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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 1184900

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  • 2. 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
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  • 3. Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing.
    Dahl CA, Matthews ME.
    J Am Diet Assoc; 1979 Jul; 75(1):34-6. PubMed ID: 571882
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  • 6. Convective heat processing of turkey roll: effects on sensory quality and energy usage.
    Brown NE, Chyuan JY.
    J Am Diet Assoc; 1987 Nov; 87(11):1521-5. PubMed ID: 3668129
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  • 11. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ, Miller RK, Aldredge TL, Logan KE, Edwards KK, Zerby HN, Boggess M, Box-Steffensmeier JM, Stahl CA.
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
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  • 14. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions.
    Biswas AK, Keshri RC, Bisht GS.
    Meat Sci; 2004 Mar; 66(3):733-41. PubMed ID: 22060884
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  • 15. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L, Budde BB, Koch AG, Klingberg TD.
    Int J Food Microbiol; 2009 Apr 15; 130(3):172-8. PubMed ID: 19230998
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  • 17. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
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  • 18. Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roasts.
    Drew F, Rhee KS, Carpenter ZL.
    J Am Diet Assoc; 1980 Oct 20; 77(4):455-9. PubMed ID: 7419839
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  • 19. HACCP models for quality control of entrée production in hospital foodservice systems. II. Quality assessment of beef loaves utilizing HACCP models.
    Bobeng BJ, David BD.
    J Am Diet Assoc; 1978 Nov 20; 73(5):530-5. PubMed ID: 701684
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  • 20. Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat.
    Rhee KS, Myers CE.
    Meat Sci; 2004 Jan 20; 66(1):189-94. PubMed ID: 22063947
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