|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Importance of fat emulsification and protein matrix charac-teristics in meat batter stability显示文摘 | BARBUT S | 1995 | Journal of Muscle Foods1995，6，2： | 1 |
| 2 | Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat 显示文摘 | Barbut S | 1993 | Food Research International1993，26，1： | 1 |
| 3 | Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate 显示文摘 | Somboonpanyakul P Barbut S Jantawat P | 2007 | Food Science and Technology2007，40，49： | 1 |
| 4 | Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle显示文摘 | BARBUT S FINDLAY J C | 1991 | Journal of Food Science1991，56，1： | 1 |
| 5 | Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil 显示文摘 | Youssef MK Barbut S | 2011 | Meat Science2011，87，： | 1 |
| 6 | Activity in vitro of hydrogen peroxide vapour against elostddium difficile spores 显示文摘 | Barbut F Yezli S Otter J A | 2012 | Journal of Hospital Infection2012，80，： | 1 |
| 7 | Progress in reducing the pale, soft, and exudative (PSE) problem in pork and poultry meat显示文摘 | Barbut S Sosnicki A A Lonergan S M | 2008 | Meat Sci2008，79，1： | 1 |
| 8 | Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets显示文摘 | BARBUT S ZHANG L MARCONE M | 2005 | Poultry Science2005，84，5： | 1 |
| 9 | Progress in re- ducing the pale, soft and exudative (PSE) problem in pork and poultry meat显示文摘 | BARBUT S SOSNICKI A A LONERGAN S M | 2008 | Meat Sci2008，79，1： | 1 |
| 10 | Problem of Pale soft exudative meat in broiler chickens 显示文摘 | BARBUT S | 1997 | Br Pouh Sci1997，38，4： | 1 |
| 11 | Colour measurements for evaluating the pale soft exudative(PSE) occurrence in turkey meat显示文摘 | Barbut S | | 0，，01： | 1 |
| 12 | Rheological and gelation properties of meat batters prepared with three chloride salts 显示文摘 | Barbut S Mittal G S | 1988 | J Food Sci1988，，： | 1 |
| 13 | Textural and sensory quality of poultry meat batter containing malva nut gum,salt and phosphate显示文摘 | Somboonpanyakul P Barbut S Jantawat P | 2007 | Food Science and Technology2007，40，3： | 1 |
| 14 | Protein and salt effect on Ca2 + -induced whey protein isolate cold gelation 显示文摘 | Hongsprabhas P Barbut S | 1997 | Journal of FoodScience1997，62，2： | 1 |
| 15 | The role of the interfacial protein film in meat batter stabilization显示文摘 | Gordon A Barbut S | 1990 | Food Structure1990，，9： | 1 |
| 16 | Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters显示文摘 | Gordon A Barbut S | 1992 | Journal of the Science of Food and Agriculture1992，58，2： | 1 |
| 17 | Production of pale soft exudative meatin broiler chickens显示文摘 | Guardant* Barbut S | 1997 | British Poultry Science1997，38，： | 1 |
| 18 | Effect of chemical modification on the microstructure of raw meat batters显示文摘 | Gordon A Barbut S | 1991 | Food Structure1991，10，： | 1 |
| 19 | A European survey of diagnostic methods and testing protocols for Clostridium difficile显示文摘 | Barbut F Delmée M Brazier J S | 2003 | Clin Microbiol Infect2003，9，10： | 1 |
| 20 | Importance of fat emulsification and protein matrix characteristics in meat batter stability显示文摘 | Barbut S | 1995 | Journal of Muscle Foods1995，，6： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员