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16篇 您的检索式：作者名="Ginson"

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		题名	作者	年代	出处	被引量
	1	Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage显示文摘	Bindu J Ginson J Kamalakanth C	2013	Innovative Food Science & Emerging Technologies2013，17，：	1
	2	Physico-chemical changes in high pressure treated Indian white prawn ( Fenneropenaeus indicus ) during chill storage显示文摘	J. Bindu J. Ginson C.K. Kamalakanth K.K. Asha T.K. Srinivasa Gopal	2012	Innovative Food Science and Emerging Technologies2012，，：	1
	3	Effect of high pressure on K-value,microbial and sensory characteristics of yellow fintuna(Thunnusalbacares)chunks in EVOH films during chill storage显示文摘	Kamalakanth C K Ginson J Bindu J	2011	Innovative Food Science and Emerging Technologies2011，12，4：	1
	4	Physico-chemical changes in high pressure treated Indian white prawn ( Fenneropenaeus indicus) during chili storage 显示文摘	Bindu J Ginson J Kamalakanth C K	2013	Innovative Food Science and Emerging Technologies2013，14，17：	1
	5	Physico-chemical changes in high pressure treated Indian white prawn ( Fenneropenaeus indicus ) during chill storage显示文摘	J. Bindu J. Ginson C.K. Kamalakanth K.K. Asha T.K. Srinivasa Gopal	2012	Innovative Food Science and Emerging Technologies2012，，：	1
	6	Studies on the Electrical, Linear and Nonlinear Opticsl Properties of Manganese Mercury Thiocyanate Bis-dimethyl Sulfoxide, an Efficient NLO Crystal显示文摘	Ginson P J Melikechi N Jacob P	2009	Physica B2009，404，：	1
	7	Changes in K Value, Microbiological and sensory acceptability of high pressure processed Indian white prawn( Fenneropenaeus indicus ) 显示文摘	Ginson J Kamalakanth C K Bindu J	2013	Food and Bioprocess Technology2013，6，5：	1
	8	Physicochemical changes in high pressure treated Indian white prawn ( Fenneropenaeus indicus ) during chill storage 显示文摘	Bindu J Ginson J Kamalakanth C K	2013	Innovative Food Science and Emerging Technologies2013，17，：	1
	9	Physico- chemical changes in high pressure treated Indian white prawn ( Fenneropenaeus indicus) during chill storage 显示文摘	Bindu J Ginson J Kamalakanth C K	2013	Innovative Food Science & Emerging Technologies2013，17，1：	1
	10	Effect of high pressure on K-value, microbial and sensory characteristics of yellowfm tuna (Thunnus albacares) chunks in EVOH films during chill storage 显示文摘	Kamalakanth C K Ginson J Bindu J	2011	Innovative Food Science & Emerging Technologies2011，12，4：	1
	11	Balancing environmental and industry sustainability: A case study of the US gold mining industry显示文摘	Bruce Finnie Jeffrey Stuart Linda Ginson etal	2009	Journal of Environmental Management2009，90，12：	1
	12	Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chili storage显示文摘	C K GINSON J BINDU J	2011	Innovative Food Science & Emerging Technologies2011，12，4：	1
	13	Effect of high pres sure on K value, microbial and sensory characteristics of yellow fin tuna (Thunnus albacares) chunks in EVOH films during chill storage显示文摘	Kamalakanth C K Ginson J Bindu J	2011	Innovative Food Science g- Emerging Technologies2011，12，4：	1
	14	Effect of high pressure on K-value,microbial and sensory characteristics of yellowfin tuna(Thunnus alhaeares) chunks in EVOH films during chill storage显示文摘	CK Kamalakanth J Ginson J Bindu	2011	Innovative Food Science & Emerging Technologies2011，12，4：	1
	15	Free-space information transfer using light beams carrying orbital angular momentum显示文摘	GINSON G COURTIAL J PADGETT M J	2004	Opt Exp2004，12，22：	1
	16	Effect ofhigh pressure on K-value, microbial and sensorycharacteristics of yellowfln tuna {Thunnus albacares)chunks in EVOH films during chill storage显示文摘	Kamalakanth C K Ginson J Bindu J	2011	Innovative Food Science & Emerging Technologies2011，12，4：	1

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