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 *

69 related articles for article (PubMed ID: 2211480)

  • 1. Diagnostic data evaluation. Part VI. Data evaluation to establish product standards.
    Malanoski AJ
    J Assoc Off Anal Chem; 1990; 73(4):572-8. PubMed ID: 2211480
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Diagnostic data evaluation. Part IV. Evaluation of a check sample series to determine analyst performance.
    Malanoski AJ
    J Assoc Off Anal Chem; 1990; 73(3):414-8. PubMed ID: 2376545
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology.
    Velioğlu HM; Velioğlu SD; Boyaci IH; Yilmaz I; Kurultay S
    Meat Sci; 2010 Mar; 84(3):477-83. PubMed ID: 20374813
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Homogeneity of meats prepared for analysis with a commercial food processor: collaborative study.
    Beebe RM; Lay E; Eisenberg S
    J Assoc Off Anal Chem; 1989; 72(5):777-83. PubMed ID: 2808240
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Multicomponent analysis of meat products by infrared spectrophotometry: collaborative study.
    Bjarnø OC; Arneth W; Noack W; Pfeiffer G
    J Assoc Off Anal Chem; 1982 May; 65(3):696-700. PubMed ID: 7096252
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
    Bostian ML; Fish DL; Webb NB; Arey JJ
    J Assoc Off Anal Chem; 1985; 68(5):876-80. PubMed ID: 4055632
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative analysis of meat samples prepared with food chopper and bowl cutter.
    Pettinati JD; Ackerman SA; Jenkins RK; Happich ML; Phillips JG
    J Assoc Off Anal Chem; 1983 May; 66(3):759-65. PubMed ID: 6863196
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Near-infrared reflectance determination of fat, protein, and moisture in fresh meat.
    Kruggel WG; Field RA; Riley ML; Radloff HD; Horton KM
    J Assoc Off Anal Chem; 1981 May; 64(3):692-6. PubMed ID: 7240075
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Diagnostic data evaluation. Part III. Collaborative study evaluation: standard deviation considered to be a constant.
    Malanoski AJ
    J Assoc Off Anal Chem; 1990; 73(3):411-4. PubMed ID: 2376544
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter.
    Silva FA; Amaral DS; Guerra IC; Dalmás PS; Arcanjo NM; Bezerra TK; Beltrão Filho EM; Moreira RT; Madruga MS
    Meat Sci; 2013 May; 94(1):34-8. PubMed ID: 23369952
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Potential effects of the next 100 billion hamburgers sold by McDonald's.
    Spencer EH; Frank E; McIntosh NF
    Am J Prev Med; 2005 May; 28(4):379-81. PubMed ID: 15831345
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Hygienic assessment of meat products normalized as to mineral contents].
    Grigorashvili GZ; Moniava II; Maskhulia LM; Kartvelishvili GM
    Gig Sanit; 1991 Feb; (2):35-8. PubMed ID: 2055508
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
    Ali FS; Perry AK; Van Duyne FO
    J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat.
    Bhatty N; Gilani AH; Nagra SA
    Int J Food Sci Nutr; 2001 Nov; 52(6):521-6. PubMed ID: 11570019
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Biological value of the proteins of a sausage product incorporating a combined protein preparation based on slaughterhouse blood].
    Mdinaradze TD; Safronova AM; Sotnikova VV
    Vopr Pitan; 1985; (5):23-6. PubMed ID: 4082515
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Quality characteristics of boiled sausages with a new coloring component].
    Beliaev MI; Lerina IV; Belous AM; Kolesnik TL; Mishneva LG; Vinokurov GA; Inzhiiants AA
    Gig Sanit; 1992; (7-8):44-6. PubMed ID: 1468664
    [No Abstract]   [Full Text] [Related]  

  • 17. Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams.
    Håseth TT; Egelandsdal B; Bjerke F; Sørheim O
    J Food Sci; 2007 Oct; 72(8):E420-7. PubMed ID: 17995600
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemical analysis of meat products.
    Ellis RL
    J Assoc Off Anal Chem; 1987; 70(1):77-80. PubMed ID: 3558282
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Determination of nitrogen and protein content of meat and meat products.
    Benedict RC
    J Assoc Off Anal Chem; 1987; 70(1):69-74. PubMed ID: 3558279
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 4.