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47篇 您的检索式：作者名="Greaser M"

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	题名	作者	年代	出处	被引量
1	PSE-like syndrome in breast muscle of domestic turkeys: a review显示文摘	SOSNICKI A A GREASER M L PIETRZAK M	1998	Journal of Muscle Foods1998，9，1：	1
2	Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys显示文摘	PIETRZAK M GREASER M L SOSNICKI A A	1997	Journal of Animal Science1997，75，8：	1
3	A simple,sensitive enzymatic method for quantitation of soya proteins in soya-meat blends显示文摘	MORRISEY P A OLBRANTZ K GREASER M L	1982	Meat Science1982，7，2：	1
4	Reactions of nitrite in meat显示文摘	Cassens R G Greaser M L Ito T	1979	Food Technology1979，，：	1
5	From natural resources and envi- ronmental accounting to construction of indicators for sus- tainable development 显示文摘	Alfven K H Greaser M	2007	Ecological Economics2007，，61：	1
6	Electron microscopy of a meat emulsion显示文摘	Borchert L L Greaser M L Bard J C	1967	Journal of Food Science1967，32，：	1
7	Muscle protein changes post mortem in relation to pork quality traits显示文摘	Warner R D Kauffman R G Greaser M L	1997	Meat Science1997，45，：	1
8	Muscle protein changes post mortem in relation to pork quality traits显示文摘	WARNER R D KAUFFMAN R G GREASER M L	1997	Meat Science1997，33，45：	1
9	Electron micros-copy of a meat emulsion显示文摘	BORCHERT L L GREASER M L BARD J C	1967	Journal of Food Science1967，32，：	1
10	Muscle Protein Changes Post Mortem in Relation to pork Quality Traits显示文摘	Warner R D Kauffman R G Greaser M L	1997	Meat Science1997，45，3：	1
11	Reactions of nitrite in meat显示文摘	CASSENS R G GREASER M L ITO T	1979	Food Technology1979，27，：	1
12	Electron microscopyof a meat emulsion显示文摘	BORCHERT L GREASER M L BARD J C	1967	Journal of Food Science1967，32，4：	1
13	Effect of rapid rigor mortis processes on protein functionality in Pectoralis major muscle of domestic turkeys显示文摘	Pieterzak M Greaser M L Sosnicki A A	1997	Animal Science1997，75，：	1
14	Quantitative-determination of myosin and actin in rabbit skeletal-muscle显示文摘	YATES L D GREASER M L	1983	J Mol Biol1983，168，：	1
15	Investigation ofmechanisms by which sodium citrate reduce the pink color defect incooked ground turkey 显示文摘	SAMMHL L M CLAUS J R GREASER M L	2006	Meat Science2006，72，：	1
16	Muscle protein changes post mortem in relation to pork quality traits显示文摘	Warner R D Kauffman R G Greaser M L	1997	Meat Science1997，45，3：	1
17	Electron microscopy of a meat emulsion 显示文摘	Borchert L L Greaser M L Bard J C	1967	Journal of Food Science1967，32，：	1
18	Developmental changes in troponin T isoform espression and tension production in chicken single skeletal muscle fibres显示文摘	Greaser M L Moss R L	1992	J Physiol1992，，44：	1
19	Thermal properties of titin from porcine and bovine muscles 显示文摘	Pospiech E Greaser M L Mikolajczak B	2002	Meat Science2002，62，：	1
20	Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins myofibrillar proteins显示文摘	Fritz J D Swartz D R Greaser M L		0，，：	1

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