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101篇 您的检索式：作者名="Offer G"

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	题名	作者	年代	出处	被引量
1	Modeling of the formation of pale,soft and exudative meat-effects of chilling regime and rate and extent of glycolysis显示文摘	OFFER G	1991	Meat Science1991，30，：	1
2	On the mechanism of water holding in meat: the swelling and shrinking of myofibrils显示文摘	OFFER G TRINICK J	1983	Meat Science1983，8，4：	1
3	Modelling of the formation of pale soft and exudative meat: effect of chilling regime and rate and extent of glycolysis 显示文摘	OFFER G	1991	Meat science1991，30，2：	1
4	The structural basis of the water-holding, appearance and toughness of meat and meat products显示文摘	OFFER G KNIGHT P JEACOCKE R	1989	Food Microstructure1989，8，1：	1
5	On the mechanism of water holding in meat : the swelling and shrinking of myofibfils 显示文摘	Offer G Trinick J	1983	Meat Science1983，8，4：	1
6	A novel intermittent mechanical compression device for stasis prevention in the lower limbs during limited mobility situations显示文摘	OFFER G DALIT M SIGALIT R	2007	Thrombosis Research2007，121，1：	1
7	The mechanism of formation of gels from myosin molecules显示文摘	Sharp A Offer G	1992	Journal of the Science of Food and Agriculture1992，58，1：	1
8	Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis 显示文摘	OFFER G	1991	Meat Sci1991，30，2：	1
9	The mechanism of drip production:formation of two compartments of extracellular space in muscle postmortem显示文摘	Offer G Cousins T	1992	Journal of the Science of Food and Agriculture1992，58，：	1
10	On the mechanism of water holding in meat显示文摘	OFFER G TRINK J	1983	Meat Science1983，8，4：	1
11	The mechanism of drip production:formation of two compartments of extracellular space in muscle post-mortem显示文摘	Offer G Cousins T	1992	Journal of the Science of Food and Agriculture1992，，8：	1
12	Body mass index,blood pressure and mortality from stroke:a nationally representative prospective study of212,000Chinese men显示文摘	Zhou M Offer A Yang G	2008	Stroke2008，39，3：	1
13	The mechanism of formation of gels from myosin molecules显示文摘	Sharp A Offer G		0，，01：	1
14	The structural basis of water-holding in meat Part 1显示文摘	Offer G Knight P	1988	Developments in Meat Science1988，4，：	1
15	On the mechanism of water holding in meat: the swelling and shrinking of myofibdls显示文摘	OFFER G TRINICK J	1983	Meat Science1983，8，4：	1
16	On the mechanism of water holding in meat:the swelling and shrinking of myofibrils 显示文摘	Offer G Trinick J	1983	Meat Science1983，8，4：	1
17	Modelling of the formation of pale,soft and exudative meat:effect of chilling regime and rate and extent of glycolysis显示文摘	Offer G	1991	Meat Sci1991，30，：	1
18	The mechanism of formation of gels from myosin molecules显示文摘	SHARP A OFFER G	1992	Food Science1992，58，：	1
19	Modeling of the formation of pale, soft andexudative meat: effect of chilling regime and rate andextent of glycolysis显示文摘	OFFER G	1991	Meat Science1991，27，30：	1
20	On the mechanism of water holding in meat:the swelling and shrinking of myofibrils 显示文摘	OFFER G TRINICK J	1983	Meat Science1983，8，4：	1

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