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66篇 您的检索式：作者名="THONGKAEW C"

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	题名	作者	年代	出处	被引量
1	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2003	Food Research International2003，36，8：	1
2	Comparative study on physicochemical changes of muscle protein from some tropical fish during frozen storage显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，：	1
3	Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2005	Food Hydrocolloids2005，19，2：	1
4	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2003	Food Research International2003，36，：	1
5	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，8：	1
6	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	Benjakul S Visessanguan W Thongkaew C 1 other		0，，08：	1
7	Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2005	Food HydrocoUoids2005，19，2：	1
8	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	Benjakul S Visessanguan W C Thongkaew M T	2003	Food Research International2003，36，8：	1
9	Com- parative study on phsieoehemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2003	Food Research International2003，36，8：	1
10	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，：	1
11	Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand显示文摘	Balange A Visessanguan W Thongkaew C	2005	Food hydrocolloids2005，19，2：	1
12	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2003	Food Research International2003，36，8：	1
13	Com- parative study on physicochemical changes of muscle pro- teins from some tropical fish during frozen storage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，8：	1
14	Comparative study on physicochemical changes ofmuscle proteins from some tropical fish during frozenstorage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，8：	1
15	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Res Intern2003，36，：	1
16	Effect of frozen storage on chemical and gel- forming properties of fish commonly used for snrimi production in Thailand 显示文摘	Benjakul S Visessanguan W Thongkaew C	2005	Food Hydrocolloids2005，19，2：	1
17	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，8：	1
18	Comparative study on physiochemical changes of muscle proteins from some tropical fish during frozen storage显示文摘	Benjakul S Visessanguan W Thongkaew C		0，，：	1
19	Com-parative study on physicochemical changes of muscle protein from sometropical fish during frozen storage显示文摘	BENJAKUL S VISESSANGUAN W THONGKAEW C	2003	Food Research International2003，36，8：	1
20	Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage 显示文摘	Benjakul S Visessanguan W Thongkaew C	2003	Food Research International2003，36，8：	1

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