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Polyunsaturated fatty acids and adipose tissue: a puzzling relationship
Ailhaud, G. LIBRAIRIE LAVOISIER 2007 p.99-108
Research and development in Europe in the field of muscle science and meat technology
Clinquart, A. LIBRAIRIE LAVOISIER 2007 p.109-122
Contribution of meat and meat products to nutrient intakes of the French adult Population
Volatier, J.-L.; Dufour, A. LIBRAIRIE LAVOISIER 2007 p.123-132
Sellier, P. LIBRAIRIE LAVOISIER 2007 p.133-142
Le Bihan-Duval, E.; Berri, C.; Pitel, F.; Nadaf, J.; Sibut, V.; Jenkins, C.; Duclos, M.-J. LIBRAIRIE LAVOISIER 2007 p.143-152
Microbial ecosystems of meat and meat products
Labadie, J. LIBRAIRIE LAVOISIER 2007 p.153-160
Martin, C. LIBRAIRIE LAVOISIER 2007 p.161-167
Muscle and meat characteristics from the main beef breeds of the massif central
Picard, B.; Jurie, C.; Bauchart, D.; Dransfield, E.; Ouali, A.; Martin, J.-F.; Jailler, R.; Lepetit, J.; Culioli, J. LIBRAIRIE LAVOISIER 2007 p.168-180
Post mortem metabolism and meat qualities; how proteomics can bring new information
Morzel, M.; Terlouw, C.; Laville, E. LIBRAIRIE LAVOISIER 2007 p.181-188