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84篇 您的检索式：作者名="Bechtel P"

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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	Hydroxylation polymorphisms of debrisbquine and mephenytoin in European populations 显示文摘	Alvan G Bechtel P Iselius L	1990	Eur J Clin Pharmacol1990，39，6：	1
6	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcass 显示文摘	Mkeith F K Bechtel P S	1998	Journal of Animal Science1998，66，：	1
7	Palaeoenvironment of the Eocene Eckfeld Maar lake (Germany):implications from geochemical analysis of the oil shale sequence显示文摘	SABEL M BECHTEL A PüTTMANN W	2005	Organic Geochemistry2005，36，：	1
8	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
9	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
10	Taste properties and synergisms of beefy meaty peptide显示文摘	Wang K Maga J Bechtel P		0，，04：	1
11	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
12	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
13	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
14	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
15	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
16	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
17	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
18	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
19	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
20	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

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