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158篇 您的检索式：作者名="Gandemer"

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	题名	作者	年代	出处	被引量
1	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing显示文摘	C Coutron-Gambotti G Gandemer	1998	Food Chemistry1998，，1：	2
2	Time-related changes in intramuscular lipids of French dry-cured ham显示文摘	Solonge Buscailhon Gandemer G	1994	Meat Sciencl1994，37，：	1
3	LRP overexpression in monocytic lineage显示文摘	Sunnaram BL Gandemer V Sebillot M	2003	Leuk Res2003，27，8：	1
4	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing 显示文摘	Coutron-Gambotti C Gandemer G	1999	Food Chemistry1999，，64：	1
5	Volatile compounds of commercial Milano salami显示文摘	Meynier A Gandemer G	1999	Meat Science1999，51，：	1
6	LRP overexpression in monocytic lineage 显示文摘	Sunnaram BL Gandemer V Sebillot M	2003	Leuk Res2003，27，：	1
7	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing显示文摘	Gandemer G	1999	Food Chemistry1999，64，：	1
8	Lipids in muscles and adipose tissues changes during processing and sensory properties of meat products显示文摘		2002	Meat Science2002，62，：	1
9	Lipolysis and Oxidation in Subcutaneous adipose tissue during dry-cured ham processing 显示文摘	C Coutron-Gambotti G Gandemer	1999	Food Chemistry1999，64，：	1
10	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing显示文摘	Coutron-Gambotti C Gandemer G	1999	Food Chemistry1999，64，1：	1
11	Lipids in muscles and adipose tissues,changes during processing and sensory properties of mcatproducts显示文摘	GANDEMER G	2002	Meat Science2002，62，：	1
12	Lipolysis in muscles during refrigerated storage as retard to the metabolic type of the fibres in the rabbit显示文摘	ALASNIER C DAVID-BRIAND E GANDEMER G	2000	Meat Science2000，54，2：	1
13	Lipids in muscles and adipose tissues,changes during processing and sensory properties of meat products显示文摘	GANDEMER G	2002	Meat Science2002，62，：	1
14	Time-related changes in intramuscular lipids of French dry-cured ham显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Sci1994，37，2：	1
15	Volatile compounds of commercial Milano salami显示文摘	A Meynier E Novelli R Chizzolini E Zanardi G Gandemer	1998	Meat Science1998，，2：	1
16	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing显示文摘	COUTRON-GAMBOTTI C GANDEMER G	1999	Food Chemistry1999，64，：	1
17	Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing显示文摘	COUTRON-GAMBOTTI C GANDEMER G	1999	Food Chemistry1999，64，：	1
18	Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit显示文摘	ALASNIER C DAVID-BRIAND E GANDEMER G	2000	Meat Science2000，54，：	1
19	Reducing salt content of dry-cured ham: Effect on lipid composition and sensory attributes显示文摘	Coutron-Gambotti C Gandemer G Rousset S	1999	Food Chemistry1999，64，：	1
20	Pregnancy associated autoimmune thrombocytopenia:Role of maternal HLA genotype显示文摘	Gandemer V Kaplan C Quelvennec E	1999	Br J Hematol1999，104，11：	1

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