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9篇 您的检索式：作者名="RESCONI V C"

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		题名	作者	年代	出处	被引量
	1	Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach 显示文摘	Keenan D F Resconi V C Kerry J P	2014	Meat Science2014，96，3：	1
	2	Gas chromatographicolfactometriccharacterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat显示文摘	BUENO M RESCONI V C CAMPO M M	2011	Food Chemistry2011，129，：	1
	3	Gas chromatographic- olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat显示文摘	BUENO M RESCONI V C CAMPO M	2011	Food Chemistry2011，129，4：	1
	4	Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets 显示文摘	Resconi V C Campo M Montossi F Ferreira V Safiudo C Escudero A	2010	Meat Science2010，85，4：	1
	5	The development of aromas in ruminant meat显示文摘	Resconi V C Escudero A Campo M M	2013	Molecules2013，18，6：	1
	6	Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package显示文摘	Resconi V C Escudero A Behr 6 n J A	2012	J Food Sci2012，71，：	1
	7	Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat显示文摘	BUENO M RESCONI V C CAMPO M M	2011	Food Chemistry2011，129，：	1
	8	Meat consumption: trends and quality matters显示文摘	HENCHION M MCCARTHY M RESCONI V C	2014	Meat Science2014，98，3：	1
	9	Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb显示文摘	Bueno M Resconi V C Campo M M	2013	Food Research International2013，54，1：	1

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