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32篇 您的检索式：作者名="VEISETH"

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	题名	作者	年代	出处	被引量
1	Meat tenderness and muscle growth: is there any relationship? 显示文摘	Koohmaraie M Kent M P Shackelford S D Veiseth E Wheeler T L	2002	Meat Science2002，62，：	1
2	Effect of postmortem storage on mu-calpain and m-caipain in ovine skeletal muscle 显示文摘	VEISETH E SHACKELFORD S WHEELER T	2001	Journal of animal science2001，79，6：	1
3	Indicators of tenderization are detectable by 12h postmortem in ovine longissimus显示文摘	E Veiseth S D Shackelford T L Wheeler	2004	Animal Science2004，82，：	1
4	Techni- cal note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus 显示文摘	Veiseth E Shackelford S D Wheeler T L	2001	Journal of Animal Science2001，79，4：	1
5	Application of proteomics to understand the molecular mechanisms be- hind meat quality显示文摘	Hollung K Veiseth E Jia Xiaohong	2007	Meat Science2007，71，1：	1
6	Application of proteomics to understand the molecular mechanisms behind meat quality 显示文摘	Hollung K Veiseth E Jia X	2007	Meat Science2007，77，1：	1
7	Effect of postmortem storage on mu-ealpain and m-calpain in ovine skeletal muscle显示文摘	VEISETH E SHACKELFORD S D WHEELER T L	2001	Anim Sci2001，，79：	1
8	Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus显示文摘	VEISETH E SHACKELFORD S D WHEELER T L	2004	Journal of Animal Science2004，82，5：	1
9	Effects of ?1.5°C Super-chilling on quality of Atlantic salmon ( Salmo salar ) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage显示文摘	D. Bahuaud T. M?rk?re ?. Langsrud K. Sinnes E. Veiseth R. Ofstad M.S. Thomassen	2008	Food Chemistry2008，，2：	1
10	Influence of reference points inexpost evaluations of rail infrastructure projects显示文摘	Nils O E Olsson Hans Petter Krane AsbjφrnRolstad(a)s Mads Veiseth		0，，04：	1
11	Ap- plication of proteomics to understand the molecular mechanisms behind meat quality显示文摘	Kristin Hollung Eva Veiseth xiaohong Jia	2007	Meat Science2007，71，1：	1
12	Indicators of tender -ization are detectable by 12 h postmortem in ovine longissimus 显示文摘	VEISETH E SHACKELFORD S D WHEELER T L	2004	Anita Sci2004，82，：	1
13	Application of proteomics to understand the molecular mechanisms behind meat quality显示文摘	HOLLUNG K VEISETH E JIA X	2007	Meat Science2007，77，1：	1
14	Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus 显示文摘	VEISETH E	2001	Journal of animal science2001，79，4：	1
15	Factors regulating lamb longissimus tenderness are affected by age at slaughter显示文摘	Veiseth E Shackelford S D Wheeler T L		0，，04：	1
16	Technical note:comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus显示文摘	Veiseth E Shackelford S D Wheeler T L et o!1	2001	Animal Science2001，79，：	1
17	Effect of postmortem storage on μ-calpain and m-calpain in ovine skeletal muscle 显示文摘	Veiseth V Shackelford S D Wheeler T L	2001	J Anita Sci2001，79，：	1
18	Effect of postmortem storage on~-ealpoin and m-calpain in ovine skeletal muscle显示文摘	Shackelford S D Wheeler T L et	2001	Anim Sc i2001，79，：	1
19	Factors regulating lamb longissimus tenderness are affected hy age at slaughter显示文摘	Veiseth E Shackelford S D Wheeler T L	2004	Meat Science2004，68，：	1
20	Variation in the response to manipulation of post-mortem glycolysis in beef muscles by lowvoltage electrical stimulation and conditioning temperature显示文摘	Hollung K Veiseth E FroysteinT		0，，：	1

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