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31篇 您的检索式：作者名="CARLEZ"

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	题名	作者	年代	出处	被引量
1	Bacterial growth during chilled storage of pressure-treated maced meat显示文摘	CARLEZ A ROSEC J P RICHARD N	1994	Lebens Wiss Technol1994，27，：	1
2	, Bacterial growth during chilled storage of pressure treated minced meat显示文摘	CARLEZ A RASEC J P RICHARD N	1994	Lebensm Wiss Technol1994，27，：	1
3	Changes in colour and myoglobin of minced beef meat due to high pressure processing 显示文摘	Carlez A Teresa V N Cheftel J C	1995	LWT- Food Science and Technology1995，28，5：	1
4	Bacterial growth during chilled storage of pressure-treated minced meat 显示文摘	Carlez A Rosec J P Richard N	1994	LWT-Food Science and Technology1994，27，1：	1
5	Changes in colour and myoglobin of minced beef meat due to high pres- sure processing显示文摘	Carlez A Veciana-Nogues T Cheftel JC	1995	LWT-Food Science and Technology1995，28，5：	1
6	High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle 显示文摘	Carlez A Rosec J P Richard N	1993	LWT-Food Science and Technology1993，26，：	1
7	High Pressure In- activation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innoeua in Inoeulated Minced Beef Muscle显示文摘	Anne Carlez Jean -Philippe Rosec	1993	Lebcnsmittel - Wissenschft und - Technologie1993，，4：	1
8	Bacterial Growth During Chilled Storage of Pressure - Treated Minced Meat 显示文摘	Anne Carlez Jean - Philippe Rosec	1994	Lebensmittel - Wissenschaft und - Technologies1994，，1：	1
9	Changes in colour and myoglobin of minced beef meat due to high pressure processing显示文摘	CARLEZ A VECIANA-NOGUES T CHEFTEL J C	1995	LWT-Food Science and Technology1995，28，5：	1
10	Changes in colour and myoglobin of minced beef meat due to high pressure processing显示文摘	CARLEZ A VECIANA-NOGUES T CHEFTEL J	1995	LWT-Food Science and Technology1995，28，5：	1
11	Changes in colour and myoglobin of minced beef meat due to high pressure processing 显示文摘	Carlez A Veciana-Nogues T Cheftel J C	1995	LWT-Food Science and Technology1995，28，5：	1
12	Changes in colourand myoglobin of minced beef meat due to high pressure processing显示文摘	CARLEZ A VECIANA-NOGUES T CHEFTEL J C	1995	LWT-Food Science and Technology1995，28，5：	1
13	Effects of high pressure and bacteriostatic agents on the destruction of Citrobacter freuundii in minced beef mule显示文摘	Carlez A	1992	High Pressure and Biotechnology1992，，：	1
14	Changes in colour and myoglobin of minced meat due to high pressure processing 显示文摘	Carlez A Veciana-Nogues T Cheftel J C	1995	Lebensmittel-Wissenschaft und-Technologie1995，28，5：	1
15	Changes in color and myoglobin of minced beef meat due to high pressure processing显示文摘	Carlez A Veciana-Nogues T Chefte J-C	1995	Lebensm-wiss u-Technol1995，28，：	1
16	Changes in color and myoglobin of minced beef meat due to high pressure processing显示文摘	CARLEZ A VECIANA-NOGUES T CHEFTEL J	1995	Lebensm-Wiss U-Technol1995，28，：	1
17	Changes in color and myoglobin of minced beef meat due to high pressure processing 显示文摘	Carlez A Veciana NT Chef tel J C	1995	Lebensmittel- Wissenschaftund Technologies1995，28，：	1
18	Changes in colour and myoglobin of minced beef meatdue to high pressure processing显示文摘	Carlez A Veciana N T Cheftel J C	1995	Lebensmittel-Wissenschaft und-Technologie1995，28，：	1
19	High pressure stress and inactivation of Listeria innocua in inoculated dairy cream显示文摘	Raffalli J Rosec J P Carlez A	1994	Sciences des Aliments1994，14，3：	1
20	Colour and myoglobin changes in minced meat processed by high-pressure 显示文摘	Carlez A Veciana-Nogues T Cheftel J C	1995	Lebensm Wiss Technol1995，28，5：	1

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