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| 1 | Dynamic rheological measurements on heat-induced myosin gels: effects of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | EGELANDSDAL B FRETHEIM K SAMEJIMA K | 1986 | J Sci Food Agric1986，37，： | 1 |
| 2 | Dynamic rheological measurements on heat-induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | EGALANDSDAL B FRETHEIM K SAMEJIAM K | 1986 | Journal of Science of Food and Agriculture1986，37，1： | 1 |
| 3 | Myosin dena- turation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetric studies显示文摘 | STABURSVIK E FRETHEIM K FROYSTEIN T | 1984 | Journal of the Science of Food and Agriculture1984，35，2： | 1 |
| 4 | Back injuries and pain in adolescents attending a ski high school显示文摘 | Bergstrom KA Brandseth K Fretheim S | 2004 | Knee Surg Spoits Traumatol Arthrosc2004，12，1： | 1 |
| 5 | Slow lower- ing of pH induces gel formation of myosin显示文摘 | FRETHEIM K EGELANDSDAL B HARBITZ O | 1985 | Food Chemistry1985，18，3： | 1 |
| 6 | Dynamic rheological measurements on heat induced myosin gels:effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | EGELANDSDAL B FRETHEIM K SAMEJIMA K | 1986 | Journal of the Science of Food and Agriculture1986，37，9： | 1 |
| 7 | Polycyclic aromatic hydrocarbons in grilled meat products:a review显示文摘 | Fretheim K | 1983 | Food Chemtry1983，，10： | 1 |
| 8 | Myosins from red and white bovine muscles:Part 1: Gel strength (elasticity) and waterholding capacity of heat-induced gels显示文摘 | FRETHEIM K SAMEJIMA K EGELANDSDAL B | 1986 | Food Chemistry1986，22，2： | 1 |
| 9 | Slow lowering of pH induces gel formation of myosin 显示文摘 | Fretheim K Egelandsdal B Harbiz O | 1985 | Food Chemistry1985，，18： | 1 |
| 10 | Slow lowering of pH induces gel formation of myosin显示文摘 | FRETHEIM K EGELANDSDAL B HARBITZ 0 | 1985 | Food chemistry1985，18，3： | 1 |
| 11 | Dynamic rheological measurements on heat-indueed myosin gel: effect of ionic strength, protein concentration and addition of adenosine triphosphate orpyrophosphate显示文摘 | EGELANDSDAL B FRETHEIM K SAMEJIMA K | 1986 | Journal of Science of Food and Agriculture1986，37，： | 1 |
| 12 | Slow lowering of pH induces gel formation of myosin 显示文摘 | Fretheim K Egelandsdal B Harbitz O | 1985 | Food Chemistry1985，18，： | 1 |
| 13 | Dynamic rheological measurements on heat- induced myosin gels: effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | Egelandsdal B Fretheim K Samejima K | 1986 | Journal of the Science of Food and Agriculture1986，37，： | 1 |
| 14 | Heat gelation properties and protein extractbility of beef myofibrils显示文摘 | Samejima K Egelandsdal B Fretheim K | 1985 | Food Sci1985，50，： | 1 |
| 15 | Dynamic rheological measurements on head-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | EGELANDSDA I B FRETHEIM K HARBIZI O | 1986 | J Sci Food Agric1986，37，： | 1 |
| 16 | Dynamic rheological measurements on heat-induced myosin gels:effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate显示文摘 | Egelandsdal B Fretheim K Samejima K | 1986 | Journal of the Science of Food and Agriculture1986，37，： | 1 |
| 17 | Dynamic rheological measurements on heat-induced myosin gels-effect of ionic- strength, protein-concentration and addition of adenosine-triphosphate or pyrophosphate显示文摘 | EGELANDSDAL B FRETHEIM K SAMEJIMA K | 1986 | Journal of the Science of Food and Agriculture1986，37，9： | 1 |
| 18 | Dynamic rheologieal measurements on heat-induced myosin gels:effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate 显示文摘 | Egelandsdal B Fretheim K Samejima K | 1986 | Journal of the Science of Food and Agriculture1986，37，： | 1 |
| 19 | Myosins from red and white bovine muscles: Part 1-Gel strength (elasticity) and water-holding capacity of heat-induced gels 显示文摘 | Fretheim K Samejima K Egelandsdal B | 1986 | Food Chemistry1986，22，2： | 1 |
| 20 | Total system planning by optimizing customer actions in a deregulated power market显示文摘 | Livik K Groenli H Fretheim S | 1998 | :327-3311998，，： | 1 |
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