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44. [Conditions for lipid extraction and their quantitative determination in meat products]. Miteva E Vet Med Nauki; 1984; 21(7-8):94-9. PubMed ID: 6506463 [TBL] [Abstract][Full Text] [Related]
46. Response of myocardial connective tissue to development of experimental hypertrophy. Buccino RA; Harris E; Spann JF; Sonnenblick EH Am J Physiol; 1969 Feb; 216(2):425-8. PubMed ID: 5767000 [No Abstract] [Full Text] [Related]
47. [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]
48. Hydroxyproline determination for initial detection of halal-critical food ingredients (gelatin and collagen). Yuswan MH; A Jalil NH; Mohamad H; Keso S; Mohamad NA; Tengku Md Yusoff TS; Ismail NF; Abdul Manaf YN; Mohd Hashim A; Mohd Desa MN; Yusof YA; Mustafa S Food Chem; 2021 Feb; 337():127762. PubMed ID: 32777563 [TBL] [Abstract][Full Text] [Related]
49. [Nutrient content of slaughtering products and the development of a supplemental feed for dogs]. Leugner S; Gamillscheg U; Leibetseder J Tierarztl Prax; 1981; 9(4):503-10. PubMed ID: 7348955 [No Abstract] [Full Text] [Related]
50. [Microbiology and biochemistry of pickled tongues and tongues to be pickled]. Cantoni C; Bianchi MA; D'Aubert S Arch Vet Ital; 1969 Apr; 20(2):83-95. PubMed ID: 5815885 [No Abstract] [Full Text] [Related]
51. The chemical composition of wasting muscle in cattle suffering from clinical Johne's disease. Patterson DS; Allen WM; Berrett S; Sweasey D; Slater TF J Med Microbiol; 1968 Aug; 1(1):127-35. PubMed ID: 5754805 [No Abstract] [Full Text] [Related]
52. [Determination of the freshness of meat by its reactions to amino acids]. Amin A Veterinariia; 1972 Jan; 1():94-5. PubMed ID: 4125440 [No Abstract] [Full Text] [Related]
53. 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]
55. [Nitrates and nitrites in food products, raw and subjected to preliminary handling and cooking]. Szponar L; Mieleszko T; Kierzkowska E Rocz Panstw Zakl Hig; 1981; 32(2):129-35. PubMed ID: 7313450 [No Abstract] [Full Text] [Related]
56. The microbial associations in British fresh sausages. Dowdell MJ; Board RG J Appl Bacteriol; 1971 Jun; 34(2):317-37. PubMed ID: 4939267 [No Abstract] [Full Text] [Related]
57. [Biological criteria for the rational use of new protein sources in meat products]. Safronova AM; Shaternikov VA; Vysotskiĭ VG; Cholakova A; Nesterov N Vopr Pitan; 1983; (4):38-44. PubMed ID: 6414182 [TBL] [Abstract][Full Text] [Related]
58. [New method for direct determination of loosely bound water in meat]. Beutling D Monatsh Veterinarmed; 1969 Dec; 24(23):887-90. PubMed ID: 5379008 [No Abstract] [Full Text] [Related]
59. [Amino acid composition of collagenous protein in gingival tissue from patients with periodontal disease (author's transl)]. Shirakawa M; Shidahara H; Okamoto H Hiroshima Daigaku Shigaku Zasshi; 1980; 12(1):82-8. PubMed ID: 6938605 [No Abstract] [Full Text] [Related]
60. [Enterococcal studies of uncut raw dried meat products]. Gogov I; Ionova I; Mladenov M Vet Med Nauki; 1981; 18(3):72-6. PubMed ID: 7303487 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]