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| 1 | 低碳锰钢中周期性带状组织显示文摘用扫描电镜和电子探针研究了低碳锰钢中的周期性带状组织。结果表明,在全部研究用钢中,钢锭经热轧后均出现这种组织,其严重程度随钢的成分而异,并随坯到带加工顺序而增加。带状组织与锰的显微偏析等因素有关。适当的调整碳锰比及形成横跨铁素体带的转变产物可降低带状组织的严重程度。 | 刘国勋 关卓明 Notis M R Marder A R | 1993 | 北京科技大学学报1993，15，1： | 16 |
| 2 | Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as patatoes 显示文摘 | S Biedermann-Brem A Noti K Grob | 2002 | Mitteilungen Aus Lebens- mitteluntersuchung Und Hygiene2002，，93： | 1 |
| 3 | Experiments on acrylamide formation in potartoes显示文摘 | Biedermann M Noti A Biedermann-Brem S | 2002 | Mitt Lebensm Hyg2002，93，： | 1 |
| 4 | Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of culti-vars and farming systems显示文摘 | AMREIN T M BACHMANN S NOTI A | 2003 | Journal of Agricultural and Food Chemistry2003，51，： | 1 |
| 5 | How much reducing sugar may potatoes contain to avoid excessive acrylamide formation during roasting and baking显示文摘 | Biedermann-Brem S Noti A Grob K | 2003 | European Food Res Technol2003，217，： | 1 |
| 6 | The reaction between solidiron and liquid A1-Zn baths 显示文摘 | Selverian J Marder A Notis M | 1988 | Metallurgical Transactions1988，19，： | 1 |
| 7 | Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roasting 显示文摘 | Noti A Biedermann-Brem S Biederrnann M | 2003 | Mitteilungen aus Lebensmitteluntersuchung und Hygiene2003，94，： | 1 |
| 8 | Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes显示文摘 | Biedermann M Noti A Biedermann-Brem S | 2002 | Mitt Lebensm Hyg2002，93，： | 1 |
| 9 | Potential of aerylamide formation, sugars, and free asparagines in potatoes: acomparison of cultivars and farming systems 显示文摘 | Amrein T M Bachmann S Noti A | 2003 | J Agric Food Chem2003，51，： | 1 |
| 10 | How mueh reducing sugar may potatoes contain to avoid excessive aerylamide formation during roasting baking 显示文摘 | Biedermann - Brem S Noti A Greb K | 2003 | Eur Food Res Teehnol2003，217，5： | 1 |
| 11 | Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roasting 显示文摘 | Noti A Biedermann - Brem S Biedermann M | 2003 | Mitteilungen aus Lebensmitteluntersuchung und Hygiene2003，94，： | 1 |
| 12 | Migration of plasticizers from PVC gaskets of lids for glass jars into oily foods : amount of gas- ket material in food contact, proportion of plasticizer mi- grating into food and compliance testing by simulation 显示文摘 | NOTI A F GROB K | 2006 | Trends Food Sci Technol2006，17，： | 1 |
| 13 | PVC plastieizers! ad- ditives migrating from the gaskets of metal closures into oily food : swiss market survey June 2005 显示文摘 | NOTI A F BREM S B GROB K | 2006 | Eur Food Res Technol2006，223，： | 1 |
| 14 | Migration of plasticizers from PVC gaskets of lids for glass jars into oily foods : Amount of gasket material in food contact, proportion of plasticizer migrating into food and compliance testing by simulation 显示文摘 | Fankhauser- noti A Grob K | 2006 | Trends in Food Science and Technology2006，17，3： | 1 |
| 15 | The Reaction be- tween Solid Iron and Liquid A1-Zn Baths 显示文摘 | Selverian J H Marder A R Notis M R | 1988 | Metallurgical Transactions A1988，19，3： | 1 |
| 16 | Experiments on aerylamide formation in potatoes显示文摘 | Biedermann M Noti A Biedermann-Brem S | 2002 | Mitt Lebensm Hyg2002，93，： | 1 |
| 17 | Potential of aerylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems显示文摘 | Amrein T M Bachmann S Noti A | 2003 | J Agric Food Chem2003，51，： | 1 |
| 18 | The Microstructure of 55%A1 - Zn - Si (Galvalume) Hot Dip Coatings 显示文摘 | Selverian J H Notis M R Marder A R | 1987 | J Materials Engineering1987，9，2： | 1 |
| 19 | Method for determining the potential of acrylamide formation and its elimination in raw materials for food preparation,such potatoes显示文摘 | BIEDERMANN M BIEDERMANN B S NOTI A | 2002 | Mitt Lebensm Hyg2002，93，6： | 1 |
| 20 | Storage of potatoes at low temperature should be avoided to prevent increased acrylamide formation during frying or roasting显示文摘 | Noti A Biedermann-Brem S Biedermann M | 2003 | Mitt Lebensm Hyg2003，94，： | 1 |
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