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85篇 您的检索式：作者名="Shand P"

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	题名	作者	年代	出处	被引量
1	Composite event detection as generic middlewate extension显示文摘	Pietzuch P R Shand B Bacon J	2004	IEEE Trans on Network2004，18，1：	1
2	Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase显示文摘	PIETRASIK Z JARMOLUK A SHAND P J	2007	Science Direct2007，40，：	1
3	Transglutarninase treatment of pea proteins: effect on physicochemical and rheological properties of heat-induced protein gels显示文摘	SHAND P J YA H PIETRASIK Z	2008	Food Chemistry2008，107，2：	1
4	Composite event detection as a go- node middleware extension 显示文摘	Pietzueh P R Shand B Bacon J	2004	IEEE Network Magazine Special Issue on Middleware Technologies for Future Communication Net- works2004，12，：	1
5	Effict of blade tenderriation and tumbling time on the processing characteristic and tenderness of injected cooked roast beef显示文摘	Z Pietrasik P J Shand		0，，：	1
6	Physicochemical and textural properties of heat- induced pea protein isolate gels 显示文摘	P J Shand H Ya Z Pietrasik	2007	Food Chemistry2007，102，4：	1
7	Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase显示文摘	Pietrasik Z Jarmoluk A Shand P J	2007	Food Science and Fechnology2007，40，91：	1
8	The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef mils 显示文摘	Pietrasika Z Shand P J	2003	Meat Science2003，65，2：	1
9	Field based partition coefficients for trace elements in soil solutions显示文摘	Gooddy D C Shand P Kinniburgh D G	1995	European Journal of Soil Science1995，46，：	1
10	Textural, water holding, and sensory properties of low-fat pork Bologna with normal or waxy starch hull-less barley显示文摘	SHAND P J	1999	Journal of Food Science1999，65，1：	1
11	Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels显示文摘	SHAND P J YA H PIETRASIK Z	2008	Food Chem2008，107，2：	1
12	Physicochemical and textural properties of heat-induced pea protein isolate gels 显示文摘	Shand P J Ya H Pietrasik Z	2007	Food Chemistry2007，102，4：	1
13	Effect of non - meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase 显示文摘	Pietrasik Z Jarmoluk A Shand P J	2007	LWT - Food Science and Technology2007，40，5：	1
14	Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase显示文摘	PIETRASIK Z JARMOLUK A SHAND P J	2007	LWT-Food Science and Technology2007，40，5：	1
15	Composite event detection as a genericmiddleware extension显示文摘	Pietzuch P R Shand B Bacon J	2004	Network IEEE2004，18，1：	1
16	Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat 显示文摘	RATHGEBER B M BOLES J A SHAND P J	1999	Pouh Sci1999，78，3：	1
17	Acid base status of stress susceptible pigs affected sensory quality of loin roasts显示文摘	BOLES J A SHAND P J PATIENCE J F	1993	Journal of Food Science1993，58，6：	1
18	Effect of blade tenderization and tumbling time on the processing characteristics and ten- derness of injected cooked roast beef 显示文摘	Pietrasika Z Shand P J	2004	Meat Science2004，66，：	1
19	Physicochemical and textural properties of heat-induced pea protein isolate gels显示文摘	SHAND P J YA H PIETRASIK Z	2007	Food Chemistry2007，102，4：	1
20	Effect of comminufion method and raw binder systerm in restructured beef显示文摘	BOLES J A SHAND P J	1998	Meat Science1998，49，3：	1

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