|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Effects of cooking method, reheating,holding time,and holding temperature on beef longissimus lumbomm and biceps femoris tenderness显示文摘 | OBUZ E DIKEMAN M E LOUGHIN T M | 2003 | Meat Science2003，，65： | 1 |
| 2 | Effects of packaging method and storage time on the chemical, microbiological and sensory properties of Turkish pastirma: a dry cured beef product显示文摘 | GOK V OBUZ E AKKAYA L | 2008 | Meat Science2008，80，2： | 1 |
| 3 | Effect of ground poppy seedas a fat replacer on meat burgers 显示文摘 | Gok V Akkaya L Obuz E | 2011 | Meat science2011，89，4： | 1 |
| 4 | Effects of packaging method andstorage time on the chemical, microbiological,and sensoryproperties of Turkish pastirma-A dry cured beef product 显示文摘 | Gok V Obuz E Akkaya L | 2008 | MeatScience2008，80，2： | 1 |
| 5 | Effect of groundpoppy seed as a fat replacer on meat burgers 显示文摘 | GOK V AKKAYA L’ OBUZ E | 2011 | Meat Science2011，89，： | 1 |
| 6 | Efects of packing method andstorage time on the chemical, microbiological, and sensoryproperties of Turkish pastirma-A dry cured beef product显示文摘 | GOK V OBUZ E AKKAYA L | 2008 | Meat Science2008，80，2： | 1 |
| 7 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | G~k V Akkaya L Obuz E | 2011 | Meat Science2011，89，4： | 1 |
| 8 | Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | GSk V Obuz E Akkaya L | 2008 | Meat Science2008，80，2： | 1 |
| 9 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | Gk V Akkaya L Obuz E | 2011 | Meat science2011，89，4： | 1 |
| 10 | Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness显示文摘 | Obuz E Dikeman M E Loughin T M | 2003 | Meat Science2003，65，： | 1 |
| 11 | Effects of packaging method and storage time on the chemical,microbiological,and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | Gk V Obuz E Akkaya L | 2008 | Meat Science2008，80，2： | 1 |
| 12 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | G k V Akkaya L Obuz E | 2011 | Meat Science2011，89，4： | 1 |
| 13 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | C rk V Akkaya L Obuz E | 2011 | Meat science2011，89，4： | 1 |
| 14 | Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | Grk V Obuz E Akkaya L | 2008 | Meat Science2008，80，2： | 1 |
| 15 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | Gtik V Akkaya L Obuz E | 2011 | Meat science2011，89，4： | 1 |
| 16 | Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | Gk V Obuz E Akkaya L | 2008 | Meat Science2008，80，2： | 1 |
| 17 | Effects of packaging method and storage time on the chemical,microbiological,and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | Veli Gok V Obuz E Akkaya L | 2008 | Meat Science2008，80，： | 1 |
| 18 | Effect of ground poppy seed as a fat replacer on meat burgers显示文摘 | GOK V AKKAYA L OBUZ E | 2011 | Meat Science2011，89，4： | 1 |
| 19 | Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumbornm and biceps femoris tenderness显示文摘 | Obuz E Dikeman M E Loughin T M | 2003 | Meat Science2003，65，2： | 1 |
| 20 | Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma-A dry cured beef product显示文摘 | GOK V OBUZ E AKKAYA L | 2008 | Meat Science2008，80，2： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员