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34篇 您的检索式：作者名="J Tueksuban"

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	题名	作者	年代	出处	被引量
1	Effect of some protein additives on proteolysis and gel-forming ability of lizardfish(Saurida tumbil)显示文摘	Benjakul S Visessanguan W Tueksuban J	2004	Food Hydrocolloids2004，18，3：	1
2	Effect of some protein additives on proteolysis and gel-forming alility of lizardfish (Saurida tumbil)显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2004	Food Hydrocolloids2004，18，3：	1
3	Changes in physico-chexnical properties and gel-forming ability of lizardfish (Saur/da tumbil) during post-mortem storage in ice显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2003	Food Chemistry2003，80，：	1
4	Changes in physico-chemical properties and gel-forming ability of lizardfish ( Sawrida tumbil) during post-mortem storage in ice显示文摘	BENJAKULS VISESSANGUAN W TUEKSUBAN J	2003	Food Chemistry2003，80，：	1
5	Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，8，：	1
6	Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil) 显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2004	Food HydrocoUoids2004，18，3：	1
7	Changes in physicoehemieal properties and gel-froming ability of lizardfish ( saurida tumbil ) during post - mortem storage in ice 显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，：	1
8	Changes in physico-chemical properties and gel-forming ability of lizardfish Saurida tumbil during post-mortem storage in ice显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，4：	1
9	Effect of some protein additives on proteolysis and gel-forming ability of Lizardfish ( Sarurida tumbil ) 显示文摘	Benjakul S Visessanguan W Tueksuban J	2004	Food Hydrocolloid2004，18，：	1
10	Changes in physico-chemical properties and gel -forming ability of lizardfish(Saurida tumbil) during post-mortem storage in ice显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，4：	1
11	Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil) 显示文摘	S Benjakul W Visessanguan J Tueksuban	2004	Food Hydrocolloids2004，18，：	1
12	Heat-activated proteolysis in lizardfish(Saurida tumbil)muscle显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Research International2003，36，9：	1
13	Changes in physico-chemical properties and gel-forming ability of lizardfish during post-mortem storage in ice显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，4：	1
14	Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil ) during post-mortem storage in ice 显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2003	Food Chem2003，80，4：	1
15	Changes in physico- chemical properties and gel-formingability oflizardfish(Saurida tumbil) during post-mortem storage in ice显示文摘	Beniakul S Visessanguan W Tueksuban J	2003	Food Chem2003，80，：	1
16	Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2004	Food Hydrocolloids2004，18，：	1
17	Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2004	Food Hydrocolloids2004，18，3：	1
18	Effect of some protein additives on proteolysis and gel-forming ability of Lizardfish (Saurida tumbil)显示文摘	BENJAKUL S VISESSANGUAN W TUEKSUBAN J	2004	Food Hydrecolloids2004，18，3：	1
19	Changes in physico- chemical properties and gel- forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice 显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，：	1
20	Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice显示文摘	Benjakul S Visessanguan W Tueksuban J	2003	Food Chemistry2003，80，4：	1

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