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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

156 related items for PubMed ID: 1241603

  • 1. [Loss of nutritional value of proteins in meat products caused by thermal processing].
    Dvorák Z.
    Nahrung; 1975; 19(9-10):989-95. PubMed ID: 1241603
    [Abstract] [Full Text] [Related]

  • 2. [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
    [Abstract] [Full Text] [Related]

  • 3. [Amino acid composition of horse meat before and after heat processing].
    Urbisinov ZhK.
    Vopr Pitan; 1984; (1):73-6. PubMed ID: 6710965
    [Abstract] [Full Text] [Related]

  • 4. [Amino acid makeup of beef].
    Zakhariev Ts, Ibrishimov N, Monov G.
    Vet Med Nauki; 1980; 17(8):31-5. PubMed ID: 7269220
    [Abstract] [Full Text] [Related]

  • 5. Retention of essential amino acids during extrusion of protein and reducing sugars.
    Singh S, Wakeling L, Gamlath S.
    J Agric Food Chem; 2007 Oct 17; 55(21):8779-86. PubMed ID: 17894461
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. [Study of the composition of killer whale meat as a source of balanced proteins].
    Popov NI, Mrochkov KA, Kaverzneva ED.
    Vopr Pitan; 1976 Oct 17; (4):78-82. PubMed ID: 1021997
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. [Biological value of the proteins of a sausage product incorporating a combined protein preparation based on slaughterhouse blood].
    Mdinaradze TD, Safronova AM, Sotnikova VV.
    Vopr Pitan; 1985 Oct 17; (5):23-6. PubMed ID: 4082515
    [Abstract] [Full Text] [Related]

  • 12. 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 17; 101():19-24. PubMed ID: 25462378
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. [Biological value of new kinds of sausage products].
    Grigorashvili GZ.
    Vopr Pitan; 1987 Mar 17; (5):64-8. PubMed ID: 3439075
    [Abstract] [Full Text] [Related]

  • 15. [Availability of new sources of nutrition].
    Mauron J.
    Bibl Nutr Dieta; 1971 Mar 17; 16():169-91. PubMed ID: 5165367
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves.
    Korus A.
    J Sci Food Agric; 2012 Feb 17; 92(3):618-25. PubMed ID: 22002466
    [Abstract] [Full Text] [Related]

  • 18. [Some data on the biologic value of lean chicken meat in comparison with the meat of other animal species].
    Faccini G, Pesino L.
    Acta Med Vet (Napoli); 1967 Feb 17; 13(5):321-33. PubMed ID: 5629577
    [No Abstract] [Full Text] [Related]

  • 19. [Meat from the nutritional medicine viewpoint].
    Weigand K.
    Z Gesamte Inn Med; 1993 Jan 17; 48(1):29-34. PubMed ID: 8442376
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.