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13篇 您的检索式：作者名="Issanchou S"

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		题名	作者	年代	出处	被引量
	1	The flavour of muscat wine:The sensory contribution of some volatile compounds 显示文摘	Etievant P X Issanchou S N Bayonove C L	1983	J Sci Food Agric1983，34，：	1
	2	Determination of thermal transparency of plastics material for covering greenhouses 显示文摘	Feuilloley P Guillaurae S Issanchou G	1990	Acta Horticulture1990，281，：	1
	3	The flavour of muscal wine:The sensory contribution of some volatile compounds 显示文摘	Etievant P X Issanchou S N Bayonove C L	1983	J Sci Food Agric1983，34，5：	1
	4	Goat cheese flavor:Sensory evaluation of branched-chain fatty acids and small peptides显示文摘	Salles C Semmerer C Issanchou S		0，，2：	1
	5	Consumer expectations and perceptions of meat and meat product quality显示文摘	Issanchou S	1996	Meat Science1996，43，：	1
	6	Developmental changes in the acceptance of the five basic tastes in the first year of life显示文摘	Schwartz C Issanchou S Nicklaus S	2009	Br J Nutr2009，102，9：	1
	7	Computer-aided op- timal designs for improving neural network generalization 显示文摘	S~bastien Issanchou Jean-Pierre Gauchi	2008	Neural Networks2008，2，9：	1
	8	Composition of apricot aroma correlation between sensory and instrumental data显示文摘	GUICHARD E SCHLICH P ISSANCHOU S	1990	J Food Sci1990，55，3：	1
	9	Determination of thermal transparency of plastics material for covering greenhouses 显示文摘	Feuilloley P Guillaume S Issanchou G	1990	Acta Horticulturae1990，281，：	1
	10	Developmental changes in the acceptance of the five basic tastes in the first year of life显示文摘	Schwartz C Issanchou Nicklaus S	2009	Br J Nutr2009，102，9：	1
	11	Determiation of thermal transparency of plastics material for covering greenhouses显示文摘	Feuilloley P Guillaume S Issanchou G et al	1990	Acta Horticulturae1990，281，：	1
	12	Computer- aided optimal designs for improving neural network generali- zation 显示文摘	ISSANCHOU S~bastien GAUCHI Jean-Pierre	2008	Neural Networks2008，21，1：	1
	13	Computer-Aided Optimal Designs for Improving Neural Network Generalization 显示文摘	ISSANCHOU S GAUCHI J	2008	Neural Networks2008，21，7：	1

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