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 *

146 related articles for article (PubMed ID: 9154633)

  • 1. High temperature processing effects on the properties of fowl meat gels.
    Voller-Reasonover L; Han IY; Acton JC; Titus TC; Bridges WC; Dawson PL
    Poult Sci; 1997 May; 76(5):774-9. PubMed ID: 9154633
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.
    Voller LM; Dawson PL; Han IY
    Poult Sci; 1996 Dec; 75(12):1603-10. PubMed ID: 9000288
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
    Lesiak MT; Olson DG; Lesiak CA; Ahn DU
    Poult Sci; 1997 Mar; 76(3):552-6. PubMed ID: 9068061
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characteristics and properties of goat meat gels as affected by setting temperatures.
    Mad-Ali S; Masniyom P; Benjakul S
    Food Chem; 2018 Dec; 268():257-263. PubMed ID: 30064755
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
    Young LL; Lyon CE
    Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meat.
    Nurmahmudi ; Sams AR
    Poult Sci; 1997 Mar; 76(3):543-7. PubMed ID: 9068059
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tenderizing spent fowl meat with calcium chloride. 4. Improved oxidative stability and the effects of additional aging.
    Woods KL; Rhee KS; Sams AR
    Poult Sci; 1997 Mar; 76(3):548-51. PubMed ID: 9068060
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.
    Lee HC; Erasmus MA; Swanson JC; Hong HG; Kang I
    Poult Sci; 2016 Jan; 95(1):138-43. PubMed ID: 26527709
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A; Libera J; Stasiak DM
    Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.
    Claus JR; Jeong JY
    Poult Sci; 2018 Feb; 97(2):667-675. PubMed ID: 29244165
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing.
    Modzelewska-Kapituła M; Kwiatkowska A; Jankowska B; Dąbrowska E
    Meat Sci; 2015 Feb; 100():209-16. PubMed ID: 25460127
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Tenderizing spent fowl meat with calcium chloride. 1. Effects of delivery method and tumbling.
    Nurmahmudi ; Sams AR
    Poult Sci; 1997 Mar; 76(3):534-7. PubMed ID: 9068057
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.
    Narayan R; Mendiratta SK; Mane BG
    Food Sci Technol Int; 2013 Apr; 19(2):187-93. PubMed ID: 23291827
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
    Schmidt FC; Fuentes A; Masot R; Alcañiz M; Laurindo JB; Barat JM
    Food Sci Technol Int; 2017 Mar; 23(2):110-118. PubMed ID: 27417278
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluating the effect of cooking temperature and time on collagen characteristics and the texture of hog maw.
    Zheng YY; Zhou CY; Wang C; Ding DM; Wang JJ; Li CB; Zhou GH
    J Texture Stud; 2021 Apr; 52(2):207-218. PubMed ID: 33368297
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.
    Pohlman FW; Dikeman ME; Zayas JF; Unruh JA
    J Anim Sci; 1997 Feb; 75(2):386-401. PubMed ID: 9051461
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Reduced-fat bologna manufactured with poultry skin connective tissue gel.
    Osburn WN; Mandigo RW
    Poult Sci; 1998 Oct; 77(10):1574-84. PubMed ID: 9776068
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.
    Yuste J; Mor-Mur M; Capellas M; Guamis B; Pla R
    Poult Sci; 1999 Jun; 78(6):914-21. PubMed ID: 10438140
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.