维普期刊资源整合服务平台（V6.5）

88篇 您的检索式：作者名="PLA P"

选中清除导出查看参考文献查看引证文献引用追踪共5页首页上一页第1页下一页末页 /5 跳转

	题名	作者	年代	出处	被引量
1	Simultaneous Application of Transglutaminase and High Pressure to Improve Functional Properties of Chicken Meat Gels 显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
2	Simulataneous application of transglutaminase and high pressure to improve function- al properties of chicken meat gels显示文摘	TRESPALACIOUS P PLA R	2007	Food Chemistry2007，100，1：	1
3	Design issues and considerations for low cost 3 D TSV IC tech- nology显示文摘	VAN DER PLAS G LIMAYE P LO1 I	2011	IEIa2EJ Solid State Circuits2011，46，1：	1
4	Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology显示文摘	PLA M HERNANDEZ P ARINO B	2007	Food Chemistry2007，100，1：	1
5	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
6	Huntingtin mediates anxiety/depression-related behaviors and hippocampal neurogenesis显示文摘	BEN M'BAREK K PLA P ORVOEN S	2013	J Neurosci2013，33，20：	1
7	Cell-cell interactions in the osteogenic comparment of bone 显示文摘	Van der PLAS A NIJWEIDE P J	1988	Bone1988，9，：	1
8	Cell - cell in ceractions in thre osteogenic compartment of bone 显示文摘	VAN DER PLAS A NIJWEIDE P J	1998	Bone1998，9，2：	1
9	Simuhaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，100，1：	1
10	显示文摘	Pla F Corriou J P	1995	Chemical Engineering Science1995，50，13：	1
11	Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates显示文摘	Trespalacios P Pla R	2007	Food chemistry2007，104，4：	1
12	Simultaneous application of trans- glutaminase and high pressure to improve functional prop-erties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，：	1
13	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
14	Deletion of the last two exons of the mitochondrial nad7 gene results in lack of the NAD7 polypeptide in a Nicotiana sylvestris CMSmutant显示文摘	Pla M Mathieu C De Paepe R Chetrit P Vedel P	1995	Mol Gen Genet1995，248，：	1
15	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	TRESPALACIOS P PLA R	2007	Food Chemistry2007，100，1：	1
16	Validation of a method to quantify chromium,cadmium,manganese,nickel and lead in human whole blood,urine,saliva and hair samples by electrothermal atomic absorption spectrometry显示文摘	OLMEDO P PLA A HERN魣NDEA A F	2010	Anal Chim Acta2010，659，12：	1
17	Relationships between meat quality measurements in rabbits fed with three diets of different fat type and content显示文摘	Herndndez P Pla M Oliver M A	2000	Meat Science2000，55，4：	1
18	Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels显示文摘	Trespalacios P Pla R	2007	Food Chemistry2007，100，1：	1
19	Profile die design based on flow balancing 显示文摘	SVABIK J PLA CEK L SAHA P	1999	Intern Polym Process1999，3，：	1
20	Prediction of fatty acidcontent in rabbit meat and discrimination between conventional andorganic production systems by NIRS methodology显示文摘	PLA M HERNANDEZ P ARINO B	2007	Food Chemistry2007，100，1：	1

返回顶部每页显示：

共5页首页上一页第1页下一页末页 /5 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示