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41篇 您的检索式：作者名="CAMBERO I"

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	题名	作者	年代	出处	被引量
1	Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Proas major)mmcle显示文摘	Hoz L Lopez-Bote C J Cambero M I	2003	Meat Science2003，65，：	1
2	Effect of cooking conditions on the flavour compounds and composition of shrimp(Parapenaeus longirostris), broth显示文摘	M I Cambero Carlos J Jaramillo Juan A Ordoez	1998	Zlebensm Unters Forsch A1998，206，：	1
3	Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA) 显示文摘	Romero de dvila M D Cambero I M Ordonez J A	2014	Meat Science2014，98，2：	1
4	Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris)broth显示文摘	Cambero M I Jaramillo C J Ordo(n)ez J A		0，，05：	1
5	Lipid and fatty acidcomposition of rabbit meat: part 1: apolar fraction显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
6	Lipid and fatty acidcomposition of rabbit meat: part 2: phospholipids显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
7	Use of e-beam for shelf-life extension and sanitizing of marinated pork loin 显示文摘	Garcia-Mdrquez I Ord6fiez J A Cambero M I	2012	Int J Microbiol2012，2012，96：	1
8	Seasonal variationsin lipid composition of spanish wild rabbit (Oryctolagus cuniculus)meat显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Journal of the Science of Food and Agriculture1991，56，3：	1
9	In-process surface roughness prediction system using cutting vibrations in turning显示文摘	SALGADO D R ALONSO F J CAMBERO I	2009	International Journal of Advanced Manufacturing Technology2009，43，：	1
10	Fatty acid and sensory characteristics of Spanish dry-cured loin enriched in acid a-linolenic and a-tocopherol显示文摘	HOZ I CAMBERO J SANTOS C	2007	Food Chemistry2007，101，：	1
11	In- process surface roughness prediction system using cutting vibrations in turning 显示文摘	Salgado D R Alonso F J Cambero I	2009	Int J Adv Manuf Technol2009，43，：	1
12	Raman spectroscopic study of electron-beam irradiated cold-smoked salmon显示文摘	Herrero A M Carmona P Ordónez J A de la Hoz L Cambero M I	2009	Food Research International2009，42，1：	1
13	Use of E-beam for shelf-life extension and sanitizing of marinated pork loin 显示文摘	Garcla-MtrquezJ I Ord6fiez M A Cambero M 1	2012	International Journal of Microbi- ology2012，2012，：	1
14	Modeling and optimization of sensory changes and shelf-life in vacuum- packaged cooked ham treated by E-beam irradiation 显示文摘	Benedito J Cambero M I Ortufio C	2011	Radiation Piysics and Chemistry2011，80，3：	1
15	Raman spectroscopic study of electron - beam irradiated cold - smoked salmon 显示文摘	Herrero A M Carmona P Ordonez J A de la Hoz L Cambero M I	2009	Food Research International2009，42，：	1
16	Protective effect of broccoli, onion, carrot and licorice extracts against cytotoxicity of N-nitrosamines evaluated by 3-(4,5- dimethylthiazol- 2-ly)-2, 5-diphenyltetrazolium bromide assay 显示文摘	Martinez A Cambero I I Ikken Y	1998	J Agric Food Chem1998，46，2：	1
17	Raman spectroscopic study of electron-beam irradiated cold-smokedsalmon 显示文摘	Herrero A M Carmona P Ordonez J A Hoz L D L Cambero M I	2009	Food Research International2009，42，1：	1
18	Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural charaeteristies 显示文摘	A M Herrero M I Cambero J A Ordoaez	2008	Food Chemistry2008，109，：	1
19	In - Process Surface Roughness Prediction System显示文摘	SALGADO D R ALONSO F J CAMBERO I	2009	Int J Adv Manuf Techno12009，43，：	1
20	Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics 显示文摘	HERRERO A M CAMBERO M I ORDOIqEZ J A	2008	Food Chemistry2008，109，1：	1

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