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15篇 您的检索式：作者名="GRAPPIN R"

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		题名	作者	年代	出处	被引量
	1	Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	International Dairy Journal1997，12，：	1
	2	Determination of fat, protein, and lactose in raw milk by Fourier transform infrared spectroscopy and by analysis with a conventional filter -based milk analyzer显示文摘	Lefier D Grappin R Pochet S	1996	J AOAC Int1996，79，3：	1
	3	Gene expression analysis by cDNA-AFLP highlights a set of new signaling networks and translational control during seed dormancy breaking in Nicotiana plumbaginifolia显示文摘	Jér?me Bove Philippe Lucas Béatrice Godin Laurent Ogé Marc Jullien Philippe Grappin	2005	Plant Molecular Biology2005，，4：	1
	4	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Applied and Environmental Microbiology2001，67，47：	1
	5	Possible implications of milk pasteuriza- tion on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	Int Dairy Journal1997，7，12：	1
	6	Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microffltered pasteurised milk显示文摘	DASEN A BERTHIER F GRAPPIN R	2003	Journal of Applied Microbiology2003，94，4：	1
	7	Posible implicatiom of milk pasteurization on the manufacture and sensory quality of ripened cheese显示文摘	GRAPPIN R BEUVIER E	1997	International Dairy Journal1997，，12：	1
	8	Determination of fat,pro-tein,and lactose in raw milk byfourler transform infrared spectroscopy and by analysis with a conventional filter based milk analyzer显示文摘	Lefier D Grappin R Pochef S	1996	J AOAC Int1996，79，3：	1
	9	Rennet and Their Action in Cheese Manufacture and Ripening显示文摘	Rank T C Grappin R Olson N F	1985	Dairy Sci1985，，68：	1
	10	Secondary Proteolysia of Cheese during Ripening: h Review显示文摘	Rank T C Grappin R Olson N F	1985	Daiay Sei1985，，68：	1
	11	Primary Proteolysis of Cheese Proteins during Ripening: A review显示文摘	Grappin R Rank T C Olson N F	1985	Dairy Sci1985，，68：	1
	12	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Appl Enviro Microbiol2001，67，10：	1
	13	Determination of fat,protein,and lactose in raw milk by Fourier transform infrared spectroscopy and by analysis with a conventional filter-based milk analyzer显示文摘	Lefier D Grappin R Pochet S	1996	J AOAC Int1996，79，：	1
	14	Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France显示文摘	Marcellino N Beuvier E Grappin R	2001	Applied and Environmental Microbiology2001，，67：	1
	15	Secondary proteolysis of cheese during ripening: a review显示文摘	RANK T C GRAPPIN R	1985	J Dairy Sci1985，68，：	1

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