These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

98 related articles for article (PubMed ID: 14337605)

  • 1. CHICKEN BROTH FLAVOR AND PH.
    PIPPEN EL; DE FREMERY D; LINEWEAVER H; HANSON HL
    Poult Sci; 1965 May; 44():816-24. PubMed ID: 14337605
    [No Abstract]   [Full Text] [Related]  

  • 2. EFFECT OF POLYPHOSPHATES ON BINDING PROPERTIES OF CHICKEN MEAT.
    FRONING GW
    Poult Sci; 1965 Jul; 44():1004-7. PubMed ID: 14343993
    [No Abstract]   [Full Text] [Related]  

  • 3. EFFECT OF COOKING METHOD AND SKEWERS ON QUALITY OF TURKEY ROLLS.
    BOWERS JR; GOERTZ GE; FRY JL
    Poult Sci; 1965 May; 44():789-93. PubMed ID: 14337601
    [No Abstract]   [Full Text] [Related]  

  • 4. EDIBLE YIELD OF TURKEY PARTS.
    MILLER BF
    Poult Sci; 1965 May; 44():848-53. PubMed ID: 14337610
    [No Abstract]   [Full Text] [Related]  

  • 5. SOME OBSERVATIONS CONCERNING THE HYDROGEN ION VARIABILITY OF THE CHICKEN CARCASS SURFACE DURING STORAGE.
    FROMM D; MONROE RJ
    Poult Sci; 1965 Mar; 44():325-36. PubMed ID: 14340718
    [No Abstract]   [Full Text] [Related]  

  • 6. BRAISED TURKEY ROAST QUALITY AS RELATED TO ROASTING PAN COMPOSITION.
    OERTZ GE; HOOPER AS
    Poult Sci; 1965 Jul; 44():1090-3. PubMed ID: 14344006
    [No Abstract]   [Full Text] [Related]  

  • 7. EFFECTIVE HEAT PROCESSING FOR THE DESTRUCTION OF PATHOGENIC BACTERIA IN TURKEY ROLLS.
    WILKINSON RJ; MALLMANN WL; DAWSON LE; IRMITER TF; DAVIDSON JA
    Poult Sci; 1965 Jan; 44():131-6. PubMed ID: 14336872
    [No Abstract]   [Full Text] [Related]  

  • 8. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M; Chen X; Hayat K; Duhoranimana E; Zhang X; Xia S; Yu J; Xing F
    Food Res Int; 2018 Jul; 109():72-81. PubMed ID: 29803494
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Chicken flavor: separation and concentration of its volatile components from broth.
    BOUTHILET RJ
    Food Res; 1950; 15(4):322-5. PubMed ID: 14773657
    [No Abstract]   [Full Text] [Related]  

  • 10. EFFECT OF COOKING TEMPERATURES ON BROILER ACCEPTABILITY.
    GOERTZ GE; MEYER D; WEATHERS B; HOOPER AS
    J Am Diet Assoc; 1964 Dec; 45():526-9. PubMed ID: 14242297
    [No Abstract]   [Full Text] [Related]  

  • 11. GAS CHROMATOGRAPHIC ANALYSIS OF VOLATILE CONSTITUENTS FROM COOKED CARCASSES OF OLD AND YOUNG CHICKENS.
    MINOR LJ; PEARSON AM; DAWSON LE; SCHWEIGERT BS
    Poult Sci; 1965 Mar; 44():535-43. PubMed ID: 14340747
    [No Abstract]   [Full Text] [Related]  

  • 12. Relationships between pH, colour and technological behaviour of brined cooked breast of chicken.
    Boutten B; Picard M; Bouvarel I; Mekhtiche L; Larroudé P; Barrier-Guillot B; Roffidal L
    Br Poult Sci; 2003 Dec; 44(5):783-4. PubMed ID: 14965109
    [No Abstract]   [Full Text] [Related]  

  • 13. [Effect of culinary treatment on residual quantities of streptomycin and oxytetracycline in meat and chicken by-products].
    Shakarian GA; Akopian ZM; Sevian TK
    Vopr Pitan; 1976; (1):59-60. PubMed ID: 987647
    [TBL] [Abstract][Full Text] [Related]  

  • 14. PH values and enzymatic activity of the digestive tract of the chicken.
    HEWITT EA; SCHELKOPF RL
    Am J Vet Res; 1955 Oct; 16(61 Part 1):576-9. PubMed ID: 13259040
    [No Abstract]   [Full Text] [Related]  

  • 15. Comparison of quality traits among breast meat affected by current muscle abnormalities.
    Baldi G; Soglia F; Laghi L; Tappi S; Rocculi P; Tavaniello S; Prioriello D; Mucci R; Maiorano G; Petracci M
    Food Res Int; 2019 Jan; 115():369-376. PubMed ID: 30599954
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A sensory perspective of effect of feeds on flavor in meats: poultry meats.
    Poste LM
    J Anim Sci; 1990 Dec; 68(12):4414-20. PubMed ID: 2286577
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
    Liao GZ; Wang GY; Xu XL; Zhou GH
    Meat Sci; 2010 May; 85(1):149-54. PubMed ID: 20374878
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.
    van der Sman RG
    Meat Sci; 2013 Dec; 95(4):940-57. PubMed ID: 23618650
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
    Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
    Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
    Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
    Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.