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37篇 您的检索式：作者名="SOSNICKI A"

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	题名	作者	年代	出处	被引量
1	Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds显示文摘	Brewer M S Sosnicki A Field B	2004	Journal of Food Science2004，69，1：	1
2	PSE-like syndrome in breast muscle of domestic turkeys: a review显示文摘	SOSNICKI A A GREASER M L PIETRZAK M	1998	Journal of Muscle Foods1998，9，1：	1
3	Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys显示文摘	PIETRZAK M GREASER M L SOSNICKI A A	1997	Journal of Animal Science1997，75，8：	1
4	The effect of pig genetics on palatability,color and physical characteristics of fresh pork loin chops显示文摘	Brewer M S Jensen J Sosnicki A A	2002	Meat Science2002，61，3：	1
5	Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat显示文摘	Barbut S Sosnicki A A Lonergan S M	2008	Meat Sci2008，79，1：	1
6	Progress in re- ducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘	BARBUT S SOSNICKI A A LONERGAN S M	2008	Meat Sci2008，79，1：	1
7	Relationship between muscle growth and poultry meat cluality显示文摘	Dransfield E Sosnicki A A	1999	Poultry Science1999，78，743：	1
8	Relationship between muscle growth and poultry meat quality显示文摘	Dransfield E Sosnicki A A	1999	Poultry Science1999，78，：	1
9	Relationship be- tween muscle growth and poultry meat quality显示文摘	DRANSFIELD E SOSNICKI A A	1999	Poult Sci1999，78，5：	1
10	Servo piezo tool SPT400MML for the fast and precise machining of free forms显示文摘	SOSNICKI O PAGES A PACHECO C		0，，9：	1
11	Relationshp between muscle growth and poultry meat quality显示文摘	Dranfield E Sosnicki A A	1997	Poultry Science1997，78，2：	1
12	Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘	BARBUT S SOSNICKI A A LONERGAN S M	2008	Meat Science2008，79，1：	1
13	Relationship between muscle growth and poultry meat quality 显示文摘	Dransfield E Sosnicki A A	1999	Poult Sci1999，78，5：	1
14	Progressin reducing the pale,soft and exudative(PSE)problem in pork andpoultry meat显示文摘	BARBUT S SOSNICKI A A LONERGAN S M	2008	Meat Science2008，79，：	1
15	Effect of rapid rigor mortis processes on protein functionality in Pectoralis major muscle of domestic turkeys显示文摘	Pieterzak M Greaser M L Sosnicki A A	1997	Animal Science1997，75，：	1
16	Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘	BARBUT S SOSNICKI A A LONERGAN S M	2008	Meat Science2008，，：	1
17	Relationshp Between Muscle Growth and Poultry Meat Quality 显示文摘	Dranfield E Sosnicki A A	1997	Poultry Science1997，78，2：	1
18	Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic backgrounds显示文摘	Sosnicki A Field B	2004	Journal of Food Science2004，69，1：	1
19	The use of gene technology for optimal davelopment of pork meat quality显示文摘	deVRIES A G FAUCITANO L SOSNICKI A	2000	Food Chemistry2000，69，4：	1
20	Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘	Barbut S A A Sosnicki S M Lonergan	2008	Meat Science2008，79，1：	1

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