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31篇 您的检索式：作者名="Dimick P S"

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	题名	作者	年代	出处	被引量
1	Liproprotein Lipase Activity of Milk from Cows with Prolonged Subclinical Mastiffs显示文摘	AZZARLA C D DIMICK P S	1985	J Dairy Sci1985，68，：	1
2	'Flavor -fade' and off- flavors in ground roasted peanuts as related to selected pyrazines and aldehydes 显示文摘	Warner K J H Dimick P S Ziegle: G R	1996	J Food Science1996，61，2：	1
3	Flavor-fade andoff-flavors in ground roasted peanuts as related to selected pyrazines andaldehydes显示文摘	WARNER K J H DIMICK P S ZIEGLER G R	1996	J Food Sci1996，61，2：	1
4	Volatile flavor constituents of ovine adipose tissue显示文摘	CAPORASO F SINK J D DIMICK P S	1977	Journal of Agricultural and Food Chemistry1977，25，6：	1
5	Flavor-fade and off-fla-vors in ground roasted peanuts as related to selected pyrazines andaldehydes显示文摘	Warner K J H’Dimick P S Ziegler G R	1996	J Food Sci1996，61，：	1
6	Review of apple flavorstate of the art显示文摘	Dimick P S Hoskin J C	1983	Food Science and Nutrition1983，18，：	1
7	Review of appleflavor-state of the art显示文摘	DIMICK P S HOSKIN J C	1983	CRC Critical Reviews in Food Science and Nutrition1983，18，：	1
8	Review of apple flavor-state of the art 显示文摘	Dimick P S Hoskin J C Acree T E	1982	Critical Reviews in Food Science1982，18，：	1
9	Volatile flavor constituents of ovine adipose tissue显示文摘	CAPORASO F SINK J D DIMICK P S	1977	Journal of Agricultural and Food Chemistry1977，25，6：	1
10	Isolation and thermal characterization of high-melting seed crystals formed during cocoa butter solidification显示文摘	DAVIS T R DIMICK P S	1989	Journal of the American Oil Chemists''Society1989，66，10：	1
11	Flavour evaluation of chocolate formulated from cocoa beans from different countries 显示文摘	Jinap S Dimick P S Hollender R	1995	Food Control1995，6，2：	1
12	Review of apple flavor state of the art显示文摘	DIMICK P S HOSKIN J C ACREE T E	1983	Critical Reviews in Food Science and Nutrition1983，18，4：	1
13	Sources of flavor in poul try skin显示文摘	THOMAS C P DIMICK D S MCNEIL J H	1971	Food Technology1971，25，4：	1
14	Review of appleflavor - state of the art显示文摘	Dimick P S Hoskin J C	1983	CRC Critical Reviews in Food Science and Nutrition1983，18，：	1
15	Volatile flavor constituents of ovine adipose tissue显示文摘	CAPORASO F SINK J D DIMICK P S	1977	Journal of Agricultural and Food Chemistry1977，25，6：	1
16	CRC critical reviews in food science and nutrition显示文摘	Dimick P S Hoskin J C	1983	Food Sci Nutr1983，18，：	1
17	Thermal analysis of palm mid-fraction,cocoa butter and milk blends by differential scanning calorimetry显示文摘	ALI A DIMICK P S	1994	J Am Oil Chem Soc1994，71，3：	1
18	Review of apple flavor-state of the art 显示文摘	DIMICK P S HOSKIN J C	1983	CRC critical reviews in food science and nutrition1983，18，：	1
19	Flavor-fade and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes显示文摘	Warner K J H Dimick P S Ziegler G R	1996	J Food Sci1996，61，：	1
20	Carbonyl composition and organoleptic evaluation of mechanically deboned poultry meat显示文摘	Dimick P S Macneil J H Grundcn L P	2006	Journal of Food Science2006，37，4：	1

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