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99篇 您的检索式：作者名="Purslow P"

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	题名	作者	年代	出处	被引量
1	The effect of ageing on the water-holding capacity of pork: role of cytoskeletal pro- teins 显示文摘	Kristensen L Purslow P P	2001	Meat Science2001，58，：	1
2	The effect of ageing on the water-holding capacity of pork:role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，，58：	1
3	The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，58，1：	1
4	Physiological and structural events post mortem of importance for drip loss in pork显示文摘	SCHAFER A K ROSENVOLD P P PURSLOW H J	2002	Meat Science2002，61，4：	1
5	Relationship between meat structure,water mobility and distribution-a low field NMR study显示文摘	Bertram H C Purslow P P Andersen H J	2002	Journal of Agricultural Food Chemistry2002，50，：	1
6	Differentiation of myoblasts in serum-free media: effects of modi- fied media are cell line-specific 显示文摘	Lawson M A Purslow P P	2000	Cell Tis- sues Organs2000，167，23：	1
7	Dietary-induced changes of muscle growth rate in pigs:Effects on in vivo and postmortem muscle proteolysis and meat quality显示文摘	Kristensen L Therkildsen M Riis B Sorensen M T Oksbjerg N Purslow P P Ertbjerg P	2002	J Anim Sci2002，80，：	1
8	Physiological and structural events post mortem of importance for drip loss in pork显示文摘	Schafer A Rosenvold K Purslow P P	2002	Meat Science2002，61，：	1
9	Intramuscular connective tissue and its role in meat quality显示文摘	PURSLOW P P	2005	Meat Science2005，70，：	1
10	The effect of cooking temperature on mechanical properties of whole meat,single muscle fibres and perimysial connective tissue显示文摘	Christensen M Purslow P P Lersen L M	2000	Meat Science2000，55，3：	1
11	NMR-cooking: monitoring the changes in meat during cooking by low-field 1H - NMR显示文摘	Micklander E Peshlov B Purslow P P	2002	Trends in Food Science & Technology2002，13，9：	1
12	Relationship betweenmeat structure, water mobility, and distribution : a low - fieldnuclear magnetic resonance study 显示文摘	Bertram H C Purslow P Andersen H J	2002	Journal of Agricultural andFood Chemistry2002，50，4：	1
13	The effect of aging on thewater holding capacity of pork role of cytoskeletal proteins显示文摘	KRISTENSEN L PURSLOW P P	2001	Meat Science2001，58，1：	1
14	Modelling quality variations in commercial Ontario pork production显示文摘	Purslow P P Mandell I B Widowski T M	2008	MeatScience2008，80，1：	1
15	Relationship between Meat Structure,Water Mobility,and Distribution:A LowField Nuclear Magnetic Resonance Study显示文摘	Bertram H C Purslow P P Andersen H J	2002	Meat Science2002，50，：	1
16	Mechanical properties of primary feathers from the pigeon显示文摘	Purslow P P Vincent J F V	1978	J Exp Biol1978，72，：	1
17	Physiological and structural events post mortem of importance for drip loss in pork显示文摘	SCH FER A ROSENVOLD K PURSLOW P P	2002	Meat Science2002，61，4：	1
18	A structural approach to understanding the interactions between colour, water-holding capacity and tenderness显示文摘	Hughes J M Oiseth S K Purslow P P	2014	Meat Science2014，98，3：	1
19	The young's modulus of feather keratin显示文摘	Bonser R H C Purslow P P	1995	J Exp Biol1995，198，：	1
20	Physiologicaland structural events post mortem of importance for drip loss inpork显示文摘	SCHAFER A ROSENVOLD K PURSLOW P P	2002	Meat Science2002，61，：	1

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