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103篇 您的检索式：作者名="MONIN G"

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	题名	作者	年代	出处	被引量
1	Water holding capacity of pig muscle protein: Interaction between the myofibrillar protein and sarcoplasmic compounds显示文摘	Monin G Laborde D	1985	Science Aliments1985，，5：	1
2	Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period:the case of the Hampshire breed显示文摘	Monin G Sellier P	1985	Meat Sci1985，13，：	1
3	Time-related changes in volatile compounds of lean tissue during processing of French drycured ham 显示文摘	BUSCAILHON S BERDAGUE J L MONIN G	1993	Journal of the Science of Food and Agriculture1993，63，1：	1
4	Time related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham显示文摘	Buscailhon S Monin G Cornet M		0，，03：	1
5	Time-related changes in intramuscular lipids of French dry-cured ham显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Sci1994，37，2：	1
6	Pork quality,process-ing ,and sensory characteristics of dry-cured hams asinfluenced by Duroccrossing and sex显示文摘	CANDEK-POTOKAR M MONIN G ZLENDER B	2002	American Society of Animal Science2002，80，：	1
7	Influence of the three RN genotypes on chemical composition,enzyme activities, and myoflber characteristics of porcine skeletal muscle显示文摘	Le Roy P Monin G	1999	J Anim Sci1999，77，6：	1
8	Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period:the case of the Hampshire breed显示文摘	Monin G Sellier P	1985	Meat Sci1985，13，：	1
9	Effects of the halothane genotype and slaughter weight on texture of pork 显示文摘	Larzul C Le Roy P	1999	J Anim Sci1999，77，2：	1
10	Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs显示文摘	MONIN G HORTOS M DIAZ I	2003	Meat Science2003，64，：	1
11	Water holding capacity of pig muscle proteins: interaction between the myofibrillar proteins and sarcoplasmic compounds显示文摘	MONIN G LABRODE D	1985	Sciences Des Aliments1985，5，2：	1
12	Water holding capacity of pig muscleprotein:interaction between the myofibrillar protein and sarcoplasmiccompounds显示文摘	MONIN G LABORDE D	1985	Science Aliments1985，5，：	1
13	Genetics of pig meat quality显示文摘	Sellier P Monin G		0，，：	1
14	Time-related changes in volatile compounds of lean tissue during processing of French drycured ham显示文摘	Buscailhon S Berdague J L Monin G	1993	Journal of the science of food and agriculture1993，63，1：	1
15	Effect of the RN gene on ultrastructure and protein fractions in pig muscle 显示文摘	Estrade M Vignon X Monin G	1993	Meat Science1993，35，3：	1
16	Water holding capacity of pig muscle protein:Interaction between the myofibrillar protein and sarcoplasmic compounds显示文摘	Monin G Laborde D	1985	Science Aliments1985，，5：	1
17	Time-related changes in intramuscular lipids of French dry-cured ham 显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Science1994，37，：	1
18	Chemical and Structural Changes in Drycured Hams (Bayonne Hams) during Processing and Effects of the Dehairing显示文摘	G Monin	1997	Teehnique Meat Science1997，47，：	1
19	Pork of low technological quality with a normal rate of muscle pH fall in the immediate postmortem perio:The case of the Hamp-shire breed显示文摘	Monin G Sellier P	1985	Meat Sei1985，，13：	1
20	Time-related changes in volatile compounds of lean tissue during processing of French drycured ham显示文摘	BUSCAILHON S BERDAGUE J L MONIN G	1993	Journal of Science of Food and Agriculture1993，63，：	1

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