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30篇 您的检索式：作者名="WESTPHALEN A D"

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	题名	作者	年代	出处	被引量
1	Influence of pH rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，：	1
2	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation 显示文摘	Westphalen A D Briggs J L Lonergan S M	2005	Meat Science2005，70，2：	1
3	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation显示文摘	Westphalen A D Briggs J L Lonergan S M	2006	Meat Science2006，72，4：	1
4	Influence of muscle type on rheological properties of porcine myofibdllar protein during heat-induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2006	Meat Science2006，72，：	1
5	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	Westphalen a A D Briggs J L Lonergan S M	2005	Meat Science2005，70，2：	1
6	Influence ofmuscle type on rheological properties of porcine myofibrillarprotein during heat-induced gelation 显示文摘	Westphalen A D Briggs J L Lonergan S M	2006	Meat Science2006，72，4：	1
7	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation显示文摘	Westphalen A D Briggs J L Lonergan S M	2006	Meat Science2006，72，4：	1
8	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation 显示文摘	Westphalen A D Briggs J L Lonergan S M	2006	Meat Science2006，72，：	1
9	Influence of muscle type on rheological properties of por- cine myofibrillar protein during heat-induced gelation 显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2006	Meat Science2006，72，4：	1
10	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，2：	1
11	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M		0，，04：	1
12	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2006	Meat Science2006，72，：	1
13	Influence of muscle type on rheological properties of porcine myobriltar protein during heat-induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2006	Meat Science2006，，72：	1
14	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，2：	1
15	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，2：	1
16	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2006	Meat Science2006，72，4：	1
17	Multiparametric 3T endorectal mri after external beam radiation therapy for prostate cancer显示文摘	Westphalen A C Reed G D Vinh P P	2012	Journal of Magnetic Resonance Imaging2012，36，2：	1
18	Influence ofpH on rheological properties of porcine myofibrillar protein duringheat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，：	1
19	Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation显示文摘	WESTPHALEN A D BRIGGS J L LONERGAN S M	2005	Meat Science2005，70，2：	1
20	Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation 显示文摘	Westphalen A D Briggs J L Lonergan S M	2006	Meat Science2006，72，4：	1

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