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160篇 您的检索式：作者名="Berdague"

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	题名	作者	年代	出处	被引量
1	Effects of srarter cultures on the formation of flavour compounds in dry sausages 显示文摘	Berdague J L Monteil P	1993	Meat Science1993，3，3：	1
2	Use of N-terminal prohormone brain natriuretic peptide assay for etiologic diagnosis of acute dyspnea in elderly patients 显示文摘	Berdague P Caffin P Y Barazer I	2006	Am Heart J2006，151，3：	1
3	Fat-borne volatiles and sheepmeat odour显示文摘	Young O A Berdague J L Viallon C	1997	Meat Sci1997，45，2：	1
4	Diet effects and growth effects in panel assessment of sheep meat odour andflavor显示文摘	Rousset-Akrim S L Young 0 A Berdague J L	1997	Meat Science1997，45，：	1
5	Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added and intracellular cell-free extract of penicillium aurantiogriseum显示文摘	Berdagu		0，，01：	1
6	Time-related changes in volatile compounds of lean tissue during processing of French drycured ham 显示文摘	BUSCAILHON S BERDAGUE J L MONIN G	1993	Journal of the Science of Food and Agriculture1993，63，1：	1
7	Use of N - terminal prohormone brain natriuretic peptide assay for etiologic diagnosis of acute dyspnea in elderly patients 显示文摘	Berdague P Caffin PY Barazer I	2006	Am Heart J2006，151，3：	1
8	Relation between compositional traits and sensory qualities of French dry-cured ham显示文摘	Buscailhon S Berdague J Bousset J	1994	Meat Science1994，37，2：	1
9	Relations between compositional traits and sensory qualities of french dry-cured ham显示文摘	S Buscailhon JL Berdague J Bousset		0，，02：	1
10	Use of N-terminal prohormone brain natriureti peptide assay for etiologic diagnosis of acute dyspnea in elderly patient显示文摘	Berdague P Caffin PY	2006	Am Heart J2006，151，3：	1
11	Effects of starter cultures on the formation of flavour compounds in dry sausage显示文摘	BERDAGUE J MONTEIL P MONTEL M	1993	Meat Science1993，35，3：	1
12	Use of N - terminal prohormone brain natriuretic peptide assay for etiologic diagnosis of acute dyspnea in elderly patients显示文摘	Berdague P Caffin PY Barazer l	2006	Am Heart J2006，151，3：	1
13	Volatile components of dry-cured ham显示文摘	BERDAGUE J L DENOYER C QUERE J L L	1991	J Agric Food Chem1991，39，：	1
14	Use of N-terminal prohormone brain natriuretic peptide assay for etiologic diagnosis of acute dyspnea in elderly pa tients显示文摘	Berdague P Caffin PY Barazer I Vergnes C Sedighian S Letrillard S	2006	Am Heart J2006，151，69：	1
15	Relation between compositional traits and sensory qualities of French dry-cured ham 显示文摘	Buscailhon S Berdague J L Bousset J	1994	Meat Sci1994，37，2：	1
16	Effects of starter cultures on formation of flavor compounds in dry sausage显示文摘	Berdague J L Monteil P Montel M C	1993	Meat Science1993，35，：	1
17	Fat-borne volatiles and sheepmeat odor显示文摘	Young O A Berdague J L Viallon C	1997	MeatScience1997，2，：	1
18	Time-related changes in volatile compounds of lean tissue during processing of French drycured ham显示文摘	Buscailhon S Berdague J L Monin G	1993	Journal of the science of food and agriculture1993，63，1：	1
19	Effects of starter cultures on the biochemical characteristics of French dry sausages显示文摘	MONTEL M C TALON R BERDAGUE J L	1993	Meat science1993，35，：	1
20	Use N-terminal prohormone brain natriuretic peptide assay for etiologic diagnosis of acute dyspnea in elderly patients显示文摘	BerdaguéP Caffin PY Barazer I	2006	Am Heart J2006，151，3：	1

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