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8篇 您的检索式：作者名="LADERO L"

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		题名	作者	年代	出处	被引量
	1	Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage显示文摘	Cava R Ladero L Gonz a lez S	2009	Innovative Food Science and Emerging Technologies2009，10，：	1
	2	Effect of pressure andholding time on colour, protein and lipid oxidation of sliced dry-curedIberian ham and loin during refrigerated storage显示文摘	CAVA R LADERO L GONZALEZ S	2009	Innovative FoodScience & Emerging Technologies2009，10，1：	1
	3	Cellulase production by Neurospora crassa on wheat straw显示文摘	Romero MD Aguado J Gonza'lez L Ladero M	1999	Enzyme Microb Technol1999，，12：	1
	4	Effect of pressure and holding time on colour,protein and lipid oxidation of sliced drycured Iberian ham and loin during refrigerated storage 显示文摘	Cava R Ladero L Gonz61ez S	2009	Innovative Food Science and Emerging Technologies2009，，10：	1
	5	Effect of pressure and holding time on color, protein and lipid oxidation of sliced drycured Iberianham and loin during refrigerated storage 显示文摘	Cava R Ladero L Gonzalez S et 01	2009	Innovative Food Science and Emerging Technologies2009，，：	1
	6	Studies on the activity and the stability of b-galactosidase-s from Thermus sp strain T2 and from Kluyveromyces fragilis显示文摘	Ladero M Santos A Garcia J L	2002	Enzyme Microb Technol2002，30，：	1
	7	Serum cystatin C:a non-invasive marker of liver fibrosis or of current liver fibrogene-sis in chronic hepatitis C显示文摘	Ladero JM Cárdenas MC Ortega L		0，，05：	1
	8	Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage显示文摘	CAVA R LADERO L GONZALEZ S	2009	Innovative Food Science & Emerging Technologies2009，10，1：	1

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