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15篇 您的检索式：作者名="Hasret"

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		题名	作者	年代	出处	被引量
	1	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products显示文摘	Hasret Ulu	2004	Meat Science2004，，4：	4
	2	Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs 显示文摘	HASRET ULU	2006	Food Chemistry2006，，95：	1
	3	Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs显示文摘	HASRET U	2006	Food Chemistry2006，95，：	1
	4	Effects of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs显示文摘	HASRET U	2004	Food Chemistry2004，87，：	1
	5	Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs显示文摘	Hasret Ulu	2004	Food Chemistry2004，，87：	1
	6	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products 显示文摘	Hasret Ulu	2004	Meat Sciences2004，67，：	1
	7	Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs显示文摘	Hasret U	2006	Food Chemistry2006，95，4：	1
	8	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products显示文摘	Hasret U	2004	Meat Science2004，67，：	1
	9	Evaluation of three 2-thiobarbitaric acid methods for the measurement of lipid oxidation in various meats and meat products 显示文摘	Hasret U	2004	Meat Science2004，67，4：	1
	10	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products显示文摘	Hasret Ulu	2004	Meat Sci2004，67，：	1
	11	Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs 显示文摘	Hasret Uln	2006	Food Chemistry2006，，95：	1
	12	Effect of wheat flour,whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs显示文摘	Hasret Ulu	2004	Food Chemistry2004，，87：	1
	13	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products显示文摘	Hasret Ulu	2004	Meat Science2004，，4：	1
	14	Effect of wheat flour,whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs显示文摘	HASRET U	2004	Food Chemistry2004，87，4：	1
	15	Effects of carrageenam and guar gum on the cooking and textual properties of low fat meatballs显示文摘	Hasret Ulu	2006	Food Chemistry2006，95，：	1

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