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36篇 您的检索式：作者名="CARRAPISO A I"

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	题名	作者	年代	出处	被引量
1	Effect of fat content on flavour release from sau- sages显示文摘	Carrapiso A I	2007	Food Chemistry2007，103，2：	1
2	Characterization of the most odor-active compounds of Iberian ham headspace显示文摘	CARRAPISO A I JESúS V CARMEN G	2002	Journal of Agricultural and Food Chemistry2002，50，7：	1
3	Effect of fat content on flavor release from sausages显示文摘	Carrapiso A I	2007	Food Chemistry2007，103，2：	1
4	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams显示文摘	TIMON M L VENTANAS J CARRAPISO A I	2001	Meat Science2001，58，：	1
5	Subcutaneous and intermuseular fat eharacterisation of dry-cured Iberian hams显示文摘	Tim6n M L Ventanas J Carrapiso A I	2001	Meat Sci2001，58，：	1
6	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams显示文摘	Timón M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，：	1
7	Development in lipid analysis:some new extraction techniques and in situ transesterification 显示文摘	Carrapiso A I Garcia C	2000	Lipids2000，35，11：	1
8	Subcutane- ous and intermuscular fat characterisation of dry - cured Iberian hams显示文摘	TIMON M L VENTANAS J CARRAPISO A I	2001	Meat Sci2001，58，1：	1
9	Subcutaneous and intermuscular fat characterization of dry -cured hams 显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，：	1
10	Characterization ofthe most odor-active components of iberian ham headspace显示文摘	CARRAPISO A I VENTANAS J GARCIA C	2002	J AgricFood Chem2002，50，7：	1
11	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams 显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，：	1
12	Subcetaneous and intermucular fat characterization of dry-cured hams显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Sci2001，58，：	1
13	Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace 显示文摘	Carrapiso A I Ventauas J Garcia C	2002	Journal of Agricultural and Food Chemistry2002，50，7：	1
14	Subcetaneous and intermuscular fat characterization of dry-cured hams 显示文摘	TIMON M L VENTANAS J CARRAPISO A I	2001	Meat Sci2001，58，：	1
15	Odor-active compounds of iberian hams with different aroma characteristics 显示文摘	Carrapiso A I Jurado A N Timoan L	2002	J Agric Food Chem2002，50，22：	1
16	Characterization of the most odor-active compounds of iberian ham headspace 显示文摘	Carrapiso A I Ventanas J S Garcia C	2002	J Agric Food Chem2002，50，：	1
17	Characterization of the most odor-active compounds of iberian ham headspace显示文摘	CARRAPISO A I VENTANAS J GARCIA C	2002	Journal of Agricultural and Food Chemistry2002，50，7：	1
18	Effect of fat content on flavour release from sausages 显示文摘	CARRAPISO A I	2007	Food Chemistry2007，103，2：	1
19	Subcutaneous and intermuscular fat characterization of dry-cured Iberian hams 显示文摘	Timon M L Ventanas J Carrapiso A I	2001	Meat Science2001，55，：	1
20	Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams 显示文摘	Timan M L Ventanas J Carrapiso A I	2001	Meat Science2001，58，1：	1

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