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8篇 您的检索式：作者名="TOKIFUJI A"

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		题名	作者	年代	出处	被引量
	1	Texture,sensory and swallowing characteristics of highpressure-heat-treated pork meat gel as a dysphagia diet显示文摘	TOKIFUJI A MATSUSHIMA T HACHISUKA K	2013	Meat Science2013，93，4：	1
	2	Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet显示文摘	TOKIFUJI A MATSUSHIMA Y HACHISUKA K	2013	Meat Science2013，93，4：	1
	3	Texture,sensory and swallowing characteristics of high -pressure -heat -treated pork meat gel as a dysphagia diet显示文摘	Tokifuji A Matsushima Y Hachisuka K	2013	Meat Science2013，93，4：	1
	4	Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet显示文摘	TOKIFUJI A MATSUSHIMA Y HACHISUKA K	2013	Meat Science2013，93，4：	1
	5	Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet显示文摘	TOKIFUJI A MATSUSHIMA Y HACHISUKA K	2013	Meat Science2013，93，4：	1
	6	Texture, sensory and swallowing characteristics of high-pressure-heat- treated pork meat gel as a dysphagia diet显示文摘	Tokifuji A Matsushima Y Haehisuka K	2013	Meat Science2013，93，4：	1
	7	Texture, senso- ry and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet 显示文摘	Tokifuji A Matsushima Y Hachisuka K	2012	Meat Science2012，93，4：	1
	8	Texture,sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet显示文摘	Tokifuji A Matsushima Y Hachisuka K		0，，04：	1

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