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内部出版物
Wiley电子期刊(7)
SpringerLink电子期刊(33)
Elsevier电子期刊(432)
ACS电子期刊(17)
在“
Elsevier电子期刊
”中,
命中:
432
条,耗时:0.015996 秒
在所有数据库中总计命中:
489
条
1.
Utilization of fermented soybeans paste as flavoring lamination for Turkish
dry
-
cured
meat
作者:
Abdulatef Ahhmed
a
;
latef.ml@gmail.com
;
Ceyda Ö
;
zcan
a
;
Safa Karaman
a
;
İsmet Ö
;
ztü
;
rk
a
;
Mustafa Ç
;
am
a
;
Peter O. Fayemi
a
;
Gen Kaneko
b
;
Michio Muguruma
c
;
Ryoichi Sakata
d
;
Hasan Yetim
a
关键词:
Dry
-
cured
meat
;
Japanese miso
;
Alternative coating
;
Food flavor
刊名:
Meat
Science
出版年:2017
2.
On-line prediction of sodium content in vacuum packed
dry
-
cured
ham slices by non-invasive near infrared spectroscopy
作者:
M. Isabel Campos
a
;
b
;
marcam@cartif.es
;
M. Luisa Mussons
a
;
Gregorio Antolin
a
;
c
;
Luis Debá
;
n
b
;
Rafael Pardo
b
关键词:
NIR spectroscopy
;
On-line prediction
;
Dry
-
cured
ham
;
Sodium content
刊名:
Meat
Science
出版年:2017
3.
Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian
dry
-
cured
ham
作者:
Roberta Davoli
a
;
roberta.davoli@unibo.it
;
Cristina Schivazappa
b
;
cristina.schivazappa@ssica.it
;
Paolo Zambonelli
a
;
paolo.zambonelli@unibo.it
;
Silvia Braglia
a
;
silvia_braglia@yahoo.it
;
Andrea Rossi
c
;
a.rossi@crpa.it
;
Roberta Virgili
b
;
roberta.virgili@ssica.it
关键词:
SNP
;
porcine carcass traits
;
longissimus muscle quality traits
;
dry
-
cured
ham processing
刊名:
Meat
Science
出版年:2017
4.
Modelling the impact of water activity and fat content of
dry
-
cured
ham on the reduction of Salmonella enterica by high pressure processing
作者:
S. Bover-Cid
;
sara.bovercid@irta.cat
;
N. Belletti
;
T. Aymerich
;
M. Garriga
关键词:
High hydrostatic pressure
;
Foodborne pathogen
;
Microbial inactivation
;
Food safety
;
RTE
meat
products
;
Piezoresistance
刊名:
Meat
Science
出版年:2017
5.
Corrigendum to “Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano
dry
-
cured
ham after prolonged refrigerated storage” [
Meat
Science volume (2016) 101-108]
作者:
N. Martí
;
nez-Onandi
;
A. Rivas-Cañ
;
edo
;
A. Picon
;
M. Nuñ
;
ez
;
nunez@inia.es
刊名:
Meat
Science
出版年:2017
6.
Rapid prediction of ochratoxin A-producing strains of Penicillium on
dry
-
cured
meat
by MOS-based electronic nose
作者:
Vincenzo Lippolis
;
vincenzo.lippolis@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Massimo Ferrara
massimo.ferrara@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Salvatore Cervellieri
salvatore.cervellieri@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Anna Damascelli
anna.damascelli@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Filomena Epifani
filomena.epifani@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Michelangelo Pascale
michelangelo.pascale@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Giancarlo Perrone
giancarlo.perrone@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Electronic nose
;
Metal oxide sensors
;
Rapid method
;
Penicillium nordicum
;
Dry
-
cured
meat
刊名:International Journal of Food Microbiology
出版年:2016
7.
Effect of protein oxidation on the impaired quality of
dry
-
cured
loins produced from frozen pork
meat
作者:
Laura Lorido
a
;
Sonia Ventanas
a
;
Tolga Akcan
b
;
Mario Esté
;
vez
a
;
mariovet@unex.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Dry
-
cured
loins
;
Pre-freezing
;
Texture
;
Protein oxidation
;
Protein carbonylation
刊名:Food Chemistry
出版年:2016
8.
Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO
dry
-
cured
ham production
作者:
Luigi Gallo
a
;
luigi.gallo@unipd.it" class="auth_mail" title="E-mail the corresponding author
;
Mirco Dalla Bona
a
;
Luca Carraro
a
;
Alessio Cecchinato
a
;
Paolo Carnier
b
;
Stefano Schiavon
a
关键词:
Pig
;
Dry
-
cured
ham
;
Green ham properties
;
Low-protein diets
刊名:
Meat
Science
出版年:2016
9.
Reporting the sensory properties of
dry
-
cured
ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
作者:
Laura Lorido
a
;
Joanne Hort
b
;
Mario Esté
;
vez
a
;
Sonia Ventanas
a
;
sanvenca@unex.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Time-intensity-TI
;
Temporal-dominance of sensation-TDS
;
Salt
;
Feeding background
;
Dry
-
cured
hams
刊名:
Meat
Science
出版年:2016
10.
Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in
dry
-
cured
salami
作者:
Massimo Ferrara
;
massimo.ferrara@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Donato Magistà
;
donato.magista@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Vincenzo Lippolis
vincenzo.lippolis@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Salvatore Cervellieri
salvatore.cervellieri@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Antonia Susca
antonella.susca@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
;
Giancarlo Perrone
giancarlo.perrone@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Penicillium nordicum
;
Penicillium nalgiovense
;
Dry
-
cured
meat
;
Ochratoxin A
;
LAMP
刊名:Food Control
出版年:2016
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