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22篇 您的检索式：作者名="HOZ I"

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	题名	作者	年代	出处	被引量
1	Design and evaluation of a learning environment to effectively provide network security skills显示文摘	Marsa-Maestre I de la Hoz E Gimenez-Guzman J M	2013	Computers&Education2013，，11：	1
2	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
3	Plasmid copy- number control and better-than-random segregation genes of pSM19035 share a common regulator显示文摘	de la HOZ A B AYORA S SITKIEWICZ I	2000	Proceedings of the National Academy of Sciences of the United States of America2000，97，2：	1
4	Lipid and fatty acidcomposition of rabbit meat: part 1: apolar fraction显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
5	Lipid and fatty acidcomposition of rabbit meat: part 2: phospholipids显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Meat Science1991，29，2：	1
6	Seasonal variationsin lipid composition of spanish wild rabbit (Oryctolagus cuniculus)meat显示文摘	CAMBERO M I de la HOZ L SANZ B	1991	Journal of the Science of Food and Agriculture1991，56，3：	1
7	Fatty acid and sensory characteristics of Spanish dry-cured loin enriched in acid a-linolenic and a-tocopherol显示文摘	HOZ I CAMBERO J SANTOS C	2007	Food Chemistry2007，101，：	1
8	Raman spectroscopic study of electron-beam irradiated cold-smoked salmon显示文摘	Herrero A M Carmona P Ordónez J A de la Hoz L Cambero M I	2009	Food Research International2009，42，1：	1
9	Raman spectroscopic study of electron - beam irradiated cold - smoked salmon 显示文摘	Herrero A M Carmona P Ordonez J A de la Hoz L Cambero M I	2009	Food Research International2009，42，：	1
10	Raman spectroscopic study of electron-beam irradiated cold-smokedsalmon 显示文摘	Herrero A M Carmona P Ordonez J A Hoz L D L Cambero M I	2009	Food Research International2009，42，1：	1
11	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
12	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
13	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
14	Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages显示文摘	Edwards R A Ordonez J A Dainty R H Hierro E M Hoz L D I	1999	Food Chemistry1999，5，64：	1
15	Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics显示文摘	Herrero A M Cambero M I Ordonez J A Hoz L Carmona P	2008	Food Chemistry2008，109，1：	1
16	Volatile compounds of dry hams from Iberian pigs显示文摘	Lopz M O de la Hoz I Cambero M I	1992	Meat Science1992，31，：	1
17	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
18	Volatile compounds of dry hams from Iberian pigs显示文摘	Lopz M O Hoz I Cambero M I	1992	Meat Science1992，31，：	1
19	Volatile compounds of commercial from dru hams Iberian pigs显示文摘	Lopz M O de la Hoz I Cambero M I	1992	Meat Science1992，31，：	1
20	Volatile compounds of dry ham from Iberian pigs显示文摘	Lopz M O de la Hoz I Cambero M I	1992	Meat Science1992，31，：	1

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