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38篇 您的检索式：作者名="Hand L W"

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	题名	作者	年代	出处	被引量
1	Formulation and chopping temperature effects on beef frankfurters显示文摘	Hensley J L Hand L W	1995	Journal of Food Science1995，60，：	1
2	A theoretical assess- ment of the relative performance of spherical phased arrays for ultrasound surgery显示文摘	GAVRILOV L R HAND J W	2000	IEEE Trans Ultra- son Ferroelect Freq Contr2000，47，1：	1
3	Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters 显示文摘	Hand L W Terrell R N and Smith G C	1982	J Food sci1982，47，：	1
4	Formulation and chopping temperature effects on beef frankfurters 显示文摘	Hensley J L Hand L W	1995	Journal of Food Science1995，60，：	1
5	Effectsof preblending,reduced fat and salt levels on Frankfurter characteristics显示文摘	HAND L W HOLLENGSWORTH C A CALKINS C R	1987	Journal of Food Science1987，52，4：	1
6	Formulation and chopping temperature effects on beef frankfurters显示文摘	Hensley J L Hand L W	1995	Journal of Food Science1995，60，1：	1
7	Reduced fat, high moisture beef frankfurters as affected by chopping temperature 显示文摘	Sutton D S Hand L W Newkirk K A	1995	Journal of Food Science1995，60，3：	1
8	Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product显示文摘	Frye C B Hand L W	1986	Journal of food science1986，，3：	1
9	A theoretical assessment of the relative performance of spherical phased arrays for ultrasound surgery 显示文摘	Hand J W	2000	IEEE Transactions on Ultrasonics Ferroelectrics and Frequency Control2000，47，1：	1
10	Complications of pneumatic retinopexy显示文摘	WIROSTKO W J HAND P PERKINS S L	2000	Curr Opin Opththalmol2000，11，3：	1
11	The study of low-field positive and negative magnetic entropy changes in Ni43Mn46-xCuxSn11 alloys显示文摘	WANG D H ZHANG C L XUAN H C HAND Z ZHANG J R TANG S L GU B X DU Y W	2007	J Applied Physics2007，102，1：	1
12	Syntheses of 6-substituted purines显示文摘	Bullocjk M W Hand J J Stokstad E L R	1956	Journal of the American Chemical Society1956，78，：	1
13	Reduction or replacement of sodium chloride in a tumbled ham product显示文摘	FRYE C B HAND L W CALKINS C R	2006	Journal of Food Science2006，51，3：	1
14	Effects of preblending, reduced fat and salt levels on frankfurter characteristics 显示文摘	Hand L W Hollingsworth C A Calkins C R	1987	Journal of Food Science1987，52，：	1
15	Antibiotic inhi-bition of the respiratory burst response in human polymor-phonuclear leukocytes显示文摘	Hand W L Hand D L King-Thompson N L		0，，：	1
16	Reduced fat, high moisture beef frankfurters as affected by chopping temperature显示文摘	SUTTON D S HAND L W NEWKIRK K A	1995	Journal of Food Science1995，60，3：	1
17	Reduction or replacement of sodium chloride in a tumbled ham product 显示文摘	FRYE C B HAND L W CALKINS C R	1986	Journal of Food Science1986，51，：	1
18	Syntheses of 6-substituted purines显示文摘	Bullocjk M W Hand J J Stad E L R	1956	Journal of the American Chemical Society1956，78，：	1
19	Inhibition of cell-free oxidative bactericidal ac- tivity by erythrocytes and hemoglobin 显示文摘	Hand W L	1984	Infection and Im- munity1984，44，2：	1
20	Effect of processing method on oxidative off-flavors of soybean milk显示文摘	Wilkens W F Mattick L R Hand D B	1967	Food Technology1967，21，：	1

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