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6篇 您的检索式：作者名="Jacek Jaczynski"

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		题名	作者	年代	出处	被引量
	1	The effect of organic acids on gelation characteristics of protein gels made from silver carp (Hypophthalmichthys molitrix) protein recovered by isoelectric solubilization and precipitation显示文摘	Ligin Paker Sarah Beamer Jacek Jaczynski	2013	LWT-Food Science and Technology2013，14，3：	1
	2	Effect ofwater activity on the inactivation kinetics of Escherichia coliO157:H7 by electron beam in ground beef,chicken breastmeat,and trout fillets显示文摘	BLACK JENNIFER LEAH JACZYNSKI JACEK	2008	International Journal of FoodScience&Technology2008，43，4：	1
	3	Effect of water activityon the inactivation kinetics of Escherichia coli O157:H7 by electron beamin ground beef,chicken breast meat,and trout fillets显示文摘	BLACK JENNIFER LEAH JACZYNSKI JACEK	2008	InternationalJournal of Food Science&Technology2008，43，4：	1
	4	Functional properties of proteins recovered from silver carp ( Hypophthalmichthys molitrix ) by isoelectric solubilization/precipitation显示文摘	Latif Taskaya Yi-Chen Chen Jacek Jaczynski	2009	LWT - Food Science and Technology2009，，6：	1
	5	Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation显示文摘	Latif Taskaya Chen Yi-Chen Jacek Jaczynski	2010	Food Science and Technology2010，，43：	1
	6	Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef,chicken breast meat,and trout fillets显示文摘	BLACK JENNIFER LEAH JACZYNSKI JACEK	2008	International Journal of Food Science&Technolo-gy2008，43，4：	1

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