维普期刊资源整合服务平台（V6.5）

96篇 您的检索式：作者名="HUGAS M"

选中清除导出查看参考文献查看引证文献引用追踪共5页首页上一页第1页下一页末页 /5 跳转

	题名	作者	年代	出处	被引量
1	New mild technologies in meat processing: high pressure as a model technology显示文摘	M Hugas M Garriga J.M Monfort	2002	Meat Science2002，，3：	2
2	New mild technologies in meat processing: high pressure as a model technology显示文摘	M Hugas M Garriga J.M Monfort	2002	Meat Science2002，，3：	2
3	Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages显示文摘	GARRIGA M HUGAS M	1996	Food Microbiology1996，32，：	1
4	Lactobacillus salivarius CTC2197 prevents salm onella enteritidis colonization in chickens显示文摘	Pascual M Hugas M Badiola JI	1999	Appli and Environ Microbi1999，，：	1
5	Aminoacid-decardboxylase activity of bacteria isolated from fermented porksausages显示文摘	BOVER-CID S HUGAS M IZQUIERDO-PULIDO M	2001	International Journal of Food Microbiology2001，66，3：	1
6	Competitiveness and bactenocin production of Enterococci in the production of Spanish-style dry fermented sausages 显示文摘	CALLEWAERT R HUGAS M DE VUYST L	2000	International Journal of Food Microbiology2000，57，：	1
7	Molecular,technological and safety characterization of Gram-positivecatalase -positive cocci from slightly fermented sausages显示文摘	MARTfN B GARRIGA M HUGAS M	2006	International journal of Food Microbiology2006，107，2：	1
8	Lactobacillus salivarius prevents salmonella enteritidis colonization in chickeras显示文摘	Paseual M Hugas M Badiola		0，，：	1
9	Control of Listeriamonocytogenes in model sausages by enterocin AS-48显示文摘	ANANOU S GARRIGA M HUGAS M	2005	InternationalJournal of Food Microbiology2005，103，2：	1
10	New mild technologies in meat processing:high pressure as a model technology显示文摘	HUGAS M GARRIGA M MONFORT J M	2002	Meat Sci2002，62，3：	1
11	New mild technologies in meat processing:high pressure as a model technology 显示文摘	Hugas M Garriga M Monfort J M	2002	Meat Science2002，62，：	1
12	Aminoacid-decarboxylase activity of bacteria isolated from fermented porksausages显示文摘	BOVER-CID S HUGAS M IZQUIEROD-PULIDO M	2001	International Journal of Food Microbiology2001，66，3：	1
13	Bacterial starter cultures for meat fermentation显示文摘	HUGAS M MONFORT J M	1997	Food Chemistry1997，59，4：	1
14	New mild technolo-gies in Meat processing:High pressure as a model tech-nology显示文摘	Hugas M Garriga M Monfort J M		0，，：	1
15	Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages 显示文摘	HUGAS M LZQUIERDO-PULIDO M VIDAL-CAROU M C	2000	J Food Protect2000，63，2：	1
16	Lactobacillus salivarius CTC2197 Prevents Salmonella enteritidis Colonization in Chickens 显示文摘	Pascual M Hugas M Badiola J I	1999	Appl Environ Microbiol1999，，：	1
17	Amino aciddeearboxylase activity of bacteria isolated from fermented pork sausages 显示文摘	Bover-Cid S Hugas M Izquierdo-Pulido M	2001	International Journal of Food Microbiology2001，66，3：	1
18	Functionalty of enterococci in meat products 显示文摘	Marta Hugas M Garriga M T Aymerich	2003	International Jour- nal of Food Microbiology2003，88，23：	1
19	Bacterial starter cultures formeat fermentation显示文摘	HUGAS M MONFORT J M	1997	Food Chemistry1997，，59：	1
20	Functionality of enterococci in meat products显示文摘	Hugas M Garriaga M Aymerich M T	2003	International Journal of Food Microbiol2003，88，23：	1

返回顶部每页显示：

共5页首页上一页第1页下一页末页 /5 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示