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23篇 您的检索式：作者名="Straadt"

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	题名	作者	年代	出处	被引量
1	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days 显示文摘	Hanne Christine Bertram Ida K Straadt Jens A Jensen Margit Dall Aaslyng	2007	Meat Science2007，77，：	1
2	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt IK Rasmussen M Andersen HJ	2007	Meat Science2007，75，4：	1
3	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	Hanne Christine Bertram Ida K. Straadt Jens A. Jensen Margit Dall Aaslyng	2007	Meat Science2007，，2：	1
4	Aging induced changes in microstructure and water distribution in fresh and cooked pork in relation to water holding capacity and cooking loss A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	STRAADT I K RASMUSSEN M ANDERSEN H J	2007	Meat Science2007，75，4：	1
5	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	Bertram H C Straadt I K Jensen J A	2007	Meat Science2007，77，：	1
6	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt IK Rasmussen M Andersen HJ		0，，04：	1
7	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-A combined confocal laser scanning microscopy(CLSM)and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt I K Rasmussen M Andersen H J	2007	Meat Science2007，75，：	1
8	NMR based metabonomics reveals that plasma betaine increases upon intake of high fiber rye buns pigs显示文摘	Bertram H C Malmendal A Nielsen N C Straadt I K Larsen T Knudsen K E I2erke H N	2009	Molecular in hypercholesterolemic nutrition & food re search2009，53，8：	1
9	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	BERTRAM H C STRAADT I K JENSEN J A	2007	Meat Science2007，77，2：	1
10	Aging-induced changes in mierostructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss -A combined confoeal laser scanning microscopy(CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt IK Rasmussen M Andersen HJ	2007	Meat Science2007，75，4：	1
11	Any link between integrin degradation and water-holding capacity in pork?显示文摘	STRAADT I K RASMUSSEN M YOUNG J F	2008	Meat Science2008，80，3：	1
12	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	Bertram HC Straadt IK Jensen JA		0，，02：	1
13	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	BERTRAM H C STRAADT I K JENSEN J A	2007	Meat Science2007，77，：	1
14	Aging-induced changes in microstructure and wa- ter distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study 显示文摘	STRAADT I K RASMUSSEN M ANDERSEN H J	2007	Meat Science2007，75，4：	1
15	Any link between integrin degradation and water-holding capacity in pork 显示文摘	Straadt IK Rasmussen M Young JF	2008	Meat science2008，80，3：	1
16	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	Hanne Christine Bertram Ida K Straadt Jens A Jensen	2007	Meat Science2007，77，2：	1
17	Aging-in- duced changes in microstructure and water distribution in fresh and cooked pork in relation to water -holding capacity and cook- ing loss -A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	Straadt I K Rasmussen M Andersen H J	2007	Meat Science2007，75，4：	1
18	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days显示文摘	Bertram H C Straadt I K Jensen J A	2007	Meat Science2007，77，2：	1
19	Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to waterholding capacity and cooking loss-A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study显示文摘	STRAADT I K RASMUSSEN M ANDERSEN H J	2007	Meat Science2007，75，4：	1
20	Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between90and180days显示文摘	Bertram H C Straadt I K Jensen J A	2007	Meat Science2007，77，2：	1

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