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37篇 您的检索式：作者名="Timon M L"

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	题名	作者	年代	出处	被引量
1	Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity 显示文摘	Broncano J M Timon M L Parra V	2011	Food Research International2011，44，：	1
2	Subcutaneous and Intermuscular fat Characterization of dry-cured Iberian hams显示文摘	M L Timon	2001	Meat Science2001，58，：	1
3	Subcutaneous and intennuscular fat characterization of dry-cured Iberian hams 显示文摘	Timon M L Ventanas J Carrampiso A I	2001	Meat Science2001，58，：	1
4	Oxidative and lipolytic changes during ripening of iberian hams as affected by feeding regina: wxtensive feeding and μ-tocopheryl acetate supplementation显示文摘	TIMON M L VENTANAS J	1999	Meat Science1999，52，：	1
5	Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams 显示文摘	PETRON M J MURIEL E TIMON M L	2004	Meat Science2004，68，：	1
6	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams显示文摘	TIMON M L VENTANAS J CARRAPISO A I	2001	Meat Science2001，58，：	1
7	Evolution of volatile aldehydes in Iberian ham matured under different processing conditions 显示文摘	Mart L Timon M L Petron M J	2000	Meat Science2000，54，4：	1
8	Microbial populations and volatile compounds in the ' bone taint' spoilage of dry ctred ham显示文摘	Garcia C Martin A Timon M L	2000	Letters in Applied Microbiology2000，30，：	1
9	Evolution of volatile aldehydes in Iberian ham matured under different processing conditions显示文摘	Martin L Timon M L Petron K J	2000	Meat Sci2000，51，：	1
10	Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams 显示文摘	Petron M J Muriel E Timon M L	2004	Meat Science2004，68，：	1
11	Subcutane- ous and intermuscular fat characterisation of dry - cured Iberian hams显示文摘	TIMON M L VENTANAS J CARRAPISO A I	2001	Meat Sci2001，58，1：	1
12	Subcutaneous and intermuscular fat characterization of dry -cured hams 显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，：	1
13	Volatile compounds in supercritical carbon dioxide extracts of Iberian ham显示文摘	TIMON M L VENTANAS J MARTIN L	1998	J Agric Food Chem1998，46，：	1
14	Fatty acids and triacglglycerds profiles different types of Iberian dry-cured hams显示文摘	Petron M J Muriel E Timon M L	2004	Meat Science2004，68，：	1
15	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams 显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，：	1
16	Subcetaneous and intermucular fat characterization of dry-cured hams显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Sci2001，58，：	1
17	Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham 显示文摘	JURADO A CARCIA C TIMON M L	2007	Meat Science2007，75，4：	1
18	Subcutane- ous and intermuscular fat characterization of dry-cured Ibe- rian hams显示文摘	Timon M L Ventanas J Carrapisoa A 1	2001	Meat Sci2001，58，1：	1
19	Influence of the processing conditions on the proteolysis during the ripening of Iberian Ham显示文摘	MARTINL A NTEQUERA T TIMON M L	1998	Food Science and Technology International1998，，32：	1
20	Fatty acids and triacglglycerds profiles different types of Iberian dry-cured hams 显示文摘	PETRON M J MURIEL E TIMON M L	2004	Meat Science2004，68，：	1

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