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181篇 您的检索式：期刊名="Journal of Muscle Foods"

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	题名	作者	年代	出处	被引量
1	Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops显示文摘	Mancini R A Kropf D H Hunt M C	2005	Journal of Muscle Foods2005，16，1：	1
2	Pork chain quality audit survey:quantification of pork quality characteristics显示文摘	Cannon J E	1996	Journal of Muscle Foods1996，7，：	1
3	Importance of fat emulsification and protein matrix charac-teristics in meat batter stability显示文摘	BARBUT S	1995	Journal of Muscle Foods1995，6，2：	1
4	Effect of a dietary probiotie on some quality characteristics of raw broiler drum- sticks and breast meat显示文摘	Aksu M I Karaoglu M Esenbuga N	2005	Journal of Muscle Foods2005，，16：	1
5	PSE-like syndrome in breast muscle of domestic turkeys: a review显示文摘	SOSNICKI A A GREASER M L PIETRZAK M	1998	Journal of Muscle Foods1998，9，1：	1
6	Effects of endpoint temperature,pH,and storage time on cooked internal color reversion of pork longissimus chops显示文摘	Mancini R A Kropf D H Hunt MC	2005	Journal of Muscle Foods2005，16，1：	1
7	Molecular and biological factors affecting skeletal muscle cells after slaughtering and their impact on meat quality: a mini review显示文摘	PARK K M PRAMOD A B KIM J H	2010	Journal of Muscle Foods2010，21，2：	1
8	Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna显示文摘	CLAUS J R HUNT M C KASTNER C L	1990	Journal of Muscle Foods1990，1，1：	1
9	Detection of species in meat and meat products using enzyme-linked immunosorbent assay显示文摘	Ayaz Y Ayaz N D Erol I	2006	Journal of Muscle Foods2006，17，2：	1
10	Effect of electrical stunning duration on post-mortem rigor development and broiler breast meat tenderness显示文摘	PAPINAHO P A FLETCHER D L	1995	Journal of Muscle Foods1995，6，1：	1
11	The use of fat replaces in low-fat pepperoni显示文摘	A P Vickry R W Rogers	2002	Journal of Muscle Foods2002，13，：	1
12	The use of fat replaces in fat-free summer sausage显示文摘	A P Vickry R W Rogers	2002	Journal of Muscle Foods2002，13，：	1
13	Effects of Endogenous Cathepsins B And L on Degradation Of Silver Carp ( Hypophthalmichthys Molitrix ) Myofibrillar Proteins 显示文摘	L Huan Y Lijun L Shuhong	2008	Journal of Muscle Foods2008，，19：	1
14	The biological basis for discoloration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，，3：	1
15	Detection of adulteration in processes traditional meat products 显示文摘	Flores-munguia M E Bermudez-alrnada M C Vazquez-moreno L	2000	Journal of Muscle Food2000，11，4：	1
16	The biochemical basis for meat discolouration in fresh meat: a review显示文摘	FAUSTMAN C CASSENS R G	1990	Journal of Muscle Foods1990，1，3：	1
17	Gelation properties of chicken myofibrils treated with calcium and magnesium chloride显示文摘	XIONG Y L BREKKE C J	1991	Journal of Muscle Foods1991，2，1：	1
18	Coating with Sodium Alginate and It's Effects on the Functional Properties and structure of Frozen Pork显示文摘	Yu X L Li X B Xu X L	2008	Journal of Muscle Foods2008，，：	1
19	Importance of fat emulsification and protein matrix characteristics in meat batter stability显示文摘	Barbut S	1995	Journal of Muscle Foods1995，，6：	1
20	Gelation properties of chicken myofibrils treated with calcium and magnesium chlorides 显示文摘	Xiong Y L Brekke C J	1991	journal of Muscle Foods1991，2，：	1

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