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41篇 您的检索式：作者名="Hyldig"

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	题名	作者	年代	出处	被引量
1	Quality index method-an objective tool for determination of sensory quality显示文摘	Hyldig G Green-Petersen D M B	2004	Journal of Aquatic Food Product Technology2004，13，4：	1
2	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	Hyldig G Nielsen D		0，，03：	1
3	Quality Index Methodan objective tool for determination of sensory quality 显示文摘	Hyldig G Green-Petersen D M B	2004	Journal of Aquatic Food Product Technology2004，13，4：	1
4	A review of sensory and instrumental methods used to evaluate the texture of fish 显示文摘	Hyldig G Nielsen D	2007	Journal of Texture Studies2007，32，3：	1
5	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss) 显示文摘	Godiksen H Morzel M Hyldig G	2009	Food Chemistry2009，113，4：	1
6	Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar) 显示文摘	Sveinsdottir K Hyldig G Martinsdottir E	2003	Food Quality and Preference2003，14，3：	1
7	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	HYLDIG G NIELSEN D	2001	Journal of Texture Studies2001，32，3：	1
8	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	Hyldig G Nielsen D	2001	Journal of Texture Studies2001，32，1：	1
9	Quality index method:an objec-tive tool for deteimination of sensory quality显示文摘	HYLDIG G GREEN-PETERSEN D	2006	Joumal of Aquatic FoodProduct Technology2006，13，4：	1
10	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	Hyldig G Nielsen D	2001	Journal of Texture Studies2001，32，：	1
11	Brain activity and fatigue during exercise in the heat 显示文摘	Nielsen B Hyldig T Gonzalez-Alonso J	2001	Pflugers Archiv2001，442，：	1
12	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)显示文摘	Godiksen H Morzel M Hyldig G	2009	Food Chem2009，113，4：	1
13	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout(Oncorhynchus mykiss) 显示文摘	H Godiksen M Morzel G Hyldig	2009	Food Chemistry2009，113，4：	1
14	Sensory Properties of Frozen Herring ( Clupea harengus ) from Different Catch Seasons and Locations显示文摘	Grethe Hyldig Bo M. J?rgensen Ingrid Undeland Rolf E. Olsen ásbj?rn Jónsson Henrik H. Nielsen	2012	Journal of Food Science2012，，9：	1
15	Consumer Preference and Description of Salmon in Four Northern Atlantic Countries and Association with Sensory Characteristics显示文摘	Ditte Green-Petersen Grethe Hyldig Kolbrun Sveinsdottir Rian Schelvis Emilia Martinsdottir	2009	Journal of Aquatic Food Product Technology2009，，3：	1
16	Quality Index Method—An Objective Tool for Determination of Sensory Quality显示文摘	Grethe Hyldig Ditte M. B. Green-Petersen	2005	Journal of Aquatic Food Product Technology2005，，4：	1
17	Brain activity and fatigue during prolonged exercise in the heat显示文摘	Nielsen B Hyldig T Bidstrup F	2001	Pflugers Arch Physiol2001，442，：	1
18	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	HYLDIG G NIELSEN D	2001	Journal of Texture Studies2001，329，3：	1
19	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout ( Oncorhynchus mykiss )显示文摘	Helene Godiksen Martine Morzel Grethe Hyldig Flemming Jessen	2008	Food Chemistry2008，，：	1
20	Brain activityand fatigue during prolonged exercise in the heat 显示文摘	Nielsen B Hyldig T Bidstrup F	2001	Pfliigers Archiv2001，442，1：	1

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