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38篇 您的检索式：作者名="WIELICZKO"

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	题名	作者	年代	出处	被引量
1	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	M.M. Farouk K.J. Wieliczko I. Merts	2003	Meat Science2003，，1：	2
2	Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins 显示文摘	Farouk M M Wieliczko K Lira R	2002	MeatScience2002，61，1：	1
3	Comparison of ITS profiling,REP-and ERIC-PCR of Salmonella enteritidis isolated from Poland显示文摘	Chmielewsk R Wieliczko A Kuczkowski M	2002	J Vet Med2002，49，：	1
4	Ultra-fast i'reezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	FALOUK M M WIELICZKO K J MERTS I	2004	Meat Science2004，66，1：	1
5	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	FAROUK M M WIELICZKO K J MERTS I	2004	MeatScience2004，66，1：	1
6	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	Farouk M M Wieliczko K J Merts I	2003	Meat Science2003，66，：	1
7	Uhra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	Farouk M M Wieliczko K J Merts I	2003	Meat Science2003，66，：	1
8	Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins显示文摘	FAROUK M M WIELICZKO K LIM R	2002	Meat Science2002，61，1：	1
9	Hypocalcemia显示文摘	Wieliczko M Dycewska M	2013	Wiad Lek2013，66，4：	1
10	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	M M Farouk K J Wieliczko I Merts	2003	Meat Sci2003，66，：	1
11	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef 显示文摘	FAROUK M M WIELICZKO K J MERTS I	2004	Meat Science2004，66，1：	1
12	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	FAROUK M M WIELICZKO K J MERTS I		0，，01：	1
13	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef 显示文摘	Farouk M M Wieliczko K J Merts I	2003	Meat Science2003，66，：	1
14	Effect of diet and fat content on the functional properties of thawed beef 显示文摘	Farouk MM Wieliczko KJ	2003	Meat Science2003，64，4：	1
15	Ultra-fast freeing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	Farouk M M Wieliczko K J Merts I	2004	Meat Science2004，66，1：	1
16	Ultra- fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef 显示文摘	Farouk M M Wieliczko K J Merts I	2004	Meat Science2004，66，1：	1
17	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef 显示文摘	FAROUK M M WIELICZKO K J MERTS I	2003	Meat Science2003，66，：	1
18	Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef显示文摘	Farouk M M Wieliczko K J Merts I	2003	Meat Science2003，66，：	1
19	Prevalence of infectious diseases in ring-neeked pheasant flocks in Poland 显示文摘	Wieliczko A Tomanek B Kuczkowsld M	2003	Pol J Vet Sci2003，6，3：	1
20	Ultra-fast freezing and low storage temperatures are not necessary to maintain thefunctional properties of manufacturing beef显示文摘	FALOUK M M WIELICZKO K J MERTS I		0，，1：	1

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