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知网期刊论文(14893)
在“
Elsevier电子期刊
”中,
命中:
5,695
条,耗时:小于0.01 秒
在所有数据库中总计命中:
31,940
条
1.
Effects of feeding wet distillers gr
a
ins to c
a
ttle during different ph
a
ses of production on lipid oxid
a
tion of
cooke
d ground beef p
a
tties during stor
a
ge
1
作者:
N.T. Dierks
;
B.D. Clevel
a
nd
;
K.
A
. V
a
rnold
;
G.E. Erickson
;
P
A
S
;
G.
A
. Sulliv
a
n
g
a
ry.sulliv
a
n@unl.edu
关键词:
cooke
d ground beef
;
distillers gr
a
ins
;
f
a
tty
a
cid composition
;
lipid oxid
a
tion
刊名:The Profession
a
l Anim
a
l Scientist
出版年:2017
2.
Therm
a
l perform
a
nce of sol
a
r
cooke
r with speci
a
l cover gl
a
ss of low-e
a
ntimony doped indium oxide (IAO) co
a
ting
作者:
S.S. Ghosh
a
;
P.K. Bisw
a
s
b
;
1
;
pkphffph@iitr.ernet.in
;
pr
a
s
a
nt
a
bisw
a
scgcri@gm
a
il.com
;
S. Neogi
a
关键词:
Sol
a
r
cooke
r
;
Sol
a
r f
a
ctor
;
Sol
a
r energy
a
dmitt
a
nce
;
Therm
a
l efficiency
;
A
ntimony doped indium oxide (IAO) co
a
ted gl
a
ss
;
Low-e gl
a
ss
刊名:
A
pplied Therm
a
l Engineering
出版年:2017
3.
Experiment
a
l studies
a
nd modeling the beh
a
vior of
a
n
a
erobic growth of Clostridium perfringens in
cooke
d rice under non-isotherm
a
l conditions
作者:
Ke Luo
a
;
b
;
Jun W
a
ng
c
;
Seon-Young Kim
b
;
Soon-H
a
n Kim
d
;
Deog-Hw
a
n Oh
b
;
deoghw
a
@k
a
ngwon.
a
c.kr" cl
a
ss="
a
uth_m
a
il" title="E-m
a
il the corresponding
a
uthor
关键词:
Clostridium perfringens
;
Cooke
d rice
;
Dyn
a
mic growth model
;
B
a
r
a
nyi model
;
Cooling
刊名:Food Control
出版年:2017
4.
Review of the effects of different processing technologies on
cooke
d
a
nd convenience rice qu
a
lity
作者:
L. Yu
a
;
l.yu@uq.edu.
a
u
;
M.S. Turner
a
;
b
;
m.turner2@uq.edu.
a
u
;
M. Fitzger
a
ld
a
;
m.fitzger
a
ld2@uq.edu.
a
u
;
J.R. Stokes
c
;
j
a
son.stokes@uq.edu.
a
u
;
T. Witt
a
;
t.witt@uq.edu.
a
u
关键词:
Convenience rice
;
Rice cooking
;
Rice processing
;
Cooke
d rice qu
a
lity
;
Rice sensory properties
;
Rice physic
a
l properties
刊名:Trends in Food Science & Technology
出版年:2017
5.
A
ntioxid
a
nt protection of
cooke
d me
a
tb
a
lls during frozen stor
a
ge by whey protein edible films with phytochemic
a
ls from L
a
urus nobilis L.
a
nd S
a
lvi
a
officin
a
lis
作者:
Tolg
a
Akc
a
n
a
;
tolg
aa
kc
a
n@gm
a
il.com
;
M
a
rio Est&e
a
cute
;
vez
b
;
Meltem Serd
a
roğlu
c
关键词:
Edible films
;
A
ntioxid
a
nt
a
ctivity
;
L
a
urel
a
nd s
a
ge
;
Pre-
cooke
d me
a
tb
a
ll
;
Frozen stor
a
ge
刊名:LWT - Food Science
a
nd Technology
出版年:2017
6.
Cooke
in
a
cremeirose
a
,
a
new species of cup fungus from the South P
a
cific
作者:
Br
a
dley R. Kropp
;
br
a
d.kropp@usu.edu
关键词:
A
scomycot
a
;
Peziz
a
les
;
Phylogenetics
;
S
a
mo
a
;
S
a
rcoscyph
a
ce
a
e
刊名:Mycoscience
出版年:2017
7.
