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 *

79 related articles for article (PubMed ID: 5151657)

  • 21. [Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].
    Cantoni C; Bianchi MA; D'Aubert S; Renon P; Cerutti F
    Arch Vet Ital; 1970 Aug; 21(4):213-28. PubMed ID: 5505510
    [No Abstract]   [Full Text] [Related]  

  • 22. Collaborative study of automated determination of phosphorus in meat products.
    Gantenbein WM
    J Assoc Off Anal Chem; 1972 Jan; 55(1):123-7. PubMed ID: 4677391
    [No Abstract]   [Full Text] [Related]  

  • 23. Effect of boning and final internal temperature on quality of fresh hams.
    Carlin AF; Cash D; Mott C
    J Am Diet Assoc; 1968 Jul; 53(1):36-40. PubMed ID: 5690489
    [No Abstract]   [Full Text] [Related]  

  • 24. [Qualitative characteristics of meat extracts].
    Mazurenko VS
    Vopr Pitan; 1968; 27(6):36-40. PubMed ID: 5739837
    [No Abstract]   [Full Text] [Related]  

  • 25. Multicomponent analysis of meat products.
    Bjarnø OC
    J Assoc Off Anal Chem; 1981 Nov; 64(6):1392-6. PubMed ID: 7309659
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Biodegradability of meat industry wastes under anaerobic and aerobic conditions.
    Buendía IM; Fernández FJ; Villaseñor J; Rodríguez L
    Water Res; 2008 Aug; 42(14):3767-74. PubMed ID: 18657286
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Controversy over fat content of meat.
    Weisenthal LM
    Postgrad Med; 1996 Feb; 99(2):47-8. PubMed ID: 8632974
    [No Abstract]   [Full Text] [Related]  

  • 28. Determination of crude fat in meat by supercritical fluid extraction: direct method: PVM 3:2000.
    Chandrasekar R; Calabraro R; Myer LJ; Phillippo T; King JW; Eller FJ
    J AOAC Int; 2001; 84(2):466-71. PubMed ID: 11324612
    [TBL] [Abstract][Full Text] [Related]  

  • 29. [Changes in the quantity of aldehydes, peroxides, the iodine and saponification number in bovine and swine fats following irradiation with gamma-rays].
    Lordanov I
    Vet Med Nauki; 1975; 12(7):34-8. PubMed ID: 1179636
    [TBL] [Abstract][Full Text] [Related]  

  • 30. [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]  

  • 31. [Aromatic chlorinated hydrocarbons in in food of animal origin].
    Niewiadowska A; Zmudzki J
    Rocz Panstw Zakl Hig; 1996; 47(1):59-64. PubMed ID: 8754944
    [TBL] [Abstract][Full Text] [Related]  

  • 32. [Study of the sarcoplasmic and myofibrillary proteins of sublimation dried meat by the method of high-volt electrophoresis in starch gel].
    Gunar EV; Iakubov GZ; Kaminarskaia AK
    Vopr Pitan; 1975; (2):71-8. PubMed ID: 1199017
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Cholesterol content in European bovine milk fats.
    Precht D
    Nahrung; 2001 Feb; 45(1):2-8. PubMed ID: 11253633
    [TBL] [Abstract][Full Text] [Related]  

  • 34. [Relationship between the chemical components in the meat of bulls].
    Gabris J; Duncáková E; Timko L; Mattová J
    Vet Med (Praha); 1980 Jul; 25(7):423-8. PubMed ID: 6774471
    [TBL] [Abstract][Full Text] [Related]  

  • 35. [Demonstration of bile pigments in meat and fat with Ictotest].
    Auer W
    Wien Tierarztl Monatsschr; 1968; 55(10):657-62. PubMed ID: 5696039
    [No Abstract]   [Full Text] [Related]  

  • 36. Microwave heating of cooked pork patties as a function of fat content.
    Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
    J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Changes in the free amino acid content in wild boar meat at different levels of its freshness].
    Belonosov VM
    Vopr Pitan; 1967; 26(2):35-8. PubMed ID: 5610986
    [No Abstract]   [Full Text] [Related]  

  • 38. A rapid liquid-liquid extraction clean-up method for the determination of volatile N-nitrosamines in cooked-out bacon fat.
    Sen NP; Seaman S
    IARC Sci Publ; 1983; (45):179-80. PubMed ID: 6684636
    [No Abstract]   [Full Text] [Related]  

  • 39. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C; Aller-Guiote P; Carballo J; Colmenero FJ
    J Agric Food Chem; 2006 Dec; 54(26):9959-65. PubMed ID: 17177528
    [TBL] [Abstract][Full Text] [Related]  

  • 40. [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]  

    [Previous]   [Next]    [New Search]
    of 4.