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31篇 您的检索式：作者名="BABIL R"

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	题名	作者	年代	出处	被引量
1	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H Babile R	2005	Poultry Science2005，84，：	1
2	Current advances in proteomie analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World''s Poultry Science Journal2006，62，：	1
3	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World Poultry Sci J2006，62，：	1
4	Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall显示文摘	EL RAMMOUZ R BABILE R FERNANDEZ X	2004	Poultry Science2004，83，10：	1
5	Maintaining muscles at a high post-mortem temperature induces PSElike meat in turkey显示文摘	Molette C Rémignon H Babilé R		0，，04：	1
6	Effect of ulfmaate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall 显示文摘	EL Rammouz R Babile R Femandz X	2004	Poultry Science2004，83，10：	1
7	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
8	Current ad- vances in proteomic analysis and its use for the resolution of poultry meat quality problems 显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
9	Cur-rent advances in proteomic analysis and its use for theresolution of poultry meat quality problems 显示文摘	REMIGNON H MOLETTE C BABILE R	2006	World ’ s Poultry Science Journal2006，62，1：	1
10	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H and Babile R	2005	Poultry Science2005，84，：	1
11	Modification of glycolyzing enzymes lowers meat quality of turkey显示文摘	MOLETTE C REMIGNON H BABILE R	2005	Poultry Science2005，84，1：	1
12	Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall显示文摘	EL RAMMOUZ R BABILE R FERNANDEZ X		0，，10：	1
13	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	REMIGNON H MOLETTE C BABILER R	2006	Worlds Poultry Science Journal2006，62，1：	1
14	Effect of ultimatepH on the physicochemical and biochemical characteristics of turkeybreast muscle showing normal rate of postmortem pH falI显示文摘	RAMMOUZ R E BABIL^ R FERNANDEZ X	2004	PoultryScience2004，83，：	1
15	Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall显示文摘	L RAMMOUZ R BABILE R FERNANDEZ X	2004	Poultry Science2004，83，10：	1
16	Maintaining muscle at a high postmortem temperature induces PSE-like meat in turkey显示文摘	MOLETTE C REMIGNON H BABILE R		0，，63：	1
17	Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rote of postmortem pH fall显示文摘	El RAMMOUZ R BABIL(E) R FERNANDEZ X		0，，10：	1
18	Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall显示文摘	Rammouz R E Babile R Fernandez X	2004	Poult Sci2004，83，：	1
19	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	REMIGNON H MOLETTE C BABILE R	2006	Worl Poul Sci J2006，，62：	1
20	Modification of Glycolyzing Enzymes Lowers Meat Quality of Turkey显示文摘	MOLETTE C REMIGNON H BABILE R	2005	Poultry Science2005，84，1：	1

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