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25篇 您的检索式：作者名="BECHTEL J F"

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	题名	作者	年代	出处	被引量
1	Influence of zeranol implants and electrical stimulation on the palatability traits of five muscles in Angus and Limousin bulls and steers 显示文摘	VANDERWERT W MCKEITH F K BECHTEL P J	1986	Journal of Animal Science1986，63，1：	1
2	Variation in composi- tion and palatbiligy traits and relationships between muscle charac- teristics and palatability in a randon sample of pork carasses 显示文摘	DEVLO D L MCKEITH F K BECHTEL P J	1988	Meat Sci1988，38，3：	1
3	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DEVOL D L MCKEITH F K BECHTEL P J	1988	J Animal Science1988，66，：	1
4	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DeVol D L McKeith F K Bechtel P J	1988	J Anim Sci1988，66，：	1
5	Variation in composition and palatability traits and relationships between muscle characteristic and palatability in a random sample of pork carcasses显示文摘	Devol D L Mckeith F K Bechtel P J	1988	Journalof Animal Sciences1988，，66：	1
6	Marinade pH affects textural properties of beef 显示文摘	Oreskovich D C Bechtel P J McKeith F K	1992	Journal of Food Science1992，57，：	1
7	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	LDEVOL D MCKEITH F K BECHTEL P J	1988	Journal of Animal Science1988，66，：	1
8	Variation in composition and palatability traits and relationships between mus-cle characteristics and palatability in 13 random sample of pork car- s显示文摘	DEVOL D L MCKEITH F K BECHTEL P J	1988	Animal Science1988，，66：	1
9	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses 显示文摘	DeVol DL Mckeith F K Bechtel P J	1988	Anim Sci1988，66，2：	1
10	Evaluation of the decellulm'ized puhnonary valve homograft (SynerGraft) 显示文摘	BECHTEL J F MULLER-STEINHARDT M SCHMIDTKE C	2003	J Heart Valve Dis2003，12，6：	1
11	Variation in composition and palatability trails and relationships between muscle characteristies and palatability in random sample of pork earcasses显示文摘	Devol D L Mckeith F K Bechtel P J	1988	J Anita Sei1988，66，2：	1
12	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DeVol D L McKeith F K Bechtel P J	1988	J Anita Sci1988，，66：	1
13	Brown silage from atlas sorgo-chemical composition, and apparent digestibility as determined by feeding to dairy cows显示文摘	Ernest Bechtel H Atkeson F W Hughes J S	1943	Journal of Animal Science1943，，2：	1
14	Effects of postmortem storage and temperature on muscle protein degradation:analysis by SDS gel electrophoresis显示文摘	Bechtel P J Parrish F C J	1983	Journal of Food Science1983，48，1：	1
15	Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses显示文摘	DeVol D L McKeith F K Bechtel P J etal	1988	Journal of Animal Science1988，66，：	1
16	Human cytomegalovirus pp71 stimulates cell cycle progression by inducing the proteasome-dependent degradation of the retinoblastoma family of tumor suppressors 显示文摘	Kalejta R F Bechtel J T Shenk T	2003	Mol Cell Biol2003，23，6：	1
17	Effects of postmortem storage and temperature on muscle protein degradation:Analysis by SDS gel electrophoresis显示文摘	Parrish Jr F C	1983	J Food Sci1983，48，：	1
18	Effects of postmortem storage and temperature on muscle protein degradation:analysis by SDS gelelectrophoresis显示文摘	Bechtel P J Parrish F C	1983	Food Science1983，48，：	1
19	Effects of different chilling methods on hot processed vacuum packaged pork 显示文摘	Weakkey D F Mckeith F K Bechtel P J Maetin S E Thomas D L	1986	Journal of Food Science1986，51，3：	1
20	Effects of postmortem storage and temperature on muscle protein degradation : Analysis by SDS gel electrophoresis 显示文摘	Bechtel P J Parrish J F C	1983	Journal of Food Science1983，48，：	1

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