1.
Meats Preservation(ⅩⅥ) The Water Activity of Meat Products
肉类保藏技术(十六) 肉与肉制品的水分活度
2.
Meat and meat products--Method for determination of vitamin PP content
GB/T9695.25-1990肉与肉制品维生素pp含量测定
3.
Meat and meat products-Method for determination of vitamin A content
GB/T9695.26-1991肉与肉制品维生素a含量测定
4.
Meat and meat products-Method for determination of vitamin B1 content
GB/T9695.27-1991肉与肉制品维生素b1含量测定
5.
Meat and meat products--Method for determination of chloride content(Reference method)
GB/T9695.8-1988肉与肉制品氯化物含量测定
6.
Meat and meat products--Method for determination of calcium
GB/T9695.13-1988肉与肉制品钙含量测定
7.
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
8.
Meat and meat products--Method for determination of BHC and DDT
GB/T9695.10-1988肉与肉制品六六六、滴滴涕残留量测定
9.
Meat and meat products--Method for the examination of the residues of tetracycline's
GB/T9695.16-1988肉与肉制品四环素族抗生素残留量检验
10.
Meat and meat products--Method for determination of glucono delta-lactone content
GB/T9695.17-1988肉与肉制品葡糖酸-δ-内酯含量的测定
11.
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
12.
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
13.
Common Security and Measures in the Meat and Meat Products
肉与肉制品常见的安全卫生问题及对策
14.
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
15.
The Bactriostasis of Propolis and the Applied Study on the Keeping Freshness of Meat and Meat Products;
蜂胶的抑菌作用及在肉与肉制品保鲜中的应用研究
16.
Study on Quality Evaluation and Improvement of Fresh Pork;
猪肉生鲜品质的控制与评价方法研究
17.
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
18.
A Review on the Chinese Meat Product Industry in the Last 50 Years,and a Forecast (Part I);
中国肉制品工业五十年回顾与展望(上)