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7篇 您的检索式：作者名="Chattong"

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		题名	作者	年代	出处	被引量
	1	Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)显示文摘	Utaiwan Chattong Arunee Apichartsrangkoon Alan E. Bell	2007	Meat Science2007，，3：	1
	2	Glutaraldehyde erythropoietin protects kidney in ischaemia/reperfusion injury without increasing red blood cell production显示文摘	Chattong S Tanamai J Kiatsomchai P		0，，01：	1
	3	Effect of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commerc, ial ostrich meat product 'Yor' ( Thai sausage) 显示文摘	Utaiwan Chattong Arunee Apichartsrangkoon Alan E Bell	2007	Meat Science2007，76，：	1
	4	Dynamic viscoelastic characterisation of ostrich-meat yor ( Thai sausage) following pressure, temperature and holding time regimes 显示文摘	Chattong U Apichartsrangkoon A	2009	Meat Science2009，81，：	1
	5	Glutaraldehyde erythropoietin protects kid- ney in ischaeruia/reperfusion injury without increasing red blood cell production 显示文摘	S Chattong J Tanamai P Kiatsomchai	2013	British Journal of Pharmacology2013，168，：	1
	6	Effect of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product'Yor'(Thai sausage)显示文摘	Utaiwan Chattong Arunee Apichartsrangkoon Alan E Bell	2007	Meat Science2007，76，：	1
	7	Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product 'Yor'(Thai sausage)显示文摘	CHATTONG U APICHARTSRANGKOON A BELL A E	2007	Meat Science2007，76，3：	1

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