|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Kinetics of lipid oxidation in foods显示文摘 | Labuza T D | 1971 | Crit Rev Food Technol1971，7，： | 1 |
| 2 | Predictive microbiology: where are we, and where are we going 显示文摘 | SCHAFFNER D W LABUZA T P | 1997 | Food Technol1997，51，4： | 1 |
| 3 | Degradation kinetics of ascorbic, acid at high temperature and water activity 显示文摘 | B M Laing D L Schlueter T P Labuza | 1978 | Journal of food Science1978，43，5： | 1 |
| 4 | Degradation kinetics of ascorbic acid at high temperature and water actlvity显示文摘 | LAING B M SCHLUETER D L and LABUZA T P | 1978 | Journal of Food Science1978，43，5： | 1 |
| 5 | Kinetics of lipid oxidation in foods显示文摘 | Labuza T D | 1971 | Crit Rev Food Technol1971，，7： | 1 |
| 6 | Theory and application of Arrhertius kinetics to the prediction of nutrient losses in foods显示文摘 | LABUZA T P RIBOH D | 1982 | Food Science1982，，10： | 1 |
| 7 | Kinetics of lipid oxidation in foods显示文摘 | LABUZA T D | 1971 | Crit Rev Food Technol1971，，7： | 1 |
| 8 | Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods显示文摘 | LABUZA T P RIBOH D | 1982 | Food Technology1982，，10： | 1 |
| 9 | Ethanol Inhibi-tion of Staphylococcus Aureus at Limited Water Activity显示文摘 | SHAPERO M NELSON D A LABUZA T P | 1978 | Journal of Food Science1978，43，5： | 1 |
| 10 | Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems显示文摘 | ZHU D LABUZA T P | 2010 | Journal of Agricultural and Food Chemistry2010，58，13： | 1 |
| 11 | Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods显示文摘 | Labuza T P Riboh D | 1982 | Food Technology1982，30，10： | 1 |
| 12 | Kinetics of Lipid Oxidation in foods显示文摘 | LABUZA T D | 1971 | Crit Rev Food Technol1971，，7： | 1 |
| 13 | Theory and application of Arrhenius kineticsto the prediction of nutrient losses in foods (degradation, keeping,quality, temperature, quality controls, analysis, models)显示文摘 | LABUZA T RIBOH D | 1982 | FoodTechnology1982，36，10： | 1 |
| 14 | Time and temperature effecton stability of Moroccan processed orange juice during storage 显示文摘 | KAANANE A KANE D LABUZA T P | 1988 | JFood Sci1988，53，5： | 1 |
| 15 | Predictive Microbiology: Where Are We, and Where Are We Going 显示文摘 | SCHAFFNER D W LABUZA T P | 1995 | Food Technol1995，51，4： | 1 |
| 16 | Time and temperature effect on the stability of Moroccan processed orange juice during storage显示文摘 | Kaanane A Kane D Labuza T P | 1988 | J Food Sci1988，53，5： | 1 |
| 17 | Time and temperature effect on the stability of Moroccan processed orange juice during storage显示文摘 | Kaanane A Kane D Labuza T P | 1988 | Food Sci1988，53，5： | 1 |
| 18 | Predictive microbiology: where are we, and where are we going显示文摘 | SCHAFFNER D W LABUZA T P | 1997 | Food Technol1997，51，4： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员