维普期刊资源整合服务平台（V6.5）

23篇 您的检索式：作者名="Balcaen A"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Meat quality,fatty acid composition and flavour analysis in Belgian retailb e e f显示文摘	RAES IC BALCAEN A DIRNCK P	2003	Meat Science2003，65，4：	1
2	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet显示文摘	STEFAAN D S BALCAEN A CLAEYS E	2004	Rapid Commun Mass Spectrom2004，18，：	1
3	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet显示文摘	De Smet S Balcaen A Claeys E	2004	Rapid Communications in Mass Spectrometry2004，18，：	1
4	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet显示文摘	de SMET S BALCAEN A CLAEYS E	2004	Rapid Communications in Mass Spectrometry2004，18，11：	1
5	Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity显示文摘	CLAEYS E SMET S D BALCAEN A	2004	Meat Science2004，67，2：	1
6	Stable carbon isotopeanalysis of different tissues of beef animals in relation to theirdiet显示文摘	De Smet S Balcaen A Claeys E	2004	Rapid Communications in mass spectrometry2004，18，：	1
7	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet显示文摘	DE SMET S BALCAEN A CLAEYS E	2004	Rapid Commun Mass spectrom2004，18，：	1
8	Meat quality, fatty acid composition and flavor analysis in Belgian retail beef显示文摘	Raes K Balcaen A Dirinck P	2003	Meat Sci2003，65，4：	1
9	Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity显示文摘	CLAEYS E SMET D BALCAEN A	2004	Meat Science2004，67，2：	1
10	Quantification offresh meat peptides by SDS-PAGE in relation to ageingtime and taste intensity 显示文摘	Claeys E De Smet S Balcaen A	2004	Meat science2004，67，2：	1
11	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet 显示文摘	De Smet S Balcaen A Claeys E Boeckx P Cleemput O V Oswald V C	2004	Rapid Communications in Mass Spectrometry2004，18，：	1
12	Stable carbon isotope analysis of different tissue of beef animals in relation to their diet 显示文摘	Smet S D Balcaen A Claeys E Boeckx P Cleemput O V	2004	Rapid Communications in Mass Spectorometry2004，18，11：	1
13	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet显示文摘	De Smet S Balcaen A Claeys E Boeckx P Van Cleemput O		0，，：	1
14	Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls显示文摘	RAES K HAAK L BALCAEN A	2004	Meat Science2004，66，：	1
15	Meat quality, fatty acid composition and flavour analysis in Belgian retail beef显示文摘	RAES K BALCAEN A DIRINCK P	2003	Meat Science2003，65，4：	1
16	Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity显示文摘	Claeys E De Smet S Balcaen A	2004	Meat Science2004，67，2：	1
17	Meat quality, fatty acid composition and flavor analysis in Belgian retail beef显示文摘	RAES K BALCAEN A DIRINCK P	2003	Meat Science2003，65，：	1
18	Stable carbon isotope analysis of different tissues of beef animals in relation to their diet 显示文摘	Smet S D Balcaen A Claeys E Boeckx P Cleemput O V	2004	Rapid Communication in Mass Spectrometry2004，18，：	1
19	Stable carbon isotopeanalysis of different tissues of beef animal in relation to their diet显示文摘	De Smet S Balcaen A Claeys E	2004	Rapid Commun Mass Sp2004，18，：	1
20	Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity 显示文摘	CLAEYS E de SMET S BALCAEN A	2004	Meat Science2004，67，2：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示