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35篇 您的检索式：作者名="LEPETIT J"

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	题名	作者	年代	出处	被引量
1	Front-face fluorescence spectroscopy as a tool to classify seven bovine muscles according to their chemical and rheological characteristics 显示文摘	Sahar A Boubellouta T Lepetit J Dufour t~	2009	Meat Science2009，83，4：	1
2	A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness 显示文摘	LEPETIT J	2007	Meat Science2007，76，1：	1
3	Collagen contribution to meat toughness :Theoretical aspects显示文摘	Lepetit J	2008	Meat Science2008，80，4：	1
4	A theoretical approach of the relationships between collagen content,collagen cross-links and meat tenderness 显示文摘	Lepetit J	2007	Meat Science2007，76，1：	1
5	Effect of cooking temperature and cooking time on WarnerBratzler tenderness measurement and collagen content in rabbit meat显示文摘	COMBES S LEPETIT J DARCHE B		0，，：	1
6	Collagen contribution to meat toughness:Theoretical aspects显示文摘	LEPETIT J		0，，4：	1
7	Carbo- oxocarbon and its isomers : evaluation of the stability and of the electron delocalization显示文摘	Mickael G Heully J L Lepetit C	2008	Chem Phys2008，10，：	1
8	Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat显示文摘	S Combes J Lepetit		0，，：	1
9	DNase I hypersensitivity sites and nuclear protein binding on the fatty acid synthase gene:indentification of an element with properties similar to known glucose-responsive elements显示文摘	Foufelle F N Lepetit D Bosc N Delzenne J Morin M Rarmondjean P Ferre 1995	1995	Riochem J1995，308，：	1
10	Collagen contribution to meat toughness:Theoretical aspects显示文摘	LEPETIT J		0，，04：	1
11	A theoretical approach of the relationships between collagen content,collagen cross-links and meat tenderness显示文摘	Lepetit J	2007	Meat Sci2007，76，：	1
12	Keypoint recognition using randomized trees显示文摘	LEPETIT V FUA J P	2006	IEEE Transactions on Pattern Analysis and Machine Intelligence2006，28，9：	1
13	Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat: consequence on meat toughness显示文摘	Lepetit J Grajales A Favier R	2000	Meat Science2000，54，3：	1
14	Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat显示文摘	COMBES S LEPETIT J DARCHE B		0，，01：	1
15	Effect of cooking tempera- ture and cooking time on Wamer-Bratzler tenderness measurement and collagen content in rabbit meat显示文摘	COMBES S LEPETIT J DARCHE B	2004	Meat Science2004，66，1：	1
16	Effect of cookingtemperature and cooking time on wamer-bratzler tenderness meas-urement and collagen content in rabbit meat 显示文摘	COMBES S LEPETIT J DARCHE B	2003	Meat Science2003，66，1：	1
17	Electrical impedance and tenderization in bovine meat显示文摘	LEPETIT J SALE P FAVIER R	2002	Meat Science2002，60，1：	1
18	Modelling the effect of sarcomere length on collagen thermal shortening in cooked meat:Consequence on meat toughness显示文摘	LEPETIT J GRAJALES A FAVIER R		0，，03：	1
19	A theoretical approach of the relationships between collagen content,collagen cross-links and meat tenderness显示文摘	LEPETIT J		0，，01：	1
20	显示文摘	COSTES J P LAMERE J F LEPETIT C	2005	Inorg Chem2005，44，：	1

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