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7篇 您的检索式：作者名="Faergestad"

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		题名	作者	年代	出处	被引量
	1	Proteome changes in bovine longissimus thoracis muscle during therst 48h post mortem:Shifts in energy status and myobrillar stability显示文摘	BJARNADOTTIR S G HOLLUNG K FAERGESTAD E M	2010	Journal of Agricultural and Food Chemistry2010，58，12：	1
	2	Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics显示文摘	AAMODT A MAGNUS EM FAERGESTAD EM	2003	Journal of Food Science2003，68，7：	1
	3	Proteome changes in bovine longissimus thoracis muscle during the first 48h postmortem:Shifts in energy status and myofibrillar stability显示文摘	Bjarnadottir S G Hollung K Faergestad E M		0，，12：	1
	4	Pro- tenme changes in bovine Longissimus Thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability 显示文摘	Bjarnadottir S G Hollung K Faergestad E M	2010	Journal of Agricultural and Food Chemistry2010，58，：	1
	5	Developing high-performance,oil- base fluid for exploration drilling显示文摘	Irene M Faergestad	2014	oilfield review2014，，1：	1
	6	Pro- teome changes in bovine Longissimus Thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability 显示文摘	Bjarnad6ttir S G Hollung K Faergestad E M	2010	Journal of Agricultural and Food Chemistry2010，58，12：	1
	7	A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours 显示文摘	Tronsmo K M Faergestad M Longva A	2002	Journal of Cereal Science2002，35，：	1

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