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内部出版物
Wiley电子期刊(11)
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Elsevier电子期刊(575)
SpringerLink电子期刊(94)
NATURE电子期刊(3)
ACS电子期刊(43)
在“
SpringerLink电子期刊
”中,
命中:
94
条,耗时:小于0.01 秒
在所有数据库中总计命中:
727
条
1.
Efficacy of selected pesticides against
Tyrophagus putrescentiae
(Schrank): influences of applied concentration, application substrate, and residual activity over time
作者:
Salehe Abbar
;
M. W. Schilling
;
R. Jeff Whitworth…
关键词:
Ham
mite
;
Mold mite
;
Cheese mite
;
Residual activity
;
Methyl bromide alternative
;
Chlorphenapyr
;
Surface treatment
;
Pesticides
刊名:Journal of Pest Science
出版年:2017
2.
Environmental characterisation of sewage sludge/paper ash-based composites in relation to their possible use in civil engineering
作者:
Ana Mladenovič
;
Sandra
Ham
ler…
关键词:
Sewage sludge
;
Paper fly ash
;
Construction product
;
Environmental acceptability
;
Potentially toxic elements
;
Cu immobilisation
刊名:Environmental Science and Pollution Research
出版年:2017
3.
Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-
cured
ham
作者:
Nives Marušić Radovčić
;
Sanja Vidaček…
关键词:
Aroma compounds
;
Chemical composition
;
Gas chromatography–mass spectrometry (GC–MS)
;
Dry
;
cured
ham
;
Solid
;
phase microextraction (SPME)
;
Sensory analysis
刊名:Journal of Food Science and Technology
出版年:2016
4.
Therapeutic arthropods and other, largely terrestrial, folk-medicinally important invertebrates: a comparative survey and review
作者:
V. Benno Meyer-Rochow
关键词:
Folk medicine
;
Traditional healing
;
Entomo
;
pharmacology
;
Health
;
Alternative therapies
刊名:Journal of Ethnobiology and Ethnomedicine
出版年:2017
5.
Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in
Ham
作者:
Daniel Caballero
;
Teresa Antequera
;
Andres Caro…
关键词:
MRI
;
Computational texture features
;
Data mining
;
Iberian
ham
;
Sensory attributes
刊名:Food and Bioprocess Technology
出版年:2016
6.
Manufacture of dry-
cured
ham
: a review. Part 1. Biochemical changes during the technological process
作者:
Inna Petrova
;
Inga Marie Aasen
;
Turid Rustad…
关键词:
Dry
;
cured
ham
;
Enzymatic activity
;
Proteolysis
刊名:European Food Research and Technology
出版年:2015
7.
Technological approach to reduce NaCl content of traditional smoked dry-
cured
ham
s: effect on quality properties and stability
作者:
Maria Martuscelli
;
Laura Lupieri…
关键词:
Dry
;
cured
ham
;
NaCl reduction
;
Salting
;
aw
;
Stability
;
Quality
刊名:Journal of Food Science and Technology
出版年:2015
8.
Manufacture of dry-
cured
ham
: A review. Part 2. Drying kinetics, modeling and equipment
作者:
Inna Petrova
;
Michael Bantle
;
Trygve Magne Eikevik
关键词:
Dry
;
cured
ham
;
Drying kinetics
;
Modeling
;
Industrial drying systems
刊名:European Food Research and Technology
出版年:2015
9.
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-
cured
ham
s during processing
作者:
Gabriella Giovanelli
;
Susanna Buratti…
刊名:European Food Research and Technology
出版年:2016
10.
Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked
cured
ham
作者:
Y. Ruiz-Navajas
;
M. Viuda-Martos
;
X. Barber…
关键词:
Essential oils
;
Chitosan
;
Films
;
Shelf
;
life
;
Cooked
cured
ham
刊名:Journal of Food Science and Technology
出版年:2015
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