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16篇 您的检索式：作者名="Geirsdottir M"

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		题名	作者	年代	出处	被引量
	1	Changes in myofibrillar proteins dsuring processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scan- ning calorimetry显示文摘	THORARINSDOTTIR K A ARASON S GEIRSDOTTIR M B	2002	Food Chemistry2002，77，3：	1
	2	Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties显示文摘	Geirsdottir M Sigurgisladottir S Hamaguchi P Y Thorkelsson G Johannsson R Kristinsson H G Kristjansson M M	2011	Journal of Food Science2011，76，1：	1
	3	Changes in myofibrillar proteins during processing of sahed cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	4	Changes in myofibrillar proteins during processing of salted cod as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	5	Enzymatic hydrolysis of Blue Whiting ( Micromesistius poutassou ) ; functional and bioactive properties 显示文摘	Geirsdottir M Sigurgisladottir S	2011	Journal of Food Science2011，76，1：	1
	6	Changes in myofibrillar proteins during processing of salted cod as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	7	Changes in myofibrillar proteins during processing of salted cod(Gadusmorhua)as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	8	Changes in myofibrillar proteins during processing of salted cod(Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	9	Chan- ges in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and dif- ferential scanning calorimetry 显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	10	Changesin myofibrillar proteins during processing of salted cod ( Gadusmorhua) as determined by electrophoresis and differentialscanning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	11	Chan- ges in myofibrillar proteins during processing of salted cod (Gadusmorhua) as determined by electrophoresis and dif- ferential scanningcalorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	12	Changes processing of salted cod(Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘	Thorarinsdottir N A Arason S in myofibrillar proteins dsuring Geirsdottir M B	2002	Food Chemistry2002，77，3：	1
	13	Changes in myofibrillar proteins during processing of salted cod (Gadusmorhua) as determined by electrophoresis and differential scanning calorimetry 显示文摘	Thomrinsdottir K A Amson S Geirsdottir M B	2002	Food Chemistry2002，77，3：	1
	14	Solubility and viscosity of herring(Clupeaharengus)proteins as affected by freezing and frozen storage显示文摘	M Geirsdottir H Hlynsdottir G Thorkelsson		0，，07：	1
	15	Changes inmyofibrillar proteins during processing of salted cod ( Gadusmorhua) as determined by electrophoresis and differential scan-ning calorimetry显示文摘	Thorarinsdottir K A Arason S Geirsdottir M	2002	Food Chemistry2002，77，3：	1
	16	Changes in myofibrillar proteins dsuring processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry显示文摘	THORARINSDOTTIR K A ARASON S GEIRSDOTTIR M B	2002	Food Chemistry2002，77，3：	1

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