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2. [Study of the tryptophan-hydroxyproline coefficient of the meat of animals of different species]. Morgun EM; Bugaeva AA Vopr Pitan; 1975; (1):80-3. PubMed ID: 1210190 [TBL] [Abstract][Full Text] [Related]
3. [Determination of connective tissue content of meat products using the hydroxyproline methods (author's transl)]. Fey R Z Lebensm Unters Forsch; 1977 Aug; 164(4):233-8. PubMed ID: 562041 [TBL] [Abstract][Full Text] [Related]
4. [Contribution on the collagen content of raw sausages]. Scharner E; Lorenz E Arch Exp Veterinarmed; 1968; 22(1):151-9. PubMed ID: 5693098 [No Abstract] [Full Text] [Related]
5. Analytical Methods Committee. Report prepared by the Meat Products Sub-Committee. Nitrogen factor for blood. Analyst; 1968 Jul; 93(108):478-9. PubMed ID: 5659146 [No Abstract] [Full Text] [Related]
6. [Hydroxyproline and tryptophan levels in various kinds of sausages]. Gladkov IM; Kazbanova OV; Shmatkova TA Vopr Pitan; 1968; 27(6):78-9. PubMed ID: 5739845 [No Abstract] [Full Text] [Related]
7. Nutritive value of the proteins of veal, beef and pork determined on the basis of available essential amino acids or hydroxyproline analysis. Dvorák Z; Vognarová I J Sci Food Agric; 1969 Mar; 20(3):146-50. PubMed ID: 5777494 [No Abstract] [Full Text] [Related]
8. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. Tikk M; Tikk K; Tørngren MA; Meinert L; Aaslyng MD; Karlsson AH; Andersen HJ J Agric Food Chem; 2006 Oct; 54(20):7769-77. PubMed ID: 17002451 [TBL] [Abstract][Full Text] [Related]
10. Hydroxyproline content and cresol-red absorption as protein quality indicators respectively for meat by-products and soya-bean meals. Woodham AA Proc Nutr Soc; 1969 Sep; 28(2):48A-50A. PubMed ID: 5389488 [No Abstract] [Full Text] [Related]
11. [Rapid determination of Trichinella in pork meat]. Med Lab (Stuttg); 1974 Dec; 27(12):303-7. PubMed ID: 4453300 [No Abstract] [Full Text] [Related]
12. [On the problem of the chemical composition of beef]. Finogenova NV Vopr Pitan; 1968; 27(2):78. PubMed ID: 5675240 [No Abstract] [Full Text] [Related]
13. Collaborative study of an enzymatic digestion method for the isolation of light filth fron fresh pork sausage. Gecan JS; Alioto P J Assoc Off Anal Chem; 1973 May; 56(3):631-3. PubMed ID: 4592043 [No Abstract] [Full Text] [Related]
14. [Analysis on Clenbuterol pollution in swine products in Beijing, 2002]. Xue Y; Wu GH; Meng J; Zhao J; Shao B; Zhao LW; Sun XG; Cui XQ; Zhang Z Zhonghua Liu Xing Bing Xue Za Zhi; 2003 Aug; 24(8):654-6. PubMed ID: 14521782 [TBL] [Abstract][Full Text] [Related]
15. [Medical and biological evaluation of pork meat produced with the addition of zeolite as a supplement]. Venglinskaia EA; Bakhareva NS Gig Sanit; 1993 Feb; (2):31-3. PubMed ID: 8393828 [No Abstract] [Full Text] [Related]
20. [Fluorine content of pork and beef in Hungary]. Mari A; Sugár E Zahn Mund Kieferheilkd Zentralbl; 1983; 71(1):23-6. PubMed ID: 6222559 [No Abstract] [Full Text] [Related] [Next] [New Search]