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15篇 您的检索式：作者名="LARROUTURE C"

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		题名	作者	年代	出处	被引量
	1	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Ppin M	2000	Food Microbiology2000，17，5：	1
	2	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	3	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	4	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	5	Partitioned procedures for the transient solution of coupled aeroelastic problems:Part Ⅰ model problem,theory and two-dimensional application显示文摘	Piperno S Farhat C Larrouturou B	1995	Computer Methods in Applied Mechanics and Engineering1995，124，112：	1
	6	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	7	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	8	Partitioned procedures for the transient solution of cou- pled aeroelastic problems-part I: model problem, theory and two-dimensional application 显示文摘	Piperno S Farhat C Larrouturou B	1995	Computer Methods in Applied Mechanics and Engineering1995，124，12：	1
	9	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V P6pin M	2000	Food Microbiology2000，17，5：	1
	10	Partitioned procedures for the transient solution of coupled aeroelastic problems 显示文摘	Pipemo S Farhat C Larrouturou B	1995	Computer Methods in Applied Mechanics and Engineering1995，，124：	1
	11	Ability of meat starter cuhures to catabolize lecucine and evaluation of the degradation products by using an HPLC method显示文摘	LARROUTURE C ARDAILLON V PEPIN M	2000	Food Microbiology2000，17，：	1
	12	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method 显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，5：	1
	13	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pepin M	2000	Food Microbiology2000，17，：	1
	14	Centralized preparation of hazardous drugs-A choice between isolator and laminar airflow显示文摘	Larrouturou P Huchet J Taugourdeau M C		0，，：	1
	15	Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method显示文摘	Larrouture C Ardaillon V Pépin M	2000	Food Microbiology2000，17，5：	1

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