.Food Science Department,Tianjin Agricultural College,Tianjin 300384,China;3.Tianjin Science and Thechnique University,Tianjin 300222,China)
Application of Ultra Performance Liquid Chromatography in Antibiotics and Hormone Tang Yan-rong1,Gan Bin-bin2,Ling Min1 (1.College of Chemistry and Chemical Engineering,Guangxi University,Nanning,530004 2.Guangxi Zhuang Autonomous Region Center for Disease Prevention and Control,Nanning,530028)
Determination of Lead and Cadmium in Beef by Microwave Digestion Method Tian Long (Department of Life Science,Nanyang Normal College,Nanyang 473061)
Sample Pretreatment for Heteroaromatic Amines Determination in Cooked Foods Liao Qian,Yang Wen-xia,Li Kai-xiong (College of Food Engineering,ShiHezi University,Shihezi,832000,China)
Application of Food Grade Hydrogen Peroxide in Animal-Derived Foods Liang Xian-ju,Wen Jing (College of Food Science, Southwest University,Chongqing,400716,China)
Application of Sensory Evaluation in Meat Quality Wang Er-xia,Zhao Jian (College of Food Science,Southwest University,Beibei,Chongqing,400715)
Meat Freezing Theories and Their New Technologies Jin Wen-gang1,Bai Jie1,2,Liu Shan-shan1,Zhang Hai-feng1 (1.Department of food science.Agricultural school of NingXia University.Yinchuan.750021; 2.Food Inspection Center of Ningxia Yinchuan.750021)
Classification of Meat Products According to Distribution Pattern Liu Ai-ping(China Meat Research Center,Beijing 100068)
2008 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12]
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