维普期刊资源整合服务平台（V6.5）

81篇 您的检索式：作者名="Puolanne"

选中清除导出查看参考文献查看引证文献引用追踪共5页首页上一页第1页下一页末页 /5 跳转

	题名	作者	年代	出处	被引量
1	The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs显示文摘	Ruusunen M Partanen K P6s~3 R Puolanne E	2007	Livestock Science2007，107，：	1
2	Theoretical aspects of wa- ter-holding in meat显示文摘	PUOLANNE E HALONEN M	2010	Meat Science2010，，：	1
3	Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels显示文摘	LANTTO R PUOLANN E KRUUS K	2007	Agriculture of Food Chemistry2007，55，：	1
4	Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate显示文摘	Puolanne E J Ruusunen M H Vainionpaa J I	2001	Meat Science2001，58，1：	1
5	Odour andflavour perception in flavoured model systems : Influence of sodiumchloride, umami compounds and serving temperature 显示文摘	Ventanas S Mustonen S Puolanne E Tuorila H	2010	FoodQuality and Preference2010，21，5：	1
6	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1
7	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E		0，，3：	1
8	Theoretical aspects of water-holding in meat显示文摘	PUOLANNE E HALONEN M	2010	Meat Science2010，86，1：	1
9	Effect of so- dium citrate, carboxyrnethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages显示文摘	RUUSUNEN M VAINIONPAA J PUOLANNE E	2003	Meat Science2003，64，4：	1
10	The effect of cooling rate on beef tenderness: The significance of pH at 7℃显示文摘	HANNULA T PUOLANNE E	2004	Meat Science2004，67，：	1
11	Comparison of histochemical properties of different pig breed显示文摘	RUUSUNEN M PUOLANNE E	1997	Meat Sci1997，，45：	1
12	The effect of fat content and flavour enhancers on the perceived saltiness of cooked 'bologna-type' sausage 显示文摘	Ruusunen M Simolin M Puolanne E	2001	Journal of Mus- cle foods2001，12，2：	1
13	Oxidation of skeletal muscle myofibrillar proteins in oil-in-water enmlsions:interaetion with lipids and effect of selected phenolic compounds显示文摘	Este'vez M Kylli P Puolanne E	2008	Journal of Agricultural and Food Chemistry2008，56，10：	1
14	Determination of the buffering capacity of postrigor meat显示文摘	Puolanne E Riitta K	2000	Meat Science2000，56，：	1
15	Theoretical aspects of water-holding in meat 显示文摘	Puolanne E Halonen M	2010	Meat Science2010，86，：	1
16	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1
17	Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions显示文摘	Estevez M Killy P Puolanne E	2008	Meat Science2008，80，：	1
18	Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients显示文摘	RUUSUNEN M VAINIONP J PUOLANNE E	2003	Meat Science2003，63，1：	1
19	Reducing sodium intake from meat products 显示文摘	Ruusunen M Puolanne E	2005	Meat Science2005，70，3：	1
20	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1

返回顶部每页显示：

共5页首页上一页第1页下一页末页 /5 跳转

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

用户提示