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15篇 您的检索式：期刊名="Energing Technologies"

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		题名	作者	年代	出处	被引量
	1	Towards an Understanding of Adaptive Cruise Control显示文摘	GREG Marsden MIKE McDonald MARK Brackstone	2001	Energing Technologies2001，，9：	1
	2	Modeling solid particle erosion in elbows and plugged tees显示文摘	JEREMY K EDWARDS BRENTON S MCLAURY SIAMACK A SHIRAZI	2001	Journal of Energe Resources Technology2001，，123：	1
	3	Modeling Solid Particle Erosion in Elbows and Plugged Tees 显示文摘	Jeremy K Edwards Brenton S McLaury Siamack A Shirazi	2001	Journal of Energe Resources Technology2001，123，：	1
	4	Aerylamide in food: a model for mechanism of formation and its reduction显示文摘	DHIRAJ A V KALIDAS S	2003	Innovative Food Science and Energing Technologies2003，，4：	1
	5	Quality improvement and extension of shelf life by 1 -methylcyclopropene in plum as affected by ripening stage at harvest显示文摘	Valero D Martinez-Romero D Valverde J M	2003	Innovative food science and energing technologies2003，4，3：	1
	6	Toward an Understanding of Adaptive Cruise Control显示文摘	Greg Marsden Mike McDonald Mask Brackstone	2001	Energing Technologies2001，，9：	1
	7	Microbial inactivation after high-pressure rocessing at 600MPa incomercial meat products over its shelf life显示文摘	Gr é bola N Aymerich M T	2004	Innovative Food Science and Energing Technologies2004，，：	1
	8	Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg显示文摘	Lee DU Heinz V Knorr D	2003	Innovative Food Science and Energing Technologies2003，，4：	1
	9	The multivariate advantage in fat determination in meat by bench-top NMR显示文摘	PEDERSEN H T BERG H LANDBY F	2001	Innovative Food Science and Energing Technologies2001，2，2：	1
	10	Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters显示文摘	STEWARTA C M DUNNE C P SIKES A	2000	Innovative Food Science and Energing Technologies2000，，1：	1
	11	Acrylamide in food amodel formechanism of formation and its reduction显示文摘	Vattem D A Shetty K	2004	Innovative Food Science and Energing Technologies2004，，4：	1
	12	Acrylamide in food amodel formechanism of formation and its reduction显示文摘	Vattem DA Shetty K	2004	Innovative Food Science and Energing Technologies2004，，4：	1
	13	Enhancing the universality and transferability of freeway incident detection using a Bayesian-based neural network显示文摘	Abdulhai B Ritchie S G	1999	Transportation Research Part C : Energing Technologies1999，7，5：	1
	14	Acrylamide in food: a model for mechanism of formation and its reduction显示文摘	Dhiraj A V Kalidas S	2003	Innovative Food Science and Energing Technologies2003，，4：	1
	15	The multivariate advantage in fat determination in meat by bench-top NMR显示文摘	Pedersen H T Berg H Landby F	2001	Innovative Food Science and Energing Technologies2001，，22：	1

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