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45篇 您的检索式：作者名="DIRINCK P"

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	题名	作者	年代	出处	被引量
1	Flavour characterization and classification of cheese by gas chromatographic mass spectrometric profi-ling显示文摘	Dirinck P	1999	Jounal of Chromatography1999，55，7：	1
2	Flavor differences between northern and southern European cured hams 显示文摘	DIRINCK P VAN OPSTAELE F VANDENDRIESSCHE F	1997	Food Chemistry1997，59，：	1
3	Headspace enrichment on tenax for characterization and flavor evaluation of some tobacco types 显示文摘	Dirinck P	1980	Tob Sci1980，24，：	1
4	Flavour differences between northern and southern European cured hams显示文摘	DIRINCK P OPSTAELE V VANDRIESSCHE F	1997	Food Chemistry1997，59，4：	1
5	Selection,application and monitoring of Lactobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses显示文摘	HOORDE K V LEUVEN I V DIRINCK P	2010	International Journal of Food Microbiology2010，144，2：	1
6	Selection, appli- cation and monitoring of Laetobacillus paracasei strains as adjunct cultures in the production of Gouda-type cheeses 显示文摘	Hoorde K Leuven I Dirinck P	2010	International Journal of Food Microbiology2010，144，：	1
7	Aroma quality evaluation of tomatoes,apples,and strawberries显示文摘	DIRINCK P SCHREYEN SCHAMP N	1977	J Agric Food Chem1977，25，：	1
8	Flavour differences between northern and southern European cured hams 显示文摘	Dirinck P Van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，：	1
9	Flavor qualily of apples and tomatoes 显示文摘	DIRINCK PATRICK SCHREYEN L SCHAM P N	1975	Appl Spectrom Mass(SM)1975，15，4：	1
10	Studies on vitamin E and meat quality 1 :Effect of feeding high vitamin E levels on time-relating pork quality显示文摘	Dirinck P A De Winne M Casteels	1996	Agri Food Chem1996，44，：	1
11	Instrumental aroma analysis for objective evaluation of the parameters influencing aroma formation in apples and for prediction of the optimum picking date显示文摘	DIRINCK P SCHAMP N	1989	Acta Horticultunae1989，258，：	1
12	Head-space enrichment on tenax for characterization and flavor evaluation of some tobacco types 显示文摘	Dirinck P	1980	Tob Sci1980，24，：	1
13	Flavour differences between northern and southern European cured hams显示文摘	Dirinck P Van Opstaele F Vandendriessche F	1997	Food Chemistry1997，59，：	1
14	Flavor differences between northern and southern Euro- pean cured hams 显示文摘	Dirinck P Opstaele - F - Van Vandendriessche F	1997	Food Chemistry1997，59，：	1
15	Aroma characterizationof Gouda-type cheeses显示文摘	Van Leuven I Van Caelenberg T Dirinck P	2008	International Dairy Journal2008，18，：	1
16	Flavour differences between northern and southern European cured hams显示文摘	DIRINCK P OOSTAELE F V VANDENDRIESSCHE F	1997	Food Chemistry1997，59，：	1
17	Effect of feeding high vitamin E levels on time-related pork quality显示文摘	Dirinck P Winne A	1996	Agri Food Chem1996，，：	1
18	Flavour differences between northern and southern European cured hams显示文摘	Dirinck P Van Opstaele F&Vandendriessche		0，，59：	1
19	Effect of nitrogen fertilizers on celery volatiles显示文摘	van WASSENHOVE F A DIRINCK P J SCHAMP N M	1990	Journal of Agricultural and Food Chemistry1990，38，1：	1
20	Meat quality, fatty acid composition and flavor analysis in Belgian retail beef显示文摘	Raes K Balcaen A Dirinck P	2003	Meat Sci2003，65，4：	1

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