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17篇 您的检索式：作者名="Mazzette"

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		题名	作者	年代	出处	被引量
	1	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausage显示文摘	Greco M Mazzette R	2005	Meat Science2005，69，4：	1
	2	Evolution and identification of lactic acid bacteria isolated during the ripening of sardinian sausages显示文摘	Greco M Mazzette R Desantis E P L	2005	Meat Science2005，69，4：	1
	3	Evolution andidentification of lactic acid bacteria isolated during the ripening ofSardfniansausages显示文摘	Greco M Mazzette R De Santis EP	2005	Meat science2005，69，4：	1
	4	Excretion of aflatoxin MI in milk of goats fed diet contaminated by aflatoxin B1 显示文摘	MAZZETTE A DECANDIA M ACCIARO M	2010	Italian Journal of Animal Science2010，8，2：	1
	5	Cosseddu Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages Meat 显示文摘	GRECO M MAZZETTE R SANTIS DE E P L	2005	Sd2005，，73：	1
	6	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages显示文摘	GRECO M MAZZETTE R		0，，07：	1
	7	A Role for Chemokines in the Induction of Chondrocyte Phenotype Modulation显示文摘	Mazzett i I Magagnoli G Paoletti S	2004	Arthritis Rheum2004，50，1：	1
	8	Detection and quantification of Vibrio parahaemolyticus in shellfish from Italian production areas显示文摘	Elisabetta Suffredini Renzo Mioni Rina Mazzette Paola Bordin Patrizia Serratore Federica Fois Annamaria Piano Loredana Cozzi Luciana Croci	2014	International Journal of Food Microbiology2014，，：	1
	9	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages 显示文摘	Greco M Mazzette R De Santis E P L	2005	Meat Science2005，69，4：	1
	10	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages显示文摘	Greco M Mazzette R De Santis E P L	2005	Meat Science2005，69，4：	1
	11	Detection and quantification of Vibrio parahaemolyticus in shellfish from Italian production areas显示文摘	Suffredini E Mioni R Mazzette R	2014	International Journal of Food Microbiology2014，184，：	1
	12	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages显示文摘	M. Greco R. Mazzette E.P.L. De Santis A. Corona A.M. Cosseddu	2004	Meat Science2004，，4：	1
	13	Detection and quantification of Vibrio parahaemolyticus in shellfish from Italian production areas显示文摘	SUFFREDINI E MIONI R MAZZETTE R	2014	International Journal of Food Microbiology2014，184，：	1
	14	Detection and quantification of Vibrio parahaemolyticus in shellfish from Italian production areas显示文摘	SUFFREDINI E MIONI R MAZZETTE R	2014	International Journal of Food Microbiology2014，184，：	1
	15	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages显示文摘	Greco M Mazzette R De Santis EPL	2005	Meat Science2005，7，：	1
	16	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausage显示文摘	GRECO M MAZZETTE R	2005	Meat Science2005，69，：	1
	17	Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausage 显示文摘	Greco M Mazzette R	2005	Meat Science2005，69，：	1

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