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12篇 您的检索式：作者名="Prothon F"

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		题名	作者	年代	出处	被引量
	1	Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics显示文摘	Prothon F Ahm6 L M Funebo T	2001	Lebensmittel-Wissenschaft und- Technologic2001，34，：	1
	2	Effects of combined osmotic and microwave dehydration of apple on texture显示文摘	Prothon F AhrnéL Tomas F	2001	Microstructure and rehydration characteristics2001，，34：	1
	3	Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics 显示文摘	PROTHON F AHRNE L M FUNEBO T	2001	Lebensmittel-Wissenschaft und-Technologie2001，34，2：	1
	4	Combined dehydration methods from fresh fruit to high-quality ingredients 显示文摘	Prothon F	2002	Swedish Institutefor Food and Biotechnology2002，704，3：	1
	5	Combined dehydration methods from fresh fruit to high-quality ingredients显示文摘	Prothon F	2002	Swedish Institute for Food and Biotechnology2002，704，3：	1
	6	COMBINED DEHYDRATION METHODS-From Fresh Fruit to High-quality ingredients 显示文摘	Prothon F	2002	Swedish Insti- tute for Food and Biotechnology2002，704，3：	1
	7	Combined dehydration methods from fresh fruit to high-quality ingredients 显示文摘	Prothon F	2002	Swedish Institute for Food and Biotechnology2002，704，3：	1
	8	Combined dehydration methods from fresh fruit to high-quality ingredients显示文摘	Prothon F	2002	Swedish Institute for Food and Biotechnology2002，704，3：	1
	9	Combined dehydration methods from fresh fruit to high-quality ingredients显示文摘	Prothon F		Swedish Institute for Food and Biotechnology0，704，3：	1
	10	Combined dehydration methods from fresh fruit to high-quality ingredients 显示文摘	Prothon F	2002	Swedish Institute for Food and Biotechnology2002，704，3：	1
	11	Combined dehydration methods fresh fruit to High-quali-ty ingredients显示文摘	Prothon F	2002	Swedish Institute for food and bioteehnology2002，704，3：	1
	12	Combined dehydration methods from fresh fruit to high-quality ingredients显示文摘	Prothon F	2002	Swedish Institute for Food and Biotechnology2002，704，3：	1

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