1.
Functions of research & development in quality management system of meat products;
肉制品研发在质量管理体系中的作用
2.
STUDY ON SCREEING AND FERMENTATION CHARACTERISITICS OF MEAT STARTER CULTURES
肉制品发酵剂的筛选与发酵特性的研究
3.
Fermentation Property of Common Lactic Acid Bacteria Isolated from Fermented Meat Products
发酵肉制品常见乳酸菌的发酵性能研究
4.
Development of Surimi-pork Composite Gel Product and Its Influencing Factors;
鱼肉猪肉复合凝胶制品的开发及其影响因素的研究
5.
Study on Culture and Preparation of Lactic Acid Bacteria Powder Starter Used for Fermented Meat;
肉品干粉发酵剂的增殖培养及制备条件的研究
6.
The Status,Problems and Possible Solutions for Meat Manufactory in Wuxi City;
无锡市肉制品企业现状分析及发展对策研究
7.
Nutrition processing characteristics and research progress of fermented meat
发酵肉制品的营养、加工特性与研究进展
8.
Studies on key technologies and development of meat products;
“肉制品加工关键技术研究与新产品开发”课题简介
9.
Phosphate Residues of Invastigation and Control in Meat and Meat Product;
肉与肉制品中磷酸盐残留的调查与控制研究
10.
Determine TVB-N in Meat and Meat products by Improved Means
肉与肉制品中挥发性盐基氮测定方法的改进
11.
Spectrophotometric Method to Determine Volatile Basic Nitrogen in Meat and Meat Products
分光光度法测定肉与肉制品中挥发性盐基氮
12.
Study on Pressure-transform Tumble Curing Technology in Meat Processing;
肉制品加工中变压滚揉腌制技术研究
13.
Application of Quantitative Descriptive Analysis(QDA) Method to Rabbit Meat Process;
QDA技术在休闲兔肉制品研制中的应用
14.
Present situation and development trend of meat processing industry in China;
我国肉制品加工业的现状与发展趋势
15.
Study on Polymerase Chain Reaction Assay for Detection of Staphylococcus Aureus in Meat Products;
PCR技术检测肉及肉制品中金黄色葡萄球菌研究
16.
Study on Loop-mediated Isothermal Amplification Assay for Detection of Salmonella in Meat Products;
LAMP技术检测肉及肉制品中沙门氏菌的研究
17.
Development of Water’s State in Meat and Meat Products-low Field NMR Method
低温NMR研究肉与肉制品中水的状态中的应用
18.
Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products
肉及肉制品持水性测定方法的研究进展