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27篇 您的检索式：作者名="TRESPALACIOS P"

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	题名	作者	年代	出处	被引量
1	Simultaneous Application of Transglutaminase and High Pressure to Improve Functional Properties of Chicken Meat Gels 显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
2	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
3	Simultaneous application oftransglutaminase and high pressure to improve functional properties ofchicken meat gels显示文摘	TRESPALACIOS P REYES P	2007	Food Chemistry2007，100，1：	1
4	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels 显示文摘	Trespalacios P Reyes P	2007	Food Chemistry2007，100，1：	1
5	Simuhaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，100，1：	1
6	Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，104，4：	1
7	Simultaneous application of trans- glutaminase and high pressure to improve functional prop-erties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，：	1
8	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
9	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
10	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
11	Simultaneous application of trans- glutaminase and high pressure to improve functional prop- erties of chicken meat gels 显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
12	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels 显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，：	1
13	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pia R	2007	Food Chemistry2007，100，1：	1
14	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
15	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
16	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
17	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
18	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
19	Simultaneous application of transghitaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P REYES P L A	2007	Food Chemistry2007，1130，1：	1
20	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels 显示文摘	Trespalacios P Reyes P	2007	Food Chemistry2007，100，1：	1

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