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99篇 您的检索式：作者名="Demeyer D"

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	题名	作者	年代	出处	被引量
1	The impor-tance of meat enzymes in ripening and flavour generationin dry fermented sausags, First results of an European pro-ject 显示文摘	Molly K Demeyer D Johansson G	1997	Food Chemistry1997，59，4：	1
2	The importance of meat enzymes in ripening and flavour generation in dry fermented sausages显示文摘	Demeyer D Johansson G	1997	First Resets of a European Projucct Food Chemistry1997，59，：	1
3	Dual-eletron-injector-structure electrically alterableread-only-memorry modeling studies 显示文摘	Dimaria D J Demeyer K M Dong D W	1981	IEEE Tran Electron Device1981，28，：	1
4	Lipolysis in a Belgian sausage:relative importance of endogenous and bacterial enzymes 显示文摘	Molly K Demeyer D Civera T	1996	Meat Sci1996，，43：	1
5	Specificity of lipolysis during dry sausage ripening显示文摘	DEMEYER D HOOZEE J MESDOM H	1974	Journal of Food Science1974，39，2：	1
6	Specificity of lipolysis during dry sausage ripening显示文摘	DEMEYER D HOOZEE J MESDOM H	1974	Journal of Food Science1974，39，2：	1
7	Changes in non-protein nitrogen compounds during dry sausage ripening显示文摘	DIERICK N VANDERKERCKOVE V DEMEYER D	1974	Journal of Food Science1974，39，：	1
8	The influence of the substitution of rolled C-Mn-Si TRIP steels Si by Al on the properties of cold rolled C-Mn-Si TRIP steels显示文摘	Demeyer M Vandershuern D Decooman BC	1999	ISIJ International1999，39，8：	1
9	Effect of antibiotics, a deaminase inhibitor and sarsaponin on nitrogen metabolisa of rumen contents in vitro显示文摘	Van Nevel C J Demeyer D L	1990	Anim Feed Sci Technol1990，31，：	1
10	The importance of meat enzymes in ripening and flavour generation in dry fermented sausages 显示文摘	Molly K Demeyer D Johansson G	1997	Food Chemistry1997，59，4：	1
11	Effect of antibiotics,a deaminase inhibitor and sarsaponin on nitrogen metabolisa of rumen contents in vitro显示文摘	C J VAN NEVEL DEMEYER D L	1990	Anim Feed Sci Technol1990，31，：	1
12	The importance of meat enzymes in ripening and flavour generation in dry fermented sausages, first results of an European project显示文摘	Molly K Demeyer D Johansson G	1997	Food Chemistry1997，59，：	1
13	Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility显示文摘	UYTTERHAEGEN L CLAEYS E DEMEYER D	1994	Journal of Animal Science1994，72，12：	1
14	Phagocytosis of apoptotic cells by macrophages is impaired in atherosclerosis 显示文摘	Schrijvers D M DeMeyer G R kockx M M	2005	Arterioscler Thromb Vasc Biol2005，25，6：	1
15	Formalising behavior preserving program transformations显示文摘	Mens T Demeyer S Janssens D		0，，2002：	1
16	Changes in non-protein nitrogen compounds during dry sausage ripening显示文摘	Dierick N Vanderkerckove V Demeyer D	1973	Journal of Food Science1973，39，：	1
17	Effects of double muscling on carcass quality, beef tenderness and myofibrillar proteion degradation in Belgian blue white bulls显示文摘	Uytterhaegen L Claeys E Demeyer D	1994	Meat sci1994，38，：	1
18	Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility显示文摘	Uytterhaegen L Claeys E Demeyer D	1994	J Anim Sci1994，72，：	1
19	The importance of meat enzymes in ripening and flavour generation in dry fermented sausages显示文摘	MOLLY K DEMEYER D JOHANSSON G	1997	First Results of a European Project Food Chemistry1997，59，：	1
20	Is the synthesis of rumen bacterial protein limited by the availability of preformed amino acids and/or peptides? 显示文摘	Demeyer D Fievez V	2004	Br J Nutrition2004，91，：	1

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