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22篇 您的检索式：作者名="Juncher D"

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	题名	作者	年代	出处	被引量
1	Effect of pre-slaughter physiological conditions on the oxidative stability of color and lipid oxidation during chill storage of pork显示文摘	Juncher D Rcnn B Mortensen E T	2001	Meat science2001，58，4：	1
2	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
3	Oxidative stability of chilled pork chops following long term freeze storage 显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，3：	1
4	Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product 显示文摘	Juncher D Vestergaard C S Soltoft-Jensen J	2000	Meat Science2000，55，4：	1
5	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
6	Oxidative sta- bility of chilled pork chops following long term freeze storage显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，3：	1
7	Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of perk显示文摘	JUNCHER D BIRGITrE R ELSE T	2001	Meat Science2001，58，4：	1
8	Oxidative stabili- ty of chilled pork chops following long term freeze storage 显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
9	Effect of pre-slaughterphysiological conditions on the oxidative stability of colour and lipidduring chill storage of pork显示文摘	JUNCHER D RONN B MORTENSEN E T	2001	Meat Science2001，58，4：	1
10	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
11	Oxidative Stability of Chilled Pork Chops Following Long Term Freeze Storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
12	Metmyoglobin reductase activity in porcine longissimus dorsi muscle 显示文摘	Mikkelsen A Juncher D Skibsted L H	1999	Meat Science1999，51，2：	1
13	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，：	1
14	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	E Hansen D Juncher P Henckel	2004	Meat Science2004，68，3：	1
15	Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product 显示文摘	Juncher D Vestergaard C S S~hoft-Jensen J	2000	Meat science2000，55，4：	1
16	Metmyoglobin reductase activity in ovine miongissimus dorsi muscle显示文摘	MIKKELSEN A JUNCHER D SKIBSTED L H	1999	Meat Science1999，51，：	1
17	Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork显示文摘	Ronn B Mortensen E T et aI	2001	Meat Science2001，58，4：	1
18	Metmyoglobin reductaseactivity in porcine m longissimus dorsi muscle显示文摘	Mikkelsen A Juncher D Skibsted Lh	2012	Meat Science2012，51，2：	1
19	Oxidative stability of chilled pork chops following long term frozen storage 显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，：	1
20	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，3：	1

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