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370篇 您的检索式：作者名="LEDWARD D A"

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	题名	作者	年代	出处	被引量
1	High pressure treatment effects on cod Gadus morhua muscle显示文摘	Angsupanich K Ledward D A	1998	Food Chemistry1998，63，：	1
2	Molecular transformations of proteinaceous foods during extrusion processing显示文摘	Ledward D A Tester R F	1994	Trends in Food Science and Technology1994，，5：	1
3	Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle显示文摘	Ma H J Ledward D A Zamri A I	2007	Food Chemistry2007，104，：	1
4	Changes in protein-protein and protein-polysaccharide interactions induced by high pressure显示文摘	GALAZKA V B SUMNER I G LEDWARD D A	1996	Food Chemistry1996，57，3：	1
5	Metmyoglobin formation in beef stored in carbon dioxide enriched and oxygen depleted atmospheres显示文摘	Ledward D A	1970	Journal of Food Science1970，35，1：	1
6	Effects of high pressure on the myofibriUar proteins of cod and turkey muscle显示文摘	ANGSUPANICH K EDDIE M LEDWARD D A	1999	Journal of Agricultural and Food Chemistry1999，47，1：	1
7	High pressure/thermal treatment effects on the texture of beef muscle显示文摘	HAN-JUN M A LEDWARD D A	2004	Meet Science2004，68，3：	1
8	High pressure treatment effects on cod (Gadus morhua) muscle显示文摘	ANGSUPANICH K EDDE M LEDWARD D A	1998	Food Chemistry1998，63，：	1
9	Macromolecular changes associated with the heat treatment of soya isolate 显示文摘	Sheard P R Fellows A Ledward D A	1986	International of Food Science and Technology1986，21，1：	1
10	Macromolecular changes associated with the heat treatment of soya isolates 显示文摘	Sheard P R Fellowa A Ledward D A	1986	Journal of Food Technology1986，21，1：	1
11	High pressure/thermal treatment effects on the texture of beef muscle显示文摘	MA Hanjun LEDWARD D A	2004	Meat Science2004，68，：	1
12	Emulsifying properties of high pressure treated soy protein isolate and 7S and l1S globulins显示文摘	Molina E Papadopoulou A Ledward D A	2001	Food Hydrocolloid2001，15，3：	1
13	Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle显示文摘	Wattanachant S Benjakul S Ledward D A	2005	Food Chemistry2005，93，：	1
14	High Pressure treatment effects on cod (Gadus morhua) muscle显示文摘	Angsupanich K Ledward D A		0，，01：	1
15	High pressure treatment effects on cod (Gadus morhua) muscle显示文摘	ANGSUPANICH K LEDWARD D A	1998	Food Chemistry1998，63，1：	1
16	Inhibition of metmyoglobin formation in fresh beef by pressure treatment 显示文摘	Cbeah P B Ledward D A	1997	Meat Science1997，45，3：	1
17	Effect of high-pressure treatment on the activity of some polyphenoloxidases显示文摘	Gomes M R A Ledward D A	1996	Food Chemistry1996，56，1：	1
18	High pressure/thermal treatment effects on the texture of beef muscle显示文摘	MA Hanjun LEDWARD D A		0，，03：	1
19	Effect of high-pressure treatment on the activity of some polyphenoloxidases显示文摘	GOMES M R A LEDWARD D A	1996	Food Chemistry1996，56，1：	1
20	Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat显示文摘	CHEAH P B LEDWARD D A	1997	Journal of Food Science1997，62，6：	1

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