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38篇 您的检索式：作者名="Borch L"

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	题名	作者	年代	出处	被引量
1	A randomized life style intervention with 5year follow up in subjects with impaired glucose tolerance:pronounced short term impact but long term adherence problems 显示文摘	LINDAH L B NILSSON T K BORCH J	2009	Scand J Public Health2009，37，4：	1
2	Bacterial spoilage of meat and cured meat products显示文摘	Borch E Kant-Muermans M L Blixt Y		0，，01：	1
3	Bacterial spoilage of meat and cured meat products显示文摘	Borch E Kant-Muemansb M L Blixt Y	1996	International Journal of Food Microbiology1996，33，：	1
4	Bacterial Spoilage of meat Products and cured meat products 显示文摘	Borch E KantMuemans M L Blixt Y	1996	International Journal of Food Microbiology1996，33，1：	1
5	Effect of infrarod heating on quality and microbial decontamination in paprika powder显示文摘	STAACK N AHRNE L BORCH E	2008	Journal of Food Engineering2008，86，1：	1
6	Bacterial spoilage of meat products and cured meat 显示文摘	Borch E Kant M M L Blixt Y	1996	International Journal of Food Microbiology1996，33，：	1
7	Tuning protein expres- sion using synonymous codon libraries targeted to the 5' mRNA cod- ing region 显示文摘	Goltermann L Borch Jensen M Bentin T	2011	Protein Eng Des Sel2011，24，12：	1
8	Bacterial spoilage of meat and cured meat products 显示文摘	Borch E Kant- Muermans M L Blixt Y	1996	International Journal of Food Microbiology1996，33，1：	1
9	Bacterial spoilage of meat products and cured meat products 显示文摘	Borch E Kant-Muermans M L Blixt Y	1996	Int J Food Microbiol1996，33，：	1
10	Bacterial spoilage of meat products显示文摘	Borch E Marie L K M Ylva B		0，，01：	1
11	Bacterial spoilage of meat products and cured meat显示文摘	BORCH E KANT M M L BLIXT Y	1996	International Journal of Food Microbiology1996，33，5：	1
12	Bacterial spoilage of meat and cured meat products显示文摘	Borch E Kant-Muermans M L Blixt Y	1996	International Journal of Food Microbiology1996，33，1：	1
13	Bacterial spoilage of meat and cured meat products显示文摘	Borch E Kant-Muermans M L Blixt Y	1996	Int J Food Microbil1996，33，：	1
14	Bacterial utilization of dissolved free amino acids, dissolved combined amino acids and ammonium in the Delaware Bay estuary; effects of carbon and ni- trogen limitation显示文摘	Middelboe M Borch N H Kirchman D L	1995	Marine Ecology Progress Series1995，128，10：	1
15	Dot-immunoblnding assay with a monoclonal antibody for detection of group B meningococcal antigen 显示文摘	Coll P Borche L Auusina V	1986	Eur J Clin Microbiol1986，5，1：	1
16	Bacterial spoilage of meat and cured meat products显示文摘	BORCH E KANT-MUERMANS M L BLIXT Y	1996	International Journal of Food Microbiology1996，33，1：	1
17	Effects of temperature,pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near IR radiation显示文摘	STAACK N AHRNE L BORCH E	2008	Journal of Food Engineering2008，，89：	1
18	Bacterial spoilage of meat products and cured meat 显示文摘	BORCH E KANT-MUEMANSH M L BLIXT Y	1996	International Journal of Food Microbiology1996，33，：	1
19	Bacterial spoilage of meat and cured meat products显示文摘	Borch E Kant-Muermans M L Blixt Y	1996	International Journal of Food Microbiology1996，33，1：	1
20	Apbuminuria and poor glycemic control predict mortality in NIDDM显示文摘	Call MA Borch - Jhnsen K Hougaard P et a l	1995	Diabetes1995，44，：	1

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