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31篇 您的检索式：作者名="BRUNA J E"

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	题名	作者	年代	出处	被引量
1	Changes in the components of dry-fermented sausages during ripening显示文摘	ORDNEZ J A HIEERO E M BRUNA J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
2	Changes in the components of dry-fermented sausages during ripening显示文摘	ORD6/qEZ J A HIERRO E M BRUNA J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
3	Changes in the components of dry-fermented sausages during ripening显示文摘	Ordónez J A Hierro E M Bruna J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
4	Changes in thecomponents of dry - fermented sausages during ripening 显示文摘	Ordonez J A Hierro E V Bruna J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
5	Impact of radio- therapy delay on survival in glioblastoma显示文摘	Valduvieco I Verger E Bruna J	2013	Clin Transl Oncol2013，15，4：	1
6	Changes in the components of dry-fermented sausages during ripening显示文摘	Ordonez J A Hierro E M Bruna J M		0，，04：	1
7	Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages显示文摘	Bruna J M Hierro E M De la Hoz L		0，，：	1
8	Changes in the components of dry-fermented sausages during ripening显示文摘	ORDONEZ J A HIERRO E M BRUNA J M	1999	Critical Re- views in Food Science and Nutrition1999，39，4：	1
9	The contribution of penicillium anrantiogriseum to the volatile composition and sensory quality of dry fermented sausages 显示文摘	Bruna J M Hierro E M de la Hoz L	2001	Meat Science2001，59，：	1
10	Changes in the components of dry-fermented sausages during ripening 显示文摘	Ordonez J A Hierro E M Bruna J M	1999	Critical Reviews in Food Science and Nutrition1999，39，：	1
11	Changes in the components of dry-fermented sausages during ripening显示文摘	ORD(O)(N) EZ J A HIERRO E M BRUNA J M	2010	Food Science and Nutrition2010，39，4：	1
12	Changes in thecomponents of dry-fermented sausages during ripening显示文摘	ORDONEZ J A HIERRO E M BRUNA J M	1999	Critical Re-views in Food Science and Nutrition1999，39，：	1
13	The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages显示文摘	BRUNA J M HIERRO E M HOZETAL D	2001	Meat Science2001，59，1：	1
14	Changes in the components of dry-fermented sausages during ripening显示文摘	ORONEZ J A HIERRO E M BRUNA J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
15	Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of PeniciUium camemberti on dry fermented sausages显示文摘	BRUNA J M HIERRO E M DELAHOZ L	2003	International Journal of Food Microbiology2003，85，12：	1
16	Changes in the components of dry-fermented sausages during ripening 显示文摘	Ordonez J A Hierro E M Bruna J M	1999	Critical Reviews in Food Science and Nutrition1999，39，4：	1
17	The contribution of PeniciUium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages显示文摘	BRUNA J M H/ERRO E M de la HOZ L	2001	Meat Science2001，59，1：	1
18	The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages 显示文摘	Bruna J M Hierro E M de la Hoz L	2001	Meat Science2001，59，1：	1
19	Combined use of Pronase E and a fungal extract (Penicillium aurantiogdseum) to potenti- ate the sensory characteristics of dry fermented sausages显示文摘	BRUNA J M FERNANDEZ M HIERRO E M	2000	Meat Sei2000，54，2：	1
20	Changes in the components of dry-fermented sausages during ripening显示文摘	Ordonez J A Hierro E M Bruna J M	1999	Critical Reviews in Food Science and Nutrition1999，39，：	1

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