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| 1 | Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio显示文摘 | Natalia Szerman Yanina Barrio Belén Schroeder Paula Martinez Ana María Sancho Claudio Sanow Sergio Ramón Vaudagna | 2011 | Procedia Food Science2011，，： | 1 |
| 2 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters,physical properties and visual appearance of sous vide cooked beef显示文摘 | N Szerman C B Gonzalez A M Sancho | | 0，，： | 1 |
| 3 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sour vide cooked beef显示文摘 | SZERMAN N GONZALEZ C B SANCHO A M | 2007 | Meat Science2007，76，3： | 1 |
| 4 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef 显示文摘 | Szerman N Gonzalez C B Sancho A M | 2007 | Meat Science2007，76，： | 1 |
| 5 | Reboxetine for the treatment of patients with cocaine dependence disorder显示文摘 | Szerman N Peris L Mesias B | 2005 | Hum Psychopharmacol2005，20，3： | 1 |
| 6 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physicalproperties and visual appearance of sous vide cooked beef 显示文摘 | Szerman N Gonzalez C B Sancho A M | 2007 | Meat Science2007，76，3： | 1 |
| 7 | Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio显示文摘 | SZERMAN N BARRIO ~ SCHROEDER B eta| | 2011 | Procedia Food Science2011，1，1： | 1 |
| 8 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef显示文摘 | SZERMAN N GONZALEZ C B SANCHO A M | 2007 | Meat Science2007，76，3： | 1 |
| 9 | Analysis of the railway heave induced by soil swelling at a site in southern France显示文摘 | Anh-Minh Tang Yu-Jun Cui Viet-Nam Trinh Yahel Szerman Gilles Marchadier | 2009 | Engineering Geology2009，，1： | 1 |
| 10 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters,physical properties and visual appearance of sous vide cooked beef显示文摘 | Szerman N Gonzalez C B Sancho A M | 2007 | Meat Science2007，76，3： | 1 |
| 11 | Cyclodextrin glycosyltransfemse from Bacillus circulans DF 9R: activity and kinetic studies显示文摘 | GASTON J A SZERMAN N COSTA 14 | 2009 | Enzyme and Microbial Technology2009，45，： | 1 |
| 12 | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina显示文摘 | GRIGIONI G LANGMAN L SZERMAN N | 2008 | Meat Science2008，79，3： | 1 |
| 13 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sour vide cooked beet显示文摘 | SZERMAN N GONZALEZ C B SANCHO A M | 2007 | Meat Science2007，76，3： | 1 |
| 14 | Risk of serious cardiovascular problems with medications for at- tention-deficit hyperactivity disorder 显示文摘 | Martinez-Raga J Knecht C Szerman N | 2013 | CNS Drugs2013，27，1： | 1 |
| 15 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef 显示文摘 | Szerman N Gonzalez C B Sancho A M | 2007 | Meat Science2007，76，3： | 1 |
| 16 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef显示文摘 | Szerman N Gonzalez C B Sancho A M | 2007 | Meat Science2007，76，： | 1 |
| 17 | Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina显示文摘 | Grigioni G Langman L Szerman N | 2008 | Meat Science2008，79，： | 1 |
| 18 | Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sour vide cooked beef显示文摘 | SZERMAN N GONZALEZ C B SANCHO A M | 2007 | Meat Science2007，76，3： | 1 |
| 19 | Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina显示文摘 | Szerman N Gonzalez C B Sancho A M | 2008 | Meat Science2008，79，： | 1 |
| 20 | Effect ofwhey protein concentrate and sodium chloride addition plus tumblingprocedures on technological parameters, physicalproperties and visualappearance of sous vide cooked beef显示文摘 | SZERMAN N GONZALEZ C B SANCHO A M | 2007 | Meat Science2007，76，3： | 1 |
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