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103篇 您的检索式：作者名="Lyng G"

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	题名	作者	年代	出处	被引量
1	Texture,colour and sensory evaluation of a conventionally and ohmically cooked meat emulsion batter显示文摘	Shirsat N Brunton N P James G Lyng	2004	Journal Of The Science Of Food And Agriculture2004，84，14：	1
2	Effect of radio frequency (RF) heating on the texture,colour and sensory properties of a comminuted pork meat product显示文摘	BRUNTON N P LYNG J G LI Wenqu	2005	Food Research International2005，38，3：	1
3	Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product显示文摘	ZHANG L LYNG J G BRUNTON N P	2004	Meat Science2004，68，2：	1
4	An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle显示文摘	O'Dowd L P Arimi J M Noci F Cronin D A Lyng J G	2013	Meat Sicence2013，93，2：	1
5	Radio frequency treatment of foods: Review of recent advances 显示文摘	Marra F Zhang L Lyng J G	2009	Journal of Food Engineering2009，91，：	1
6	Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product显示文摘	ZHANG L LYNG J G BRUNTON N P	2004	Meat Science2004，68，：	1
7	Quality of radio frequency heated pork leg and shoulder ham显示文摘	ZHANG Lu LYNG J G BRUNTON N P	2006	Journal of Food Engineering2006，75，2：	1
8	Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter cornminuted meat product显示文摘	ZHANG L LYNG J G BRUNTON N P	2004	Meat Science2004，68，2：	1
9	Ohmic cooking of whole beef muscle-Optimisation of meat preparation显示文摘	Markus Zell James G Lyng Denis A Cronin	2009	Meat Science2009，81，4：	1
10	Radio frequency treatment of foods: Review of recent advances 显示文摘	Marra F Zhang L Lyng J G	2009	Journal of Food Engineering2009，91，：	1
11	Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters显示文摘	Markus Zell James G Lyng Denis A Cronin	2010	Food Chemistry2010，120，3：	1
12	A comparison of conventional and radio frequency thawing of beef meats : effects on product temperature distribution 显示文摘	Farag K W Lyng J G Morgan D J	2011	Food and Bioprocess Technology2011，4，7：	1
13	Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product 显示文摘	Zhang L Lyng L G Brunton N P	2004	Meat Science2004，68，：	1
14	The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °C 显示文摘	BRUNTON N P LYNG J G ZHANG L	2006	Meat Science2006，72，2：	1
15	Effect of instrumental delivery on thefrequency and severity of retinal hemorrhages in the newbom显示文摘	Egge K Lyng G’Maltau JM	1981	Ac-ta Obstet Gynecol Scand1981，60，2：	1
16	Ohmic cooking of whole beef muscle evaluation of the impact of a novel rapid ohmic cooking method on product quality显示文摘	Zell M Lyng J G Cronin D A	2010	Meat science2010，86，：	1
17	Effect of instrumental delivery on the: frequency and severity of retinal hemorrhages in the newborn 显示文摘	Egge K Lyng G Maltau JM	1981	Acta Obstet Gynecol Scand1981，60，2：	1
18	Ohmic cooking of whole turkey meat effect of rapid ohmic heating on selected product parameters显示文摘	Zell M Lyng J G Cronin D A	2010	Food Chemistry2010，3，120：	1
19	Influence of granule size on the flow behaviour of heated rice starch dispersions in excess water显示文摘	Jacquier J C Kar A Lyng J G	2006	Carbohydrate Polymers2006，66，4：	1
20	Effect of vacuum cooling on the thermophysical properties of a cooked beef product显示文摘	McDonald K Sun Da-wen Lyng J G	2002	Journal of Food Engineering2002，52，2：	1

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