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| 1 | Impact ofmuscle type and sodium chloride concentration on the quality,sensory, and instrumental color characteristics of solutionenhanced whole-muscle beef 显示文摘 | R T Baublits F W Pohlman A H Brown | 2006 | Meat Science2006，72，4： | 1 |
| 2 | Methane hydrate-bearing seeps as a source of aged dissolved organic carbon to the oceans显示文摘 | Pohlman J W Bauer J E Waite W F | 2010 | Nature Geoscience2010，4，： | 1 |
| 3 | Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties显示文摘 | QUILO S A POHLMAN F W BROWN A H | 2009 | Meat Scienee2009，，82： | 1 |
| 4 | Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics 显示文摘 | Baublits R T Pohlman F W Brown Jr A H | 2005 | Meat Science2005，70，2： | 1 |
| 5 | 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 |
| 6 | The effects of ozone , chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicro- bial interventions on microbiological, instrumental col- or, and sensory color and odor characteristics of ground beef 显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 7 | 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 |
| 8 | The effects of ace-tic acid,gluconic acid and teisodium citrate treatment of beef trimmings on microbial ,color and odor characteristics of ground beef through simulated retail display显示文摘 | STIVARIUSA M R POHLMAN F W MCELYEA K S | 2002 | Meat Science2002，60，： | 1 |
| 9 | Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole muscle beef显示文摘 | BAUBLITS R T POHLMAN F W BROWN A H | 2006 | Meat Science2006，72，： | 1 |
| 10 | Effects of chlorine dioxide, cetylpyridinium chloride,lactic acid and trisodium phosphate on physi- cal,chemical and sensory properties of ground beef显示文摘 | Jimenez Villarreal J R Pohlman F W Johnson Z B | 2003 | Meat Science2003，65，3： | 1 |
| 11 | Reduction of microor- ganisms in ground beef using multiple intervention technology显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，3： | 1 |
| 12 | The Effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum packaged beef semitendinosus and bicepsfemoris muscles显示文摘 | Pohlman F W Dikeman M E Zayas J F | 1997 | Meat Science1997，45，3： | 1 |
| 13 | Effects of sodium chloride,phosphate type and concentration,and pump rate on beef biceps femoris quality and sensory characteristics显示文摘 | Baublits R T Pohlman F W Brown A H | 2005 | Meat Science2005，70，2： | 1 |
| 14 | Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics 显示文摘 | Baublits R T Pohlman F W Brown A H | 2005 | Meat Science2005，70，2： | 1 |
| 15 | Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial instrumental color and sensory properties of ground beef during display显示文摘 | STIVARIUS M R POHLMAN F W MCELYEA K S et O1 | 2002 | Meat Science2002，，60： | 1 |
| 16 | EHects of high intensity ultrasound treatment, storage time and cooking method on shear,sensory,instrumental color and cooking properties of packaged and unpaekaged beef pectoralis muscle显示文摘 | Pohlman F W Dikeman M E IKropf D H | 1997 | Meat Science1997，46，1： | 1 |
| 17 | Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics 显示文摘 | Baublits R T Pohlman F W Brown A H | 2005 | Meat Science2005，70，： | 1 |
| 18 | The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisoduim phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef显示文摘 | Pohlman F W Stivarius M R McElyea K S | 2002 | Meat Science2002，61，： | 1 |
| 19 | The effects of ozone,chlorine dioxide,cetylpyrid chloride and trisodium phosphate as multiple antimicrob! interventions on microbiological,instrumental color,and sersory or and odor characteristics of ground beef显示文摘 | Pohlman F W Stivariusb M R Mcelyeaa K S | | 0，，03： | 1 |
| 20 | Microbial,instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide显示文摘 | STIVARIUS M R POHLMAN F W McELYEA K S | 2002 | Meat Science2002，60，3： | 1 |
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