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| 1 | Customer satisfaction,productivity,and profitability:Differences between goods and services显示文摘 | Anderson E W Fornell C Rust R T | 1997 | Marketing Science1997，16，2： | 1 |
| 2 | Some physical parameters involved in the addition of inorganic phosphate to reduced-sodium meat emulsions显示文摘 | Knipe C L Rust R E Olson D G | 1990 | J Food Sci1990，55，： | 1 |
| 3 | Clonal relation in a case of CLL,ALCL,and Hodgkin composite lymphoma显示文摘 | Van den Berg A Maggio E Rust R | 2002 | Blood2002，100，4： | 1 |
| 4 | Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate 显示文摘 | Trius A Sebranek J G Rust R E | 1994 | Food science1994，59，5： | 1 |
| 5 | Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham 显示文摘 | Krause B L Sebranek J G Rust R E | 2011 | Meat Sci2011，89，： | 1 |
| 6 | Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate 显示文摘 | Trius A Sebranek J G Rust R E | 1994 | Food Science1994，59，5： | 1 |
| 7 | Use of carbon monoxide packaging for improving the shelf life of pork显示文摘 | KRAUSE T R SEBRANEK J G RUST R E | 2003 | Journal of Food Science2003，68，8： | 1 |
| 8 | Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or- nitrate-added, ground, cooked and sliced ham显示文摘 | KRAUSE B L SEBRANEK J G RUST R E | 2011 | Meat Science2011，89，4： | 1 |
| 9 | An emerging flux model for the solar flare phenomenon显示文摘 | Heyvaerts J Priest E R Rust D M | 1977 | ApJ1977，216，： | 1 |
| 10 | Incubation of curing brines for the production of ready-to-eat,uncured,no-nitrite-ornitrate-added,ground,cooked and sliced ham显示文摘 | Krause B L Sebranek J G Rust R E | 2011 | Meat science2011，89，4： | 1 |
| 11 | Effects of several in- hibitors on pure cultures of ruminal methanogens显示文摘 | Ungerfeld E M Rust S R Boone D R | 2004 | Journal of Applied Microbiology2004，97，： | 1 |
| 12 | Incubation of curing brines for the production of ready-to-eat,uncured,no-nitrite-or-nitrate-added,ground,cooked and sliced ham显示文摘 | Krause B L Sebranek J G Rust R E | | 0，，04： | 1 |
| 13 | Use of novel alternative electron sinks to ruminal methanogenesis显示文摘 | Ungerfeld E M Rust S R Burnett R | 2003 | Reproduction Nutri tion Development2003，43，： | 1 |
| 14 | Influence of soot carbon on the bioaccumulation of sediment-bound polycyclic aromatic hydrocarbons by marine benthic invertebrates: An interspecies comparison显示文摘 | Rust A J Burgess R M Mcelroy A E | 2004 | Environ Toxicol Chem2004，23，11： | 1 |
| 15 | Customer Satisfaction,Productivity,and Profitability:Differences between Good and Services显示文摘 | Anderson E Fornell C Rust R | | 0，，： | 1 |
| 16 | Effects of several inhibitors on pure cultures of rumi- nal methanogens 显示文摘 | UNGERFELD E M RUST S R BOONE D R | 2004 | Journal of Applied Microbiolo- gy2004，97，3： | 1 |
| 17 | Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added,ground, cooked and sliced ham 显示文摘 | Krause B L Sebranek J G Rust R E | 2011 | Meat Sci2011，89，4： | 1 |
| 18 | Customer satisfaction, productivity, and profitability: differences between goods and services显示文摘 | Anderson E W Fomell C Rust R T | 1997 | Marketing Science1997，16，2： | 1 |
| 19 | Influence of sodium erythorbate on color development, flavor and overall acceptabil- ity of frankfurters cured with reduced levels of sodium nitrite显示文摘 | SEBRANEK J G SCHRODER B G RUST R E | 1977 | Journal of Food Science1977，42，4： | 1 |
| 20 | Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham显示文摘 | Krause B L Sebranek J G Rust R E | 2011 | Meat Science2011，89，： | 1 |
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