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27篇 您的检索式：作者名="Shorthose"

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	题名	作者	年代	出处	被引量
1	Effects of animal age on the tender- ness of selected beef muscles显示文摘	SHORTHOSE W R HARRIS P V	1990	Journal of Food Science1990，55，：	1
2	Effect of animal age on the ten- derness of selected beef muscles 显示文摘	SHORTHOSE R W HARRIS V P	1990	J Food Sci1990，55，1：	1
3	Water characteristics in cooked beef as influenced by ageing and highpressure treatment-an NMR micro imaging study显示文摘	Bertram H C Whittaker A K Shorthose W R		0，，02：	1
4	Water characteristics in cooked beef as influenced by aging and high-pressure treatment-an NMR micro image study显示文摘	Bertram H C Whittaker A K Shorthose W R	2004	Meat Science2004，66，2：	1
5	The effects of ultimates pH on ovine muscle: mechanical properties显示文摘	BOUTON P E HARRIS P B SHORTHOSE W R	1972	Journal of Food Science1972，37，3：	1
6	Effect of animal age on the tenderness of selected beef muscles 显示文摘	Shorthose W R Harris P V	1990	Journal of Food Science1990，55，1：	1
7	Effect of ultimate pH upon the water-holding capacity and tendemess of mutton显示文摘	BOUTON P E HARRIS P V SHORTHOSE W R	1971	Journal of Food Science1971，36，3：	1
8	Water characteristics in cooked beef as influenced by ageing and high-pressure treatment-an NMR micro imaging study显示文摘	Bertram H C Whittaker A K Shorthose W R	2004	Meat Science2004，66，2：	1
9	Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat 显示文摘	King N L Kurth L Shorthose W R	1981	Meat Science1981，，5：	1
10	Water characteristics in cooked beef as influenced by ageing and highpressure treatment-an NMR micro imaging study显示文摘	Bertram HC Whittaker AK Shorthose WR		0，，02：	1
11	Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meat显示文摘	KING N L KURTH L SHORTHOSE W R	1981	Meat Science1981，5，：	1
12	Water characteristics in cooked beef as influenced by aging and high-pressure treatment - an NMR micro image study显示文摘	BERTRAM H C WHITTAKER A K SHORTHOSE W R	2004	Meat Science2004，66，：	1
13	Effect of ultimate pH upon the water-holding capacity and tenderness of mutton显示文摘	Bouton P E Harris P V Shorthose W R	1971	Journal of Food Science1971，36，：	1
14	Effect of ultimate pH upon the water-holding capacity and tenderness of mutton显示文摘	BOUTON P E HARRIS P V SHORTHOSE W R	1971	Journal of Food Science1971，36，：	1
15	Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb显示文摘		1986	Anim Sci1986，51，：	1
16	Water characteristics in cooked beef as influenced by aging and high-pressure treatment: an NMR micro imaging study显示文摘	BERTRAM H C WHITTAKER A K SHORTHOSE W R	2004	Meat Science2004，66，2：	1
17	Effects of weight loss in ewes in early pregnancy on muscles and meat quality of lambs显示文摘	Kraasgritl D I Tulloh N M Shorthose W R	1999	J Agric Sci1999，132，：	1
18	Effect of ultimate pH upon the water-holding capacity and tenderness of mutton 显示文摘	BOUTON P E HARRIS P V SHORTHOSE W R	1971	Journal of Food Sci- ence1971，36，3：	1
19	Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb显示文摘	SHORTHOSE W R	1986	Anita Sci1986，51，：	1
20	The new cultural economy, the art- ist and the social configuration of autonomy 显示文摘	Shorthose J & Strange G	2004	Capital & Class2004，84，：	1

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