维普期刊资源整合服务平台（V6.5）

21篇 您的检索式：作者名="ALVARADO C Z"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets显示文摘	Gorsuch V Alvarado C Z		0，，05：	1
2	Quality of and mold growth on white enriched bread for military rations following directional microwave treatment显示文摘	Lakins D G Echeverry A Alvarado C Z	2008	Journal of Food Science2008，73，3：	1
3	Early postmortem injection and tumble marinating effects on broiler breast meat tenderness显示文摘	ALVARADO C Z SAMS A R	2004	Poultry Science2004，83，：	1
4	Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets显示文摘	Carroll C D Alvarado C Z	2008	Poult Sci2008，87，2：	1
5	Quality of and mold growth on white enriched bread for military rations following directional microwave treatment 显示文摘	Lakins D G Echeverry A Alvarado C Z	2008	Journal of Food Science2008，73，3：	1
6	Quality of and mold growth on white enriched bread for military rations following directional microwave treatment 显示文摘	Lakins D G Echeverry A Alvarado C Z	2008	Journal of Food Science2008，73，3：	1
7	The role of carcass chilling rate in the development of pale,exudative turkey pectoralis显示文摘	Alvarado C Z Sams A R		0，，09：	1
8	Quality of and mold growth on white enriched bread for military rations following directional microwave treatment显示文摘	Lakins D G Echeverry A Alvarado C Z	2008	Journal of Food Science2008，73，3：	1
9	The effect of blood removal on oxidation and shelf life of broiler breast meat显示文摘	Alvarado C Z Richards M P O'keefe S F	2007	Poultry Science2007，86，1：	1
10	Rigor mortis development in turkey breast muscle and the effect of electrical stunning显示文摘	Alvarado C Z Sams A R	2000	Poultry Science2000，79，11：	1
11	Comparison of air and immer- sion chilling on meat quality and shelf life of marinated broiler breast fillets显示文摘	Carroll C D Alvarado C Z	2008	Poult Sei2008，87，2：	1
12	Particle size and nonmeat adjunct effects on the protein functionality of boneless cured pork formulated with PSE and RFN raw material显示文摘	SCHILLING M W ALVARADO C Z MARRIOTT N G	2004	Journal of Muscle Foods2004，15，1：	1
13	Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets 显示文摘	Carroll C D Alvarado C Z	2008	Poultry Science2008，，87：	1
14	Particle size and nonmeat adjunct effects on the protein functionality of boneless cured pork formulated with PSE and RFN raw material显示文摘	SCHILLING M W ALVARADO C Z MARRIOTT N G	2004	Jottmal of Muscle Foods2004，15，1：	1
15	Research developments in pale,soft,and exudative turkey meat in North America显示文摘	Owens C M Alvarado C Z Sams A R		0，，07：	1
16	Early postmortem injection and tum-ble marination effects on broiler breast meat tenderness显示文摘	ALVARADO C Z SAMS A R	2004	PoultSci2004，83，6：	1
17	Postrigo r tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets 显示文摘	Gorsuch V Alvarado C Z	2000	Pouhry Science2000，，89：	1
18	The role of carcass chilling rate in the development of pale, exudative turkey pectoralis 显示文摘	Alvarado C Z Sams A R	2002	Poultry Science2002，81，：	1
19	Injection marination strategiesfor remediation of pale,exudative broiler breast 显示文摘	Alvarado C Z Sams A R	2003	Poultry Science2003，82，8：	1
20	Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets 显示文摘	Carroll C D Alvarado C Z	2008	Poultry Science2008，87，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示