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| 1 | Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics 显示文摘 | Torrescano G Sanchez-Escalante A Gimenez B | 2003 | Meat Science2003，64，1： | 1 |
| 2 | Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants显示文摘 | Sánchez-Escalante A Torrescano G Djenane D | 2003 | Journal of the Science of Food and Agriculture2003，83，3： | 1 |
| 3 | The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere显示文摘 | S?NCHEZ-ESCALANTE A DJENANE D TORRESCANO G | 2001 | Meat Science2001，58，4： | 1 |
| 4 | Shear values of mw samples of 14 bovine muscles and their relation to muscle collagen characteristics显示文摘 | TORRESCANO G SANCHEZ-ESCALANTE A GIMENEZ B | 2003 | Meat Science2003，64，1： | 1 |
| 5 | The effects of ascorbic acid, taurine, carnosine and rosemary powdr on color and lipid stability of beef patties packaged in modified atmosphere 显示文摘 | Sanchez-Escalante A Djenane D Torrescano G | 2001 | Meat Science2001，58，： | 1 |
| 6 | Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties 显示文摘 | Sanchez-Escalante A Djenane D Torrescano G | 2003 | Meat Science2003，64，： | 1 |
| 7 | The effects of ascor- bic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere 显示文摘 | Sanchez EA Djenanea D Torrescano G | 2001 | Meat Science2001，58，4： | 1 |
| 8 | The effects of ascorbicacid,taurine,camosine and rosemary powder on colourand lipid stability of beef patties packaged in modified atmosphere显示文摘 | S□NCHEZ-ESCALANT E DJENANE D TORRESCANO G | 2001 | Meat Science2001，58，4： | 1 |
| 9 | The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties pack- aged in modified atmosphere显示文摘 | Sanchez E A Djenanea D Torrescano G | 2001 | Meat Science2001，58，4： | 1 |
| 10 | Shear valuesof raw samples of 14 bovine muscles and their relation to muscle col-lagen characteristics显示文摘 | TORRESCANO G SANCHEZ E A GIMENEZ B | 2003 | Meat Science2003，64，： | 1 |
| 11 | Screening and confirmatory determination of clenbuterol residues inbovine meat marketed in the northwest of Mexico显示文摘 | Estrada-Montoya M C Gonzalez-Cordova A F Torrescano G | 2008 | Cienc TecnolAliment2008，6，2： | 1 |
| 12 | Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties 显示文摘 | Sanchez -Escalante A Djenane D Torrescano G | 2003 | Meat Science2003，64，： | 1 |
| 13 | Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics显示文摘 | TORRESCANO G SANCHEZ E A GIMENEZ B | 2003 | Meat Science2003，64，： | 1 |
| 14 | The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere显示文摘 | SANCHEZ-ESCALANTE A DJENANE D TORRESCANO G | 2001 | Meat Sci2001，58，： | 1 |
| 15 | Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics显示文摘 | TORRESCANO G SANCHEZ E A GIMENEZ B | 2003 | Meat Science2003，64，4： | 1 |
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