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17篇 您的检索式：作者名="GABBA L"

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		题名	作者	年代	出处	被引量
	1	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL I R SACCAN I G GABBA L	2007	Food Science and Technology2007，5，40：	1
	2	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	LWT2007，40，5：	1
	3	Hand tendon in-volvement in rheumatoid arthritis: an ultrasound study 显示文摘	Filippucci E Gabba A Di Geso L	2012	Semin Arthritis Rheum2012，41，6：	1
	4	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL I R SACCAN I G GABBA L	2007	Food Science and Technology2007，40，5：	1
	5	Change of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	LWT2007，40，5：	1
	6	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	Parolari G Gabba L Saccani G	2003	Meat Science2003，64，：	1
	7	Changes of free a- mino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	Food Science and Technology2007，40，5：	1
	8	Changes of freeamino acids and biogenic amines during extendedageing of Italian dry cured ham 显示文摘	Virgili R Saccani G Gabba L	2007	LWT - FoodScience and Technology2007，40，5：	1
	9	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	Parolari G Gabba L Saccani G	2003	Meat Science2003，，64：	1
	10	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGIL R SACCANI G GABBA L	2007	Food Science and Technology2007，40，5：	1
	11	Contribution of the Zn-protoporphyrin IX complex to colour development in typical Italian ham显示文摘	GABBA L PAROLARI G	2005	Industria Conserve2005，80，：	1
	12	Extraction properties and absorption spectra of dry cured hams made with and without nitrate显示文摘	PAROLARI G GABBA L SACCANI G	2003	Meat Science2003，64，：	1
	13	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGILI R SACCAN I G GABBA L		0，，05：	1
	14	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	Virgili R Saccani G Gabba L	2007	LWT-Food Science and Technology2007，40，5：	1
	15	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGILI R SACCAN I G GABBA L	2007	LWT-Food Science and Technology2007，40，5：	1
	16	Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham显示文摘	VIRGILI R SACCANI G GABBA L	2007	Food Science and Technology2007，40，5：	1
	17	Changes of free amino acids and biogenic amines during extended ageing of Italian drycured ham 显示文摘	VIRGILI R SACCANI G GABBA L	2007	Food Science and Technology2007，5，40：	1

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