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62篇 您的检索式：作者名="Jeremiah L"

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	题名	作者	年代	出处	被引量
1	The influence of lamb chronological age, slaughter weight and gender on consumer acceptance 显示文摘	Jeremiah L E	1998	SID-Sheep-and-Goat-Research-Jamul1998，14，3：	1
2	As- sessment of the chemical and cooking properties of the major beef muscles and muscle groups显示文摘	Jeremiah L E Dugan M E R Aalhus J L	2003	Meat Sci- ence2003，65，3：	1
3	Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks显示文摘	Caine W R Aalhus J L Best D R Dugan M E R Jeremiah L E	2003	Meat Science2003，64，：	1
4	The ef- fects of feeding conjugated linoleic acid on subsequent pork quality 显示文摘	DUGAN M E R AALHUS J L JEREMIAH L E	1999	Can J Anita Sci1999，79，：	1
5	The influence of storage tem- perature and storage time on color stability, retail proper- ties andcase-life of retail-ready beef显示文摘	Jeremiah L E Gibson L L	2001	Food research in- ternational2001，34，9：	1
6	The display performance ofre- tail-ready beef following storage: Muscle influences 显示文摘	Jeremiah L E Gibson L L	2000	Journal of Muscle Foods2000，11，4：	1
7	Rusling detection of chemically induced DNA damage by derivative square wave voltammetry显示文摘	Jeremiah M Zhou L P Zhang Z	2000	Analytical Chemistry2000，72，：	1
8	Runout effects in milling: Surface finish, surface location error and stability显示文摘	Tony L Schmitz Jeremiah Coueyb	2007	International Journal of Machine Tools & Manufacture2007，，47：	1
9	The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality显示文摘	Jones S D M Jeremiah L E Robertson W M	1993	Meat Science1993，34，：	1
10	Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance 显示文摘	Jeremiah L Tong A Gibson L	1997	Food Research International1997，30，1：	1
11	The effects of feeding conjugated linoleic acid on subsequent pork quality 显示文摘	Dugan M E R Aalhus J L Jeremiah L E et ol	1999	Anim Sci1999，79，：	1
12	Stimulation and post-mortern aging on the cooking and palatability properties of beef rib-eye steaks显示文摘	Jones S D M Jeremiah L E Tong A K W		0，，：	1
13	Extensive personal human gut microbiota culture collec- tions characterized and manipulated in gnotobiotic mice显示文摘	ANDREW L G GEORGE K JEREMIAH J F	2011	Proceedings of the National Academy of Sciences2011，108，15：	1
14	Assessment of the chemical and cooking properties of the major beef muscles and muscle groups显示文摘	Jeremiah L E Dugan M E R Aalhus J L	2003	Meat Science2003，65，：	1
15	The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups 显示文摘	JEREMIAH L E TONGAND A K W GIBSON L L	1991	Meat Science1991，30，2：	1
16	The usefulness of muscle color and pH for segregating beef carcasses into tenderness groups显示文摘	Jeremiah L E Tong A K W Gibson L L	1991	Meat Science1991，30，：	1
17	Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups显示文摘	JEREMIAH L E DUGAN ME R AALHS J L	2003	Meat Science2003，，65：	1
18	Assessment of palatability attributes of the major beef muscles显示文摘	Jeremiah L E Gibson L L Aalhus J L	2003	Meat sci- ence2003，65，3：	1
19	Cooking influences on the palatability of roasts from the beef hip显示文摘	Jeremiah L E Gibson L L	2003	Food Research International2003，36，1：	1
20	Effect of frozen storage and protective wrap upon the cooking losses, palatability, and rancidity of fresh and cured pork cuts显示文摘	JEREMIAH L E	1980	Journal of Food Science1980，45，2：	1

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