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| 1 | Myofibrillar protein solubility of model beef batters as affected by low levels of Calcium, magnesium and zinc chloride 显示文摘 | Nayak R Kenney P Slider S | 1998 | Journal of Food Science1998，63，6： | 1 |
| 2 | Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride 显示文摘 | Nayak R Kenney P Slider S | 1998 | Journal of Food Science1998，63，6： | 1 |
| 3 | Protein extractability of turkey breast and thigh muscle with varying sodium chlo- ride solutions as affected by calcium, magnesium and zinc chloride 显示文摘 | Nayak R Kenney P B Slider S | 1996 | Journal of Food Science1996，61，6： | 1 |
| 4 | Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affectd by calcium, magnesium and zinc chloride 显示文摘 | Nayak R R Kenney P B Slider S | 1996 | J Food Sci1996，61，： | 1 |
| 5 | Formulation protocol and dicationic salts affect protein functionality of model system beef batters显示文摘 | PIGOTT R S KENNEY P B SLIDER S | 2000 | Journal of Food Science2000，65，7： | 1 |
| 6 | Formulation protocol and dicationic salts affect protein functionality of model systems beef batters显示文摘 | PIGOTT R S KENNEY P B SLIDER S | 2000 | Journal of Food Science2000，65，7： | 1 |
| 7 | Cook yield,Texture and Gel ultrastructure of modle beef batter as affected by low levels of calcium,magnesium and zinc chloride显示文摘 | Nayak R Kenney P B Slider S | 1998 | J Food Sci1998，63，6： | 1 |
| 8 | Compressor stability enhancement using discrete tip injection显示文摘 | SLIDER K L HATHAWAY M D THORP S A | 2001 | ASME Journal of Turbomachinery2001，123，： | 1 |
| 9 | Myofibrillar proteins solubility of model beef batters as affected by low levels of calcium, magnesium and zine chloride显示文摘 | NAKAY R KENNEY P B SLIDER S | 1998 | Journal of Food Science1998，63，6： | 1 |
| 10 | Protein extractability of breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride 显示文摘 | Nayak R Kenney P B Slider S | 1996 | Journal of Food Science1996，61，： | 1 |
| 11 | Protein Extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride 显示文摘 | Nayak R Kenney P B Slider S | 1996 | J Food Sci1996，61，6： | 1 |
| 12 | Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride显示文摘 | NAYAK R KENNEY P B SLIDER S | 1996 | J Food Sci1996，61，6： | 1 |
| 13 | Myofibrillar protein solubility of model beef batter as affected by low levis of calcium magnesium and zinc chloride显示文摘 | NAYAK R KENNEY P B SLIDER S | 1998 | J Food Sci1998，63，6： | 1 |
| 14 | Cook yield,texture and gel ultrastructure of model beef batters as affected by low levels of calcium,magnesium and zinc chloride显示文摘 | NAYAK R KENNEY P B SLIDER S | 1998 | J Food Sci1998，63，6： | 1 |
| 15 | Cryoprotectants preserve quality of restructured trout products following freeze-thaw cycling显示文摘 | Jittinandana S Kenney P B Slider S D | 2005 | J Muscle Foods2005，16，4： | 1 |
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