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25篇 您的检索式：作者名="PETAJA E"

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	题名	作者	年代	出处	被引量
1	Flavor profiles of dry sausages fermented by selected novel meat starter cultures 显示文摘	Erkkila S Petaja E Eerola S	2001	Meat Science2001，58，：	1
2	Screening of commercial meatstarter cultures at low pH and in the presence of bile salts for potential probiotic use 显示文摘	Erkkia S Petaja E	2000	Meat Sci- ence2000，，55：	1
3	Flavor Profiles of Drysausages Fermented by Selected Novel Meat Starter Cultures显示文摘	Erkkila S Petaja E Eerola S		0，，58：	1
4	Screening of Commercialmeat Starter Cultures at Low pH and in the Presence of Bile Salts for Potential Probiotie Use显示文摘	Erkkila S Petaja E		0，，55：	1
5	Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use显示文摘	Erkkia S Petaja E	2000	Meat Science2000，55，：	1
6	Flavor profiles of dry sausages fermented by selected novel meat starter cultures 显示文摘	ERKKILA S PETAJA E EEROLA S	2001	Meat Sci2001，58，：	1
7	Flavour profiles of dry sausages fermented by selected novel meat starter cul- tures显示文摘	Erkkila S Petaja E Eerola S	2001	Meat Science2001，58，2：	1
8	,Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use显示文摘	S &Petaja E	1984	Meat Science1984，，55：	1
9	Survival of Listeria Monocytogenes in Noth European type dry sausages fermented by bioprotective meat starter cultures显示文摘	Yoppoen S Markkula A Petaja E	2003	Food Control2003，14，：	1
10	Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use 显示文摘	ERKKILA S PETAJA E	2000	Meat Sci2000，55，3：	1
11	Flavour profiles of dry sausages fermented by selected novel meat starter cultures显示文摘	Erkkila S Petaja E Eerola S	2001	Meat Science2001，58，2：	1
12	Survival of Listeria Monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures 显示文摘	Tyoppoen S Markkula A Petaja E	2003	Food control2003，14，：	1
13	Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use显示文摘	ERKKIA S PETAJA E	2000	Meat Science2000，55，：	1
14	Flavou profiles of dry sausages fermented by selected novel meat starter cultures显示文摘	Erkkila S petaja E EerolaS	2001	Meat Science2001，58，：	1
15	Bioprotectives and probiotics for dry sausages显示文摘	Tyopponen S Petaja E Mattila Sandholm T	2003	International Journal of Food Microbiology2003，83，：	1
16	Cardiop- ulmonary bypass and activation of antithrombotic plasma protein C显示文摘	Petaja J Pesonen E Fernandez JA	1999	J Thorac Cardiovasc Surg1999，118，3：	1
17	Screening of commercial meant starter cultures at low pH and in the presence of bile salts for potential probiotic use显示文摘	Erkkias S Petaja E	2002	Meat Sci2002，，55：	1
18	Flavour profiles of dry sausages fermented by selected novel meat starter cultures显示文摘	Erkkila S Petaja E Eerola S	2001	Meat Science2001，，58：	1
19	Survival of Listeria Monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures显示文摘	Tyoppoen S Markkula A Petaja E	2003	Food Control2003，14，：	1
20	Screening of commercial meat starter cul- tures at low pH and in the presence of bile salts for potential probiotic use 显示文摘	Erkkila S Petaja E	2000	Meat Sci2000，55，3：	1

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