维普期刊资源整合服务平台（V6.5）

45篇 您的检索式：作者名="Cornforth D P"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Nitrite Inhibition of Clostridum botulinum : Electron Spin Resonance Detection of Iron - nitric Oxide Complexes 显示文摘	REDDY D LANCASTER J R CORNFORTH D P	1983	Science1983，221，：	1
2	Inorganic-N release from spent mushroom compost under laboratory and field conditions 显示文摘	STEWART D P C CAMERON K C Cornforth I S	1998	Soil Biology and Biochemistry1998，30，13：	1
3	Evaluation of carbon monoxide treatment in modified atmosphere packing or vacuum packaging to increase color stability of fresh beef显示文摘	Jayasingh P Cornforth D P Carpenter C E	2001	Meat Science2001，59，：	1
4	Treatments for prevention of persistent pinking in dark-cutting beef patties显示文摘	MOISEEV I V CORNFORTH D P	1999	J Food Science1999，64，：	1
5	Effect of sodium phytate,sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef显示文摘	Lee J B Hendricks D G Cornforth D P	1998	Meat Science1998，50，3：	1
6	Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensorycharacteristics of restructured beef rolls显示文摘	MOISEEV I V CORNFORTH D P	1997	Meat Science1997，45，1：	1
7	A comparison ofcamosine and ascorbic acid on color and lipid stability in a groundbeef pattie model system显示文摘	LEE B HENDRICKS D G CORNFORTH D P	1999	Meat Science1999，51，3：	1
8	Antitubercu- lous effects of certain surface - active polyoxyethyleue ethers 显示文摘	Cornforth JW D'Arcy Hart P Nicholls GA	1955	BrJ Pharmacol Chem1955，10，1：	1
9	Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging显示文摘	JAYASINGH P CORNFORTH D P BRENNAND C P	2002	Journal of Food Science2002，67，9：	1
10	Consumer preferences for beef color and packaging did not affect eating satisfaction显示文摘	CARPENTER C E CORNFORTH D P WHITTIER D	2001	Meat Science2001，57，4：	1
11	Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef显示文摘	Jayasingh P Cornforth D P Carpenter C E	2001	Meat Science2001，59，3：	1
12	Evaluation of carbon monoxide treatment in modified- atmosphere packaging or vacuum packaging to increase color stability of fresh beef 显示文摘	Jayasingh P Cornforth D P Carpenter C E	2001	Meat Science2001，59，：	1
13	Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages显示文摘	Vasavada M Carpenter C E Cornforth D P	2003	Journal of Muscle Foods2003，14，2：	1
14	Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages显示文摘	Vasavada M Carpenter C E Cornforth D P	2003	Journal of Muscle Foods2003，，14：	1
15	Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef显示文摘	Lee B J Hendricks DG Cornforth D P	1998	Meat Science1998，50，：	1
16	Antioxidant effect of carnosine and phytic and in a model beef system 显示文摘	Lee B J Hendricks D G Cornforth D P	1998	Food Sci1998，63，：	1
17	Release of sulphate-surphur,potassium,calcium and magnesium from spent mushroom compost under field conditions显示文摘	Stewart D P C Cameron K C Cornforth I S	2000	Biology and Fertility of Soils2000，31，2：	1
18	Antioxidant effects of carnosine and Phytic acid in a model beef system 显示文摘	Lee B J Hendricks D G Cornforth D P	1998	Food Sci1998，63，：	1
19	Evaluation of carbon monoxide treatment in modified atmosphere packing or vacuum packaging to increase color stability of fresh beef显示文摘	Cornforth D P Carpenter C E	2001	Meat Science2001，59，：	1
20	Effects of low temperature and increased oxygen concentration on color of intact prerigor muscle显示文摘	CORNFORTH D P EGBERT W R SISSON D V	1985	Jonrnal of Food Science1985，50，4：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 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