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8篇 您的检索式:作者名="Revill W P"
    题名 作者 年代 出处 被引量
1Physical properties of stirred-curdunsweetened yoghurts stabilized with different dairy ingredients显示文摘Guinee T P Mullins C G Reville W J 1995Michwissenschaft1995,,50:1
2Influence of kappa-casein genetic variant on rennet gel microstructure, cheddar cheesemaking properties and casein micelle size 显示文摘Walsh C D Guinee T P Reville W D 1998International Dairy Journal1998,8,8:1
3Physical properties of stirred-curd unsweetened yoghurts stabilized with different dairy ingredients显示文摘GUINEE T P MULLINS C G REVILLE W J 1995Milchwissenschaf1995,50,:1
4Composition, microstructure and maturation Of semi-hard cheeses from high protein ultrafihered milk retentates with different levels of denatured whey protein 显示文摘Guinee T P Pudja P D Reville W J 1995International Dairy Journal1995,6,:1
5The protective effect of BCG against Mycobacterium ulcerans disease : A controlled tri- al in an endemic areae of Uganda显示文摘SMITH P G REVILL W D L KUKWAGO E 1976Trans R Soc Trop Med Hyg1976,70,3:1
6Soluble protein in Cheddar cheese: a comparison of analytical methods 显示文摘Reville W J Fox P F 1978Irish Journal of Food Science and Technology1978,2,1:1
7Antimalarial effects of mac- rolactones related to FK520 (ascomycin) are independent of the immuno- suppressive properties of the compounds 显示文摘Monaghan P Fardis M Revill W P 2005Journal of Infectious Disea- ses2005,191,8:1
8Streaming potential in porous media-1: theory of the zeta potential显示文摘Revil A Pezard P A Glover P W J 1999Journal of Geophysical Research: Solid Earth1999,104,20:1
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