|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Changes in composition and functional properties of proteins and their contributions to Nham characteristics显示文摘 | Wonnop Visessanguan Soottawat Benjakul Siriporn Riebroy Preenapha Thepkasikul | 2003 | Meat Science2003，，3： | 2 |
| 2 | Effect of iced storage of bigeye snapper ( Priacanthus tayenus ) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince显示文摘 | Siriporn Riebroy Soottawat Benjakul Wonnop Visessanguan Munehiko Tanaka | 2006 | Food Chemistry2006，，1： | 2 |
| 3 | Comparative study on acid-induced of myosin from Atlantic cod (Gardus morhua) and brubot (Lota lota)显示文摘 | RIEBROY S BENJALUL S VISESSANGUAN W | 2008 | Food Chemistry2008，109，： | 1 |
| 4 | Changes in lipid composition and fatty acid profile of Nham,a Thai fermented pork sausage,during fermentation显示文摘 | VISESSANGUAN W BENJAKUL S RIEBROY S | 2006 | Food Chemistry2006，94，： | 1 |
| 5 | Some characteristics of commercial Som-fug produced in Thailand 显示文摘 | Riebroy S Benjakul S Visessanguan W | 2004 | Food Chemistry2004，88，： | 1 |
| 6 | Physical properties and microstructure of commercial Som-fug, a fermented fish sausage显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2005 | European Food Research and Technology2005，220，56： | 1 |
| 7 | Changes in composition and functional properties of proteins and their contributions to Nham characteristics显示文摘 | Visessanguan W Benjakul S Riebroy S | 2004 | Meat Science2004，66，3： | 1 |
| 8 | Changes in composition and functional properties of proteins and their contributions to Nham characteristic显示文摘 | Visessanguan W Benjakul S Riebroy S et ol | 2004 | Meat Sience2004，66，3： | 1 |
| 9 | Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2007 | Food Chemistry2007，102，1： | 1 |
| 10 | Acid - induced gelation of natural actomyosin from Atlantic cod ( Gadus morhua) and burbot ( Lota Iota) 显示文摘 | S Riebroy | 2007 | Food nydrocolloids2007，，： | 1 |
| 11 | Properties and acceptability of Som-fug, a Thai fermentedfish mince, inoculated with lactic acid bacteria starters显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2008 | LWT-Food Science and Technology2008，41，4： | 1 |
| 12 | Changes in composition and functional properties of proteins and their contributions to Nham characteristics显示文摘 | Visessanguan W Benjakul S Riebroy S | 2004 | Meat science2004，66，3： | 1 |
| 13 | Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota) 显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2009 | Food Hydrocolloids2009，23，1： | 1 |
| 14 | Changes in composition and functional properties of proteins and their contribution to Nham characteristics显示文摘 | VISESSANGUAN W BENJAKUL S RIEBROY S | 2004 | Meat Science2004，66，3： | 1 |
| 15 | Properties and acceptability of Som-fug, a Thai fermented fish mince inoculated with lactic acid bacteria starters 显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2008 | LWT-Food Sci Technol2008，41，4： | 1 |
| 16 | Changes in composition and functional properties of proteins and their contribu- tions to Nham characteristics显示文摘 | VISESSANGUAN W BENJAKUL S RIEBROY S | 2004 | Meat Science2004，66，2： | 1 |
| 17 | Acid-induced gelation of natural actomyosin from Atlantic cod ( Gadus morhua ) and burbot ( Lota lota )显示文摘 | Siriporn Riebroy Soottawat Benjakul Wonnop Visessanguan Ulf Erikson Turid Rustad | 2007 | Food Hydrocolloids2007，，1： | 1 |
| 18 | Changes in composition and functional properties of proteins and their contributions to Nham characteristics显示文摘 | Wonnop Visessanguan Soottawat Benjakul Siriporn Riebroy | 2004 | Meat Science2004，66，： | 1 |
| 19 | Compara- tive study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota Iota)显示文摘 | RIEBROY S BENJAKUL S VISESSANGUAN W | 2008 | Food Chemistry2008，109，： | 1 |
| 20 | Changes in lipid composition and fatty acid profile of nham, a thai fermented pork sausage, during fermentation显示文摘 | Visessangua W Benjakul S Riebroy S | 2006 | Food Chemistry2006，94，4： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员