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138篇 您的检索式：作者名="NUTE G"

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	题名	作者	年代	出处	被引量
1	Effects of breed,diet and muscle on fat deposition and eating quality in pigs显示文摘	Wood J D Nute G R Richardson R I	2004	Meat Science2004，67，4：	1
2	Acute heat stress-induced alterations in blood Acid-based status and skeletal muscle membrane in broiler chickens at two ages: implications for meat quality显示文摘	Sandercock D A Hunter R R Nute G R	2001	Poultry Science2001，80，：	1
3	Acute heat stress-induced alterations in blood acid-base status and skeletal music membrane integrity in broiler chickens at two ages:implications for meat quality显示文摘	Sandereock D A Hunter R R Nute G R	2001	Poult Sci2001，80，：	1
4	Effects of fatty acids on meat quality: a review显示文摘	WOOD I D RICHARDSON R I NUTE G R	2003	Meat Science2003，66，：	1
5	Effects of breed and marination on the sensory attributes of pork from Large White and Hampshiresired pigs显示文摘	SHEARD P R NUTE G R RICHARDSON R I	2005	Meat Sci2005，70，：	1
6	Genotype with nutri- tion interaction on fatty acid composition of intramuscular fat and relationship with flavor of pig meat 显示文摘	Cameron N D Enser M Nute G R	2000	Meat Scienc e2000，55，：	1
7	Effects of breed diet and muscle on fat deposition and eating quality in pigs 显示文摘	Wood D Nute G R Richardson R I Whittington F M Southwood O Plastow G Mansbridge R da Costa N Chang K C	2004	Meat Science2004，67，4：	1
8	Meat quality of Large White pig genotypes selected for components of efficient lean growth rate显示文摘	Cameron N D Nute G R Brown S N	1999	Animal Science1999，68，：	1
9	Goals and goal orientation in deci- sion support systems for ecosystem management 显示文摘	Nute D Rosenberg G Nath S	2000	Comput Electron Agric2000，27，：	1
10	Genotype with nutritioninteraction on fatty acid coposition of intremusculer fat and the relationship with flavour of pigme显示文摘	Cameron N D Enser M Nute G R	2000	Meat Science2000，55，2：	1
11	The effect of cooking on the chemical composition of meat products with special reference to fat loss显示文摘	SHEARD P R NUTE G R CHAPPELL A G	1998	Meat Science1998，49，2：	1
12	Effects of breed,diet and muscle on fat deposition and eating quality in pigs显示文摘	Wood J D Nute G R Richardson R I	2004	Meat Science2004，67，：	1
13	Effects of breed,diet and muscle on fat deposition and eating quality in pigs显示文摘	WOOD J D NUTE G R RICHARDSON R I	2004	Meat Science2004，67，4：	1
14	Modelling the effect of fatty acids in odour development of cooked meat in vitro:part Ⅰ-sensory perception显示文摘	Campo M M Nute G R Wood J D	2003	Meat science2003，63，：	1
15	The effect of chilling,electrical stinulation and conditioning on pork eating quality显示文摘	TAYLOR A A NUTE G R WARKUP C C	1994	Meat Science1994，39，：	1
16	Modeling the effect of fatty acids in odour development of cooked meat in vitro:Part Ⅰ--Sensory perception显示文摘	Campo M M Nute G R Wood J D	2003	Meat Science2003，63，3：	1
17	Acute heatstress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: Implications for meat quality显示文摘	Sandercock D A Hunter R R Nute G R	2001	poult Sci2001，80，：	1
18	Effects of breedand marination on the sensory attributes of pork from Large White andHampshire-sired pigs显示文摘	SHEARD P R NUTE G R RICHARDSON R I	2005	Meat Science2005，70，4：	1
19	Effects of fatty acids on meat quality : a review显示文摘	Wood J D Riehardson R I Nute G R	2003	meat Science2003，66，1：	1
20	Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat 显示文摘	Cameron N D Enser M Nute G R	2000	Meat Science2000，55，2：	1

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