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15篇 您的检索式：作者名="Micklander"

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		题名	作者	年代	出处	被引量
	1	Quantification of nitrogen concentration in perennial ryegrass and red fescue using near-infr ared rellectance spectroscopy (NIRS) and chemometrics显示文摘	Gislum R Micklander E Nielsen J P	2004	Field Crops Research2004，88，23：	1
	2	NMR-cooking: monitoring the changes in meat during cooking by low-field 1H - NMR显示文摘	Micklander E Peshlov B Purslow P P	2002	Trends in Food Science & Technology2002，13，9：	1
	3	Changesoccurring in potatoes during cooking and reheating asaffected by salting and cool or frozen storage-a Lf-Nmr study显示文摘	Micklander E Thybo A K Vanden Beig F	2008	LWT-Food Science and Technology2008，41，9：	1
	4	Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method显示文摘	Micklander E Christine Bertram H Marne H		0，，05：	1
	5	Quantification of nitrogen concentration in perennial ryegrass and red fescue using near- infrared reflectance spectroscopy (NIRS) and :hemo metrics显示文摘	Gislum R Micklander E Nielsen J P	2004	Field Crops Research2004，88，23：	1
	6	Cuantification of nitrogen concentration in perennial ryegrass and red fescue using near-infrared reflectance spectroscopy (NIRS)and chemometrics显示文摘	Gislum R Micklander E Nielsen J P	2004	Field crops research2004，88，：	1
	7	Early postmortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method 显示文摘	Micklander E Bertram H C Marno H	2005	LwtFood Science and Technology2005，38，5：	1
	8	Vibration microspectroscopy of food: Raman vs FT-IR显示文摘	THYGESEN L G LOKKE M M MICKLANDER E	2003	Trends in Food Science and Technology2003，14，：	1
	9	Changes occurring in potatoes during cooking and reheating as affected by salt-ing and cool or frozen storage - a LF-NMR study显示文摘	E Micklander AK Thybo F Berg	2008	LWT - Food Science and Technology2008，41，9：	1
	10	Vibrational Microspeetroscopy of Food Raman vs FT-IR 显示文摘	Thygesen L G Lokke M M Micklander E	2003	Trends in Food Science & Technology2003，14，1：	1
	11	NMR-cooking:monitoring the changes in meat during cooking bylow-field 1H-NMR显示文摘	Micklander E Peshlov B Purslow P P	2002	Food Science and Technology2002，13，9：	1
	12	Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage-a LF-NMR study显示文摘	Micklander E Thybo AK van den Berg	2008	LWT-Food Science and Technology2008，41，：	1
	13	Earlypost-mortem discrimination of water-holding capacity inpig longissimus muscle using new ultrasound method显示文摘	Micklander E Bertram H C Henrik M	2005	LWT-Food Science and Technology2005，38，5：	1
	14	Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study显示文摘	Elisabeth Micklander Anette K. Thybo Frans van den Berg	2007	LWT - Food Science and Technology2007，，9：	1
	15	NMRcooking:monitoring the changes in meat during cooking by low-field 1H-NMR显示文摘	Micklander -E Peshlov -B Purslow -P-P Engelsen -S-B	2002	Trends-in-Food-Science-&-Technology2002，13，910：	1

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