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8篇 您的检索式：作者名="JR Piggott"

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		题名	作者	年代	出处	被引量
	1	Influence of high-pressure processing (HPP) on physico-chemical proper- ties of fresh cheese显示文摘	Okpala COR Piggott JR Schaschke CJ	2010	Innovative Food Science & Emerging Technologies2010，11，1：	1
	2	Factors affecting postopera- tive stereopsis in acquired nonaccommodative esotropia显示文摘	Chan TY Mao AJ Piggott JR	2012	Can J Ophthalmol2012，47，6：	1
	3	Dynamism in flavour science and sensory methodology 显示文摘	Piggott JR	2000	Food Research International2000，33，：	1
	4	Sensory analysis显示文摘	Piggott JR Simpson SJ Williams SAR	1998	International Journal of Food Seienee and Technology1998，33，：	1
	5	Potential application of high pressure for improvement in salmon quality显示文摘	Lsksmanan R Piggott JR Paterson A		0，，：	1
	6	Potential application of high pressure for improvement in salmon quality显示文摘	LAKSMANAN R PIGGOTT JR PATERSON A	2003	Trends in Food Science anf Technology2003，14，：	1
	7	High-pressure processing and water-holding capacity of fresh and cold- smoked salmon (Salmo salar)显示文摘	Lakshmanan R Parkinson JA Piggott JR	2007	LWT-Food Science and Technology2007，40，3：	1
	8	Whisky,Whiskey,and Bourbon:Products and Manufacture显示文摘Types of Product Whiskeys are distilled beverages that have been produced by the distillation of fermented cereals and have been matured in oak casks.They can be classified on the basis of the nature of the cereal;the manner in which the product is blended,if at all;and the country of origin.Although there is some evidence for a distillation-type process in ancient Egypt,the first reports of whiskey production arise in Ireland in the twelfth century,and the first description of a whiskey production process is found in Scottish records dating from 1494.The term'whiskey'was derived from the Gaelic uisge beathe,which means￡water of life.'	JR Piggott	2020	中外酒业2020，，23：	0

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