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22篇 您的检索式：作者名="CAMOU J P"

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	题名	作者	年代	出处	被引量
1	Effects of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘	Camou J P Sebranek J W Olson D G	1989	J Food Sci1989，54，：	1
2	Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘	CAMOU J P SEBRANEK J G OLSON D G	1989	Journal d Food Science1989，54，4：	1
3	Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels 显示文摘	Camou J P Sebranek J G Olson D G	1989	Journal of Food Science1989，54，4：	1
4	Septicshock sera containing circulating histones induce dendritic cellregulatednecrosis in fatal septic shock patients显示文摘	Raffray L Douchet I Augusto JF Youssef J Contin-BordesC Richez C Duffau P Truchetet ME Moreau JF Cazanave C Leroux L Mourrissoux G Camou F Clouzeau B Jeannin P Delneste Y Gabinski C Guisset O Lazaro E Blanco P	2015	Crit CareMed2015，43，4：	1
5	Effect of postmortem storage on activity of ~-Calpains-and m-calpain in five bovine muscles显示文摘	Camou J P Marchello J A Thompson V F	2007	Journal of Animal Science2007，85，10：	1
6	Effects of heating rate and protein concentration on gel strength and water loss of muscle protein gels显示文摘	Camou J P Sebranek J W Olson D G	1989	J Food Sci1989，54，：	1
7	Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels显示文摘	Camou J P Sebranek J W Olson D G	1989	Food Science1989，54，：	1
8	Gelation characteristics of muscle protein from pale,soft,exudative (PSE) pork显示文摘	Camou P Sebranek J G	1999	Meat science1999，30，3：	1
9	Decrease in circulating dendritic cells predicts fatal outcome in septic shock显示文摘	Guisset O Dilhuydy MS Thibaut R Lefvre J Camou F Sarrat A Gabinski C Moreau JF Blanco P	2007	Intensive Care Med2007，33，1：	1
10	Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste显示文摘	M Valenzuela Melendres J P Camou N G Torrentera	2014	Meat Sci2014，97，：	1
11	Diagnosis of pregnan- cy by radioimmunoassay of a pregnanCy-specific protein in the plasma of dairy cows显示文摘	Humblot P Camous S Martal J	1988	Theriogenology1988，30，：	1
12	Gelation characteristics of muscle protein from pale,soft, exudative (PSE) pork显示文摘	CAMOU P SEBRANEK J G	1999	Meat science1999，30，3：	1
13	Effect of post-mortem storage on activity of u-calpain and m-calpain in five bovine muscles显示文摘	J P Camou J A Marchello V F Thompson	2007	Journal of Animal Science2007，85，：	1
14	Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels显示文摘	CAMOU J P SEBRANEK J G OLSON D G	1989	Food Science1989，54，4：	1
15	Effect of postmortem storage on activity of/x- and m-ealpain in five bovine muscles 显示文摘	Camou J P Marchello J A Thompson V F	2007	Journal of Animal Science2007，85，10：	1
16	Effect of postmor- tem storage on activity of mu - and m - calpain in five bovine mus- cles显示文摘	Camou J P Marehello J A Thompson V F	2007	Journal of Animal Science2007，85，：	1
17	Effect of heating rate and protein concentration on gel strength and water loss of muscle protein gels显示文摘	CAMOU J P SEBRANEK J G OLSON D G	1989	Journal of Food Science1989，54，4：	1
18	Effects of postmortem storage on mu-and m-calpain in bovine skeletal muscle显示文摘	CAMOU J P MARCHELLO J A GOLL D E	2006	Journal of Animal Science2006，84，：	1
19	Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste显示文摘	MELENDRES M V CAMOU J P TORRENTERA N G	2014	Meat Science2014，97，1：	1
20	Gelation characteristicof muscle protein from pale,soft, exudative ( PSE)pork 显示文摘	CAMOU P SEBRANEK J G	1999	Meat Science1999，30，3：	1

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