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.
2. Yield of chicken parts: proximate composition and mineral content. Meiners C; Crews MG; Ritchey SJ J Am Diet Assoc; 1982 Oct; 81(4):435-9. PubMed ID: 7119323 [No Abstract] [Full Text] [Related]
3. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment. Zhuang H; Savage EM J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131 [TBL] [Abstract][Full Text] [Related]
4. Beef cooking rates and losses. Effect of fat content. Funk K; Boyle MA J Am Diet Assoc; 1972 Oct; 61(4):404-7. PubMed ID: 4672375 [No Abstract] [Full Text] [Related]
5. The skinny on cooking chicken. Hurley EC J Am Diet Assoc; 1995 Feb; 95(2):167. PubMed ID: 7852681 [No Abstract] [Full Text] [Related]
6. 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]
7. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods. Dahl CA; Matthews ME J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757 [TBL] [Abstract][Full Text] [Related]
9. [The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)]. Martín Peña G; Quintana Samperio MA Rev Clin Esp; 1994 Nov; 194(11):966-9. PubMed ID: 7846353 [TBL] [Abstract][Full Text] [Related]
10. [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]
11. 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]
12. 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]
13. Effects of meat composition and cooking conditions on mutagen formation in fried ground beef. Bjeldanes LF; Morris MM; Timourian H; Hatch FT J Agric Food Chem; 1983; 31(1):18-21. PubMed ID: 6826915 [No Abstract] [Full Text] [Related]
18. Yields from meat-type chickens at five ages. Jacobson M; Spencer JV; Halvorson DB J Am Diet Assoc; 1969 Apr; 54(4):308-12. PubMed ID: 5779538 [No Abstract] [Full Text] [Related]
19. 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]