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71篇 您的检索式：作者名="BECHTELL P J"

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	题名	作者	年代	出处	被引量
1	Influence of zeranol implants and electrical stimulation on the palatability traits of five muscles in Angus and Limousin bulls and steers 显示文摘	VANDERWERT W MCKEITH F K BECHTEL P J	1986	Journal of Animal Science1986，63，1：	1
2	Variation in composi- tion and palatbiligy traits and relationships between muscle charac- teristics and palatability in a randon sample of pork carasses 显示文摘	DEVLO D L MCKEITH F K BECHTEL P J	1988	Meat Sci1988，38，3：	1
3	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DEVOL D L MCKEITH F K BECHTEL P J	1988	J Animal Science1988，66，：	1
4	Stability of beefy meaty peptide to pasteurization and sterilization temperature显示文摘	Wang K Maga J A Bechtel P J	1995	Research Note1995，28，5：	1
5	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DeVol D L McKeith F K Bechtel P J	1988	J Anim Sci1988，66，：	1
6	Biochemical and functional properties of herring ( Clupea harengus) byproduct hydrolysates 显示文摘	Sathivel S Bechtel P J Babbitt J	2003	Journal of Food Science2003，，7：	1
7	Taste properties and synergisms of beefy meaty peptide显示文摘	Wang K Maga J Bechtel P		0，，04：	1
8	Variation in composition and palatability traits and relationships between muscle characteristic and palatability in a random sample of pork carcasses显示文摘	Devol D L Mckeith F K Bechtel P J	1988	Journalof Animal Sciences1988，，66：	1
9	Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates显示文摘	Pu J Bechtel P J Sathivel S	2010	Biosystems Engineering2010，107，4：	1
10	Marinade pH affects textural properties of beef 显示文摘	Oreskovich D C Bechtel P J McKeith F K	1992	Journal of Food Science1992，57，：	1
11	Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcograrnrna) roe显示文摘	BECHTEL P J CHANTARACHOTI J OLIVEIRA A C M	2007	Journal of Food Science2007，72，5：	1
12	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	LDEVOL D MCKEITH F K BECHTEL P J	1988	Journal of Animal Science1988，66，：	1
13	Variation in composition and palatability traits and relationships between mus-cle characteristics and palatability in 13 random sample of pork car- s显示文摘	DEVOL D L MCKEITH F K BECHTEL P J	1988	Animal Science1988，，66：	1
14	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses 显示文摘	DeVol DL Mckeith F K Bechtel P J	1988	Anim Sci1988，66，2：	1
15	Taste properties and synergisms of beefy meaty peptide显示文摘	WANG K MAGA J BECHTEL P	1996	Journal of Food Science1996，61，4：	1
16	Characterization of protein fractions from immature Alaska walleye pollock(Theragra chalcogramma) roe显示文摘	BECHTEL P J CHANTARACHOTI J OLIVEIRA A C M	2007	Journal of Food Science2007，72，5：	1
17	Variation in composition and palatability trails and relationships between muscle characteristies and palatability in random sample of pork earcasses显示文摘	Devol D L Mckeith F K Bechtel P J	1988	J Anita Sei1988，66，2：	1
18	Chemical composition of the giant red sea cucumber,Parastichopus californicus,commercially harvested in Alaska显示文摘	BECHTELL P J ALEXANDRA C OLIVEIRA M	2013	Food science and nutrition2013，1，1：	1
19	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DeVol D L McKeith F K Bechtel P J	1988	J Anita Sci1988，，66：	1
20	Chemical composition of the giant red sea cucumber, Paraztichopus californicus, com- mercially harvested in Alaska 显示文摘	Bechtell P J Alexandra C Oliveira M	2013	Food Science and Nutrition2013，1，1：	1

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