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8篇 您的检索式：作者名="RUIZ de HUIDOBRO F"

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		题名	作者	年代	出处	被引量
	1	Acomparison between two methods (Warner-Bratzler andtexture profile analysis) for testing either raw meat or cookedmeat显示文摘	F Ruiz de Huidobro E Miguel B Bla'zquez	2005	Meat Science2005，69，：	1
	2	Changes in meat quality characteristics of bovine meat during the first 6 days postmortem显示文摘	RUIZ de HUIDOBRO F MIGUEL E ONEGA E	2003	Meat Science2003，65，4：	1
	3	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	RUIZ de HUIDOBRO F MIGUE E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	4	Changes in meat quality characteristics of bovine meat during the first 6 days postmortem显示文摘	Ruiz de Huidobro F Miguel E Onega E Blázquez B		0，，4：	1
	5	A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	Ruiz de Huidobro F Miguel E Blazquez B	2005	Meat Science2005，69，3：	1
	6	A comparison between two methods (Wamer-Bratzler and texture profile analysis) for testing either raw meat or cooked meat显示文摘	RUIZ de HUIDOBRO F MIGUEL E BLAZQUEZ B	2005	Meat Science2005，69，3：	1
	7	Changes in meat quality characteristics of bovine meat during the first 6 days post mortem显示文摘	Ruiz de Huidobro F Miguel E Onega E	2003	Meat Science2003，65，4：	1
	8	Changes in meat quality characteristics of bovine meat during the first 6 days postmortem显示文摘	Ruiz de Huidobro F Miguel E Onega E Blázquez B		0，，：	1

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