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41篇 您的检索式：作者名="BOLUMAR"

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	题名	作者	年代	出处	被引量
1	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomices hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y ARISTOY M C	2006	Meat Science2006，，72：	1
2	Quality considerations with high pressure processing of fresh and value added meat products显示文摘	Bajovic B Bolumar T Heinz V	2012	Meat Science2012，92，3：	1
3	Quality considerations with high pressure processing of fresh and value added meat products显示文摘	Bajo Bajovic Tomas Bolumar Volker Heinz		Meat Science0，，：	1
4	False-Positive Tests for Syphilis Associated with Human Immunodeficiency Virus and Hepatitis B Virus Infection among Intravenous Drug Abusers显示文摘	I. Hernández-Aguado F. Bolumar R. Moreno F. J. Pardo N. Torres J. Belda A. Espacio	1998	European Journal of Clinical Microbiology1998，，11：	1
5	Quality considerations with high pressure processing of fresh and value added meat products 显示文摘	Bajovic B Bolumar T Heinz V	2012	Meat Science2012，92，3：	1
6	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y FLORES M		0，，03：	1
7	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	BOLUMAR T SANZ Y FLORES M	2006	Meat Science2006，72，3：	1
8	Exposure to environmental tobacco smoke in nonsmoking pregnancy women in relation to birth weight显示文摘	Rebagliato M Florey CD Bolumar F	1995	Am J Epidemiol1995，142，：	1
9	Purification and properties of an arginyl aminopeptidase from Debaryomyces hansenii 显示文摘	Bolumar T Sanz Y Aristoy M C	2003	International Journal of Food Microbiology2003，86，12：	1
10	Quality considerations with high pressure processing of fresh and value added meat products显示文摘	Bajo Bajovic Tomas Bolumar Volker Heinz	2012	Meat Science2012，，3：	1
11	Purification and characterisation of Proteases A and D from Debary- omyces hansenii显示文摘	Bolumar T Yolanda S Aristoy MC	2008	Food Microbiology2008，124，：	1
12	Quality considerations with high pressure processing of fresh and value added meat products显示文摘	BAJOVIC B BOLUMAR T HEINZ V	2012	Meat Science2012，92，3：	1
13	Sensory improve- ment of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	Bolumar T Sanz Y Flores M	2006	Meat Science2006，72，3：	1
14	Mechanisms of radical formation in beef and chicken meat during high pressure pro- cessing evaluated by electron spin resonance detection and the addition of antioxidants显示文摘	Bolumar T Andersen M L Orlien V	2014	Food Chemistry2014，150，1：	1
15	Antioxidant active packaging for chicken meat processed by high pressure treatment显示文摘	Tomas Bolumar Mogens L. Andersen Vibeke Orlien	2011	Food Chemistry2011，，4：	1
16	Monitoring of lactic acid fennenta-tion in culture broth using ultrasonic velocity显示文摘	Resa P Bolumar T Elvira L	2007	Journal of FoodEngineering2007，78，3：	1
17	Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei显示文摘	Bolumar T Sanz Y Flores M	2006	Meat Science2006，72，3：	1
18	Kinetics of the formation of radicals in meat during high pressure processing 显示文摘	BOLUMAR T SKIBSTED L H ORLIEN V	2012	Food Chemistry2012，134，4：	1
19	Quality considerations with high pressure processing of fresh and value added meat products显示文摘	Bajovic B Bolumar T Heinz V	2012	Meat Science2012，92，3：	1
20	Quality considerations withhigh pressure processing of fresh and value added meat products显示文摘	Bajovic B Bolumar T Heinz V	2012	Meat science2012，92，3：	1

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