Cooke
d g
a
rlic
a
nd
a
ntioxid
a
nt
a
ctivity: Correl
a
tion with org
a
nosulfur compound composition
作者:
D.
A
. Loc
a
telli
a
;
b
;
M.
A
. N
a
z
a
reno
c
;
C.M. Fus
a
ri
a
;
b
;
A
.B. C
a
m
a
rgo
a
;
b
;
d
;
a
c
a
m
a
rgo@fc
a
.uncu.edu.
a
r" cl
a
ss="
a
uth_m
a
il" title="E-m
a
il the corresponding
a
uthor
关键词:
A
llium s
a
tivum
;
A
ntir
a
dic
a
l
a
ctivity
;
cooking tre
a
tments
;
Bio
a
ctive compounds
;
OSCs
刊名:Food Chemistry
出版年:2017
8.
Ev
a
lu
a
tion of oligos
a
cch
a
ride profiles in selected
cooke
d tubers
a
nd roots subjected to in vitro digestion
作者:
Ren
a
t
a
A. Sori
a
no S
a
ncho
;
ren
a
t
a
s
a
ncho@gm
a
il.com
;
J
a
ne Del
a
ne R.P. Souz
a
;
F
a
b&i
a
cute
;
ol
a
Ali
a
g
a
de Lim
a
;
Gl
a
uci
a
M
a
ri
a
P
a
store
关键词:
Fructo-oligos
a
cch
a
ride
;
M
a
lto-oligos
a
cch
a
ride
;
Sweet pot
a
to
;
A
rr
a
c
a
ci
a
x
a
nthorrhiz
a
;
HP
A
E-PAD
刊名:LWT - Food Science
a
nd Technology
出版年:2017
9.
Omeg
a
-3 f
a
tty
a
cids, nutrient retention v
a
lues,
a
nd sensory me
a
t e
a
ting qu
a
lity in
cooke
d
a
nd r
a
w Austr
a
li
a
n l
a
mb
作者:
Aa
ron Ross Fl
a
kemore
a
;
Bunmi Sherif
a
t M
a
l
a
u-Aduli
b
;
Peter D
a
vid Nichols
a
;
c
;
A
duli Enoch Othniel M
a
l
a
u-Aduli
a
;
d
;
A
duli.M
a
l
a
uAduli@ut
a
s.edu.
a
u
;
a
duli.m
a
l
a
u
a
duli@jcu.edu.
a
u
;
a
duli40@y
a
hoo.co.uk
关键词:
L
a
mb
;
Nutrient retention
;
Cooking
;
Intr
a
muscul
a
r f
a
t
;
Omeg
a
-3 f
a
tty
a
cids
;
Sensory
刊名:Me
a
t Science
出版年:2017
10.
Improving simult
a
neously the qu
a
lity
a
nd s
a
fety of
cooke
d
a
nd peeled shrimp using
a
cockt
a
il of bioprotective l
a
ctic
a
cid b
a
cteri
a
作者:
T
a
ous S
a
r
a
oui
a
;
b
;
c
;
t
a
ous.s
a
r
a
oui@gm
a
il.com
;
Josi
a
ne Cornet
a
;
josi
a
ne.cornet@ifremer.fr
;
Emilie Guillouet
a
;
emilieguillouet@hotm
a
il.fr
;
M
a
rie Fr
a
nce Pilet
b
;
c
;
m
a
rie-fr
a
nce.pilet@oniris-n
a
ntes.fr
;
Fr&e
a
cute
;
d&e
a
cute
;
rique Chev
a
lier
a
;
fchev
a
li@ifremer.fr
;
Je
a
n-J
a
cques Joffr
a
ud
a
;
je
a
n.j
a
cques.joffr
a
ud@ifremer.fr
;
Fr
a
nç
;
oise Leroi
a
;
Fr
a
ncoise.Leroi@ifremer.fr
关键词:
C
a
rnob
a
cterium divergens V41
;
L
a
ctococcus piscium CNCM I-4031
;
Pen
a
eus v
a
nn
a
mei
;
Listeri
a
monocytogenes
;
Biopreserv
a
tion
刊名:Intern
a
tion
a
l Journ
a
l of Food Microbiology
出版年:2017
1
2
3
4
5
6
7
8
9
按检索点细分(5695)
题名(1085)
作者(2007)
关键词(448)
文摘(3376)
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