维普期刊资源整合服务平台（V6.5）

26篇 您的检索式：作者名="Dutson T"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Effect of freezing on the mechanical properties of lamb loin chops显示文摘	SUTER D A MARSHALL W H DUTSON T R	1976	Journal of Food Science1976，41，：	1
2	Comparison of methods for measuring sarcomere length on beef semitendinosus muscle显示文摘	Cross H R West R L Dutson T R	1980	Meat Science1980，，5：	1
3	Structural changesin electrically stimulated beef muscle 显示文摘	Saveli J W T R Dutson G C Smith ei al	1978	Food Sci1978，43，：	1
4	Effects of prerigor conditioning treatments on lamb muscle shortening,pH and ATP显示文摘	Bowling R A Smith G C Dutson T R	1978	Journal of Food Science1978，43，：	1
5	Relationship of pH and temperature to distribution of specific muscle proteins and activity of lysosomal protease显示文摘	Dutson T R	1983	Food Sci1983，，7：	1
6	Comparison of methods formeasuring sarcomere length on beef semitendinosus muscle显示文摘	CROSS H R WEST R L DUTSON T R	1981	MeatScience1981，5，：	1
7	Relationship of fiber type composition to marbling and tenderness of bovine muscle显示文摘	Calkins C Dutson T Smith G	1981	Journal of Food Science1981，46，3：	1
8	Variation and repeatability of an untrained beef sensory panel显示文摘	HOVENDEN J E DUTSON T R HOSTETLER R L	1979	Journal of Food Science1979，44，：	1
9	Structural changes in electrical stimulation beef muscle显示文摘	SAVELL J W DUTSON T R SMITH G C	1978	Journal of Food Science1978，43，5：	1
10	Comparison of methods for measuring sarcomere length on beef semitendinosus muscle 显示文摘	Cross H R West R L Dutson T R	1980	Meat Scencei1980，5，4：	1
11	Effect of freezing on the mechanical properties of lamb loin chops显示文摘	Suter D A Marshall W H Dutson T R	1976	Journal of Food Science1976，41，：	1
12	Comparison of postmorrem treatments for carcasses显示文摘	Hostetler R L Carpenter Z L Smith G C Dutson T R	1975	Journal of Food Science1975，40，：	1
13	Use of a robotic system as surgical first assistant in advanced laparoscopic surgery 显示文摘	Drasin T Dutson E Gracia C	2004	J Am Coll Surg2004，199，3：	1
14	Release of lysosomal enzymes during postmortem conditioning and their relationship to tendemess显示文摘	DUTSON T R LAWRIE R A	1974	Food Technology1974，9，：	1
15	Fatness,rateof chilling and tenderness of lamb显示文摘	Smith G C Dutson T R Hostetler R L Carpenter Z L	1976	Journal of Food Science1976，41，：	1
16	Concentration of creatine phosphate,adenine nucleotidcs and their derivatives in electrically stimulated and non-stimulated beef muscle 显示文摘	Calkins C R Dutson T R Smith G C	1982	Journal of Food Science1982，47，4：	1
17	Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle显示文摘	Calkins C R Dutson T R Smith G C l	1982	Journal of Food Science1982，47，4：	1
18	Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics显示文摘	BOWLING R A T R DUTSON G C SMITH	1987	Meat Science1987，，21：	1
19	Comparison of methods for measuring sarcomere length in beef semitendinosus muscle显示文摘	Cross H R West R L Dutson T R	1981	Meat Science1981，5，4：	1
20	Relationship of fiber type composition to marbling and tenderness of bovine muscle显示文摘	CALKINS C DUTSON T R SMITH G C	1981	J Food Sci1981，46，3：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示