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8篇 您的检索式：作者名="LAMBALLERIE M D"

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		题名	作者	年代	出处	被引量
	1	Quality changes during the frozen storage of sea bass (Dicentrarchus Iabrax) muscle after pressure shift freezing and pressure assisted thawing 显示文摘	Tironi V Lamballerie M D Lebail A	2010	Innovative Food Science and Engineering Technologies2010，，11：	1
	2	Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing显示文摘	Tironi V Lamballerie M D Le-Ball A	2010	Innovative Food Science and Emerging Technologies2010，11，4：	1
	3	Gelation of soybean proteins induced by sequential high - pressure and thermal treatments 显示文摘	Speroni F Beaumal V Lamballerie M D	2009	Food Hydrocolloids2009，23，：	1
	4	Quality changes dur- ing the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing显示文摘	TIRONI V LAMBALLERIE M D LE-BAIL A	2010	Innovative Food Science and Emerging Technologies2010，11，：	1
	5	Effects of pressure- shift freezing and pressure-assisted thawing on sea bass ( Dicentrarchus labrax) quality 显示文摘	Tironi V Leball A Lamballerie M D	2007	J Food Sci2007，72，7：	1
	6	Gelation of soybean proteins induced by sequential high: pressure and thermal treatments显示文摘	SPERONI F BEAUMAL V LAMBALLERIE M D	2009	Food Hydrocolloids2009，23，：	1
	7	New Insights intothe High-Pressure Processing of Meat and Meat Products 显示文摘	Simonin H Duranton F Lamballerie M D	2012	Food Science and Food Safety2012，11，3：	1
	8	Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing显示文摘	TIRONI V LAMBALLERIE M D LE-BAIL A		0，，04：	1

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