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132篇 您的检索式：作者名="Huss L"

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	题名	作者	年代	出处	被引量
1	The effect of biogenic amine production by single bacterial cultures and metabiosis on coldsmoked salmon显示文摘	Jorgensen L V Huss H H Dalgaard P	2000	J Appl Microbiol2000，89，：	2
2	Oxygen isotopic compositions of chonch-ules: Implications for evolution of oxygen isotopic reservoirs in the inner solar nebula显示文摘	Krot A N Yurimoto H Mckeegan K D Leshin L Chaussidon M Libourel G Yoshitake M Huss G R Guan Y Zanda B	2006	Chem Erde2006，66，4：	1
3	Microbiological spoilage of fish and products显示文摘	Gram L Huss H H	1996	Int J of Food Microbiol1996，33，：	1
4	Detection of specific spoilage bacteria from fish stored at low (0 ℃) and high (20 ℃) temperatures显示文摘	Gram L Trolle G Huss H H	1987	Int J Food Microbiol1987，4，：	1
5	Microbiological spoilage of fish and fish products 显示文摘	GRAM L HUSS H H	1996	International Journal of Food Microbiology1996，33，：	1
6	Microbiological spoilage of fish and fish products显示文摘	Gram L Huss H	1996	Int J Food Microbiol1996，33，1：	1
7	The bacteriology of fresh and spoilage lake victorian nile perch (Lates niloticus)显示文摘	GRAM L WEDELL-NEERGAARD C HUSS H H	1990	Int 1 Food Microbiol1990，10，34：	1
8	Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres显示文摘	Dalgaard P Gram L Huss H H	1993	Int J Food Microbiol1993，19，：	1
9	Spoilage and shelf life of cod fillets packed in vaccum or modified atmosphere显示文摘	Dalgaard P Gram L Huss H H	1993	Int J Food Microbiol1993，19，：	1
10	Microbiological spoilage of fish and fish products显示文摘	GRAM L HUSS H H	1996	International Journal of Food Microbiology1996，33，：	1
11	Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold smoked salmon analysed by GC-MS and multivariate regression 显示文摘	Jorgensen L V Huss H H Dalgaard P	2001	J Agrie Food Chem2001，49，：	1
12	Microbiological spoilage of fish and fish products显示文摘	GRAM L HUSS H H	1996	International Journal of Food Microbiology1996，33，1：	1
13	Microbiological spoilage offish and fish products 显示文摘	Gram L Huss H H	1996	International Journal of Food Microbiology1996，33，：	1
14	Retinoic acid slows progression and promotes apoptosis of spontaneous prostate cancer显示文摘	Huss WJ Lai L Barrios RJ	2004	Prostate2004，61，2：	1
15	Microbiological spoilage of fish and fish products 显示文摘	GRAM L HUSS H H	1996	International Journal of Food Microbiology1996，33，：	1
16	Microbiological spoilage of fish and fish product显示文摘	GRAM L HUSS H H	1996	International Journal of Food Microbiology1996，33，1：	1
17	Microbiological spoilage of fish and fish products显示文摘	Gram L Huss H H	1996	Int J Food Microbiol1996，33，：	1
18	The effect of biogenic amine production by single bacteria cultures and metabiosis on cold-smoked sahnon显示文摘	Jorgensen L V Huss H H Dalgaard P	2000	J Appl Microbiol2000，89，：	1
19	Microbiological spoilage of fish and fish products 显示文摘	Gram L Huss H H	1996	International Journal of Food Microbiology1996，33，1：	1
20	Comparison of the microflora iso-lated from spoiled cold-smoked salmon from three smokehouses显示文摘	TRUELSTRUP H L HUSS H H	1998	Food Research International1998，31，10：	1

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