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30篇 您的检索式：作者名="LEBAIL A"

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	题名	作者	年代	出处	被引量
1	Physicochemical changes induced in carp (Cyprinus carpio) fillets by highpressure processing at low temperature显示文摘	Sequeira-Munoz A Chevalier D LeBail A	2006	Innovative Food Science & Emerging Technologies2006，7，1：	1
2	High pressure thawing of fish and shellfish显示文摘	Rouilyn J Lebail A Ramaswamy H S	2002	Journal of Food Science Engineering2002，53，：	1
3	Quality changes during the frozen storage of sea bass (Dicentrarchus Iabrax) muscle after pressure shift freezing and pressure assisted thawing 显示文摘	Tironi V Lamballerie M D Lebail A	2010	Innovative Food Science and Engineering Technologies2010，，11：	1
4	Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus ma ximus ) muscle显示文摘	Chevalier D LeBail A Ghoul M	2001	Food Res Int2001，34，5：	1
5	Physicochemical changes induced in carp (Cyprinus carpio) fillets by high pressure processing at low temperature显示文摘	SEQUEIRA-MUNOZ A CHEVALIER D LEBAIL A	2006	InnoVative Food Science and Emerging Technologies2006，，7：	1
6	High pressure freezing and thawing of foods:a review显示文摘	A LeBail D Chevaller D M Mussa M Ghoul	2002	Intern J Refrigeration2002，25，：	1
7	Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality 显示文摘	Tironi V LeBail A De Lamballerie M	2007	Journal of Food Science2007，72，7：	1
8	High pressure thawing of fish and shellfish显示文摘	Roui11- J Lebail A Ramaswamy H	2002	Journal of Food Engineering2002，53，1：	1
9	Effect of pressure shift freezing, air-blast freezing and storage on some biochemical and physical properties of turbot (Scophthalmus ma xirnus )显示文摘	Chevalier 0 Sequeira-Munoz A LeBail A	2000	LWT- Food Sci Tech2000，33，8：	1
10	Reply to the ‘Letter to the Editor' 显示文摘	LeBail A Chevalier D Mussa D M	2004	International Journal of Refrigeration2004，27，5：	1
11	High pressure freezing and thawing of foods : a review 显示文摘	LeBail A Chevalier D Mussa D M	2002	International Journal of Refrigeration2002，，25：	1
12	High Pressure Freezing and Thawing of Foods:A Review显示文摘	Lebail A Chevalier D Mussa D M	2002	International Journal of Refrigeration2002，25，5：	1
13	High pressure thawingof fish(whiting):influence of the process parameters on drip losses显示文摘	Chevalier D LeBail A Chourot J		0，，01：	1
14	Effects of high pressure treatment(100 ~ 200 MPa) at low temperature on turbot(Scophthalmus maximus) muscle显示文摘	Chevalier D LeBail A Ghoul M		0，，34：	1
15	Effect of pressure shift freezing,air-blast freezing and storage on some biochemical and physical properties of turbot(Scophthalmus maxirnus)显示文摘	Chevalier D Munoz A S LeBail A		0，，33：	1
16	Effect of high pressure processing on the mechanical and barrier properties of selected packagings显示文摘	Lebail A Hamadami N & Bahuaud S	2006	Packaging Technology and Science2006，19，4：	1
17	High pressure freezing and thawing of foods: a review显示文摘	LeBail A Chevalier D Mussa D M	2002	International Journal of Refrigeration2002，25，5：	1
18	High pressure thawing of fish and shellfish 显示文摘	Rouill6 J Lebail A Ramaswamy HS	2002	Journal of Food Engineering2002，53，1：	1
19	Physicochemical changes induced in carp (Cyprinus carpio ) fillets by high pressure processing at low temperature 显示文摘	SEQUEIRA-MUNOZ A CHEVALIER D LEBAIL A	2006	Innov Food Sci Emerg2006，7，：	1
20	High pressure freezing and thawing of foods:a review显示文摘	LeBail A Chevalier D Mussa D M		0，，25：	1

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