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22篇 您的检索式：作者名="SIKES A L"

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	题名	作者	年代	出处	被引量
1	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	Sikes A L Tobin A B Tume R K		0，，04：	1
2	Pliocene sea surface temperature changes in ODP Site 1125, Chatham Rise, east of New Zealand显示文摘	Sabaa A T Sikes E L Hayward B W	2004	Marine Geology2004，205，：	1
3	Effect of processing temperature on tenderness,colour and yield of beef steaks subjected to high-hydrostatic pressure显示文摘	SIKES A L TUME R K	2014	Meat Science2014，97，2：	1
4	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	SIKES A L TOBIN A B TUME R K	2009	Innovative Food Science&Emerging Technologies2009，10，4：	1
5	Thermochromic composite pre- pared via a propagating polymerization front 显示文摘	Nagy I P Sike L Pojman J A	1995	J Am Chem Soc1995，117，：	1
6	The association of p21^(WAF-VCIP1) with progression to androgen-independent prostate cancer 显示文摘	Fizazi K Martinez L A Sikes C R	2002	Clin Cancer Res2002，8，3：	1
7	Use of High Pressure to Reduce Cook Loss and Improve Texture of Low-Salt Beef Sausage Batters 显示文摘	Sikes A L Tobin A B Tume R K	2009	Innov Food Sci Emerg Technol2009，10，4：	1
8	Thermochromic Composite Prepared via a Propagating Polymerization Front显示文摘	Nagy I P Sike L Pojman J A	1995	J Am Chem Soc1995，117，12：	1
9	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters 显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science & Emerging Technologies2009，10，4：	1
10	Thermochromic composite prepared via a propagating polymerization front显示文摘	Nagy I P Sike L Pojman J A	1995	J Am Chem Soc1995，117，：	1
11	The association of p21 (WAF-1/CIP1) with progression to androgen- independent prostate cater显示文摘	Fizazi K Martinez L A Sikes C R	2002	Clin Cancer Res2002，8，3：	1
12	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science and Emerging Technologies2009，10，：	1
13	Use of high pressure to reduce cook loss and improve texture of low -salt beef sausage batters显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science & Emerging Technologies2009，1，4：	1
14	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	SIKES A L TOBIN A B TUME R K	2009	Innovative Food Science and Emerging Technologies2009，10，4：	1
15	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science&Emerging Technologies2009，10，4：	1
16	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters显示文摘	SIKES A L TOBIN A B TUME R K		0，，4：	1
17	Sources nnd digenetic status of orgnnic matter in the Nauraki Gulf, New Zealnnd: Evidence from the carbon isotopic composition of d- and l-nmino acids显示文摘	Uhle M E Sikes E L Nodder S D Pilditch C A	2007	Org Geochem2007，38，44：	1
18	sternomandibularis with alpha-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing显示文摘	TUME R K SIKES A L SMITH S B Enriching M	2010	Meat Science2010，84，1：	1
19	Use of high pressure toreduce cook loss and improve texture of low -salt beef sausagebatters 显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science and Emerging Technology2009，10，4：	1
20	Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters 显示文摘	Sikes A L Tobin A B Tume R K	2009	Innovative Food Science and Emerging Technologies2009，10，：	1

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