This research mainly take the rabbit meat as the main raw material,through the orthogonal experiment and the single factor experiment to obtains the best formula of the low temperature sauce rabbit meat,that is 2.

After dry-salt, traditional pork cured with sweet soybean paste was fermented with microorganism coming from sweet soybean paste, then dried under natural environment.

Production technology for shiitake mushroom health care meat sauce

Establishment of Indirect Competitive Enzyme-linked ImmunosorbentAssay for Detecting the Residues of CAP in rabbit meat;

The Study of the Immunity Intensifier of Chinese Native Medicine Additive in the Feed of Rabbit;

Study on effectiveness and economic benefits of feeding rabbit with fresh forage mixture;

Effects of cyadox and olaquindox on productive performance,meat quality and internal secretion of meat rabbit;

The effect of the utilization rate of protein in daily feed of meat rabbit induced by the feed of diastatic fermentation used five germs;

Effect on productive performance of meat rabbit with Phalaris arundinacea replacing Chinese cabbage;