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9篇 您的检索式:作者名="CHEVANCE F"
    题名 作者 年代 出处 被引量
1Release of volatile odor co- pounds from full and low-fat frankfurters显示文摘Chevance F V Farmer L J 1994Agric Food Si1994,47,12:1
2Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products显示文摘Chevance F F V Farmer L J Desmond E M 2000J Agric Food Chem2000,48,8:1
3Influence of fat on the flavour of an emulsified meat product 显示文摘Chevance F F V Farmer L J 1998Developments in Food Science1998,40,:1
4Release of volatile odor compounds from full and low fat frankfurters显示文摘CHEVANCE F F V FARMER L J 1999Journal of Agriculture and Food Science1999,47,12:1
5Coordinating assembly of a bacterial mac- romolecular machine显示文摘CHEVANCE F F HUGHES K T 2008Nat Rev Microbio12008,6,6:1
6Optimized extraction procedure for quantifying norisoprenoids in honey and honey food products显示文摘GUYOT D C CHEVANCE F LERMUSIEAU G 2000Journal of Agricultural and Food Chemistry2000,48,12:1
7Investigationof the beta - damascenone level in fresh and aged commercialbeers显示文摘Chevance F Guyot-Deolerck C Dupont J 2002J Agric Food Chem2002,,50:1
8FliK regulates flagellar hook length as an internal ruler 显示文摘Shibata S Takahashi N Chevance F F 2007Mol Microbiol2007,64,5:1
9How low pH can intensify-damascenone and dimethyl trisulfide production through beer aging 显示文摘GUS L CHEVANCE F JERKOVIC V 2002Journal of Agricultural and Food Chemistry2002,50,20:1
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