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95篇 您的检索式：作者名="HENCKEL P"

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	题名	作者	年代	出处	被引量
1	Metabolic conditions in porcine longissimus muscle immediately pre- slaughter and its influence on peri- and post mortem ener- gy metabolism显示文摘	Henckel P Karlsson A Jensen M T	2002	Meat Sci2002，62，：	1
2	Influence of feeding intensity,grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics,fibre fragmentation and meat tenderness显示文摘	VESTERGAARD M THERKILDSEN M HENCKEL P	2000	Meat Science2000，54，：	1
3	Physiology of plants under drought显示文摘	Henckel P A	1965	Ann Rev Plant Physiol1965，15，：	1
4	Influence of dietary conjugated linoleic acid (CLA)and age at slaughtering on performance,slaughter-and meat quality,lipoproteins,and tissue deposition of CLA in barrows 显示文摘	Lauridsen C Mu H Henckel P	2005	Meat Science2005，69，：	1
5	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
6	Stimulation by ammonium-based fertilizers of methane oxidation in soil around rice Roots显示文摘	BODELIER P L ROSLEY P HENCKEL T	2000	Nature2000，403，6768：	1
7	Oxidative stability of chilled pork chops following long term freeze storage 显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，3：	1
8	Prediction of water- holding capacity and compression of porcine meat with comparative spectroscopy显示文摘	BRONDUM J MUNCK L HENCKEL P	2000	Meat Science2000，55，2：	1
9	Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements显示文摘	Young J F Karlsson A H Henckel P	2004	Poultry Science2004，83，：	1
10	Flap contour optimization for highly integrated SERN nozzles 显示文摘	Gruhn P Henckels A Kirschstein S	2000	Aerospace Science and Technology2000，4，8：	1
11	Control of post mortem pH decrease in pig muscles:experimental design and testing of animal models显示文摘	Henckel P Karlsson A Oksbjerg N et ol	2000	Meat Sci2000，55，：	1
12	Significance of early post mortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds显示文摘	LINDAHL G HENCKEL P KARLSSON A H	2006	Meat Science2006，72，4：	1
13	Oxidative stability of chilled pork chops following long term freeze storage显示文摘	HANSEN E JUNCHER D HENCKEL P	2004	Meat Science2004，68，3：	1
14	Stimulation by ammonium-based fertilizers of methane oxidation in soil around rice roots显示文摘	Bodelier P L E Roslev P Henckel T	2000	Nature2000，403，6768：	1
15	Stimulation by ammonium-based fertilizers of methane oxidation in soil around rice roots 显示文摘	BODELIER P L E ROSLEV P HENCKEL T	2000	Nature2000，403，6768：	1
16	Oxidative sta- bility of chilled pork chops following long term freeze storage显示文摘	Hansen E Juncher D Henckel P	2004	Meat Science2004，68，3：	1
17	Control of post mortem pH decrease in pig muscles:experimental design and testing of animal models显示文摘	Henckel P Karlsson A Oksbjerg N	2000	Meat Sci2000，55，：	1
18	Muscle metabolism,post mortem pH-decline and meat quality in pigs subjected to regular physical training and spontaneous activity显示文摘	PETERSEN J S HENCKEL P MARUBO H	1997	Meat Sci1997，，46：	1
19	Histo-and biochemical characteristics of longissimus dorsi muscle in pigs and their relationships to performance and meat quality 显示文摘	HENCKEL P OKSBJERG N ERLANDSEN E	1997	Meat Science1997，47，：	1
20	Maximal oxygen uptake in Danish adolescents 16-19 years of age显示文摘	Andersen LB Henckel P Saltin B	1987	Eur J Appl Physiol Occup Physiol1987，56，1：	1

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