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28篇 您的检索式：作者名="Saldo"

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	题名	作者	年代	出处	被引量
1	Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis) 显示文摘	Saldo J Sendm E Guamis B	2002	Innovative Food Science & Emerging Technologies2002，3，3：	1
2	Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening 显示文摘	Saldo J Mcsweeney P Sendra E	2002	International dairy journal2002，12，1：	1
3	Applications of hydrostatic pressure on milk and dairy products: a review 显示文摘	Trujillo A J Capellas M Saldo J	2002	Innovative Food Science and Emerging Technologies2002，3，4：	1
4	Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening显示文摘	Saldo J McSweeney P L H Sendra E	2002	International Dairy Journal2002，12，1：	1
5	Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening显示文摘	Saldo J Mcsweeney P L H Sendry E	2002	International Dairy Journal2002，，12：	1
6	Applications of high-hydrostatic pressure on milk and dairy products: a review显示文摘	TRUJILLO A J CAPELLAS M SALDO J	2002	InnovativeFood Science and Engineering Technologies2002，3，：	1
7	Applications of highhydrostatic pressure on milk and dairy products:a review显示文摘	TRUJILLO A J CAPELLAS M SALDO J	2002	Innovative Food Science and Emerging Technologies2002，3，4：	1
8	Changes in water binding in high-pressure treated cheese,measured by TGA(thermogravimetrical analysis)显示文摘	Saldo J Sendra E Guamis B	2002	Innovative Food Science & Emerging Technologies2002，3，3：	1
9	Metabolism of SO2 in'Thompson Seedless'grape berries显示文摘	Galen D P Saldo J	1985	J Amer Soc Hort Sci1985，110，2：	1
10	Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks Original显示文摘	AL-NEHLAWI A SALDO J VEGA L F	2013	Mect Science2013，94，1：	1
11	Applications of high-hydrostatic pressure on milk and dairy products显示文摘	Antonio J Capellas M Saldo J	2002	Innovative Food Science and Emerging Technologies2002，3，：	1
12	Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre- treatment on the shelf-life and quality of chicken drumsticks显示文摘	AL-NEHLAWl A SALDO J VEGA L F	2013	Meat Science2013，94，1：	1
13	Changes in organic acids during ripening of cheeses made from raw, pasteurizedor high-pressure-treated goats milk 显示文摘	Martin Buffa Buanaventura Guamis Jordi Saldo	2004	Lebensmittel-Wissenschaft und-Technologie2004，37，2：	1
14	Proteolysis in caprine milk cheese treated by high pressureto accelerate cheese ripening 显示文摘	Saldo J McSweeney P L H Sendra E Kelly A L GuamisB	2002	International Dairy Journal2002，12，：	1
15	Changes in waterbinding in high -pressure treated cheese, measured by TGA (ther-mogravimetrical analysis) 显示文摘	Jordi Saldo Esther Sendra Buenaventura Guamis	2002	Innovative food science and emergingtechnologies2002，3，3：	1
16	Influence of ultra-high pressure homogenization on antioxidant capacity,polyphenol and vitamin content of clear apple juice显示文摘	(A)ngela Suárez-Jacobo Cotinna E.Rüfer Ramón Gervilh Buenaventura Guamis Artur X.Roig-Sagués Jordi Saldo		0，，02：	1
17	Applications of higohhydrostatic pressure on milk and dairy prodscts:a review显示文摘	TRUJILLO A J CCPELLAS M SALDO J	2002	Innovative Food Science and Emerging Technologies2002，3，4：	1
18	Changes in organic acids during ripening of cheeses made from raw, pasteurizedor high-pressure-treated goats milk显示文摘	Buffa M Guamis B Saldo J	2004	LebensmittelWissenschaf Tund-Technologie2004，37，2：	1
19	Applications of high-hydrostatic pressure on milk and dairy products显示文摘	Antonio J Capellas M Saldo J	2002	InnovativeFood Science and Emerging Technologies2002，，3：	1
20	Use of ultra- high-pressure homogenization to preserve apple juice without heat damage显示文摘	SALDO J SUAREZ-JACOBO A GERVILLA R	2009	High Pressure Research2009，29，1：	1

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