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274篇 您的检索式：作者名="ROMBOUTS F M"

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	题名	作者	年代	出处	被引量
1	Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation显示文摘	HAN B Z MA Y ROMBOUTS F M	2003	Fobd Chem2003，81，1：	1
2	Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation显示文摘	B Z Han Y Ma F M Rombouts	2003	Food Chemistry2003，81，1：	1
3	Microbiological safety and quality of commercial Sufu-a Chinese fermented soybean food显示文摘	HAN B Z BEUMER R R ROMBOUTS F M	2001	Food Control2001，，12：	1
4	Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine显示文摘	Dung N T P Rombouts F M Nout M J R	2005	Innovative Food Science and EmergingTechnologies2005，，6：	1
5	Modeling of the bacterial growth curve显示文摘	Zwietering M H Jongenberger I Rombouts F M	1990	Application Environment Microbiolgy1990，56，6：	1
6	Modeling of the bacterial growth curve显示文摘	ZWIETERING M H JOGENBURGER I ROMBOUTS F M	1990	Appl Environ Microbiol1990，56，：	1
7	Amino acid profiles of sufu, a Chinese fermented soybean food显示文摘	HAN Beizhong ROMBOUTS F M NOUT M T	2004	Journal of Food Composition and Analysis2004，17，6：	1
8	Modeling of the bacterial growth curve显示文摘	ZWIETERING M H JONGENBURGER I ROMBOUTS F M	1990	Applied Environmental Microbiology1990，56，6：	1
9	Development of defined mixed-culture fangal fermentation starter granulate for controlled production of rice wine 显示文摘	DUNG N T P ROMBOUTS F M NOUT M J R	2005	Innovative Food Science and Emerging Technologies2005，6，4：	1
10	In vitro digestibility of Bacillus fermented soya bean 显示文摘	KIERS J L VAN LAEKEN A E ROMBOUTS F M	2000	International Journal of Food Microbiolgy2000，60，：	1
11	A Chinese fermented soybean food 显示文摘	Han B-Z Rombouts F M Robert Nout M J	2001	International Journal of Food Microbiology2001，65，：	1
12	Economic microbiology显示文摘	Rombouts F M Pilnikw	1980	Microbial Enzymes and Bioconversions1980，，5：	1
13	Analysis of the role of 7 kDa cold-shock proteins of Lactococcus lactis MG1363 in cryoprotection显示文摘	Wouters J A Jeynov B Rombouts F M ct al	1999	Microbiology1999，145，11：	1
14	Microbiological safety and quality of commercial soy cheese- a Chinese fermented soybean food 显示文摘	Han B-Z Beumer R R Rombouts F M	2001	Food control2001，12，：	1
15	Modeling of the bacterial growth curve 显示文摘	Zwietering M H Jongenburger I Rombouts F M	1990	Applied and Environmental Microbiology1990，56，6：	1
16	Modeling of the bacterial growth curve显示文摘	ZWlETERING M H JONGENBURGER I ROMBOUTS F M	1990	Applied and Environmental Microbiology1990，56，：	1
17	Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange显示文摘	VERSTEEG C ROMBOUTS F M SPAANSEN C H	1980	J Food Sei1980，45，4：	1
18	Modeling of the bacterial growth curve 显示文摘	Zwietering M H Jongenburger I Rombouts F M	1990	Appl Environ Microbiol1990，56，：	1
19	Microbiological safety and quality of commercial Sufu-a Chinese fermented soybean food 显示文摘	HAN B Z BEUMER R R ROMBOUTS F M	2001	Food Control2001，12，：	1
20	Modeling of the bacterial growth curve 显示文摘	Zwietering M H Jongenburger I Rombouts F M	1990	Applied Environment Microbiology1990，56，6：	1

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