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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

355 related items for PubMed ID: 21985894

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  • 2. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L, Ertbjerg P, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
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  • 5. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM, Baldwin RE, Snider S.
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
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  • 6. Low temperature cooking of pork meat - Physicochemical and sensory aspects.
    Becker A, Boulaaba A, Pingen S, Krischek C, Klein G.
    Meat Sci; 2016 Aug; 118():82-8. PubMed ID: 27060409
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  • 8. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C, Martini S.
    J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
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  • 10. 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
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  • 11. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
    Eastridge JS, Bowker BC.
    J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
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  • 12. Effect of heat processing on DNA quantification of meat species.
    Şakalar E, Abasiyanik MF, Bektik E, Tayyrov A.
    J Food Sci; 2012 Sep; 77(9):N40-4. PubMed ID: 22900921
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  • 14. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK, Marks H, Huang L, Thippareddi H.
    Food Microbiol; 2011 Jun; 28(4):791-5. PubMed ID: 21511140
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