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 *

147 related articles for article (PubMed ID: 6832453)

  • 21. Comparative analyses of the chemical and sensory parameters and consumer preference of a semi-dried smoked meat product (cabanossi) produced with warthog (Phacochoerus africanus) and domestic pork meat.
    Swanepoel M; Leslie AJ; Hoffman LC
    Meat Sci; 2016 Apr; 114():103-113. PubMed ID: 26771142
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Sensory quality of selected raw ripened meat products.
    Węsierska E; Palka K; Bogdańska J; Chabior K; Barwińska E
    Acta Sci Pol Technol Aliment; 2013; 12(1):41-50. PubMed ID: 24584864
    [TBL] [Abstract][Full Text] [Related]  

  • 23. [Biological value of new kinds of sausage products].
    Grigorashvili GZ
    Vopr Pitan; 1987; (5):64-8. PubMed ID: 3439075
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Nutritional properties and consumer evaluation of donkey bresaola and salami: comparison with conventional products.
    Marino R; Albenzio M; Della Malva A; Muscio A; Sevi A
    Meat Sci; 2015 Mar; 101():19-24. PubMed ID: 25462378
    [TBL] [Abstract][Full Text] [Related]  

  • 25. CURRENT RESEARCH ON MEAT.
    PAUL PC
    J Am Diet Assoc; 1965 Jun; 46():468-72. PubMed ID: 14288290
    [No Abstract]   [Full Text] [Related]  

  • 26. Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products.
    McGill DL
    J Assoc Off Anal Chem; 1981 Jan; 64(1):29-31. PubMed ID: 7204306
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Meat and meat products--mass spectrometric determination of volatile N-nitrosamines.
    Stephany RW; Freudenthal J; Schuller PL
    IARC Sci Publ (1971); 1978; (18):151-61. PubMed ID: 680712
    [No Abstract]   [Full Text] [Related]  

  • 28. Meat in human nutrition.
    Rogowski B
    World Rev Nutr Diet; 1980; 34():46-101. PubMed ID: 6986722
    [No Abstract]   [Full Text] [Related]  

  • 29. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
    Dikeman ME; Hunt MC; Addist PB; Schoenbeck HJ; Pullen M; Katsanidis E; Yancey EJ
    J Anim Sci; 2003 Jan; 81(1):156-66. PubMed ID: 12597386
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
    Dermiki M; Phanphensophon N; Mottram DS; Methven L
    Food Chem; 2013 Nov; 141(1):77-83. PubMed ID: 23768330
    [TBL] [Abstract][Full Text] [Related]  

  • 31. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Mglinets AI; Katserikova NV; Pozniakovskiĭ VM
    Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685
    [TBL] [Abstract][Full Text] [Related]  

  • 32. [Analytical problems posed by nitrates and nitrites in food additives used in pork, curing and canned meat].
    Berger JA; Durand P; Frouin A; Courtet AM; Petit J
    Ann Nutr Aliment; 1980; 34(5-6):883-92. PubMed ID: 7258920
    [No Abstract]   [Full Text] [Related]  

  • 33. Effect of residual ascorbate on determination of nitrite in commercial cured meat products.
    Fox JB; Doerr RC; Gates R
    J Assoc Off Anal Chem; 1984; 67(4):692-7. PubMed ID: 6469897
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Comparison of three methods for determination of crude protein in meat: collaborative study.
    Suhre FB; Corrao PA; Glover A; Malanoski AJ
    J Assoc Off Anal Chem; 1982 Nov; 65(6):1339-45. PubMed ID: 7174576
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Sulfhydryl and disulfide groups in meats.
    Hofmann K; Hamm R
    Adv Food Res; 1978; 24():1-111. PubMed ID: 367110
    [No Abstract]   [Full Text] [Related]  

  • 36. Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods.
    Nurkhoeriyati T; Huda N; Ahmad R
    J Food Sci; 2011; 76(1):S48-55. PubMed ID: 21535715
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.
    Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Kim HW; Lee JW; Chung HJ; Kim CJ
    Meat Sci; 2010 Jan; 84(1):212-8. PubMed ID: 20374777
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [Sanitary bacteriological research on cooked sausages prepared by partial substitution of nitrites with a new dye made from the blood of slaughter animals].
    Lerina IV; Ivanov AT; Prilipko LA; Pedenko AI; Belitskiĭ BI
    Gig Sanit; 1986 Jun; (6):92-3. PubMed ID: 3744089
    [No Abstract]   [Full Text] [Related]  

  • 39. Effect of high pressure on physicochemical properties of meat.
    Buckow R; Sikes A; Tume R
    Crit Rev Food Sci Nutr; 2013; 53(7):770-86. PubMed ID: 23638936
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The effect of pale, soft and exudative meat on the quality of canned pork in gravy.
    Florowski T; Florowska A; Chmiel M; Adamczak L; Pietrzak D; Ruchlicka M
    Meat Sci; 2017 Jan; 123():29-34. PubMed ID: 27610754
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.