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11篇 您的检索式：作者名="OFSTAD R"

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		题名	作者	年代	出处	被引量
	1	Post-mortem structural characteristics and water-holding capacity in At- lantic halibut muscle 显示文摘	OLSSON G B OLSEN R L OFSTAD R	2003	LWT-Food Science and Tech- nology2003，36，1：	1
	2	Changes in water-holding capacity of halibut muscle during cold storage显示文摘	Olsson G B Ofstad R Lodemel J B	2003	LWT-Food Science and Technology2003，36，：	1
	3	Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis显示文摘	PERISIC N AFSETH N K OFSTAD R	2013	Meat Science2013，95，3：	1
	4	Liquid holding capacity and structural-changes during heating of fish muscle-cod (Gadus morhua) and Salmon ( Salmo salar) 显示文摘	Ofstad R Kidman S Myklebust R	1993	Food Structure1993，12，2：	1
	5	Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality 显示文摘	Bryhni E A Kjos N P Ofstad R	2002	Meat Science2002，62，1：	1
	6	Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality显示文摘	Bryhni E A Kjos N P Ofstad R	2002	Meat Science2002，62，1：	1
	7	Revealing covariance structures in Fourier transform infrared and Raman microspectroscopy spectra:A study on pork muscle fiber tissue subjected to different processing parameters显示文摘	BOCKER U OFSTAD R WU Z Y		0，，10：	1
	8	Relationship between muscle microstructure, the calpain system, and shear force in bovine Longissimus dorsi muscle 显示文摘	Veiseth-Kent E Hollung K Ofstad R	2010	Jour- nal of Animal Science2010，88，10：	1
	9	Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef 显示文摘	Serheim O Ofstad R Lea P	2004	Meat Science2004，67，2：	1
	10	Salt-Induced changes in pork myofibrillar tissue Investigated by FT-IR microspectroscopy and light microscopy显示文摘	B?cker U Ofstad R Bertram H C Egelandsdal B Kohler A	2006	Journal of Agricultural and Food Chemistry2006，54，18：	1
	11	Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by fourier transform infrared (FTIR) microspectroscopy显示文摘	PERISIC N AFSETH N K OFSTAD R		0，，18：	1

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