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16篇 您的检索式：作者名="COMAPOSADA J"

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		题名	作者	年代	出处	被引量
	1	Sorption isotherms of saltedminced pork and of lean surface of dry-cured hams at the end of the resting period using KC1 as substitute for NaCI显示文摘	COMAPOSADA J AMAU J GOU P	2007	Meat Science2007，77，4：	1
	2	Meat pH and meatfiber direction effects on moisture diffusivity in salted hammuscles dried at 5℃显示文摘	GOU P COMAPOSADA J ARNAU J	2002	Meat Science2002，61，1：	1
	3	Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface 显示文摘	Arnau J Gou P Comaposada J	2003	Meat Science2003，65，：	1
	4	Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface显示文摘	ARNAU J GOU P COMAPOSADA J	2003	Meat Science2003，52，2：	1
	5	The effect of sodium chloride content and temperature on pork meat isotherms 显示文摘	Comaposada J Gou P Arnau J	2000	Meat Science2000，55，3：	1
	6	Technologies to shorten the drying period of dry- cured meat products 显示文摘	Arnau J Serra X Comaposada J	2007	Meat Science2007，77，1：	1
	7	Colour modification in a cured meat model dried by Quick-Dry- Slice process and high pressure processed as a function of NaCI, KC1, K-lactate and water contents显示文摘	FERRINI G COMAPOSADA J ARNAU J	2012	Innovative Food Science & Emerging Technologies2012，，13：	1
	8	Effect of the rela- tive humidity of drying air during the resting period on the composition and appearance of dry-cured ham sur- face 显示文摘	ARNAU J GOU P COMAPOSADA J	2003	Meat Science2003，65，4：	1
	9	Sorption iso- therms of salted minced pork and of lean surface of dry- cured hams at the end of the resting period using KCI as substitute for NaC1 显示文摘	COMAPOSADA J ARNAU J GOU P	2007	Meat Science2007，77，4：	1
	10	Colour modification in a cured meat model dried by quick dry-slice process and high pressure processed as a function of NaCI, KCI, K-lactate and water contents显示文摘	FERRINI G J COMAPOSADA J AMAU P G	2012	Innovative Food Science and Emerging Technology2012，13，2：	1
	11	The hnpact of fast drying( QDS process (R))and high pressurr on food safety of NaCl -free processed dry fermented sausages 显示文摘	Stollewerk K Jofre A Comaposada J	2012	Innovative Food Science & Emerging Technologies2012，16，：	1
	12	NaCI content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham显示文摘	Gou P Comaposada J Arnau J	2003	Meat Science2003，，63：	1
	13	Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry - cured ham surface 显示文摘	J Arnau P Gou J Comaposada	2003	Meat Science2003，65，：	1
	14	Ensuring food safety by an innovative fermented sausage manufacturing system显示文摘	STOLLEWERK K JOFR A COMAPOSADA J	2011	Food Control2011，22，12：	1
	15	Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface显示文摘	ARNAU J Gou P COMAPOSADA J	2003	Meat Science2003，52，2：	1
	16	Colour modification in a cured meat model dried by Quick-Dry- Slice process and high pressure processed as a function of NaC1, KC1, K-lactate and water contents显示文摘	FERRINI G COMAPOSADA J ARNAU J	2012	Innovative Food Science and Emerging Technologies2012，12，4：	1

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