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42篇 您的检索式：作者名="ASHIE I N"

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	题名	作者	年代	出处	被引量
1	Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration 显示文摘	ASHIE I N A SIMPSON B K	1996	Food Res Int1996，29，516：	1
2	Effects of papain and a microbial enzyme on meat proteins and beef tenderness显示文摘	ASHIE I N A SORENSEN T L NIELSEN P M	2002	Food Science2002，67，：	1
3	Utilization of chitosan for preservation of raw shrimp (Pandalus Borealis)显示文摘	SIMPSON B K GAGNE N ASHIE I N A	1997	Food Biotechnology1997，11，1：	1
4	Utilization of chitosan for preservation of raw shrimp (Pandalus borealis) 显示文摘	Simpson B K Gagn N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
5	Utilization of chitosan for preservation of raw shrimp 显示文摘	SIMPSON B K GAGNE N ASHIE I N A	1997	Food Biotechnol1997，，11：	1
6	Application of high pressure to control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Res Int1996，29，：	1
7	Utilization of chitosan for preservation of raw shrimp (Pandalus borealis )显示文摘	Simpson B K Gagne N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
8	Spoilage and shelf-life extension of fresh fish and shellfish显示文摘	ASHIE I N A SMITH J P SIMPSON B K	1996	Critical Reviews in Food Science & Nutrition1996，36，12：	1
9	Effects of papain and a microbial enzyme on meat proteins and beef tenderness显示文摘	ASHIE I N A SORENSEN T L NIELSEN P M	2002	Journal of Food Science2002，67，6：	1
10	High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase显示文摘	Ashie I N A Lanie T C		0，，04：	1
11	Mechanisms for controlling enzymatic reaction in foods显示文摘	Ashie I N A Simpson B K Smith J P	1996	Crit Rev Food Sci Nutr1996，36，：	1
12	Utilization of chitosan for preservation d raw shrimp (Pandalus Borealis)显示文摘	Simpson B K Gngne N Ashie I N A	1997	Food Biotechnology1997，11，1：	1
13	Application of high pressure to Control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Res Int1996，29，：	1
14	Effects ofPapain and a Microbial Enzyme on Meat Proteins and Beef Tenderness显示文摘	Ashie I N A Sorensen T L Nielson P M	2002	Journal of Food Science2002，67，6：	1
15	Spoilage and shelf-life extension of fresh fish and shellfish显示文摘	Ashie I N A Smith J P Simpson B K		0，，01：	1
16	Utilization of Chitosan for Preservation of Raw Shrimp ( Pandalus Borea-lis) 显示文摘	Simpson B K GagneN Ashie I N A	1997	Food Biotechnology1997，11，：	1
17	Synthesis of ethane and ethylene from methane and carbon dioxide over praseodymium oxide catalysts 显示文摘	ASAMI K KUSAKABE K I ASHI N	1997	Appl Catal1997，156，：	1
18	Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Res Int1996，29，56：	1
19	Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration 显示文摘	Ashie I N A Simpson B K	1996	Food Research International1996，29，：	1
20	Application of high pressure to control enzyme related fresh seafood texture deterioration 显示文摘	ASHIE I N A SIMPSON B K	1996	Food Res Int1996，29，：	1

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