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27篇 您的检索式：作者名="G Hyldig"

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	题名	作者	年代	出处	被引量
1	Quality index method-an objective tool for determination of sensory quality显示文摘	Hyldig G Green-Petersen D M B	2004	Journal of Aquatic Food Product Technology2004，13，4：	1
2	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	Hyldig G Nielsen D		0，，03：	1
3	Quality Index Methodan objective tool for determination of sensory quality 显示文摘	Hyldig G Green-Petersen D M B	2004	Journal of Aquatic Food Product Technology2004，13，4：	1
4	A review of sensory and instrumental methods used to evaluate the texture of fish 显示文摘	Hyldig G Nielsen D	2007	Journal of Texture Studies2007，32，3：	1
5	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss) 显示文摘	Godiksen H Morzel M Hyldig G	2009	Food Chemistry2009，113，4：	1
6	Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar) 显示文摘	Sveinsdottir K Hyldig G Martinsdottir E	2003	Food Quality and Preference2003，14，3：	1
7	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	HYLDIG G NIELSEN D	2001	Journal of Texture Studies2001，32，3：	1
8	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	Hyldig G Nielsen D	2001	Journal of Texture Studies2001，32，1：	1
9	Quality index method:an objec-tive tool for deteimination of sensory quality显示文摘	HYLDIG G GREEN-PETERSEN D	2006	Joumal of Aquatic FoodProduct Technology2006，13，4：	1
10	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	Hyldig G Nielsen D	2001	Journal of Texture Studies2001，32，：	1
11	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)显示文摘	Godiksen H Morzel M Hyldig G	2009	Food Chem2009，113，4：	1
12	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout(Oncorhynchus mykiss) 显示文摘	H Godiksen M Morzel G Hyldig	2009	Food Chemistry2009，113，4：	1
13	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	HYLDIG G NIELSEN D	2001	Journal of Texture Studies2001，329，3：	1
14	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	G Hyldig D Nielsen	2001	Journal of Texture Studies2001，，32：	1
15	A review of sensory and instrumental methods used to evaluate the texture of fish muscle显示文摘	Hyldig G Nielsen D	2001	Journal of Texture Studies2001，32，3：	1
16	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	HYLDIG G NIELSEN D	2001	J Texture Stud2001，329，3：	1
17	Does feed composition affect oxidation of rainbow trout (Oncorhynchus mykiss) during frozen storage?显示文摘	BARON C P HYLDIG G JACOBSEN C	2009	Journal of Agricultural and Food Chemistry2009，57，10：	1
18	A review of sensory and instrumental methods used to evaluate the texture of fish muscle 显示文摘	Hyldig G Nielsen D	2001	Texture Studies2001，32，：	1
19	Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout ( Oncorhynchus mykiss) 显示文摘	GODIKSEN H MORZEL M HYLDIG G	2009	Food Chem2009，113，4：	1
20	Quality Index Method scheme developed for farmed salmon (Salmo salar)显示文摘	Sveinsdottir K Hyldig G Martinsdottir E	2003	Food Quality and Preference2003，，14：	1

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