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61篇 您的检索式：作者名="HARTEL R W"

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	题名	作者	年代	出处	被引量
1	Effects of milk powders in milk chocolate 显示文摘	Liang B Hartel R W	2004	Journal of Dairy Science2004，87，1：	1
2	The use of bioresorbable implants(Biofix)in surgery:the indication,technic and initial clinical results显示文摘	Gerngross H Hartel W	1990	Aktuelle traumatol1990，20，2：	1
3	Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings显示文摘	WILLIAMS S D RANSOM - PAINTER K L HARTEL R W	1997	J Am Oil Chem Soc1997，74，4：	1
4	Ice cream structural elements that affect melting rate and Hardness显示文摘	Muse M R Hartel R W	2004	Dairy Sci2004，87，：	1
5	Effects of raffinose on sucrose crystal growth kinetics and rate dispersion显示文摘	LIANG B HARTEL R W BERGLUND K A	1989	AIChE J1989，，35：	1
6	Applications of milk - fat fractions in confection- ery products显示文摘	Hartel R W	1996	JAOCS1996，73，：	1
7	Effects of raffinose on su- crose crystal growth kinetics and rate dispersion 显示文摘	LIANG B HARTEL R W BERGLUND K A	2004	AICHE J2004，35，12：	1
8	Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat显示文摘	MARTINI S SUZUKI A H HARTEL R W	2008	Journal of the American Oil Chemists'' Society2008，85，7：	1
9	lee cream structural elements that affect melting rate and hardness显示文摘	Muse M R Hartel R W	2004	American Dairy Sci- ence Association2004，87，：	1
10	Fat bloom in chocolate and compound coatings 显示文摘	LONCHAMPT P HARTEL R W	2004	Eur J Lipid Sci Technol2004，106，：	1
11	Effect of high intensity ultrasound on crystallzation behavior of anhydrous milk fat显示文摘	MARTINI S SUZUKI A H HARTEL R W	2008	J Am Oil Chem Soc2008，85，7：	1
12	Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat Fractions显示文摘	S Metin R W Hartel	1998	JAOCS1998，75，11：	1
13	Effect of sweetener, stabilizer, and storage temperature on ice recrystallization in ice cream 显示文摘	Hagiwara T Hartel R W	1996	Journal of Dairy Science1996，79，：	1
14	Thermal analysis of isothermal crystal- lization kinetics in blends of cocoa butter with milk fat or milk fat fractions显示文摘	Metin S Hartel R W	1998	JAOCS1998，75，11：	1
15	Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions 显示文摘	METIN S HARTEL R W	1998	J Am Oil Chem Soc1998，75，11：	1
16	Ice cream structural elements that affect melting rate and Hardness 显示文摘	Muse M R Hartel R W	2004	J Dairy Sci2004，87，：	1
17	Tce Cream Structural Elements that Affect Melting Rate and Hardness显示文摘	MUSEuse M R HARTEL R W	2004	J Dairy Sci2004，87，：	1
18	Effects of raffinose on sucrose crystal growth kinetics and rate dispersion显示文摘	LIANG B HARTEL R W BERGLUND K A	2004	American Institute of Chemical Engineers Journal2004，35，12：	1
19	Effect of milk fat fractions on fat bloom in :ark chocolate 显示文摘	Lohman M H Hartel R W	1994	Journal of the American Oil Chemists'' Soctety1994，71，3：	1
20	Fat bloom in chocolate and compound coating 显示文摘	Lonchampt P Hartel R W	2004	EUR J Lipid Sci Tech2004，106，4：	1

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