|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Carotenoid and retinol concentrations in serum, adipose tissue and liv- er and carotenoid transport in sheep, goats and cattle 显示文摘 | YANG A LARSEN T W TUME R K | 1992 | Australian Journal of Agricultural Research1992，43，8： | 1 |
| 2 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | Sikes A L Tobin A B Tume R K | | 0，，04： | 1 |
| 3 | Effect of processing temperature on tenderness,colour and yield of beef steaks subjected to high-hydrostatic pressure显示文摘 | SIKES A L TUME R K | 2014 | Meat Science2014，97，2： | 1 |
| 4 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | SIKES A L TOBIN A B TUME R K | 2009 | Innovative Food Science&Emerging Technologies2009，10，4： | 1 |
| 5 | Effect of high pressure on physicochemical properties of meat显示文摘 | Buckow R Sikes A Tume R | | 0，，07： | 1 |
| 6 | A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment显示文摘 | SIKES A TORNBERG E TUME R | 2010 | Meat Science2010，84，3： | 1 |
| 7 | Use of High Pressure to Reduce Cook Loss and Improve Texture of Low-Salt Beef Sausage Batters 显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innov Food Sci Emerg Technol2009，10，4： | 1 |
| 8 | A comparison of the polypeptide composition of plasma membranes prepared from the white adipose tissue and adipocytes of the mouse,rat,rabbit,ox,and chicken by a Percoll self-forming gradient procedure显示文摘 | Tume R K Lee S R Cryer A | 1985 | Comp Biochem Physiol1985，30，： | 1 |
| 9 | A comparison of beta-carotene-splitting activity isolated from intestinal mucosa of pasture-grazed sheep,goats and cattle显示文摘 | Yang A Tume R K | 1993 | Biochem and Molecular Biology International1993，30，2： | 1 |
| 10 | Studies on the expression of adipocytespcific cell surface antigens during the differentiation of adipocyte precursor cells in vito显示文摘 | Lee S R Tume R K Cryer J | 1986 | J Devl Physiol1986，8，： | 1 |
| 11 | A proposed mechanism of tenderizing post-rigor beef using high pressure-heat treatment显示文摘 | SIKES A TORNBERG E TUME R | 2010 | Meat Science2010，84，3： | 1 |
| 12 | A proposed mechanism of tenderizing post-rigor beef using high pressure-heat treatment 显示文摘 | SIKES A TORNBERG E TUME R | 2010 | Meat Science2010，84，3： | 1 |
| 13 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters 显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innovative Food Science & Emerging Technologies2009，10，4： | 1 |
| 14 | Carotenoids and retinal concentrations in serum, adipose tissue and liver and carotenoids transport in sheep, goats and cattle显示文摘 | Yang A Larsen T W Tume R K | 1992 | Aust J Agri Res1992，43，： | 1 |
| 15 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 16 | Effect of high pressure on physicochemical properties of meat 显示文摘 | Buckow R Sikes A Tume R | 2013 | Critical Reviews in FoodScience and Nutrition2013，53，7： | 1 |
| 17 | Use of high pressure to reduce cook loss and improve texture of low -salt beef sausage batters显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innovative Food Science & Emerging Technologies2009，1，4： | 1 |
| 18 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | SIKES A L TOBIN A B TUME R K | 2009 | Innovative Food Science and Emerging Technologies2009，10，4： | 1 |
| 19 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | Sikes A L Tobin A B Tume R K | 2009 | Innovative Food Science&Emerging Technologies2009，10，4： | 1 |
| 20 | Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘 | SIKES A L TOBIN A B TUME R K | | 0，，4： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员