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153篇 您的检索式：作者名="Cassens"

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	题名	作者	年代	出处	被引量
1	Localization of Metmyoglobin - Reducing Enzyme ( NADH - Cytochrome - B ( 5 ) Reductase ) System Components in Bovine Skeletal- Muscle 显示文摘	Arihara K R G Cassens	1995	Meat Science1995，39，2：	1
2	Vitamin E supplementation of holstein steer diets improves sirloin steak color显示文摘	Faustman C Cassens RG Schaefer DM	1989	J Food Sci1989，54，：	1
3	Histochemical Characterisation muscle differentiation 显示文摘	COOPER CC CASSENS RG KASTENSCHMIDT LL	1970	Developmental Biology1970，23，2：	1
4	A histochemical study of myofiber types in muscle of the growing pig显示文摘	Suzuki A Cassens R G	1980	Journal of Animal Science1980，51，：	1
5	The use of nitrite in meat显示文摘	Cassens R G /to T Lee M el al	1978	Bio- science1978，28，10：	1
6	Residual nitrite in cured meat显示文摘	CASSENS R G	1997	Food Technology1997，51，：	1
7	Use of sodium nitrite in cured meats today显示文摘	CASSENS R G	1995	Food Technolgy1995，49，79：	1
8	The biochemical basis for discoloration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	J Muscle Foods1990，1，3：	1
9	Muscle biochemistry:The importance of myofiber type显示文摘	Cassens R G		0，，04：	1
10	Use of sodium nitrite in cured meats today显示文摘	Cassens R G	1995	Journal of Food Technology (S1557-4571 )1995，，7：	1
11	Accumulation in the oocyte nucleus of a gene product essential for embryonic development beyond gastrulat 显示文摘	Briggs R Cassens G	1966	Proc Natl Acad Sci USA1966，55，：	1
12	Historical perspectives and current aspects of pork meat quality in the USA显示文摘	Cassens R G	2000	Food Chem2000，69，：	1
13	Myosin - A T pase fibre typing of chemically skinned muscle fibres 显示文摘	CASSENS R G	1984	Food Microstrueture1984，，3：	1
14	Composition and safety of cured meats in the USA显示文摘		1997	Food Chemistry1997，59，：	1
15	The biological basis for discoloration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，，3：	1
16	The biochemical basis for meat discolouration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，1，3：	1
17	Muscle biochemistry:The importance of mvofibcrtune显示文摘	Cassens R G Rymkiewicz J Szeremeta J	1984	Food Microstructure1984，3，：	1
18	Use of sodium nitrite in cured meats today 显示文摘	Robert G Cassens	1995	J Food Technology1995，5，80：	1
19	The separation of normal hu- man leukocytes by density and classification by size 显示文摘	ZUCKER R M CASSEN B	1969	Blood1969，34，5：	1
20	An analysis of microstructural factors which influence the use of musle as food显示文摘	Cassens R G Carpenter C E Eddinger T J	1984	Food Microstructure1984，3，：	1

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