|
|
|
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 | 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 |
| 3 | 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 |
| 4 | 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 |
| 5 | Mapping analysis of catotenoid-binding protein of Bombyx mori by restriction fragment length polymorphism显示文摘 | HARA W SOSNICKI S BANNO Y | 2007 | Journal of Insect Biotechnology and Sericology2007，76，： | 1 |
| 6 | 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 |
| 7 | 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 |
| 8 | 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 |
| 9 | 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 |
| 10 | 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 |
| 11 | Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic back grounds显示文摘 | BREWER M S SOSNICKI A FIELD B | 2004 | Journal of Food Science2004，69，1： | 1 |
| 12 | The effect of pig genetics on palatability,color and physical character-istic soffresh pork loin chops显示文摘 | Jensen J Sosnicki A A | 2002 | Meat Science2002，61，3： | 1 |
| 13 | Enhance- ment effects on quality characteristics of pork derived from pigs of various commercial genetic back grounds 显示文摘 | BREWER M S SOSNICKI A FIELD B | 2004 | J Food Sci2004，69，1： | 1 |
| 14 | Progress inreducing the pale,soft and exudative ( PSE) problem inpork and poultry meat显示文摘 | Barbut S Sosnicki A A LonerganSM | 2008 | Meat Science2008，79，1： | 1 |
| 15 | 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 |
| 16 | Enhancement effects on quality characteristics of pork derived from pigs of various commercial genetic back grounds显示文摘 | BREWER M S SOSNICKI A FIELD B | 2004 | Journal of Food Science2004，69，1： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员