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11篇 您的检索式：作者名="Hadorn M"

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		题名	作者	年代	出处	被引量
	1	Geographic origin of meat-elements of an analytical approach to its authentication显示文摘	Franke B M Gremaud G Hadorn R	2005	European Food Research and Technology2005，221，：	1
	2	Geographic origin ofmeat-elements of an analytical approach to its authentication显示文摘	Franke B M Gremaud G Hadorn R	2005	European food research and technology2005，221，：	1
	3	Geographic origin of meat-elements of an analytical approach to its authentication显示文摘	Franke B M Gremaud G Hadorn R		0，，：	1
	4	Geographic origin of meat-element of an analytical approach to its authentication显示文摘	Bettina M F Gremaud G Hadorn R	2005	European Journal of Food Technology2005，221，：	1
	5	Delaying colostrum intake by one day has important effects on metabolic traits and gastrointestinal and metabolic hormones in neonatal calves显示文摘	HADORN U HAMMON H BRUCKMAIER R M	1997	J Nutr1997，127，：	1
	6	DNA-mediated self-as- sembly of artificial vesicles 显示文摘	Hadorn M Eggenberger Hotz P	2010	PLOS ONE2010，，：	1
	7	The classification by using NIR for food显示文摘	FRANKE B M GREMAUD G HADORN R	2005	European Food Research & Technology2005，221，：	1
	8	Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios 显示文摘	Franke B M Koslitz S Micaux F Piantini U Maury V Pfammatter E Wunderli S Gremaud G Jacques Bosset O Hadorn R Kreuzer M	2005	European Food Research and Technology2005，226，：	1
	9	Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios 显示文摘	Franke B M Koslitz S Micaux F Piantini U Maury V P fammatter E Wunderli S Gremaud G Bosset J O Hadorn R Kreuzer M	2008	European Food Research and Technology2008，226，4：	1
	10	Geographic origin of meat-element of an analytical approach to its authentication显示文摘	BETFINA M F GREMAUD G HADORN R	2005	European Journal of Food Technology2005，221，：	1
	11	Geographic origin of meat-elements of an analytical approach to its authentication显示文摘	FRANKE B M GREMAUD G HADORN R	2005	European Food Research&Technology2005，221，3：	1

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