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14篇 您的检索式：作者名="Henrik J Andersen"

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		题名	作者	年代	出处	被引量
	1	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2000	Meat Science2000，，2：	2
	2	The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study显示文摘	Hanne Christine Bertram Anders Hans Karlsson Henrik J?rgen Andersen	2003	Meat Science2003，，4：	2
	3	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2000	Meat Science2000，，2：	1
	4	Physiology and pathophysiology of renal aquaporins显示文摘	Tae-Hwan Kwon Henrik Hager Lene N. Nejsum Marie-Louise E. Andersen J?rgen Fr?ki?r S?ren Nielsen	2001	Seminars in Nephrology2001，，3：	1
	5	Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes-A review显示文摘	Kelly L Pearce Katja Rosenvold Henrik J Andersen	2011	Meat Science2011，89，2：	1
	6	Factors of significance for pork quality 显示文摘	Katja Rosenvold Henrik J Andersen	2003	Meat Science2003，，64：	1
	7	Continuous distribution analysis of T 2 relaxation in meat—an approach in the determination of water-holding capacity显示文摘	Hanne Christine Bertram Sune D?nstrup Anders Hans Karlsson Henrik J?rgen Andersen	2002	Meat Science2002，，3：	1
	8	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2000	Meat Science2000，，2：	1
	9	Factors of significance for pork quality-a review显示文摘	Katja K Henrik J Andersen	2003	Meat Science2003，64，：	1
	10	Factors of significance for pork quality—a review显示文摘	Katja Rosenvold Henrik J Andersen	2003	Meat Science2003，，3：	1
	11	Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities显示文摘	Mortensen Margit Andersen Henrik J? rgen Engelsen Sren Balling	2006	Meat Science2006，72，：	1
	12	Comparison of Pseudomonas aeruginosa isolates from mink by serotyping and pulsed-field gel electrophoresis显示文摘	Anne Sofie Hammer Karl Pedersen Thomas Holmen Andersen Jens Christian J?rgensen Hans Henrik Dietz	2003	Veterinary Microbiology2003，，3：	1
	13	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork 显示文摘	Hanne C Bertram Henrik J Andersen Anders H Karlsson	2001	Meat Science2001，57，：	1
	14	Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study显示文摘	Hanne Christine Bertram Mette Kristensen Henrik J?rgen Andersen	2004	Meat Science2004，，2：	1

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