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53篇 您的检索式：作者名="KILINC B"

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	题名	作者	年代	出处	被引量
1	Frequency,distribution and severity of prevalent osteoporotic vertebral fractures in postmenopausal women显示文摘	Kilincer C Kabayel DD Cagli B	2013	Turk Neurosurg2013，23，4：	1
2	Comparison of unilateral spinal and continous spinal anesthesia for hip surgery in elderly patients显示文摘	Kilinc LT Sivrikaya GU Eksioglu B	2013	Saudi J Anaesth2013，7，4：	1
3	Chemical, microbiological and sensory changes in thawed frozen of sardine (Sardine pilchardus)during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
4	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aqua- cultured seabream ( Sprusaurata ) and seabass ( Dicentrarchus labrax) stored at 4 ℃ 显示文摘	KILINC B CAKLI S CADUN A	2007	Food Chemistry2007，104，4：	1
5	Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice显示文摘	Cakli S Kilinc B Cadun A	2006	Eur Food Res Technol2006，222，56：	1
6	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacuhured sea bream ( Sparus aurata ) and sea bass (Dicentrarchus labrax) stored at 4℃ 显示文摘	B Kilinc S Cakli A Cadun	2007	Food Chemistry2007，104，：	1
7	Selenium treatment protects diabetes-induced bioehemical and uhrastructural alterations its liver tissue显示文摘	CAN B ULUSU N N KILINC K	2005	Biol Trace Elem Res2005，105，13：	1
8	Chemical, microbiological and sensory changes in thawed frozen of sardine ( sardine pilchardus ) during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
9	Comparison of effects of slurry ice and flake ice pretreatmems on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 ~C 显示文摘	Kilinc B Cakli S Cadun A	2007	Food Chemistry2007，104，4：	1
10	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacul- tured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 ℃ 显示文摘	Kilinc B Cakli S Cadun A	2007	Food Chemistry2007，104，4：	1
11	Chemical,microbiological and sensory changes in thawed frozen fillets of sardine(Sardina pilchardus)during marination显示文摘	Kilinc B Cakli S	2004	Food Chemistry2004，88，2：	1
12	Determination of the shelf life of sar- dine (Sardina pilchardus ) marinades in tomato sauce stored at4 C显示文摘	Kilinc B Cakli S	2005	Food Control2005，16，7：	1
13	Effect of ungutting on microbiological, chemical and sensory properties of aqua-cuhured sea bream (Sparus aurata) and sea bass(Dicentrarchus labrax) stored inice显示文摘	Cakli S Kilinc B Cadun A	2006	Eur Food ResTechnol2006，，222：	1
14	Turbulent flow of freon R11 hydrate slurry 显示文摘	Balakin B V Pedersen H Kilinc Z	2010	Journal of Petroleum Seience and Engineering2010，70，：	1
15	Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination 显示文摘	KILINC B CAKLI S	2004	Food Chemistry2004，88，2：	1
16	Turbulent flow of freon r11 hydrate slurry 显示文摘	Balakin B V Pedersen H Kilinc Z	2008	Journal of Petroleum Science and Engineering2008，70，：	1
17	Chemical, microbiological and sensory changes associated with fish sauce processing 显示文摘	KILINC B CAKLI S TOLASA S	2006	European Food Research and Technology2006，222，56：	1
18	Effect of ungutting on microbiological, chemical and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice 显示文摘	CAKLI S KILINC B CADUN A	2006	Eur Food Res Technol2006，222，：	1
19	Comparison of u- nilateral spinal and continuous spinal anesthesia for hip surgery in elderly patients显示文摘	Kilinc LT Sivrikaya GU Eksioglu B	2013	Saudi J Anaesth2013，7，4：	1
20	Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured seabream (Sparus aurata) and seabass (Dicentrarchus labrax) stored at 4 ℃显示文摘	KILINC B CAKLI S CADUN A	2007	Food Chemistry2007，104，4：	1

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