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93篇 您的检索式：作者名="BERTRAM C A"

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	题名	作者	年代	出处	被引量
1	Application of a Sequential Reaction Medel to PANs and Aldehyde Measurements in Two Urban Areas显示文摘	Roberts J M Stroud C A Bertram T J	2001	Geophys Res Lett2001，2，24：	1
2	Origin of multiexponential T2 relaxation in muscle myowater显示文摘	Bertram H C Karlsson A H Rasmusen M	2001	Journal of Agricultural and Food Chemistry2001，49，6：	1
3	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork 显示文摘	Bertram H C Andersen H J Karlsson A H	2001	Meat Science2001，57，2：	1
4	Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-ho]ding capacity显示文摘	Bertram H C Dφnstrup S Karlsson A H	2002	Meat Science2002，60，3：	1
5	Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics显示文摘	Bertram H C Andersen H J Karlsson A H	2003	Meat Science2003，65，2：	1
6	Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork--impact of tumbling and RN^- allele 显示文摘	Hullberg A Bertram H C	2005	Meat Science2005，69，4：	1
7	Managing semantic content for the web显示文摘	Sheth A Bertram C Avant D	2002	IEEE Internet Computing2002，6，4：	1
8	Relationships between sensory perception and water distribution determined by low - field NMR T2 relaxation in processed pork - impact of tumbling and RN - allele 显示文摘	Hullberg A Bertram H C	2005	Meat Science2005，69，4：	1
9	Origin of multiexponential T2 relaxation in muscle myowater显示文摘	BERTRAM H C KARLSSON A H RASMUSSEN M	2001	Journal of Agricultural and Food Chemis-try2001，49，6：	1
10	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	BERTRAM H C ANDERSEN H J KARLSSON A H	2001	Meat Science2001，57，2：	1
11	The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation study显示文摘	Bertram H C Karlsson A H Andersen H J	2003	Meat Science2003，65，：	1
12	Continuous distribution analysis of T2 relaxation in meat: an approach in the determination of water holding capacity显示文摘	BERTRAM H C DONSRUP S KARLSSON A H	2002	Meat Science2002，60，3：	1
13	Water characteristics in cooked beef as influenced by ageing and highpressure treatment-an NMR micro imaging study显示文摘	Bertram H C Whittaker A K Shorthose W R		0，，02：	1
14	Controlling turbulence in a surface reaction by time-delay auto synchronization 显示文摘	Beta C Bertram M Mikhailov A S	2003	Physical Review E (S1063-651X)2003，67，46：	1
15	Managing semantic content for the Web 显示文摘	Sheth A Bertram C Avant D	2002	IEEE Internet Computing2002，6，4：	1
16	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Bertram H C Andersen H J Karlsson A H	2001	Meat Science2001，57，：	1
17	Water characteristics in cooked beef as influenced by aging and high-pressure treatment-an NMR micro image study显示文摘	Bertram H C Whittaker A K Shorthose W R	2004	Meat Science2004，66，2：	1
18	The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation study显示文摘	Bertram H C Karlsson A H Andersen H J	2003	Meat Science2003，65，4：	1
19	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	BERTRAM H C ANDERSEN H J KARLSSON A H	2001	Meat Science2001，57，2：	1
20	Origin of muhiexponential T2 relaxation in muscle myowater显示文摘	Bertram H C Karlsson A H Rasmusen M	2001	Journal of Agricultural and Food Chemistry2001，49，6：	1

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