BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 15427709)

  • 1. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. III. Lamb.
    CAUSEY K; HAUSRATH ME; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):256-61. PubMed ID: 15427709
    [No Abstract]   [Full Text] [Related]  

  • 2. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. I. Pork.
    CAUSEY K; ANDREASSEN EG; HAUSRATH ME; ALONG C; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):237-48. PubMed ID: 15427707
    [No Abstract]   [Full Text] [Related]  

  • 3. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef.
    CAUSEY K; HAUSRATH ME; RAMSTAD PE; FENTON F
    Food Res; 1950; 15(3):249-55. PubMed ID: 15427708
    [No Abstract]   [Full Text] [Related]  

  • 4. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
    Meat Sci; 2010 Apr; 84(4):662-9. PubMed ID: 20374840
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
    Manios SG; Skandamis PN
    Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Palatability and nutritive value of frozen brococcoli. Effect of cooking time, cooking method, and storage time.
    SWEENEY JP; GILPIN GL; MARTIN ME; DAWSON EH
    J Am Diet Assoc; 1960 Feb; 36():122-8. PubMed ID: 13836075
    [No Abstract]   [Full Text] [Related]  

  • 7. Effects of freezing method, length of frozen storage and cookery from the thawed or frozen state on palatability characteristics of pork.
    Berry BW; Smith GC; Spencer JV; Kroening GH
    J Anim Sci; 1971 Apr; 32(4):636-40. PubMed ID: 5571545
    [No Abstract]   [Full Text] [Related]  

  • 8. Effect of reheating on palatability nutritive value, and bacterial count of frozen cooked foods II. meat dishes.
    CAUSEY K; FENTON F
    J Am Diet Assoc; 1951 Jun; 27(6):491-5. PubMed ID: 14850229
    [No Abstract]   [Full Text] [Related]  

  • 9. Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking.
    Lundén A; Uggla A
    Int J Food Microbiol; 1992; 15(3-4):357-63. PubMed ID: 1419541
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects.
    Suleman R; Wang Z; Aadil RM; Hui T; Hopkins DL; Zhang D
    Meat Sci; 2020 Sep; 167():108172. PubMed ID: 32422547
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
    Fulton C; Davis C
    J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
    [TBL] [Abstract][Full Text] [Related]  

  • 12. B-vitamin retention in meat during storage and preparation. A review.
    Engler PP; Bowers JA
    J Am Diet Assoc; 1976 Sep; 69(3):253-57. PubMed ID: 780410
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.
    Pinheiro RSB; Francisco CL; Lino DM; Borba H
    Meat Sci; 2019 Feb; 148():72-78. PubMed ID: 30317012
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.
    Balan P; Kim YHB; Stuart AD; Kemp R; Staincliffe M; Craigie C; Farouk MM
    Anim Sci J; 2019 Aug; 90(8):1060-1069. PubMed ID: 31218792
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS; Bowker BC
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
    Medina M; Antequera T; Ruiz J; Jiménez-Martín E; Pérez-Palacios T
    Food Sci Technol Int; 2015 Oct; 21(7):503-11. PubMed ID: 25209358
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Long-term red meat preservation using chilled and frozen storage combinations: A review.
    Coombs CE; Holman BW; Friend MA; Hopkins DL
    Meat Sci; 2017 Mar; 125():84-94. PubMed ID: 27918929
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.
    Bellés M; Alonso V; Roncalés P; Beltrán JA
    J Sci Food Agric; 2018 Jun; 98(8):2871-2879. PubMed ID: 29143965
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Lipid oxidation in chicken as affected by cooking and frozen storage.
    Abdel-Kader ZM
    Nahrung; 1996 Feb; 40(1):21-4. PubMed ID: 8975141
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique.
    Xie A; Sun DW; Xu Z; Zhu Z
    Talanta; 2015 Jul; 139():208-15. PubMed ID: 25882428
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.