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21篇 您的检索式：作者名="ABBOUDI M"

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	题名	作者	年代	出处	被引量
1	Protein and lysine requirements for maintenance and for tissue accretion in Atlantic sahnon(Salmo salar)fry显示文摘	Abboudi T Mambrini M Ooghe W	2006	Aquaculture2006，261，：	1
2	Evaluation of postoperative handover using a tool to assess information transfer and teamwork显示文摘	Naqpal K Abboudi M Fischler L	2011	Ann Surg2011，253，4：	1
3	Accelerated maturation of cheddar cheese: microbiology of cheeses supplemented with Lactobacillus casei subsp, casei L2A显示文摘	Trepanier G El Abboudi M Lee B H	1992	Journal of Food Science1992，57，2：	1
4	Combustion synthe- sis of Eu - ,Tb - and Tm - doped Ln202S (Ln = Y,La, Gd) phosphors 显示文摘	Bang J Abboudi M Abrams B	2004	J Lumin2004，106，：	1
5	Heat-shocked Lactobacillus for acceleration of cheddar cheese ripening显示文摘	EL Abboudi M Pandian S Trepanier G	1991	Journal of Food Science1991，56，4：	1
6	Combustion Synthesis of Eu^-, Tb^- and Tm^- Doped Ln2O2S(Ln= Y, La, Gd) Phosphors显示文摘	Bang J Abboudi M Abrams B	2004	Journal of Luminescence2004，106，：	1
7	Evaluation of postoperative handover using a tool to assess information teansfer and teamwork显示文摘	Naqpal K Abboudi M Fischler L		0，，04：	1
8	Accelerated Mareration of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture 显示文摘	TREPANIER G ABBOUDI M LEE B H	1992	Journal of Food Science1992，57，4：	1
9	Heat-Shocked Lactubacilli for Acceleration of Cheddar Cheese Ripening显示文摘	M EL ABBOUDI S PANDIAN G TREPANIER	1991	Joornal of Food Science1991，4，：	1
10	显示文摘	Bang J Abboudi M Abrams B	2004	J Lumin2004，106，2：	1
11	Accelerated Maturation of Cheddar Cheese:Influence of Added Lactobacilli and Commercial Protease on Composition and Texture显示文摘	G TREPANIER M EL ABBOUDI B H LEE	1992	Journal of Food Science1992，4，：	1
12	Heat-shocked lactobacilli for acceleration of Cheddar cheese ripening显示文摘	El Abboudi M Pandian S Trepanier G	1991	Journal of Food Science1991，56，4：	1
13	Pro-tein and lysine requirements for maintaence and pro-tein tissue accretion in Atlantic salmon (Salmo salar)fry显示文摘	ABBOUDI T MAMBRINI M OOGHE W	2006	Aquaculture2006，261，1：	1
14	Partial Purification and Characterization of Aminopeptidases from Debittering and Non- debittering Strains of Lactobacillus Casei 显示文摘	ABBOUDI M EL SODA M PANDIAN S	1992	Milchwissenschaft1992，47，6：	1
15	Evaluation of postoperative handover using a tool to assess information transfer and teamwork 显示文摘	Nagpal K Abboudi M Fischler L	2011	Annals of Surgery2011，253，4：	1
16	Improving postoperative handover: a prospective observational study显示文摘	Nagpal K Abboudi M Manchanda C	2013	American Journal of Surgery2013，206，4：	1
17	Physical ageing of poly- ethylene terephthalate under natural sunlight: Correlation study between crystallinity and mechanical properties显示文摘	ALJOUMAA K ABBOUDI M	2016	Applied Physics A2016，122，1：	1
18	Synthesis of d transition metal sulfides from amorphous dithiooxamide complexes 显示文摘	Abboudi M Mosset A	1991	Solid State Chem1991，109，1：	1
19	Postoperative handover: problems, pitfalls, and prevention of error 显示文摘	Nagpal K Arora S Abboudi M	2010	Annals of Surgery2010，252，1：	1
20	Heat Shocked Lactobacilli for The Acceleration of Cheddar Cheese Ripening 显示文摘	ABBOUDI M E PANDIAN S TREPANIER	1991	Journal Food Science1991，56，：	1

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