维普期刊资源整合服务平台（V6.5）

34篇 您的检索式：作者名="CARPENTER Z L"

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	Age-related traits affecting the tenderness of the bovine muscle显示文摘	REAGAN J O CARPENTER Z L SMITH G C	1976	Journal of Animal Science1976，43，6：	1
2	Effects of intramuscular collagen and elastin on bovine muscle tenderness显示文摘	CROSS H R CARPENTER Z L SMITH G C	1973	Journal of Food Science1973，38，：	1
3	Blade tenderization of four muscles from three weight-grade groups of beef显示文摘	Savell J W Smith G C Carpenter Z L	1977	Journal of Food Science1977，42，4：	1
4	Effect of intramuscular collagen and elastin on bovine muscle tenderness显示文摘	CROSS H R CARPENTER Z L SMITH G C	1973	Journal of Food Science1973，38，6：	1
5	Palatability ratings for meat from goats and other meat animal species显示文摘	Pike M I Smith G C Carpenter Z L	1973	Anita Sci1973，37，269：	1
6	Considerations for beef tenderness evaluations显示文摘	SMITH G C CARPENTER Z L KING G T	1969	Food Science1969，34，6：	1
7	Comparison of subcutaneous fat thickness,marbling and quality grade for predicting palatability of beef显示文摘	Dolezal H G Smith G C Savell J W Carpenter Z L	1982	Journal of Food Science1982，47，：	1
8	The effects of freezing, frozen storage conditions, and degree of aloneness on lamb palatability characteristics显示文摘	SMITH G C SPAETH C W CARPENTER Z L	1968	Food Science1968，33，1：	1
9	Effects of elevated temperature conditioning on youthful and mature beef carcasses显示文摘	Fields P A Carpenter Z L Smith G C	1976	J Anim Sci1976，42，：	1
10	Effects of elevated temperature conditioning on youthful and mature beef carcass显示文摘	Fields P A Carpenter Z L Smith G C	1976	Journal of Animal Science1976，42，：	1
11	Effects of intramuscularcollagen and elastin on bovine muscle tenderness显示文摘	CROSS H R CARPENTER Z L SMITH G C	1973	Journal of FoodScience1973，38，：	1
12	Comparison of postmorrem treatments for carcasses显示文摘	Hostetler R L Carpenter Z L Smith G C Dutson T R	1975	Journal of Food Science1975，40，：	1
13	Evaluation of factors associated with the composition of pork carcasses 显示文摘	Smith G C Carpenter Z L	1973	JAnim Sci1973，36，：	1
14	Postmortem conditioning of beef carcasses 显示文摘	Smith G C Culp G R Carpenter Z L	1978	Journal of Food Science1978，43，3：	1
15	Efficacyof protein additives as emulsion stabilizers in frankfurters 显示文摘	SMITH G C JUHN H CARPENTER Z L	1973	Journal of Food Science1973，38，5：	1
16	Effects of intramuscular collagen and elastin on bovine muscle tenderness显示文摘	Cross H R Carpenter Z L Smith G C	1973	Journal of Food Science1973，38，：	1
17	Fatness,rateof chilling and tenderness of lamb显示文摘	Smith G C Dutson T R Hostetler R L Carpenter Z L	1976	Journal of Food Science1976，41，：	1
18	Palatability of individual muscles from ovine leg steaks as related to chemical and his-tological traits显示文摘	Cross H R Smith G C Carpenter Z L	1972	Journal of Food Science1972，13，7：	1
19	Considerations for beef tenderness evaluations显示文摘	SMITH G C CARPENTER Z L KING G T	1969	Food Science1969，34，6：	1
20	Palatability of indi- vidual muscles from ovine leg steaks as related to chemical and his- tological traits 显示文摘	CROSS H R SMITH G C CARPENTER Z L	1972	J Food Sci1972，37，2：	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