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| 1 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Sci2011，88，3： | 1 |
| 2 | Investigating the effect of incubation time and starter culture add ition level on quality at-tributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | | 0，，88： | 1 |
| 3 | Developing an open - source, rule - based proofread- ing tool 显示文摘 | Milkowski M | 2010 | Software - Practice and Experience2010，40，7： | 1 |
| 4 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured,emulsifiedcooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat science2011，88，2： | 1 |
| 5 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | TERNS M J MILKOWSKI A L RANKIN S A | 2011 | Meat Science2011，88，2： | 1 |
| 6 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | TERNS M J MILKOWSKI A L CLAUS J R | 2011 | Meat Science2011，88，3： | 1 |
| 7 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Science2011，88，3： | 1 |
| 8 | Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat science2011，88，2： | 1 |
| 9 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages 显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Sci2011，88，3： | 1 |
| 10 | Resveratrol glucoside (Piceid) synthesis in seeds of transgenic oilseed rape (Brassica napus L.)显示文摘 | Alexandra Hüsken Alfred Baumert Carsten Milkowski Heiko C. Becker Dieter Strack Christian M?llers | 2005 | Theoretical and Applied Genetics2005，，8： | 1 |
| 11 | Determining the im- pact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages显示文摘 | Terns M J Milkowski A L Rankin S A | 2011 | Meat Science2011，88，2： | 1 |
| 12 | Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages 显示文摘 | Terns M J Milkowski A L Claus J R | 2011 | Meat Science2011，88，3： | 1 |
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