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139篇 您的检索式：作者名="Purslow"

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	题名	作者	年代	出处	被引量
1	The effect of ageing on the water-holding capacity of pork: role of cytoskeletal pro- teins 显示文摘	Kristensen L Purslow P P	2001	Meat Science2001，58，：	1
2	Energy intake at break- fast and weight change: prospective study of 6,764 middle - aged men and women 显示文摘	Purslow LR Sandhu MS Forouhi N	2008	Am J Epidemiol2008，167，：	1
3	The effect of ageing on the water-holding capacity of pork:role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，，58：	1
4	The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，58，1：	1
5	Physiological and structural events post mortem of importance for drip loss in pork显示文摘	SCHAFER A K ROSENVOLD P P PURSLOW H J	2002	Meat Science2002，61，4：	1
6	Cleavage of desmin by cysteine proteases: Calpains and cathepsin B显示文摘	Caroline Pascale Baron Susanne Jacobsen Peter Patrick Purslow	2004	Meat Science2004，，68：	1
7	Energy intake at breakfast and weight change : prospective study of 6,764 middle-aged men and women 显示文摘	Purslow LR Sandhu MS Forouhi N	2008	Am J Epidemiol2008，167，2：	1
8	Relationship between meat structure,water mobility and distribution-a low field NMR study显示文摘	Bertram H C Purslow P P Andersen H J	2002	Journal of Agricultural Food Chemistry2002，50，：	1
9	A case of unilateral haematoeolpos, haematometraand haematosalpinx显示文摘	Purslow CE		J Obstet Gynaecol Br Emp0，29，：	1
10	Differentiation of myoblasts in serum-free media: effects of modi- fied media are cell line-specific 显示文摘	Lawson M A Purslow P P	2000	Cell Tis- sues Organs2000，167，23：	1
11	Dietary-induced changes of muscle growth rate in pigs:Effects on in vivo and postmortem muscle proteolysis and meat quality显示文摘	Kristensen L Therkildsen M Riis B Sorensen M T Oksbjerg N Purslow P P Ertbjerg P	2002	J Anim Sci2002，80，：	1
12	Physiological and structural events post mortem of importance for drip loss in pork显示文摘	Schafer A Rosenvold K Purslow P P	2002	Meat Science2002，61，：	1
13	The relationship between clinical signs and dry eye symptoms显示文摘	Puh H Purslow C Murphy PJ	2011	Eye ( Lond)2011，25，4：	1
14	Intramuscular connective tissue and its role in meat quality显示文摘	PURSLOW P P	2005	Meat Science2005，70，：	1
15	The effect of cooking temperature on mechanical properties of whole meat,single muscle fibres and perimysial connective tissue显示文摘	Christensen M Purslow P P Lersen L M	2000	Meat Science2000，55，3：	1
16	Measurement of the fracture toughness of extensible connective tissues显示文摘	Purslow P.P		0，，：	1
17	NMR-cooking: monitoring the changes in meat during cooking by low-field 1H - NMR显示文摘	Micklander E Peshlov B Purslow P P	2002	Trends in Food Science & Technology2002，13，9：	1
18	The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue显示文摘	Mette Christensen Peter P. Purslow Lone M. Larsen	2000	Meat Science2000，，3：	1
19	Relationship betweenmeat structure, water mobility, and distribution : a low - fieldnuclear magnetic resonance study 显示文摘	Bertram H C Purslow P Andersen H J	2002	Journal of Agricultural andFood Chemistry2002，50，4：	1
20	The effect of aging on thewater holding capacity of pork role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，58，1：	1

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