维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

17篇 您的检索式：作者名="Plh"

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

		题名	作者	年代	出处	被引量
	1	Lipolysis and free fatty acid catabolism in cheese:a review of current knowledge显示文摘	YF Collins PLH McSweeney MG Wilkinson		0，，11：	1
	2	P-selectin and chemokine response after liver ischemia and reperfusion显示文摘	Toledo PLH Me DJE	2000	J Am Coll Surg2000，191，4：	1
	3	Lipolysis and free fatty acid catabolism in cheese:a review of current knowledge显示文摘	YF Collins PLH McSweeney MG.Wilkinson		0，，11：	1
	4	Biochemistry of cheese ripening显示文摘	McSweeney PLH	2004	International Journal of Dairy Technology2004，57，23：	1
	5	Biochemical pathways for the production of flavour compounds in cheeses during ripening:A review显示文摘	PLH McSweeney MJ Sousa		0，，03：	1
	6	Modification of the TRX2 gene dose in Saccharomyces cerevisiae affects hexokinase 2 gene regulation during wine yeast biornass produetion 显示文摘	GOMEZ-PASTOR R Plh REZ-TORRADO R MATALLANA E	2012	Applied Microbiol and Cell Physiology2012，94，3：	1
	7	Penicillin G acylase from Achromobacter sp. CCM 4824显示文摘	Stanislav Be?ka Václav ?těpánek Rajasekar W. Vyasarayani Michal Grulich Jaroslav Mar?álek Kamila Plhá?ková Marie Dobi?ová Helena Mare?ová Martina Pla?ková Renáta Vale?ová Andrea Palyzová Anupama Datla Trupti K. Ashar Pavel Kyslík	2014	Applied Microbiology and Biotechnology2014，，3：	1
	8	The Manufacture of pont-1 * eveque Cheese 显示文摘	Shakeel-Ur-Rehman MCSWEENEY PLH FOX P F	1998	Le Lait1998，78，6：	1
	9	Biochemical pathways for the production of flavor compounds in cheese during ripening:a review显示文摘	McSweeney PLH Sousa MJ		0，，：	1
	10	Isolation and characterisation of exopolysaccharide producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese显示文摘	Lynch KM McSweeney PLH Arendt EK	2014	Int Dairy J2014，34，：	1
	11	Use of dairy and non-dairy Lactobacilhts plantarura, Lactobacillusparaplantarum and LactobaciUus pentosus strains as adjuncts in cheddar cheese显示文摘	Ciocia F McSweeney PLH Piraino P	2013	Dairy Science & Technology2013，93，6：	1
	12	Empirical analysis of GARCH models in value at risk estimation显示文摘	So MKP Yu PLH		0，，16：	1
	13	Evidence of a relationship between autolysis of starter bacteria and lipolysis in Cheddar cheese during ripening 显示文摘	Collins YF McSweeney PLH Wilkinson MG	2003	Journal of Dairy Research2003，79，：	1
	14	Effect of curd washing on composition,lactose metabolism,pH,and the growth of non-starter lactic acid bacteria in full-fat Cheddar cheese显示文摘	Hou J Hannon JA McSweeney PLH	2012	International Dairy Journal2012，25，1：	1
	15	Effect of gum tragacanth on the rheological and functional proper- ties of full-fat and half-fat Cheddar cheese显示文摘	Cooke DR Khosrowshahi A McSweeney PLH	2013	Dairy Science & Technology2013，93，1：	1
	16	Isolation and characterisation of exopolysaccharide -producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese显示文摘	Lynch KM McSweeney PLH Arendt EK	2014	International Dairy Jour- nal2014，34，1：	1
	17	海泽胡瑟讷DSV新总部,海泽胡瑟讷,丹麦显示文摘该办公总部是一座带有大型采光中庭的4层建筑,环绕着采光中庭设有进深15m的翼楼。带有中庭的平面不但使室内布局高度灵活,有助于员工间的联系接触,也优化了流线,串联起各个区域。环绕着中庭的蜿蜒露台提供了多样化的空间体验,从天窗射入的自然光和自然建材的使用营造出这个具有北欧风格的现代建筑。一个大型楼梯串联起各个楼层,该楼梯为员工提供了一个会面交谈的场所——咖啡厅和休息室等社交空间均位于楼梯附近。	PLH建筑事务所天妮(译)	2019	世界建筑2019，，4：	0

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

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