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71篇 您的检索式：作者名="Ruusunen M"

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	题名	作者	年代	出处	被引量
1	The effect of dietary protein supply on carcass composition, size of organs, muscle properties and meat quality of pigs显示文摘	Ruusunen M Partanen K P6s~3 R Puolanne E	2007	Livestock Science2007，107，：	1
2	High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale,soft and exudative characteristics in turkey muscles显示文摘	ZHU X RUUSUNEN M GUSELLA M	2013	Meat Science2013，93，3：	1
3	Reducing the sodium content in meat products:the effect of the formulation in lowsodium ground meat patties显示文摘	RUUSUNEN M VAINIONPAA J LYLY M		0，，1：	1
4	Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate显示文摘	Puolanne E J Ruusunen M H Vainionpaa J I	2001	Meat Science2001，58，1：	1
5	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1
6	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E		0，，3：	1
7	Effect of so- dium citrate, carboxyrnethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages显示文摘	RUUSUNEN M VAINIONPAA J PUOLANNE E	2003	Meat Science2003，64，4：	1
8	Bovine muscle glycogen concentration in relation to finishing diet,slaughter and ultimate pH显示文摘	Immonen K Ruusunen M Hissa K	2000	Meat Sci2000，55，：	1
9	Thermal stabilityof connective tissue from porcine muscles显示文摘	VOUTILA L MULLEN A M RUUSUNEN M	2007	Meat Science2007，76，3：	1
10	Comparison of histochemical properties of different pig breed显示文摘	RUUSUNEN M PUOLANNE E	1997	Meat Sci1997，，45：	1
11	The effect of fat content and flavour enhancers on the perceived saltiness of cooked 'bologna-type' sausage 显示文摘	Ruusunen M Simolin M Puolanne E	2001	Journal of Mus- cle foods2001，12，2：	1
12	A 7- week reduction in salt intake does not contribute to mark- ers of bone metabolism in young healthy subjects 显示文摘	Natri AM Karkkainen MU Ruusunen M	2005	Eur J Clin Nutr2005，59，3：	1
13	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1
14	Effect of sodium citrate,carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and bologna type sauage,Meat science 2003,(64):371-381on processing and quality characteristics of fermented sausages显示文摘	Ruusunen M	2002	Meat Sci2002，，61：	1
15	High early post- mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles显示文摘	ZHU X RUUSUNEN M GUSELLA M	2013	Meat Science2013，93，3：	1
16	Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients显示文摘	RUUSUNEN M VAINIONP J PUOLANNE E	2003	Meat Science2003，63，1：	1
17	Reducing sodium intake from meat products 显示文摘	Ruusunen M Puolanne E	2005	Meat Science2005，70，3：	1
18	Reducing sodium intake from meat products显示文摘	RUUSUNEN M PUOLANNE E	2005	Meat Science2005，70，3：	1
19	Histochemical properties of fibre types in muscles of wild and domestic pigs and the effect of growth rate on muscle fibre properties显示文摘	RUUSUNEN M PUOLANNE E		0，，03：	1
20	Sodium reduction in cooked meat products by using commercial potas- sium phosphate mixtures显示文摘	RUUSUNEN M NIEMISTO' M PUOLANNE E	2002	Agricultural and Food Science2002，11，3：	1

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