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18篇 您的检索式：作者名="HOZ C L"

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		题名	作者	年代	出处	被引量
	1	Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Proas major)mmcle显示文摘	Hoz L Lopez-Bote C J Cambero M I	2003	Meat Science2003，65，：	1
	2	The structure and dynamics of polar mesosph6re summer echoes observed with the EISCAT 224 MHz radar显示文摘	ROTTGER J HOZ C L KELLEY M C	1988	Geophysical Research Letters1988，15，12：	1
	3	fl-hydroxyacyl- CoA-dehydrogenase (HADH) differentiates unfrozen from froze-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat显示文摘	HOZ L YUSTES C C MARAJ M	1992	International Journal of Food Science and Technology1992，27，2：	1
	4	Effect of dietary linseed oil and a-tocopherol on selected properties of pig fat显示文摘	D'Arrigo M Hoz L Lopez-Bote C J	2002	Canadian Journal of Animal Science2002，82，3：	1
	5	β-Hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish ( Procambarus clarkii ) and trout ( Salmo gairdneri ) meat显示文摘	Hoz L Yustes C Camara J M	1992	Int J Food Sci Technol1992，27，：	1
	6	Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams显示文摘	ISABEL B LOPEZ-BOTE C J HOZ L D L	2003	Meat Science2003，64，：	1
	7	Enrichment of dry- cured ham with α-linolenic acid and ct-tocopherol by use of linseed oil and α-tocopheryl acetate 显示文摘	Santos C Hoz L Cambero M I	2008	Meat Science2008，80，：	1
	8	Use of the E-beam radiation to diminish the late blowing of cheese显示文摘	Velasco R Ordó?ez J A Cabeza M C Hoz L Cambero M I	2011	International Dairy Journal2011，，21：	1
	9	Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid a-linolenic and a-tocopherol 显示文摘	Hoz L Cambero I Santos C	2007	Food Chemistry2007，101，：	1
	10	Charged dust in the Earth's mesopause: Effects on radar backscatter显示文摘	HAVNES O MELANDSOF HOZ C L	1992	Physica scripta1992，45，：	1
	11	β-hydroxyaeyl-CoA- dehydrogenase (HADH)differenttitate unfrozen from frozen-thawed craw fish(Procambarus charkii)and trout (Salm ogairdneri)meat显示文摘	HOZ L YUSTES C CAMARA J M	1992	int Food Sci Technol1992，27，：	1
	12	β-hydroxyacyl-CoA-dehydrogenase(HADH) differentiate chilled from frozen-thawed craw fish( Procambarus charkii ) and trout ( Sahn ogairdneri ) meat 显示文摘	Hoz L Yustes C Camara J M	1992	Int J Food Sci Technol1992，27，：	1
	13	β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiate unfrozen from frozenthawed crawfish(Procambarus clarkii) and trout (Salmogairdneri) meat显示文摘	Hoz L Yustes C Camara J M	1992	Int J Food Sci Technol1992，27，：	1
	14	Induction of sharp wave-ripple complexes in vitro and reorganization of hippocampal networks 显示文摘	Behrens C J van den Boom L P de Hoz L	2005	Nat Neurosci2005，8，11：	1
	15	Effect of dietary lin- seed oil and ct-tocopherol on pork tenderloin (Psoas major) mus- cle 显示文摘	Hoz L Lopez-Bote C J Cambero M I	2003	Meat Sci2003，，65：	1
	16	Effects of feeding elevated concentrations ofmanosaturated fatty acids and vitamin E to swine on char-acteristics of dry cured hams 显示文摘	Isabel B L6pez-Bote C J de la Hoz L Tim6n M GarciaC & Ruiz J	2003	Meat Science2003，64，：	1
	17	β-Hydroxyacyl-CoA-dehydrogenase ( HADH ) differentiates unfrozen from frozen-thawed crawfish ( Provambarus clarkii) and trout ( Salmo gairdneri) meat显示文摘	HOZ L YUSTES C CAMARA J M	1992	Journal of Food Science and Technology1992，27，：	1
	18	Effect of dietary linseed oil and a-tocopherol on pork tenderloin (Psoas major) muscle 显示文摘	Hoz L Lopez-Bote C J Cambero M I	2003	Meat Science2003，65，：	1

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