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Issue Date	Title	Author(s)
-	A new Chinese dried meat product technology and properties	Wang Wei; Asia and Pacific Congress on Meat Science and Technology
-	A new technological process in roast chickens	Huan Shui-pin; Asia and Pacific Congress on Meat Science and Technology
-	A review of the effects of porcine comatotropin administration on carcass composition, muscle characteristics, meat quality and sensory properties of pigs	Dalrymple R.H.; Asia and Pacific Congress on Meat Science and Technology
-	A study of volatile flavors of three Chinese-style sausages	Zhang Chun; Zhang Zhiyong; Asia and Pacific Congress on Meat Science and Technology
-	Analysis on normal indexes of the meat qualities of China mashen pigs and their hybrids	Zhi Lin Men Xiaomin; Han Junwen; Asia and Pacific Congress on Meat Science and Technology
-	Antimicrobial effect of lactic acid and sodium lactate in meat and meat products	Shay B.J.; Yang A.; Asia and Pacific Congress on Meat Science and Technology
-	Changes in fatty acid contents during processing of country ham	Zu Hong; Lu Hong Jun; Asia and Pacific Congress on Meat Science and Technology
-	Comparison between Jin-Hua hams manufactured with new technology and traditional technology	Zhu Shangwu; Asia and Pacific Congress on Meat Science and Technology
-	Design of preserved meat shaping machine	Ma Lizhen; Meng Xiaomin; Wang Yushun; Liu Naiyu; Asia and Pacific Congress on Meat Science and Technology
-	Development of standards for cattle and hogs and their carcasses for local markets	Abella Victoria E.; Austria Anna Marie N.; Galaraga AmorfinG.; Rivera Laurdes S.; Asia and Pacific Congress on Meat Science and Technology
-	Effect of chitosan on staphyloccus aureus, Salmonella listeria monocytogenes and Yersinia enterocolitica on inoculated pork loin	Qiao Xiao-lin; Wang Guang-hua; Asia and Pacific Congress on Meat Science and Technology
-	Effect of dietary clenbuterol on Carcass composition and some metabolites in ducks	Han Z.K.; Zhou G.H.; Asia and Pacific Congress on Meat Science and Technology
-	Effect of electrical stimulation on meat colour, structure and amino acid content	Masayuki; Miura Hiroyuki; Sekikawa Mitsuo; Asia and Pacific Congress on Meat Science and Technology
-	Effects of processing on colour, pH WHC, protein extraction and gel strength of spent hen surimi (ayami)	Gna Song Dee; Abdul Salam Babji; Asia and Pacific Congress on Meat Science and Technology
-	Efficiency of hurdle technology applied to raw cured meat (SI-RAW) processing	Lin Young-Sun; Shu Je-Chung; Chen Ming-Tsao; Asia and Pacific Congress on Meat Science and Technology
-	Enhancing relationship, learning from each other, and promoting the progress of meat science and technology of Asia and Pacific region by Joint efforts	Wang Ying Ruo; Asia and Pacific Congress on Meat Science and Technology
-	Evaluation on bleeding degree of pre-stressed and slaughtered pigs: a simple spectrophotoemetry of meat pigments	Lee Yi-long; Yang Jeng-Huh; Asia and Pacific Congress on Meat Science and Technology
-	Jinhua hams quality and the formation of its colour, flavor and taste in relation to the mould	Bu Xin-pei; Hu Jia-xin; Wang Xi-yuan; Yang Yao-huan; Zhao Xiao-ning; Zhu Shang-wu; Lin Ke-zhong; Asia and Pacific Congress on Meat Science and Technology
-	Low-fat meat products	Shay B.J.; Trout G.R.; Yng A.; Asia and Pacific Congress on Meat Science and Technology
-	Meat handling practices in the Philippines	Horn Susan P.; Obosioma VirginiP.; Ynalvez Ruby A.; Ibarra Perlito I.; Asia and Pacific Congress on Meat Science and Technology

Showing results 1 to 20 of 41 next >