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2. Microwave heating of cooked pork patties as a function of fat content. Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834 [TBL] [Abstract][Full Text] [Related]
3. Beef cooking rates and losses. Effect of fat content. Funk K; Boyle MA J Am Diet Assoc; 1972 Oct; 61(4):404-7. PubMed ID: 4672375 [No Abstract] [Full Text] [Related]
4. [Physical, chemical and nutritive value changes in heated fats. II. Physical and chemical changes occurring during thermal oxidation of 5 selected fats]. Ziombski H Rocz Panstw Zakl Hig; 1980; 31(6):593-604. PubMed ID: 7196082 [No Abstract] [Full Text] [Related]
5. Pork for the holidays. Certain cuts of pork now fall in line with the calorie and fat content of skinned chicken breast. Sullivan L Diabetes Forecast; 2002 Dec; 55(12):80-4. PubMed ID: 14870709 [No Abstract] [Full Text] [Related]
6. Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F. McComber DR; Clark R; Cox DF J Am Diet Assoc; 1990 Dec; 90(12):1718-9. PubMed ID: 2246451 [No Abstract] [Full Text] [Related]
7. What is pork and poultry meat quality? Aumaitre AL; Laplace JP Forum Nutr; 2003; 56():323-7. PubMed ID: 15806920 [No Abstract] [Full Text] [Related]
14. Effect of internal temperature on eating quality of pork chops. Holmes ZA; Bowers JR; Goertz GE J Am Diet Assoc; 1966 Feb; 48(2):121-3. PubMed ID: 5948117 [No Abstract] [Full Text] [Related]
15. Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate. Pfau W; Rosenvold K; Young JF Food Chem Toxicol; 2006 Dec; 44(12):2086-91. PubMed ID: 16973250 [TBL] [Abstract][Full Text] [Related]
16. Chemistry in the kitchen. N Engl J Med; 1991 Jun; 324(24):1739-41. PubMed ID: 1823122 [No Abstract] [Full Text] [Related]
17. [Comparison of 4 methods of determination of fat in cooked meals]. Pietruszka B; Zielińska Z Rocz Panstw Zakl Hig; 1979; 30(5):479-84. PubMed ID: 542779 [No Abstract] [Full Text] [Related]
18. [Supplement to the tables of composition and nutritive value of food products. V. Effect of food handling on vitamin B content in selected elements of pork]. Piekarska J; Loś-Kuczera M; Nadolna I; Wartanowicz M Rocz Panstw Zakl Hig; 1980; 31(4):361-6. PubMed ID: 7433824 [No Abstract] [Full Text] [Related]
19. Protein concentrates and cellulose as additives in meat loaves. Nollman DS; Pratt DE J Am Diet Assoc; 1972 Dec; 61(6):658-61. PubMed ID: 4673709 [No Abstract] [Full Text] [Related]
20. Degradation of linoleic acid during potato frying. Kilgore L; Bailey M J Am Diet Assoc; 1970 Feb; 56(2):130-2. PubMed ID: 5467003 [No Abstract] [Full Text] [Related] [Next] [New Search]