|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Effect of rosemary extract, chitosan and a - tocopherolon microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 2 | Effect of rosemary extract, chitosan and alpha-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘 | GEORGANTELIS D BLEKAS G KATIKOU P | 2007 | Meat Science2007，75，2： | 1 |
| 3 | Effect of Rosemary Extract, Chitosan and A-Tocopherolon Microbio- logical Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at 4 C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 4 | Effect of rosemary extract,chitosan and a-tocopherolon microbio-logical parameters and lipid oxidation of fresh pork sausa-ges stored at4C显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，： | 1 |
| 5 | Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘 | GEORGANTELIS D BLEKAS G KATIKOU P | 2007 | Meat Science2007，75，： | 1 |
| 6 | Effect of rosemary extract, ehitosan and a-tocopherolon microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，73，1： | 1 |
| 7 | Effect of Laetobaeillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packed sliced beet显示文摘 | KATIKOU P AMBROSIADIS I GEORGANTELIS D | 2005 | Appl Microbiol2005，99，： | 1 |
| 8 | Relation of biogenic amines' formation with microbiological and sensory attributes in Lactobacillus-inoculated vacuum-packed rainbow trout (Oncorhynchus mykiss) fillets显示文摘 | KATIKOU P GEORGANTELIS D PALEOLOGOS E | 2006 | Journal of Agricultural and Food Chemistry2006，54，： | 1 |
| 9 | Effect of rosemary extract, chitosan and a-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 ℃ 显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，760，： | 1 |
| 10 | Determina- tion of okadaic acid, dinophysistoxin - 1 and related es- ters in Greek mussels using HPLC with fluorometric detec- tion, LC -MS/MS and mouse bioassay 显示文摘 | Louppis A P Badeka A V Katikou P | 2010 | Toxicon2010，55，4： | 1 |
| 11 | Effect of Lac- tobacillus-protective cultures with bacteriocin-like inhibitory sub- stances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiology2005，99，6： | 1 |
| 12 | Effect of Rosemary Extract, Chitosan and A-Tocopherolon Microbiological Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at 4~C 显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，，76： | 1 |
| 13 | Effect of rosemary extract,chitosan andα-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃显示文摘 | Georgantelis D Ambrosiadis I Katikou P | 2007 | Meat Science2007，76，1： | 1 |
| 14 | Uses of telomerase peptides in anti-tumor immune therapy 显示文摘 | Li H Katik I Liu J P | 2007 | Methods Mol Biol2007，405，： | 1 |
| 15 | Efect of Lacto- bacillus-protective cultures with bacteriocin-like inhibitory substances producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-pack- aged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiology2005，99，6： | 1 |
| 16 | Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘 | GEORGANTELIS D BLEKAS G KATIKOU P | 2007 | Meat Science2007，75，2： | 1 |
| 17 | Effect of Lacto-bacillus-protective cultures with bacteriocin-like inhibitory substances’producing ability on microbiological,chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef显示文摘 | Katikou P Ambrosiadis I Georgantelis D | 2005 | Journal of Applied Microbiolo-gy2005，99，6： | 1 |
| 18 | 查看详情显示文摘 | Prassopoulou E Katikou P Georgantelis D Kyritsakis A | | 0，，02： | 1 |
| 19 | Effect of rose- mary extract, chitosan and α -tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers显示文摘 | GEORGANTELIS D BLEKAS G KATIKOU P | 2007 | Meat Science2007，75，2： | 1 |
| 20 | Effect of Rosemary Extract, Chitosan and o-tocopherol on Microbiological Parameters and Lipid Oxidation of Fresh Pork Sausages Stored at dC 显示文摘 | GEORGANTELIS D AMBROSIADIS I KATIKOU P | 2007 | Meat Science2007，76，1： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员