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8篇 您的检索式：作者名="TAMMATINNA A"

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		题名	作者	年代	出处	被引量
	1	Gel- ling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglu- taminase 显示文摘	Tammatinna A Benjakul S Visessanguan W	2007	LWT-Food Science and Technology2007，40，9：	1
	2	Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase显示文摘	TAMMATINNA A BENJAKUL S VISESSANGUAN W	2007	LWT-Food Science and Technology2007，40，9：	1
	3	Improvement of gelling properties of Lizard fish mince as influenced by microbial transglutaminase and fish freshness显示文摘	BENJAKUL S PHA TCHARAT S TAMMATINNA A	2008	Journal of Food Science2008，73，6：	1
	4	Gelling properties of white shrimp (Penaeus vannamei) meat as influenced by setting condition and microbial transglutaminase显示文摘	TAMMATINNA A VISESSANG W	2007	LWT-Food Science and Technology2007，40，9：	1
	5	hnprovement of gelling properties of Lizardfish mince as influ- enced by microbial transglutaminase and fish freshness 显示文摘	Benjakul S Phatcharat S Tammatinna A	2008	Journal of Food Science2008，73，6：	1
	6	Gelling properties of white shrimp {Penaeus vannamei) meat asinfluenced by setting condition and microbial transglutaminase显示文摘	TAMMATINNA A BENJAKUL S VISESSANGUAN W	2007	LWT-Food Science and Technology2007，40，9：	1
	7	Improvement of gelling properties of lizardfish mince as influencedby microbial transglutaminase and fish freshness 显示文摘	BENJAKUL S PHATCHARAT S TAMMATINNA A	2008	Journal of FoodScience2008，73，6：	1
	8	Gel-ling properties of white shrimp(Penaeus vannamei)meat as influencedby setting condition and microbial transglutaminase显示文摘	TAMMATINNA A BENJAKUL S VISESSANGUAN W	2007	LWT2007，40，9：	1

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