|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle显示文摘 | Lawrance T E Dikeman M E Stephens J W | 2003 | Meat Sci2003，66，： | 1 |
| 2 | Effects of cooking method, reheating,holding time,and holding temperature on beef longissimus lumbomm and biceps femoris tenderness显示文摘 | OBUZ E DIKEMAN M E LOUGHIN T M | 2003 | Meat Science2003，，65： | 1 |
| 3 | Viscosity as related to dietary fiber: a review显示文摘 | Dikeman CL Fahey GC | 2006 | Crit Rev Food Sci Nut2006，46，： | 1 |
| 4 | Sen- sory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles显示文摘 | Carmaek C F Kastner C L Dikeman M E | 1995 | Meat Science1995，39，1： | 1 |
| 5 | Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive- texture profile sensory panel, and a descriptive attribute sensory panel显示文摘 | Otremba M Dikeman M Milliken G | 1999 | Journal of Animal Science1999，77，4： | 1 |
| 6 | Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color显示文摘 | GROBBEL J P DIKEMAN M E HUNT M C | 2008 | Journal of Animal Science2008，86，10： | 1 |
| 7 | Effects of Polyvinyl Chloride Overwrap Film, High - oxygen Modified Atmosphere Packaging, or Ultra - low - oxygen Modified Atmosphere Packaging on Bone Marrow Discoloration in Beef Humerus, Rib ,Thoracic Vertebra, and Scapula 显示文摘 | Grobbel J P Dikeman M E Smith J S | 2006 | Journal of Animal Science2006，84，3： | 1 |
| 8 | In situ investigation of the calpain-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle 显示文摘 | Lawrence T E Dikeman M E Stephens J W | 2003 | Meat Sci2003，66，： | 1 |
| 9 | Viscosity as related to dietary fiber:a review显示文摘 | DIKEMAN C L FAHEY G C | 2006 | Crit Rev Food Sci2006，46，8： | 1 |
| 10 | In situ investigation of the calcium-induced proteolytic and salting in mechanisms causing tenderization in calcium-enhanced muscles显示文摘 | LAWRENCE T E DIKEMAN M E STEPHENS J W | 2003 | Meat Science2003，66，： | 1 |
| 11 | Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat显示文摘 | Otremba M M Dikeman M E Boyle E A E | 1999 | Meat Science1999，52，3： | 1 |
| 12 | Evaluation of traits in the USDA Yield Grade equation for predicting beef carcass cutability in breed groups differing in growth and fattening characteristics显示文摘 | Crouse J D M E Dikeman R M Koch | 1975 | J Anim Sci1975，41，： | 1 |
| 13 | Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures显示文摘 | Bowers L Dikeman M Murray L | 2012 | Meat Science2012，92，2： | 1 |
| 14 | Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled,multi-stage,convective cooking显示文摘 | POWELL T H DIKEMAN M E HUNT M C | | 0，，： | 1 |
| 15 | Predicting beef longissisum tenderness from various biochemical and histological muscle traits显示文摘 | WHIPPLE G KOOHMARAIE M DIKEMAN M E et al | 1990 | Journal of Animal Science1990，，68： | 1 |
| 16 | Cooked yields, color, tenderness, and sensory traits of beefroasts cooked in an oven with steam generation versusa commercial convection oven to different endpointtemperatures显示文摘 | BOWERS L J DIKEMAN M E MURRAY L | 2012 | Meat Science2012，92，2： | 1 |
| 17 | Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle 显示文摘 | Pohlman F W Dikeman M E Kropf D H | 1997 | Meat Science1997，46，1： | 1 |
| 18 | Practical aspects of beef carcass traceability in commercial beef processing plants using an electronic identification system 显示文摘 | Davis J R Dikeman M E | 2002 | J Animal Sci2002，，2： | 1 |
| 19 | Effects of high intensity ultrasound treatment,storage time and cooking method on shear,sensory,instrumental color and cooking properties of packages and unpackaged beef pectoralis muscle显示文摘 | Pohlman F W Dikeman M E Kropf D H | 1997 | Meat Science1997，46，1： | 1 |
| 20 | Cooked yields,color,tenderness,and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures显示文摘 | Bowers L J Dikeman M E Murray L et al | 2012 | Meat Science2012，92，2： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员