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| 1 | A review of acrylamide:an in- dustry perspective on research, analysis, formation, and control 显示文摘 | Taeymans D Wood J Ashby P | 2004 | Critical reviews in food science and nutrition2004，44，5： | 1 |
| 2 | A review of acrylamide: an industry perspective on research, analysis, formation, and control 显示文摘 | Taeymans D Wood J Ashby P | 2004 | Crit Rev Food Sci Nutr2004，，44： | 1 |
| 3 | A review of aerylamide : an industry perspective on research, analysis, formation, and control 显示文摘 | Taeymans D Wood J Ashby P | 2004 | Crit Rev Food Sci2004，44，5： | 1 |
| 4 | A review of acrylamide: an industry perspective on research, analysis, formation, and control显示文摘 | Taeymans D Wood J Ashby P | 2004 | Crit Rev Food Sci Nutr2004，44，： | 1 |
| 5 | A review of acrylamide: an indus- try perspective on research, analysis, formation, and control 显示文摘 | Taeymans D Woful J Ashby P | 2004 | Critical Reviews in Food Science and Nutrition2004，44，： | 1 |
| 6 | A randomized study comparing propranolol and diltiazem in the treatment of unstable angina显示文摘 | Theroux P Taeymans Y Morissette D | 1985 | J Am Coll Cardiol1985，5，： | 1 |
| 7 | A review of acrylamide: an industry perspective on research, analysis, formation and control 显示文摘 | Taeymans D Ashby J Blank I | 2004 | Food Science and Nutrition2004，44，： | 1 |
| 8 | A review of acrylamide:an industry perspective on research,analysis,formation,and control显示文摘 | TAEYMANS D WOOD J ASHBY P | | 0，，5： | 1 |
| 9 | A review of acrylamide:an industry perspective on research,analysis,formation,and control显示文摘 | Taeymans D Wood J Ashby P | 2004 | Critical Reviews in Food Science and Nutrition2004，44，5： | 1 |
| 10 | Comparison between clinical, ultrasound, CT, MR1, and pathology findings in dogs presented for suspected thyroid carcinoma 显示文摘 | Taeymans O Penninck D Peters R | 2013 | Veterinary Radiology & Ultrasound2013，，： | 1 |
| 11 | A review of acrylamide: an industry perspective on research, analysis, formation, and control显示文摘 | TAEYMANS D WOOD J ASHBY P | 2004 | Critical Reviews in Food Science and Nutrition2004，44，5： | 1 |
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