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44篇 您的检索式：作者名="MATSER M"

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	题名	作者	年代	出处	被引量
1	Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters显示文摘	BREGJE K MATSER M HOOGERWERF S W	2003	Innovative Food Science and Emerging Technologies2003，，4：	1
2	Development of a multi-residue/multi-matrix method for pesticide analysis in agricultural products显示文摘	Tuinstra L G M T Roos A H Matser A M	1991	Fresenius J Anal Chem1991，339，：	1
3	Quality and storage-stability of high-pressure preserved greenbeans 显示文摘	Krebbers B Matser A M Koets M	2002	Journal of Food Engineering2002，54，1：	1
4	Effects of high isostatic pressure on mushrooms 显示文摘	Matser A M Knott E R Teunissen P G M	2000	Journal of Food Engineering2000，45，1：	1
5	Advantages of high pressure sterilisation on quality of food products显示文摘	MATSER A M KREBBERS B van DENBERG R W	2004	Trends in Food Science and Technology2004，15，2：	1
6	Quality and storage-stability of high-pressure preserved green beans 显示文摘	Krebbers B Matser A M Koets M	2002	Journal of Food Engineering2002，54，：	1
7	High pressure temperature processing as an alternative for preserving basil显示文摘	Krebbers B Matser A Koets M	2002	High Pressure Research2002，22，：	1
8	Advantages of high pressure sterilization on quality of food products显示文摘	MATSER A M KREBBERS B ROBERT W	2004	Trends in Food Science Technology2004，15，2：	1
9	Advantages of high pressure sterilization on quality of food products显示文摘	Matser A M	2004	Trends in Food Science and Technology2004，15，4：	1
10	Advantages of high pressure sterilization on quality of food products显示文摘	Matser A M Krebbers B van den Berg R W	2004	Trends in Food Science and Technology2004，15，2：	1
11	Advantages of high pressure sterilization on quality of food products显示文摘	Matser A M Krebben B Berg R W	2004	Trends in Food Science & Technology2004，15，2：	1
12	Behaviour of metamitron and hydroxychlorothalonil in low-humic sandy soils显示文摘	PAS L J MATSER A M BOESTEN J J LEISTRA M	1999	Pestic Sci1999，55，9：	1
13	Advantages of high pressure sterilisation on quality of food products显示文摘	Krebbers B van den Berg R W	2004	Trends in Food Science & Technology2004，15，：	1
14	Advantages of high pressure sterilisation on quality of food products显示文摘	Matser A M Krebbers B van den Berg R W	2004	Trends in Food Science & Technology2004，15，2：	1
15	Development of a multi-residue/multi-matrix method for pesticide analysis in agricultural products显示文摘	Tuinstra L G M T Roos A H Matser A M	1991	Fresenius J Anal Chem1991，339，6：	1
16	Advantages of high pressure sterilisation on quality of food products显示文摘	Matser A M Krebbers B Van den Berg R W	2004	Trends in Food Science & Technology2004，15，2：	1
17	Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters显示文摘	Krebbers B Matser A M Hoogerwerf S W	2003	Innovative Food Science and Emerging Technologies2003，4，：	1
18	Quality and storage - stability of high- pressure preserved green beans 显示文摘	Krebbers B Matser A M Koets M	2002	Journal of Food Engineering2002，54，1：	1
19	High pressure/temperature processing as an ahernative for preserving basil显示文摘	Krebbers B Matser A Koets M	2002	High Pressure Research2002，22，34：	1
20	Advantages of high pressure sterilisation on quality of food products 显示文摘	Matser A M Krebbers B van den Berg R W	2004	Trends in Food Science & Technology2004，15，：	1

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