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30篇 您的检索式：作者名="Larick"

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	题名	作者	年代	出处	被引量
1	Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet 显示文摘	Larick D K Turner B E Schoenherr W D	1992	Journal of Animal Science1992，70，5：	1
2	The impact of fortification with conjugated linoleic acid(CLA) on the quality of fluid milk 显示文摘	Campbell W Drake MA Larick DK	2003	J Dairy Sci2003，86，1：	1
3	New 1.5 million-year-old Homo erectus maxilla from Sangiran (Central Java, Indonesia)显示文摘	Yahdi Zaim Russell L. Ciochon Joshua M. Polanski Frederick E. Grine E. Arthur Bettis Yan Rizal Robert G. Franciscus Roy R. Larick Matthew Heizler Aswan K. Lindsay Eaves Hannah E. Marsh	2011	Journal of Human Evolution2011，，4：	1
4	Flavour characteristics of Forageand Grain-fed beef as influenced by phospholipids and fatty acid compositional difference显示文摘	Larick D K Turner B E	1990	Journal of Food Science1990，55，2：	1
5	Conditions for extraction and concentration of beef fat volatiles with supercritical carbon diox-ide显示文摘	Merkle J.A Larick D.K		0，，：	1
6	Investigations into the effect of supercritical carbon dioxide extraction on the iatty acid and vol-atile profiles of cooked chicken显示文摘	Tayor D.L Larick D.K		0，，：	1
7	Dated co-occurrence of Homo erectus and Gigantopithecus from Tham Khuyen cave,Vietnam显示文摘	Ciochon RL Long VT Larick R	1995	Proc Natul Acad Sci1995，93，：	1
8	Dated co-occurrence of Homo erectus and Gigantopithecus from Tham Khuyen cave, Vietnam 显示文摘	Ciochon RL Long VT Larick R	1996	Proceedings of the National Academy of Sciences1996，93，7：	1
9	Volatilecompound content and fatty acid composition of pork as influenced bylinoleic acid content of the diet显示文摘	LARICK D K TURNER B E SCHOENHERR W D	1992	J Ani Sci1992，70，5：	1
10	Volatiles and sensory characteristics of cooked egg yolk,white and their combinations显示文摘	Warren M W Larick D K Ball H R Jr	1995	Food Sci1995，60，1：	1
11	Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels 显示文摘	Gwartney E Larick D Foegeding E A	2004	Journal of Food Science2004，69，9：	1
12	Conjugated linoleic acid in combination with supplemental dietary fat alters pork fat quality 显示文摘	Gatlin L A See M T Larick D K	2002	J Nutr2002，132，10：	1
13	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk显示文摘	Campbell W Drake M A Larick D K	2003	J Dairy Sci2003，86，：	1
14	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk显示文摘	Campbell W Drake MA Larick DK	2003	Dairy Sci2003，86，：	1
15	Volatiles and sensory characteristics of cooked egg yolk,white and their combinations显示文摘	Warren M W Larick D K Ball H R Jr	1995	Journal of Food Science1995，60，1：	1
16	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk 显示文摘	Campbell W Drake M A Larick D K	2003	J Dairy Sci2003，86，：	1
17	Volatiles and sensory characteristics of cooked egg yolk, white and their combinations 显示文摘	WARREN M W LARICK D K BALL H R	1995	Journal of Food Science1995，60，1：	1
18	Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat显示文摘	Averette Gatlin L See M T Larick D K	2006	J Anita Sci2006，84，12：	1
19	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk显示文摘	Campbell W Drake MA Larick DK	2003	Dairy Sci2003，88，：	1
20	Conjugated linoleic acid combination with supplemental dietary fat alters pork fat quality显示文摘	Gatlin L A See M T Larick D K et cd	2002	J Anita Sei2002，132，10：	1

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