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| 1 | Bioconversion ofpoultry and fish waste by Lucilia Sericata and SarcophagaCarnaria larvae显示文摘 | Yehuda B Marchaim U Glatman L | 2011 | Asian Journal of Water Environment andPollution2011，8，4： | 1 |
| 2 | Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2000 | Innovative Food Science & Emerging Technologies2000，1，3： | 1 |
| 3 | Evaluation of lactic acid bacteria, isolated from lightly reserved fish products, as starter cultures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2000 | Innovative Food Science & Emerging Technologies2000，1，3： | 1 |
| 4 | Biocon- version of poultry and fish waste by Lucilia Sericata and Sarcophaga Carnaria larvae显示文摘 | YEHUDA B MARCHAIM U GLATMAN L | 2011 | Asian Journal of Water Envi- ronment and Pollution2011，8，4： | 1 |
| 5 | Effects of herbal essential oils used to extend the shelf-life of fresh water reared Asian sea bass fish(Lares calcarifer)显示文摘 | Harpaz S Glatman L Drabkin V Gelman A | 2003 | Food Plot2003，66，： | 1 |
| 6 | Evaluation of lactic acid bacteria, isolated fi:om lightly preserved fish products, as starter cttltures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2000 | Innovative Food Science & Emerging Technologies2000，1，3： | 1 |
| 7 | Effects of herbal essential oils used to extend the shelf-life of freshwaterreared Asian sea bass fish (Lates calcarifer)显示文摘 | HARPAZ S GLATMAN L DRABKIN V | 2003 | J Food Prot2003，66，： | 1 |
| 8 | Using lactic acid bacteria for developing novel fish food products显示文摘 | GLATMAN L DRABKIN V GELMAN A | 2000 | Journal of the Science of Food and Agriculture2000，80，3： | 1 |
| 9 | Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2001 | Innovative Food Sci Emerging Technol2001，1，3： | 1 |
| 10 | Evaluation of Lactic Acid Bacteria,Isolated from Lightly Preserved Fish Products,as Starter Cultures for New Fish--based Food Products显示文摘 | Gelman A Drabkin V Glatman L | 2001 | Innovative Food Science and Emerging Technologies2001，，1： | 1 |
| 11 | Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products显示文摘 | Gelman A Drabkin V Glatman L | 2001 | Innovative Food Sci Emerging Technol2001，1，3： | 1 |
| 12 | Evaluation of lactic acid bacteria, isolated from lightly preserved fish products,as starter cultures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2001 | Innovative food science and emerging technologies2001，，1： | 1 |
| 13 | Effects of herbal essential oils used to extend the shelf life of fresh water reared Asian sea bass fish (Lates calcarifer)显示文摘 | Harpaz S Glatman L Drabkin V | 2003 | Journal of Food Protect2003，66，3： | 1 |
| 14 | T follicular helper ceils differentiate from Th2 cells in response to helminth antigens 显示文摘 | Glatman Z A Taylor J J King I L | 2009 | J Exp Med2009，206，5： | 1 |
| 15 | Evaluation of lactic acid bacteria isolated from lightly preserved fish products as starter cultures for new fish-based food products显示文摘 | Gelman A Drabkin V Glatman L | | 0，，03： | 1 |
| 16 | Evaluation of lactic acid bacteria isolated from lightly preserved fish products as starter cuhures for new fish-based food products显示文摘 | Gelman A Darbkin V Glatman L | 2000 | Innovation Food Science & Emerging Technologies2000，，3： | 1 |
| 17 | Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products显示文摘 | GELMAN A DRABKIN V GLATMAN L | 2000 | Innovative Food Science and Emerg- ing Technologies2000，1，3： | 1 |
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