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23篇 您的检索式：作者名="ALINO M"

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	题名	作者	年代	出处	被引量
1	Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture显示文摘	ALINO M GRAU R		0，，3：	1
2	Influence of sodium replacement on the salting kinetics of pork loin显示文摘	ALINO M GRAU R BAIGTS D		0，，4：	1
3	Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium显示文摘	ALINO M GRAU R TOLDRA F	2010	Meat Science2010，85，3：	1
4	Influence of sodium replacement on the salting kinetics ofpork loin显示文摘	ALINO M GRAU R BAIGTS D	2009	Journal of Food Engineering2009，95，4：	1
5	Influence of low-sodium mixtures of salts on the post-salting stage of dry-dured ham progress显示文摘	ALINO M GRAU R FUENTES A	2010	Journal of Food Engineering2010，99，2：	1
6	Physicochemical properties and microbiology of dry-crued loins obtained by partial sodium replacement with potassium, calcium and magnesium显示文摘	ALINO M GRAU R TOLDRA F	2010	Meat Science2010，85，：	1
7	Influence of sodium replacement on physicochemical properties of dry-cured loin显示文摘	ALINO M GRAU R BARATA J M	2009	Meat Science2009，83，3：	1
8	Development of a low-sodium ready-to-eat desalted cod显示文摘	ALINO M FUENTES A FERNANDEZ S I	2011	Journal of Food Engineering2011，107，34：	1
9	Structure and function of the vomcronasal system:an update显示文摘	ALINO MART'YNEZ-MARCOS	2003	Progress in Neurobiology2003，70，：	1
10	The South China Sea -Revisting the Large Marine Ecosystem Approach 显示文摘	ALINO Porfirio M	2009	National Geographic2009，，2：	1
11	Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium,calcium and magnesium显示文摘	ALINO M GRAU R		0，，3：	1
12	Structure and function of the vomeronasalsystem: an update 显示文摘	Halpern M Alino M M	2003	Progress in Neurobiolo- gy2003，70，：	1
13	Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture显示文摘	ALINO M GRAU R FUENTES A		0，，03：	1
14	Trends in growth and mortality of three coral species(Anthozoa:Scleractinia),including effects of transplantation显示文摘	Yap H T Alino P M Gomez E D		0，，：	1
15	Influence of brine concentration on swelling pressure of pork meat through- out salting显示文摘	Alino M Grau R Fernandez-SanchezA	2010	Meat Science2010，86，3：	1
16	Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture显示文摘	ALINO M GRAU R FUENTES A		0，，：	1
17	Microbiology and physico- chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCI by other salts显示文摘	BLESA E ALINO M BARAT J M	2008	Meat Science2008，78，12：	1
18	Microbiology and physico- chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaC1 by other salts显示文摘	BLESA E ALINO M BARAT J M	2008	Meat Science2008，78，12：	1
19	Kinetics studies duringNaCl and KC1 pork meat brining 显示文摘	BARAT J M BAIGTS D ALINO M	2011	Journal of Food Engineering2011，106，1：	1
20	Coral bleaching in Philippine reefs: coincident evidences with mesoscale thermal anomalies显示文摘	ARCEO H O QUIBILAN M C ALINO P M	2001	Bull Mar Sci2001，69，2：	1

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