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57篇 您的检索式：作者名="RENERRE"

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	题名	作者	年代	出处	被引量
1	Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat显示文摘	Gatellier P Mercier Y Renerre M	2004	Meat Sci2004，67，3：	1
2	Review:Factors involved in the discoloration of beef meat显示文摘	Renerre M		0，，06：	1
3	Autoxidation of purified myoglobin from two bovine muscles显示文摘	M Renerre M Anton	1992	Meat Science1992，32，：	1
4	Biochemical factors influencing metmyoglobin formation in beef muscles 显示文摘	Renerre M Labas R	1987	Meat Sci1987，19，：	1
5	Autoxidation of purified myogobin from two bovine muscles显示文摘	M Renerre M Anton	1992	Meat Science1992，32，：	1
6	Metmyoglobin reductase activity in bovine muscles显示文摘	ECHEVARNE C RENERRE M LABAS R	1990	Meat Sci1990，27，：	1
7	Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat显示文摘	P. Gatellier Y. Mercier M. Renerre	2003	Meat Science2003，，3：	1
8	Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey显示文摘	RENERRE M PONCET K MERCIER Y		0，，：	1
9	Factors involved in the discoloration of beef meat显示文摘	RENERRE M	1990	International Journal of Food Science and Technology1990，25，6：	1
10	Review: factors involved in the discolouration of beef meat显示文摘	RENERRE M	1990	International Journal of Food Science and Technology1990，25，6：	1
11	Relationships between muscle type and some traits influencing veal colour显示文摘	GUIGNOT F QUILICHINI Y RENERRE M	1992	J Sci Food Agric1992，58，：	1
12	Metmyoglobin reductase activity in bovine muscles显示文摘	ECHEVARNE C RENERRE M LABAS R	1990	Meat Science1990，27，2：	1
13	Autoxidation of purifiedmyoglobin from two bovine muscles显示文摘	RENERRE M ANTON M GATELLIER P	1992	Meat Science1992，32，3：	1
14	Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins显示文摘	Martine Morzel Philippe Gatellier Thierry Sayd Michel Renerre Elisabeth Laville	2006	Meat Science2006，，3：	1
15	Factors involved in the discolorationof beef meat显示文摘	RENERRE M T	1990	International Journal of Food Science & Technology1990，25，6：	1
16	Antloxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin 显示文摘	Renerre M Dumont F Gatellier P	1996	Meat Science1996，43，：	1
17	Factors involved in the discoloration of beef meat显示文摘	Renerr E M	1990	International J Food Sci and Techol1990，25，6：	1
18	Metmyoglobin reduetase activity in bovine muscles显示文摘	ECHEVAME C RENERRE M LABAS R	1990	Meat Science1990，27，：	1
19	Review: Factors involved in the discoloration of beef meat显示文摘	Renerre M	1990	International Journal of Food Science and Technology1990，25，6：	1
20	Biochemical factors influencing metmyoglobin formation in beef muscles显示文摘	Renerre M Labas R	1987	Meat Science1987，19，2：	1

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