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35篇 您的检索式：作者名="Buscailhon"

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	题名	作者	年代	出处	被引量
1	Time-related changes in intramuscular lipids of French dry-cured ham显示文摘	Solonge Buscailhon Gandemer G	1994	Meat Sciencl1994，37，：	1
2	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
3	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
4	Time related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham显示文摘	Buscailhon S Monin G Cornet M		0，，03：	1
5	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
6	Time-related changes in intramuscular lipids of French dry-cured ham显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Sci1994，37，2：	1
7	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
8	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
9	Relations between ompositional traits and sensory qualities of French dry-cured ham显示文摘	Buscailhon S Berdagu é J L Bousset J	1994	Meat Science1994，37，：	1
10	Time-related changes in intramuscular lipids of French dry-cured ham 显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Science1994，37，：	1
11	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 Science of Food and Agriculture1993，63，：	1
12	Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham 显示文摘	Buscailhon S Monin G	1994	Meat Science1994，37，：	1
13	Time-related changes in volatile compounds of lean tissue during processing of Frenchdry-cured ham显示文摘	Buscailhon S Berdagué J L Monin G	1993	Journal of Science of Food and Agriculture1993，63，：	1
14	Time related changes in intramuscular lipids of French dry-cured ham显示文摘	Buscailhon S Gandemer G Monin G	1994	Meat Science1994，34，：	1
15	Time related changes in intramuscular lipids of French dry-cured ham显示文摘	BUSCAILHON S GANDEMER G MONIN G	1994	Meat Sci1994，37，：	1
16	Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham显示文摘	BUSCAILHON S BERDAGUE J L MONIN G	1993	Journal of the Science of Food and Agriculture1993，63，1：	1
17	Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham显示文摘	BUSCAILHON S BERDAGUfi J L MONIN G	1993	Journal of Science of Food and Agriculture1993，63，1：	1
18	Relations between compositional traits and sensory qualities of French dry-cured ham显示文摘	BUSCAILHON S BERDAGUE J L BOUSSET J	1994	Meat Scienc1994，37，：	1
19	Time-related changes intramuscular lipids of French dry cured ham显示文摘	BUSCAILHON S GANDEMER G MONIN G	1994	Meat Science1994，，37：	1
20	Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham显示文摘	Buscailhon S Monin G Cornet M	1994	Meat Science1994，37，：	1

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