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90篇 您的检索式：作者名="LAMETSCH R"

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	题名	作者	年代	出处	被引量
1	Postmortem proteone changes of porcine muscle related to tenderness显示文摘	Lametsch R Karlsson A Rosenbvold K	2003	J of Agricultural and Food Chemistry2003，51，：	1
2	Identification of degradation during post-mortem storage of pig meat显示文摘	Lametsch R Roepstorff P Bendixen E	2002	J of Agricultural and Food Chemistry2002，50，：	1
3	Proteome analysis applied to meat science:characterizing postmortem changes in porcine muscle显示文摘	Lametsch R Bendixen E	2001	J Agric Food Chem2001，49，10：	1
4	Novel method for determination of myofibril fragmentation post-mortem显示文摘	Lametsch R Knudsen J C Ertbjerg P Oksbjerg N Therkildsen M	2007	Meat Science2007，75，4：	1
5	Postmortem proteome changes of porcine muscle related to tenderness显示文摘	LAMETSCH R KARLSSON A ROSENVOLD K	2003	J Agric Food Chem2003，51，24：	1
6	Postmortem proteome changes of porcine muscle related to tenderness显示文摘	Lametsch R Karlsson A Rosenvold K	2003	J Agric Food Chem2003，51，24：	1
7	Proteome analysis applied to meat science:characterizing postmortem changes in porcine muscle显示文摘	Lametsch R Bendixen E	2001	J Agric Food Chem2001，49，10：	1
8	Identification of protein degradation during postmortem storage of pig meat显示文摘	Lametsch R Roepstorff P Bendixen E	2002	J Agric Food Chem2002，50，20：	1
9	High-oxygen pack- aging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage显示文摘	LUND M N LAMETSCH R HVII M S	2007	Meat Science2007，77，：	1
10	Proteome analysis applied to meat science:Characterizing postmortem changes in por- cine muscle显示文摘	Lametsch R Bendixen E	2001	Journal of Agricultural and Food Chem- istry2001，49，10：	1
11	Identification of protein degradation during post-mortem storage of pig meat显示文摘	Lametsch R RoepstorV P Bendixen E	2002	Journal of Agricultural and Food Chemistry2002，50，20：	1
12	Proteome analysis ap-plied to meat science : characterizing post mortemchanges in porcine muscle显示文摘	LAMETSCH R BENFIXEN E	2001	Journal of Agriculturaland Food Chemistry2001，49，10：	1
13	Postmortem proteome changes of porcine muscle related to tenderness显示文摘	LAMETSCH R K ARLSSON A ROSENVOLD K	2003	Journal of Agricultural and Food Chemistry2003，51，24：	1
14	I-dentification of protein degradation during post-mor-tem storage of pig meat 显示文摘	LAMETSCH R ROEPSTORFF P BENDIXEN E	2002	Journal of Agriculturaland Food Chemistry2002，50，20：	1
15	Postmortem proteome changes of porcine muscle relat-ed to tenderness显示文摘	LAMETSCH R KARLSSON ROSENVOLD K	2003	Journal of Agricultural and FoodChemistry2003，51，24：	1
16	High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage显示文摘	Lund M N Lametsch R Hviid M S	2007	Meat Science2007，77，：	1
17	Identication of myobritlar substrates for μ-calpain 显示文摘	Lametsch R Poepstor P Moller H S	2004	Meat Science2004，68，：	1
18	Changes in the muscle proteomeafter compensatory growth in pigs 显示文摘	Lametsch R Kristensen L Larsen M R	2006	Journal of Animal Science2006，84，4：	1
19	Analytical methods for authentication of fresh vs thawed meat-A review显示文摘	BALLIN N Z LAMETSCH R	2008	Meat Science2008，80，2：	1
20	Identifica- tion of myofibrillar substrates for mu-calpain 显示文摘	Lametsch R RoepstorV P Moiler H S	2004	Meat Science2004，68，4：	1

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