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10篇 您的检索式：作者名="de HUIDOBRO F R"

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		题名	作者	年代	出处	被引量
	1	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de HUIDOBRO F R MIGUE E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	2	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de Huidobro F R Miguel E Bla'zquez B	2005	Meat Science2005，69，3：	1
	3	Changes in meat quality characteristics of bovine meat during the first 6 days postmortem显示文摘	de HUIDOBRO F R MIGUEL E ONEGA E	2003	Meat Science2003，65，：	1
	4	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	De HUIDOBRO F R MIGUEL E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	5	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de HUIDOBRO F R MIGUEL E BLAZQUEZ B	2005	Meat Science2005，69，：	1
	6	A comparison between two methods (Warner- Bratzler and texture profile analysis)for testing either raw meat or cooked meat 显示文摘	de Huidobro F R Miguel E B16zquez B	2005	Meat Science2005，69，3：	1
	7	A comparison between two methods (Waraer-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de HUIDOBRO F R MIGUEL E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	8	A comparison between two methods (Warner- Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de HUIDOBRO F R MIGUEL E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	9	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de Huidobro F R Miguel E Blázquez B	2005	Meat Science2005，69，3：	1
	10	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	de HUIDOBRO F R MIGUEL E BLáZQUEZ B	2005	Meat Science2005，69，3：	1

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