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31篇 您的检索式：作者名="Chantarasuwan C"

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	题名	作者	年代	出处	被引量
1	Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish显示文摘	Benjakul S Chantarasuwan C Visessanguan W	2003	Journal of Food Chemistry2003，82，4：	1
2	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Food Science and Technology2004，37，2：	1
3	Effects of sodium carbonate and sodium bicarbonate n yield and characteristics of Pacific white shrimp ,Litopenaeus vannamei)显示文摘	Chantarasuwan C Benjakul S Visessanguan W	2011	Food Science and Technology [nternational2011，17，4：	1
4	Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish显示文摘	BENJAKUL S VISESSANGUAN W CHANTARASUWAN C	2004	International Journal of Food Science and Technology2004，39，6：	1
5	Effect of medium temperature setting on gel\|ing characteristics of surimi from some tropical fish显示文摘	Benjakul S Chantarasuwan C Visessanguan W	2003	Food Chemistry2003，82，4：	1
6	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	LWT-Food Science and Technology2004，37，2：	1
7	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguanh W Chantarasuwan C	2004	LWT - Food Science and Technology2004，37，2：	1
8	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Swiss Society of Food Science and Technology2004，37，2：	1
9	Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Intem J Food Sci Technol2004，39，：	1
10	Effect of por- cine plasma protein and setting on gel properties of surimi pro duced from fish caught in Tailand 显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Lebensmitte-Wissenschaft und Technologe2004，37，2：	1
11	Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish显示文摘	Benjakul S Chantarasuwan C Visessanguan W	2003	Food Chemistry2003，82，4：	1
12	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	LWT-Food Science and Technology2004，37，2：	1
13	Cross-linking activity of sarcoplasmic fraction from bigeye snapper ( Priacanthus tayenus ) muscle显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	LWT - Food Science and Technology2004，37，1：	1
14	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Lebensm Wiss U Technol2004，37，：	1
15	Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	International Journal of Food Science and Technology2004，39，6：	1
16	Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	International Journal of Food Science and Technology2004，39，6：	1
17	Cross-linking activity of sarcoplasmic fraction from bigeye snapper (Priacanthus tayenus) muscle显示文摘	BENJAKUL S VISESSANGUAN W CHANTARASUWAN C	2004	Lebensu Wiss Technol2004，37，：	1
18	Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish 显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	International Journal of Food Science and Technology2004，39，6：	1
19	Effect of medium temperature setting on gelliag characteristics of sarimi from some tropical fish显示文摘	BENJAKUI S CHANTARASUWAN C VISESSANGUAN W	2003	Food Chemistry2003，82，：	1
20	Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand 显示文摘	Benjakul S Visessanguan W Chantarasuwan C	2004	Journal of Food Science and Technology2004，37，2：	1

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