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| 1 | Effect of salt and transglutaminase (TG) lev- el and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | DIMITRAKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 2 | Effect of salt and transglutaminase (TG)level and processing conditions on quality characteristics of phosphate- free, cooked,restructured pork shoulder 显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F k | 2005 | Meat Science2005，70，： | 1 |
| 3 | Effect of salt and transglutaminase (TG)level and processing conditions on quality characteristics of phosphate- free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，： | 1 |
| 4 | Physicochemical, microbiological and sensory attributes to the characterization of Greek traditional sausages显示文摘 | AMBROSIADIS J SOULTOS N ABRAHIM A | 2004 | Meat Science2004，66，： | 1 |
| 5 | Physicochemical,microbiological and sensory attributes for the characterization of Greek traditional sausages显示文摘 | AMBROSIADIS J SOULTOS N ABRAHIM A | 2004 | Meat Science2004，66，2： | 1 |
| 6 | Effect of salt and transglutaminase (TG) level andproceeding conditions on quality characteristics of phosphate-free, cooked, restructured, pork, shoulder显示文摘 | DIMITRKOPOULO M A AMBROSIADIS J A ZETOUF K | 2005 | Meat Science2005，70，4： | 1 |
| 7 | Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages 显示文摘 | Ambrosiadis J Soultos N Abrahim A | 2004 | Meat Science2004，66，2： | 1 |
| 8 | Effect of salt and transglutaminase(TG) level and processing conditions on quality characteristics of phosphate-free,cooked,restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | | 0，，04： | 1 |
| 9 | Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | DIMITRAKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 10 | Levels of biogenic amines in retail market fermented meat products显示文摘 | PAPAVERGOU E J SAVVAIDIS I N AMBROSIADIS I A | 2012 | Food Chem2012，135，4： | 1 |
| 11 | Effect of salt and transglutaminase(TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，4： | 1 |
| 12 | Effect of salt and transglutaminase(TG)level and processing conditionson quality characteristics of phosphate-free,cooked,restructured porkshoulder显示文摘 | DIMITRKOPOULOU M A AMBROSIADIS J A ZETOU F K | 2005 | Meat Science2005，70，4： | 1 |
| 13 | Physicochemical,microbiological and sensory attributes for the characterization o f Greek traditional sausages显示文摘 | AMBROSIADIS J SOULTOS N ABRAHIM A | 2004 | Meat Science2004，66，2： | 1 |
| 14 | Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder显示文摘 | Dimitrakopoulou M A Ambrosiadis J A Zetou F K | 2005 | Meat Science2005，70，： | 1 |
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