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 *

51 related articles for article (PubMed ID: 4734467)

  • 21. Consumer sensory evaluations of aging effects on beef quality.
    Brewer S; Novakofski J
    J Food Sci; 2008 Jan; 73(1):S78-82. PubMed ID: 18211374
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Holding roast beef by three methods.
    Boyle MA; Funk K
    J Am Diet Assoc; 1970 Jan; 56(1):34-8. PubMed ID: 5460751
    [No Abstract]   [Full Text] [Related]  

  • 23. Dieldrin residues and cooking losses in pork loins.
    Maul RE; Funk K; Zabik ME; Zabik MJ
    J Am Diet Assoc; 1971 Nov; 59(5):481-4. PubMed ID: 5165595
    [No Abstract]   [Full Text] [Related]  

  • 24. [Lipid composition of Hercules oat flakes during cooking].
    Pisareva NA; Uralets ML; Zhakevich ML; Mirimskiĭ AS; Skurikhin IM
    Vopr Pitan; 1984; (3):64-6. PubMed ID: 6474955
    [No Abstract]   [Full Text] [Related]  

  • 25. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.
    Santé-Lhoutellier V; Astruc T; Marinova P; Greve E; Gatellier P
    J Agric Food Chem; 2008 Feb; 56(4):1488-94. PubMed ID: 18237130
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
    J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of reduced drying and extraction time in determining meat fat content.
    Cohen EH; Swift CE
    J Assoc Off Anal Chem; 1971 Sep; 54(5):1006-8. PubMed ID: 5151657
    [No Abstract]   [Full Text] [Related]  

  • 28. Pantothenic acid and vitamin B6 in beef.
    Meyer BH; Mysinger MA; Wodarski LA
    J Am Diet Assoc; 1969 Feb; 54(2):122-5. PubMed ID: 5812512
    [No Abstract]   [Full Text] [Related]  

  • 29. [Effects of so-called animal factors (muscles, age, sex) on the quality parameters of meat].
    Prost EK
    Arch Exp Veterinarmed; 1981; 35(3):409-17. PubMed ID: 7283643
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Inactivation of Salmonella during microwave cooking.
    Levre E; Valentini P
    Zentralbl Hyg Umweltmed; 1998 Dec; 201(4-5):431-6. PubMed ID: 9916297
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Thiamin content and retention in venison.
    Guild L; Raines R
    J Am Diet Assoc; 1972 Jan; 60(1):42-4. PubMed ID: 5061694
    [No Abstract]   [Full Text] [Related]  

  • 32. Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates.
    Baeza R; Rössler CE; Mielnicki DM; Zamora MC; Chirife J
    Rev Argent Microbiol; 2007; 39(4):237-42. PubMed ID: 18390161
    [TBL] [Abstract][Full Text] [Related]  

  • 33. [Studies on the biological value of different culinary portions in beef carcasses].
    Finogenova NV
    Vopr Pitan; 1967; 26(1):77-81. PubMed ID: 5629340
    [No Abstract]   [Full Text] [Related]  

  • 34. Volatilization of ammonia from manure as affected by manure additives, temperature and mixing.
    Van der Stelt B; Temminghoff EJ; Van Vliet PC; Van Riemsdijk WH
    Bioresour Technol; 2007 Dec; 98(18):3449-55. PubMed ID: 17215124
    [TBL] [Abstract][Full Text] [Related]  

  • 35. [Qualitative indices of the meat of calves fed a diet containing heat-treated manure litter].
    Kirov KD; Vitkov M
    Vet Med Nauki; 1984; 21(3):62-6. PubMed ID: 6740922
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Beef patty composition: effects of fat content and cooking method.
    Berry BW; Leddy K
    J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Change in the biological value of beef proteins during roasting].
    Melinets AI; Zhelezniak KD
    Vopr Pitan; 1980; (3):74-5. PubMed ID: 7405140
    [No Abstract]   [Full Text] [Related]  

  • 38. [Effect of cooking on vitamins in poultry and rabbit meat].
    Stepanova EN; Grigor'eva MP; Orlova NV; Smirnova EV; Fomina LV
    Vopr Pitan; 1982; (3):54-8. PubMed ID: 7113103
    [TBL] [Abstract][Full Text] [Related]  

  • 39. [Devitalization of salmonellal bacteria in boiled and smoked sausages].
    Iordanov I; Zakhariev Ts; Dimitrov Ia
    Vet Med Nauki; 1980; 17(6-7):87-94. PubMed ID: 7233826
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Transfer of lead from shot pellets to game meat during cooking.
    Mateo R; Rodríguez-de la Cruz M; Vidal D; Reglero M; Camarero P
    Sci Total Environ; 2007 Jan; 372(2-3):480-5. PubMed ID: 17118428
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 3.