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25篇 您的检索式：作者名="MALTIN C"

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	题名	作者	年代	出处	被引量
1	Clenbuterol,a beta-adrenoceptor agonist, incerases relative muscle strength in orthopacdic patients显示文摘	Maltin C A Delday M I Watson J S	1993	Clinical Science (Colch)1993，84，3：	1
2	Determinants of meat quality : tenderness 显示文摘	Maltin C Balcerzak D Tilley R	2003	Proceedings of the Nutrition Society2003，62，2：	1
3	Detemrinants of meat quality:tendenress显示文摘	Maltin C Baleerzka D Tilley R	2003	Proc Nutr Soe2003，62，2：	1
4	The effects of age at slaughter,genotype and finishing system on the biochemical properties,muscle fibre type characteristics and eating quality of bull beef from suckled calves显示文摘	Maltin C A Sinclair K D Warriss P D	1998	Anim Sci1998，66，：	1
5	The neurotoxicity of thevenom phospholipases A2,notexin and taipoxin显示文摘	HARRIS J B GRUBB B D MALTIN C A	2000	Exp Neurol2000，161，：	1
6	Effect of growth promot- ers on pig muscle structural protein and proteolytic enzyme lev- els in vivo and in vitro 显示文摘	Blanchard P Ellis M Maltin C	1993	Biochimie1993，75，10：	1
7	Effect of growth promoters on pig muscle structural protein and proteolytic enzyme levels in vivo and in vitro显示文摘	Blanchard P Ellis M Maltin C	1993	Biochimie1993，75，10：	1
8	Determinants of meat quality 显示文摘	MALTIN C BALCERZAK D TILLEY R	2003	Proceedings of the Nutrition Society2003，62，：	1
9	Determinants of meat quality: tenderness显示文摘	Maltin C Balcerzak D Tilley R	2003	PROCEEDINGS OF THE NUTRITION SOCIETY2003，62，2：	1
10	Pig muscle fibre characteristics as a source of variation in eating quality显示文摘	MALTIN C A WARKUP C C MATTHEWS K R		0，，03：	1
11	The effects of age at slaughter,genotype and finishing system on the biochemical properties,muscle fibre type characteristics and eating quality of bull beef from suckled calves显示文摘	MALTIN C A SINCLAIR K D WARRISS P D		0，，02：	1
12	Pig muscle fiber charactcristics as a source of variation in eating quality显示文摘	Maltin C A Warkup C C Matthews K R	1997	Meat Science1997，47，3：	1
13	Pig muscle fibre characteristics as a source of variation in eating quality显示文摘	MALTIN C A WARKUP C C MATrHEWS K R	1997	Meat Science1997，47，34：	1
14	Pig muscle fibre characteristics as a source of variation in eating quality显示文摘	MALTIN C A WARKUP C C MATTHEWS K R	1997	Meat Science1997，47，3：	1
15	Pig muscle fibre characteristics as a source of variation in eating quality显示文摘	MALTIN C A WARKUP C C MATTHEWS K R	1997	Meat Science1997，47，34：	1
16	Low dose cadmium poisoning results in sustained ERK phosphorylation and easpase activation显示文摘	Maltin P Poggi M C Chambard J C		Bioehem Biophys Res Commun0，350，3：	1
17	Impact of manipulations of myogenesis in utero on the performance of adult skeletal muscle显示文摘	MALTIN C A DELDAY M I SINCLAIR K D	2001	Reproduction2001，122，3：	1
18	Determinants of meat quality:Tenderness显示文摘	Maltin C Balcerzak D Tilley R	2003	Proceedings of the Nutrition Society2003，62，2：	1
19	The effects of age at slaughter,genotype and finishing system on the biochemical properties,muscle fibre type characteristics and eating quality of bull beef from suckled calves显示文摘	Maltin C A Sinclair K D Warriss P D	1998	Animal Science1998，66，2：	1
20	Determinants of meat quality: tenderness显示文摘	MALTIN C BALCERZAK D TILLEY R	2003	Proceedings of the Nutrition Society2003，62，2：	1

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