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212篇 您的检索式：作者名="BERTRAM H C"

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	题名	作者	年代	出处	被引量
1	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2000	Meat Science2000，，2：	2
2	87Sr/86Sr,143Nd/144Nd and REEs in Silurian phosphatic fossils显示文摘	Bertram C J Elderfield H Aldridge R J Conway Morris S	1992	Earth Planetary Science Letter1992，113，：	2
3	An NMR-based metabonomic investigation on effects of milk and meat protein diets given to 8-year-old boys显示文摘	Bertram H C Hoppe C Petersen B O	2007	BrJNutr2007，97，4：	1
4	NMR relaxometry and differential scanning calorimetry during meat cooking 显示文摘	BERTRAM H C WU Z VAN DEN BERG F	2006	Meat Science2006，74，4：	1
5	Development in myofibrillar water distribution of two pork quality during 10-month freezer storage显示文摘	BERTRAM H C ANDERSEN R H ANDERSEN H J	2007	Meat Science2007，75，1：	1
6	Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace Pork显示文摘	Young J F Bertram H C Rosenvold K	2005	MeatSeience2005，70，4：	1
7	Origin of multiexponential T2 relaxation in muscle myowater显示文摘	Bertram H C Karlsson A H Rasmusen M	2001	Journal of Agricultural and Food Chemistry2001，49，6：	1
8	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork 显示文摘	Bertram H C Andersen H J Karlsson A H	2001	Meat Science2001，57，2：	1
9	Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-ho]ding capacity显示文摘	Bertram H C Dφnstrup S Karlsson A H	2002	Meat Science2002，60，3：	1
10	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2000	Meat Science2000，，2：	1
11	NMR and the water-holding issue of pork 显示文摘	Bertram H C Andersen H J	2007	Journal of Animal Breeding and Genetics2007，124，：	1
12	Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics显示文摘	Bertram H C Andersen H J Karlsson A H	2003	Meat Science2003，65，2：	1
13	An NMR-based metabonomic investigation on effects of milk and meat protein diets given to 8-year- aid boys 显示文摘	BERTRAM H C HOPPE C PETERSEN B O	2007	Br J Nutr2007，97，4：	1
14	Dietary creatine monohydrate affects quality attributes Of Duroc but not Landrace pork显示文摘	Young J F Bertram H C Rosenvold K	2005	Meat Science2005，70，：	1
15	Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork: a combined NMR and sensory study显示文摘	BERTRAM H C AASLYNG M D ANDERSEN H J	2005	Meat Science2005，70，：	1
16	Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment- a low-field NMR study显示文摘	Bertram C Andersen H	2004	Meat Science2004，68，2：	1
17	Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork显示文摘	Young J F Bertram H C	2005	Meat Science2005，70，4：	1
18	Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork--impact of tumbling and RN^- allele 显示文摘	Hullberg A Bertram H C	2005	Meat Science2005，69，4：	1
19	Water properties during cooking of pork studied by low-field NMR relaxation:effects of curing and the RN-gene显示文摘	Bertram H C Engelsen S B Busk H	2004	Meat Science2004，66，2：	1
20	Water properties during cooking of pork studied by low-field NMR relaxation: effect of curing and the RN-gene显示文摘	BERTRAM H C ENGELSEN S B BUSK H	2004	Meat Science2004，66，2：	1

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