156 related articles for article (PubMed ID: 4857763)
1. Frozen, precooked beef and beef-soy loaves. Eating quality, fat, moisture, and thiamin content.
Nielsen LM; Carlin AF
J Am Diet Assoc; 1974 Jul; 65(1):35-40. PubMed ID: 4857763
[No Abstract] [Full Text] [Related]
2. 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]
3. Slow cooker vs. oven preparation of meat loaves and chicken.
Peters CR; Sinwell DD; Van Duyne FO
J Am Diet Assoc; 1983 Oct; 83(4):430-5. PubMed ID: 6619457
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
Yang J; Sulaeman A; Setiawan B; Atughonu A; Giraud DW; Driskell JA
J Am Diet Assoc; 1994 Feb; 94(2):199-201. PubMed ID: 8301000
[No Abstract] [Full Text] [Related]
6. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
[TBL] [Abstract][Full Text] [Related]
7. Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens.
Bowers JA; Fryer BA
J Am Diet Assoc; 1972 May; 60(5):399-401. PubMed ID: 5018369
[No Abstract] [Full Text] [Related]
8. Effect of parboiling on thiamin, protein and fat of rice.
Padua AB; Juliano BO
J Sci Food Agric; 1974 Jun; 25(6):697-701. PubMed ID: 4845104
[No Abstract] [Full Text] [Related]
9. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.
Pietrasik Z; Gaudette NJ; Klassen M
Meat Sci; 2016 Mar; 113():41-50. PubMed ID: 26610290
[TBL] [Abstract][Full Text] [Related]
10. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
[TBL] [Abstract][Full Text] [Related]
11. A comparative study in rats of iron bioavailability from cooked beef and soybean protein.
Rotruck JT; Luhrsen KR
J Agric Food Chem; 1979; 27(1):27-33. PubMed ID: 570198
[No 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. Chilled food systems. Effects of chilled holding on quality of beef loaves.
Zallen EM; Hitchcock MJ; Goertz GE
J Am Diet Assoc; 1975 Dec; 67(6):552-7. PubMed ID: 1184900
[TBL] [Abstract][Full Text] [Related]
14. Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins.
Meat Sci; 2015 Feb; 100():189-94. PubMed ID: 25460124
[TBL] [Abstract][Full Text] [Related]
15. Effect of cooking on concentrations of β-estradiol and metabolites in model matrices and beef.
Braekevelt E; Lau BP; Tague B; Popovic S; Tittlemier SA
J Agric Food Chem; 2011 Feb; 59(3):915-20. PubMed ID: 21218831
[TBL] [Abstract][Full Text] [Related]
16. Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
Love JA; Prusa KJ
J Am Diet Assoc; 1992 Nov; 92(11):1367-71. PubMed ID: 1430722
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. The application and limitation of immunochemical analyses in the estimation of soya protein in meat products.
Llewellyn JW; Sawyer R
Ann Nutr Aliment; 1977; 31(2):157-9. PubMed ID: 410342
[No Abstract] [Full Text] [Related]
19. Reducing the fat content in ground beef without sacrificing quality: a review.
Brewer MS
Meat Sci; 2012 Aug; 91(4):385-95. PubMed ID: 22444664
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]