维普期刊资源整合服务平台（V6.5）

28篇 您的检索式：作者名="Molette C"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver显示文摘	Molette C Berzaghi P Dalle A	2001	Poultry Science2001，80，：	1
2	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H Babile R	2005	Poultry Science2005，84，：	1
3	Current advances in proteomie analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World''s Poultry Science Journal2006，62，：	1
4	The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver显示文摘	Molette C Berzaghi P Dalle A	2001	Poultry Science2001，80，：	1
5	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babiler R	2006	World Poultry Sci J2006，62，：	1
6	The use of near-in frared reflectance spectroscopy in the prediction of the chemi cal composition of goose fatty liver显示文摘	Molette C Berzaghi P Dalle A Z	2001	Poult Sci2001，80，11：	1
7	Maintaining muscles at a high post-mortem temperature induces PSElike meat in turkey显示文摘	Molette C Rémignon H Babilé R		0，，04：	1
8	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
9	Current ad- vances in proteomic analysis and its use for the resolution of poultry meat quality problems 显示文摘	Remignon H Molette C Babile R	2006	World''s Poultry Science Journal2006，62，1：	1
10	Cur-rent advances in proteomic analysis and its use for theresolution of poultry meat quality problems 显示文摘	REMIGNON H MOLETTE C BABILE R	2006	World ’ s Poultry Science Journal2006，62，1：	1
11	The use of near-infraredreflectance spectroscopy in the prediction of the chemicalcomposition of goose fatty liver显示文摘	Molette C Berzaghi P Zotte A D	2001	Poult Sci2001，80，：	1
12	Modifications of glycolyzing enzymes induce a lowest meat quality in turkey 显示文摘	Molette C Remignon H and Babile R	2005	Poultry Science2005，84，：	1
13	Modification of glycolyzing enzymes lowers meat quality of turkey显示文摘	MOLETTE C REMIGNON H BABILE R	2005	Poultry Science2005，84，1：	1
14	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	REMIGNON H MOLETTE C BABILER R	2006	Worlds Poultry Science Journal2006，62，1：	1
15	The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver 显示文摘	Molette C Berzaghi P Dalle A Z	2001	Poultry Science2001，80，11：	1
16	Maintaining muscle at a high postmortem temperature induces PSE-like meat in turkey显示文摘	MOLETTE C REMIGNON H BABILE R		0，，63：	1
17	Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems显示文摘	REMIGNON H MOLETTE C BABILE R	2006	Worl Poul Sci J2006，，62：	1
18	Modification of Glycolyzing Enzymes Lowers Meat Quality of Turkey显示文摘	MOLETTE C REMIGNON H BABILE R	2005	Poultry Science2005，84，1：	1
19	Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey显示文摘	MOLETTE C REMIGNON H BABIL R	2003	Meat Science2003，63，：	1
20	The use of near in frared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver 显示文摘	Molette C Berzaghi P Dalle A	2001	Poultry Science2001，80，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示