维普期刊资源整合服务平台（V6.5）

32篇 您的检索式：作者名="Bolumar T"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	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	Bajovic B Bolumar T Heinz V	2012	Meat Science2012，92，3：	1
4	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
5	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
6	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
7	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
8	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
9	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
10	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
11	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
12	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
13	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
14	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
15	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
16	Quality considerationswith high pressure processing of fresh and value added meatproducts显示文摘	Bajovic B Bolumar T’Heina V	2012	Meat Science2012，92，3：	1
17	Antioxidant active packaging for chicken meat processed by high pressure treatment显示文摘	BOLUMAR T ANDERSEN M L ORLIEN V		Food Chemistry0，129，4：	1
18	Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties显示文摘	BOLUMAR T LAPElqA D SKIBSTED L H	2016	Food Packaging and Shelf Life2016，7，：	1
19	Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls 显示文摘	Bolumar T Bindrich U Toepfl S	2014	Meat Science2014，98，4：	1
20	Purification and prop- erties of an arginyl aminopeptidase from Debaryomyces hansenii显示文摘	BOLUMAR T SANZ Y CARISTOY M C	2003	Int J Food Microbiol2003，86，12：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示