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13篇 您的检索式：作者名="Realini E"

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		题名	作者	年代	出处	被引量
	1	Effect of vitamin caddition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis显示文摘	Realini C E Duckett S K Windham W R	2004	Meat Science2004，68，1：	1
	2	High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio显示文摘	Realini C E Guardia M D Garriga M		0，，03：	1
	3	Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres显示文摘	PICOUET P A FERNANDEZ A REALINI C E	2013	Meat Science2013，96，1：	1
	4	Burdizzo pre - pubertal castration effects on performance, behav- iour, carcass characteristics, and meat quality of Holstein bulls fed high -concentrate diets显示文摘	Mach N Bach A Realini C E	2009	Meat Science2009，81，2：	1
	5	Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability and prediction of fatty acid composition by near-infrared reflectance analvsis显示文摘	Duckett S K Windham W R	2004	Meat Science2004，8，1：	1
	6	Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability and prediction of fatty acid composition by nearin- frared reflectance analysis显示文摘	Realini C E Duckett S K Windham W R	2004	Meat Science2004，68，1：	1
	7	Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market 显示文摘	Realini C E Font i Furnols M Guerrero L	2009	Meat Science2009，81，3：	1
	8	goGPS: Open-Source MATLAB Software显示文摘	Herrera A M Suhandri H F Realini E	2015	GPS Solutions2015，20，3：	1
	9	Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability and prediction of fatty acid composition by near-infrared reflectance analysis显示文摘	Realini C E Duckett S K Windham W R	2004	Meat Science2004，68，1：	1
	10	Effect of finishing diet on consumer acceptability of uruguayan beef in the European market显示文摘	REALINI C E FONT I F M GUERRERO L	2009	Meat Science2009，81，3：	1
	11	Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market显示文摘	Realini C E Font i Furnols M Guerrero L	2009	Meat Science2009，81，3：	1
	12	High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio显示文摘	REALINI C E GURRDIA M D GARRIGA M	2011	Meat Science2011，88，3：	1
	13	Effect of vitamin C addition to ground beef from grass-fed or grain-fed sourceson color and lipid stability, and prediction of fatty acid composition by near- infrared reflectance analysis显示文摘	REALINI C E DUCKETT S K WINDHAM W R	2004	Meat Science2004，68，1：	1

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