|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Changes in myofibrillar proteins dsuring processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scan- ning calorimetry显示文摘 | THORARINSDOTTIR K A ARASON S GEIRSDOTTIR M B | 2002 | Food Chemistry2002，77，3： | 1 |
| 2 | Effects of phosphate on yield, quality, and water-holding capacity in the processing of salted cod (Gadus morhua)显示文摘 | THORARINSDOTTIR K A ARASON S BOGASON S G | 2001 | J Food Scie2001，66，6： | 1 |
| 3 | Effect of added salt,phosphates,and proteins on the chemical and physiochemical characteristics of frozen cod ( Gadus morhua) fillets 显示文摘 | THORARINSDOTFIR K A GUDMUNDSDU133R G ARASON S | 2004 | Journal of Food Science2004，69，4： | 1 |
| 4 | The effects of presalt- ing methods on water distribution and protein denaturation of dry salted and rehydrated cod e a low -field NMR study显示文摘 | Gudj6nsd6ttir M Arason S Rustad T | 2011 | Journal of Food Engineering2011，104，： | 1 |
| 5 | Changes in myofibrillar proteins during processing of sahed cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 6 | Effects of phosphate on yield, quality and water-holding capacity in the processing of salted cod(Gadus morhua)显示文摘 | THORARINSDOTTIR K A ARASON S G BOGASON S | 2001 | Food Sci2001，66，6： | 1 |
| 7 | A study of the assoeiation of HLA DR, DQ, and complement C4 alleles with systemic lupus erythematosu in Iceland显示文摘 | Jonsclottir S Arason GJ | 1998 | Ann Rheum Dis1998，57，8： | 1 |
| 8 | A study of the association of HLA DR, DQ, and complement C4 alleles with systemic lupus erythematosus in Iceland显示文摘 | Stelnsson K Jonsdottir S Arason GJ | 1998 | Ann Rheum Dis1998，57，8： | 1 |
| 9 | Changes in myofibrillar proteins during processing of salted cod as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 10 | Effects of phosphate on yield, quality, and water-holding capacity in the processing of salted cod (Gadus morhua)显示文摘 | THO K A ARASON S G BOGASON S | 2001 | J Food Sci2001，66，06： | 1 |
| 11 | Changes in myofibrillar proteins during processing of salted cod as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 12 | The effects of pre-salting meth-ods on water distribution and protein denaturation of dry salted and rehydrated cod-A low-field NMR study显示文摘 | Gudjonsdottir M Arason S Rustad T | 2011 | Journal of Food Engi- neering2011，104，1： | 1 |
| 13 | Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting显示文摘 | Van Nguyen M Arason S Thorarinsdottir K A | 2010 | Journal of Food Engineering2010，100，2： | 1 |
| 14 | Changes in myofibrillar proteins during processing of salted cod(Gadusmorhua)as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 15 | The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study显示文摘 | Gudjonsdottir M Arason S Rustad T | 2011 | Joumal of Food Engineering2011，104，1： | 1 |
| 16 | Effects of phosphate on yield,quality,and water-holding capacity in th processing of salted cod (Gadus morhua)显示文摘 | Thorarinsdottir K A Arason S Bogason S G | 2001 | J Food Sci2001，66，6： | 1 |
| 17 | Changes in myofibrillar proteins during processing of salted cod(Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 18 | Chan- ges in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and dif- ferential scanning calorimetry 显示文摘 | Thorarinsdottir K A Arason S Geirsdottir M | 2002 | Food Chemistry2002，77，3： | 1 |
| 19 | The effects of various salt concentrations during brine curing of cod(Gadus morhua)显示文摘 | Thorarinsdottir K A Arason S Bogason S G | 2004 | International Journal of Food Science & Technology2004，39，1： | 1 |
| 20 | The effects of presalting methods on water distribution and protein denaturation of dry salted and rehydrated cod - A low-field NMR study显示文摘 | Gudjonsdottir M Arason S Rustad T | | 0，，01： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员