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21篇 您的检索式：作者名="Larick D"

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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	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
3	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
4	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
5	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
6	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
7	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
8	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
9	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
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	1995	Journal of Food Science1995，60，1：	1
11	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
12	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
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	Journal of Dairy Science2003，86，1：	1
14	Flvour characteristics of Forage-and Grain-fed beef as influenced by phospholipid and fatty acid compositional differences显示文摘	D K Larick B E Turner	1990	Food Science1990，55，2：	1
15	Conjugated linoleicacid combination with supplemental dietary fat alters pork fatquality 显示文摘	Gatlin L A See M T Larick D K	2002	J Nutr2002，132，10：	1
16	Volatiles and sensorycharacteristics of cooked egg yolk, white and their combinations显示文摘	WARREN M W LARICK D K BALLJR H R	1995	Journal of Food Science1995，60，1：	1
17	Concentration of beef fat volatiles with supercritical carbon dioxide显示文摘	MERKLE J A LARICK D K	1994	J Food Sci1994，59，3：	1
18	Flavour characteristics of Forage-and Grain-fed beef as influenced by phospholipids and fatty acid compositional difference显示文摘	D K Larick B E Turner	1990	Journal of Food Science1990，55，2：	1
19	The impact offortification with conjugated linoleic acid(CLA)on the quality of fluidmilk显示文摘	CAMPBELL W DRAKE M A LARICK D K	2003	J Dairy Sci2003，86，：	1
20	Volatiles and sensory characteristics of cooked egg yolk, white and their combinations显示文摘	WARREN M W LARICK D K BALL JR H R	1995	Journal of Food Science1995，60，1：	1

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