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32篇 您的检索式：作者名="KOMPRDA T"

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	题名	作者	年代	出处	被引量
1	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican显示文摘	KOMPRDA T NEZNALOVA J STANDARAB S	2001	Meat Science2001，59，3：	1
2	Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry andfish species in relation to dietary fat sources 显示文摘	Komprda T Zelenka J Fajmonova E	2005	Journal of Agricultural andFood Chemistry2005，17，：	1
3	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican 显示文摘	Komprda T Neznalova J Standarab S	2001	Meat Science2001，59，3：	1
4	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausages poliean显示文摘	Komprda T Neznalova J Standara S	2001	Meat Science2001，59，：	1
5	Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages 显示文摘	Komprda T Smela D Pechova P	2004	Meat Science2004，67，4：	1
6	Effect of starter culture,spice mix and storage time and temperature on biogenic amine content of dry fermented sausages显示文摘	KOMPRDA T SMELA D PECHOVA P	2004	Meat Sci2004，67，4：	1
7	Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening显示文摘	KOMPRDA T SLADKOVA P DOHNAL V	2009	Meat Science2009，83，3：	1
8	Biogenic amine con- tent in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening 显示文摘	KOMPRDA T SLADKOVA P DOHNAL V	2009	Meat Science2009，83，：	1
9	Effect of starter cuiture and storage temperature on the content biogenic amines in dry fermented sausage poli can显示文摘	T KOMPRDA	2001	Meat Science2001，59，：	1
10	Effect of starter culture and storage temperature on thecontent biogenic amines in dry fermented sausagepolican显示文摘	KOMPRDA T	2001	Meat Science2001，59，3：	1
11	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican显示文摘	Komprda T Neznalovd J Standara S	2001	Meat Sci- ence2001，59，3：	1
12	Biogenic amine conten- tion dry fermented sausages as influenced by a producer,spice mix,starter culture,sausage diameter and time of ripening显示文摘	Komprda T Sladkova P Dohnal V	2009	Meat Science2009，83，3：	1
13	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican 显示文摘	Komprda T Neznalova J Standara S	2001	Meat Science2001，59，3：	1
14	Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages显示文摘	KOMPRDA T SMELI D PECHOVA P	2004	Meat Science2004，67，4：	1
15	Effect of starter culture and storage temperature onthe content of biogenic amine in dry -ermented sausage polican 显示文摘	Komprda T	2001	Meat Science2001，，59：	1
16	Effect of starter culture and storage temperature on the content of biogenic amine in dry fermented sausage polican显示文摘	KOMPRDA T	2001	Food Microbiology2001，59，：	1
17	Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican显示文摘	Komprda T Neznalova J Standarab S	2001	Meat Science2001，59，3：	1
18	Effect of starter culture and storage temperature on the content of biogenie amines in dry fermented sausage polican 显示文摘	Komprda T Neznalov~t J Standara S	2001	Meat Science2001，59，3：	1
19	Effect of starter culture, spice mix and storage time and temperature onbiogenic amine content of dry fermented sausages 显示文摘	Komprda T Smel D Pechov P	2004	Meat Science2004，67，9：	1
20	Effect of starter culture and storage temperature on the content biogenic amines in dry fermented sausage polican显示文摘	Komprda T Neznalora J Standarn S	2001	Meat Science2001，59，2：	1

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