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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

146 related items for PubMed ID: 13931425

  • 1. [Panoramas of gastronomic traditions and the nutritional value of selected meals].
    LUCCHESI R.
    Minerva Dietol; 1963; 3():88-92. PubMed ID: 13931425
    [No Abstract] [Full Text] [Related]

  • 2. [Nutritional effects of the home cooking of fresh vegetables and fruits].
    LANDAIS G, DUPONT T, BOUYSSOU G.
    Aliment Vie; 1959; 47():151-91. PubMed ID: 14413764
    [No Abstract] [Full Text] [Related]

  • 3. [USE OF HIGH-FREQUENCY ENERGY, ESPECIALLY IN THE MICROWAVE AREA. ASSESSMENT OF THIS METHOD FROM A NUTRITIONAL AND COOKERY STANDPOINT].
    ZOBEL M.
    Ernahrungsforsch Ber Mitt; 1963; 8():450-503. PubMed ID: 14124916
    [No Abstract] [Full Text] [Related]

  • 4. [NUTRITION AND THE KITCHEN].
    HELDERS JB.
    Voeding; 1963 Nov 15; 24():707-10. PubMed ID: 14094951
    [No Abstract] [Full Text] [Related]

  • 5. Effect of electronic cooking on nutritive value of foods.
    THOMAS MH, BRENNER S.
    J Am Diet Assoc; 1949 Jan 15; 25(1):39-45. PubMed ID: 18101609
    [No Abstract] [Full Text] [Related]

  • 6. [THE TRIAD: GASTRONOMY, GASTROTECHNIQUE AND DIETETICS].
    TARTARI G.
    Minerva Dietol; 1964 Jan 15; 3():84-6. PubMed ID: 14192130
    [No Abstract] [Full Text] [Related]

  • 7. [The true cuisine of our day was not created solely for nourishment. II].
    GUAGNINI E.
    Minerva Dietol; 1963 Jan 15; 3():83-7. PubMed ID: 13951001
    [No Abstract] [Full Text] [Related]

  • 8. Student nurses need background in cookery for diet therapy.
    KROOG E.
    J Am Diet Assoc; 1955 Jan 15; 31(1):53-4. PubMed ID: 13221402
    [No Abstract] [Full Text] [Related]

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  • 12. [The nutritional value of preserved foods].
    ALLOUF R, THOMAS G.
    Aliment Vie; 1961 Jan 15; 49():179-204. PubMed ID: 13860638
    [No Abstract] [Full Text] [Related]

  • 13. Pretesting determines student nurses' need for cookery class.
    EDWARDS M.
    J Am Diet Assoc; 1955 Jan 15; 31(1):54-6. PubMed ID: 13221403
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  • 16. Studies on the nutritional value of defatted fish flour.
    MORRISON AB, CAMPBELL JA.
    Can J Biochem Physiol; 1960 May 15; 38():467-73. PubMed ID: 14424357
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  • 19. Experiments on the comparative nutritive value of butter and vegetable fats.
    DRYDEN LP, FOLEY JB, GLEIS PF, HARTMAN AM.
    J Nutr; 1956 Feb 10; 58(2):189-201. PubMed ID: 13295846
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  • 20. [Nutritive value of glucose-enriched protein hydrolysates].
    GRYSZKIEWICZ A.
    Pol Arch Med Wewn; 1956 Feb 10; 26(12):1917-23. PubMed ID: 13419768
    [No Abstract] [Full Text] [Related]

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